Summer time means grilling time, and we all know what that means: burger season. And it’s time for you to meet my newest creation – the ultimate vegan sweet potato and bean burger.
Vegan or not, you will love this bean burger recipe. Packed with flavour, this hearty, ultimately satisfying sweet potato and bean burger is one of the tastiest I’ve ever tried. This easy recipe uses baked sweet potatoes and beans as a base, and combined with fresh garlic and herbs, it is the perfect summer BBQ treat that the whole family will love.
Prepare me in advance!
These burgers can be kept frozen for up to 1 month. Just separate the patties with non-stick baking paper and pack flat into freezer bags and seal. Defrost in the fridge for 12 hours before cooking.
Vegan sweet potato and bean burger patty
- 2 sweet potatoes
- ½ cup plain rolled oats
- 1 can mixed beans
- 2 tsp cumin powder
- 1 tsp paprika
- 1 tsp dried chilli flakes
- ½ tsp black pepper
- salt, to taste
- ½ cup cooked brown rice
- ½ tsp curry powder
- ½ small red onion, finely chopped
- 6 tbsp breadcrumbs
- Preheat oven to 200C. Cut the sweet potatoes in half, rub with a little olive oil and bake sweet potatoes for around 30 minutes or until soft. Remove from the oven, set aside and reduce oven heat to 180C. Meanwhile, cook the rice until fluffy and tender.
- In a large mixing bowl, roughly mash the the beans, rice and sweet potatoes then add the finely chopped onions, garlic, oats and spices. Mix thoroughly to combine the mixture. If it feels too wet and sticky, add more rice or oats – it should be moist but moldable.
- Roll the mixture into equally sized balls, then flatten slightly by gently pressing on each patty. Roll them in breadcrumbs (or sesame seeds) then place on a lightly greased baking sheet and bake for around 30-45 minutes, carefully flipping halfway in.