If you don’t have dinner plans for tonight, I’ve got you covered. Whether you’re reading this on the day I publish it, Cinco de Mayo, or some random Tuesday in July, these Sweet Potato and Black Bean Burgers are a good idea.
I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.
INGREDIENTS
- 1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
- 1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
- 1/2 cup cooked quinoa
- 1 (15 ounce) can black beans, drained and rinsed
- 1/4 cup loosely packed fresh chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/8 teaspoon garlic salt
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- oil (I like avocado oil for this)
INSTRUCTIONS
- Mix together your flaxseed meal and water and set it aside until it gels.
- Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
- In a large skillet, heat a thin layer of oil over medium high heat.
- Form the sweet potato mixture into 6 patties.
- When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
- Please visit Sweet Potato Black Bean Burgers for full instructions.
