Description
Sweet Potato Black Bean Burgers with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve by itself or between buns!
Ingredients
- 2 cups mashed sweet potatoes (2 large sweet potatoes, halved and baked at 400°F for 45 to 60 minutes)
- 1 cup Bob’s Red Mill Organic White Quinoa, cooked
- 1 15 oz. can black beans, drained and rinsed
- 1/2 white onion, finely diced
- 1/2 cup Bob’s Red Mill Superfine Almond Flour
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp of Himalayan salt
- Black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Add the black beans to a mixing bowl and slightly smash them. Add in the baked sweet potato and lightly mash. Next, add the quinoa, diced onion, almond flour, and spices. Mix well to combine. The batter should be moist but stick together when pressed with your hands.
- Using a ¼ cup measuring cup, scoop out the mixture and transfer it to the parchment lined baking sheet. Gently press down on the burgers to flatten them.
- Bake the burgers for a total 30-45 minutes, carefully flipping them with a spatula after 20 minutes. Bake the burgers longer for drier crispier burgers and less time for softer, more pliable patties.
- Store leftover burgers in an airtight container in the fridge for 3 to 5 days and freeze them for long term storage.
Notes
Prep time doesn’t include time to bake sweet potatoes
Recipe adapted from Minimalist Baker: Sweet Potato Black Bean Burger
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free