Sometimes a good vegetarian burger can be better than any beef burger. I think this one I made is pretty flavorful, and it's also fairly healthy. The leftovers freeze OK, but the patties are best reheated in an oven instead of a microwave.
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Units: US | Metric
- 2 (15 ounce) cans black beans, rinsed & drained
- 1 large sweet potato, peeled & cubed & cooked (just boiled and drained is fine)
- 1 egg, lightly beaten
- 2 tablespoons tahini
- 1 tablespoon agave syrup (or light sweetener of choice)
- 2 -3 teaspoons adobo seasoning (or favorite spice blend or salt & pepper)
- 1/4 teaspoon cayenne pepper
- 1/4 cup flour
- 1 cup panko breadcrumbs
- 1 -2 tablespoon sunflower oil
- 8 hamburger buns, sliced or 8 pita bread
- 2 avocados, peeled & cored & sliced
- Dijon mustard, to taste
- 1In a large bowl, mash beans and potato together with a potato masher.
- 2Stir in egg, tahini, syrup, seasonings and flour. Mix well Form mixture into eight same-sized patties. If mixture is too moist to handle, add a tad more flour.
- 3Coat patties in Panko. You want them to be well-coated.
- 4Heat sunflower oil in a skillet over medium-high heat. Add the patties in batches and cook until browned on both sides, about 10 minutes. Transfer to a plate lined with paper towels until all patties are cooked.
- 5Serve inside hamburger buns or pitas. Top with sliced avocados and smears of Dijon mustard, or any topping you like.
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Nutritional Facts for Sweet Potato & Black Bean Burgers
Serving Size: 1 (215 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 428.7
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 2.4 g
- Cholesterol 23.2 mg
- Sodium 329.7 mg
- Total Carbohydrate 60.7 g
- Dietary Fiber 12.5 g
- Sugars 4.5 g
- Protein 15.8 g
The following items or measurements are not included: