Seriously guys, I think this is one of my best creations yet. I am always on the hunt for the tastiest, most sumptuous veggie burger and I may have nailed it. This one is spicy, full of texture, moist and flavorful. Just plain amazing. They are gluten-free, vegetarian and vegan. Recipe makes approximately 6 burgers.
- 2 cups roasted sweet potato, skins removed
- 2 cups black beans + 1 cup reserved (either canned or soaked overnight and cooked)
- 1 tablespoon cumin
- 1/2 teaspoon cayenne
- 2 tablespoons ancho chili powder
- 1/2 teaspoon pink sea salt
- 1/2 red onion, roughly chopped
- 1 bunch cilantro fresh, chopped
- 1/2 cup gluten-free oats + 3 tablespoons reserved
- 1 tablespoon coconut oil (for cooking burgers)
*note - I rarely measure spices - please season to taste!
Roast your sweet potatoes until they are soft and skin can easily be pinched off and removed.
If you are using dry black beans, soak them in water overnight (changing water at least once) and boil until cooked. I like to do this as canned beans have BPA, and because the soaking process helps remove toxins in the bean like phytic acid and enzyme inhibitors - this also makes them more readily digestible and starts them on their way to being a live food. I digress...
Now, put 1/2 cup of gluten-free oats (I like Bob's Red Mill brand) in the food processor and pulse for 10 seconds. Now add sweet potato, pulse for 30 seconds. Now add all spices, red onion and 2 cups black beans and pulse for another 30 seconds or until blended pretty well. Transfer to a bowl.
Stir in chopped cilantro, reserved beans and reserved oats. Make sure it's well blended. Form into patties. For me, I like larger burgers (yum!) so this made 6 patties.
The patties will be pretty pliable and wet, that's how they should be. I like to form them and put them on wax paper. At that point, you can freeze between two sheets of wax paper for a future awesome meal, or go ahead and cook.
To cook, pour coconut oil in frying pan and get it hot on medium heat. Carefully place burgers in pan. Depending on the heat of your stove, cook for 5-10 minutes until that side is a nice, deep brown and a bit crunchy. Carefully flip with a spatula. Do the same for the other side. As these are egg-free, you don't have to worry about cooking them through.
I like to serve them on a bed of sprouts and top with tomato, avocado and homemade hummus. ENJOY!