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Prep 20 mins
Cook 20 mins
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.
- 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
- In a large bowl, mash beans and potato together with a potato masher.
- Stir 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.
- Coat patties in Panko. You want them to be well-coated.
- Heat 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.
- Serve inside hamburger buns or pitas. Top with sliced avocados and smears of Dijon mustard, or any topping you like.
These were flavorful and I felt healthy eating them! I scaled the recipe down for 2 large burgers and served with a mustard sauce.Thanks for posting!