When most people think of vegan diets, they think of strict, ultra-healthy eating. In reality, for a lot of vegans, this is not at all the case... We eat processed and junk food too!
And I realised I've been relying on it a little too much lately, particularly with soy burgers, which are a summer BBQ staple for me.
So instead of processed soy burgers, which despite being very convenient and not a bad substitute, I have chosen to start making my own from now on, which are not only healthier but so so so much tastier!
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These burgers are really simple - just roast sweet potato, black beans (or kidney beans) and arrowroot powder (a grain-free starch).
I love the flavour from roasting the sweet potatoes but if you want to save time on cooking, you could microwave or steam the sweet potatoes instead of roasting them.
These burgers are:
- Vegan
- Dairy-free
- Eggless
- Soy-free
- Nut-free
- Gluten-free & grain-free (without the bun)
- Low-fat
📖 Recipe
Smoky Sweet Potato & Black Bean Burgers
These smoky, flavourful bean burgers are not only delicious but are also vegan, gluten-free, grain-free and low fat!
Ingredients
- 1 small sweet potato, approx 200g
- 1 tsp smoked paprika
- 1 x 400g tin black beans or kidney beans, drained and rinsed
- 4 tbsp arrowroot powder, or tapioca flour, cornstarch etc.
- ½ small red onion, chopped
- 2 gloves garlic, mined
- 1 heaped tbsp fresh chopped coriander
- 1 tsp cumin seeds
- Salt and pepper, to taste
To serve:
- Wholemeal gluten-free bun
- Lettuce, tomato, red onion etc.
- Ketchup, vegan mayonaise or barbecue sauce etc.
- Fat-free oven chips
Instructions
- Preheat the oven to 200c. and line a roasting tray with greaseproof paper or spray with olive oil.
- Peel and chop the sweet potato into thin slices, dust with the smoked paprika and roast for approximately 30 minutes, until tender. Keep the oven on.
- Meanwhile, add the beans, arrowroot powder, onion, garlic, herbs and spices to a large bowl. When the sweet potato is cooked, add it to the bowl and mash everything together. Add salt and pepper to taste.
- Divide the mixture into 4 balls and flatten into patty shapes. Place on the baking tray you used earlier to roast the potatoes and cook for 30 minutes, flipping half way through.
- Serve with a gluten-free bun and whatever toppings and sauces you desire. I love to serve mine with some homemade chips!
Nutrition Information
Yield 4Amount Per Serving Calories 155Carbohydrates 32gFiber 6gSugar 4gProtein 6g
Madison says
I have just made this it was slightly sticky but I love it tasted amazing great recipe.
Aimee says
Glad you enjoyed it, thanks Madison!
Laurel says
Great! I made this last night for my vegetarian husband, vegan teen and "flexitarian" teen (and me.) The initial look was odd but texture was similar to hamburger. We ate ours without a bun and topped them with cultured dill yogurt sauce and buffalo sauce. Served with a side of roasted cauliflower and broccoli and kale salad. Super good and healthy! Next time I'll double the recipe-- didn't make quite enough for us without bread. Only change I made was cumin powder for the seeds as I didn't have them. Thank you!
Albert Bevia says
It´s so true, making these burgers homemade is so much better than the premade soy ones, plus these look and sound way better! love the combination of flavors you added to these burgers
Christine Grasser says
Made these today for the second time. They are so so delicious. I didn't have any coriander on hand so I just skip that part.
Amy says
Made these today and they were lovely, thank you for the recipe. I added mashed avocado and a home made salsa to the bun too. X