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Spiced Sweet Potato Black Bean Burger

I love to make a great big batch of these vegan 'burgers' so I can keep some in the freezer for fast dinners on busy nights.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 servings
Calories 175kcal
Author Dora Stone

Ingredients

  • ½ cup Diced yellow onion
  • 4 Garlic cloves, minced
  • ¼ cup Carrots peeled, diced
  • ¼ cup Celery diced
  • ½ Serrano diced
  • cup Corn kernels fresh or canned
  • 1 cup Sweet potato cooked, peeled, mashed
  • 1 tbsp. Garam Masala
  • 1 tsp. Paprika
  • cup Maseca corn flour
  • 1 cup Black Beans drained, canned
  • 1 cup Brown rice cooked
  • 1 cup Quinoa cooked
  • ¼ cup Chopped parsley
  • To taste Salt kosher
  • To taste Black pepper ground

Instructions

  • In the bowl of a food processor add onion, garlic, carrots, celery, serrano, and corn kernels and process until the vegetables are chopped finely but not pureed.
  • In a large pan, set to medium-low heat, sauté vegetable mixture until all of the liquid has evaporated, about 5 – 7 minutes. Set aside and let cool for 5 min.
  • In a large bowl combine brown rice, quinoa, beans, sweet potato, garam masala, paprika, corn flour, parsley, vegetable mixture, salt, and pepper.
  • Place half of the mixture back into the food processor and pulse 3 times. Return mixture to bowl and mix well.
  • Form into patties. Refrigerate for at least an hour before cooking.
  • To cook, sauté in 1 tbsp. of oil for 2 -3 min. on each side until golden brown.
  • Serve.

Notes

If the mixture still seems too wet, you can adjust the quantity of quinoa and brown rice accordingly.

Nutrition

Calories: 175kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 288mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3119IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg