Sweet Potato Bean Burger (Vegan & Gluten Free)

This vegan and gluten free sweet potato bean burger will surprise your taste buds. Even your meat eating friends will enjoy these! They are crispy, providing delicious texture and loaded with delicious flavour. Try them for your next meatless Monday, or any day you’re looking for something different.

I really like these burgers because they can be prepared ahead of time, even the night before. Just refrigerate until ready to bake. Make ahead recipes are just perfect for your busy weeknights. Plus they contain plenty of wholesome ingredients, and taste GREAT!

I like to keep the veggies and steel cut oats chunky to have a more textured patty. If you’re trying to hide any of the ingredients from picky children, feel free to process longer in your food processor. If you do make a smoother, less chunky version, just handle the patties with a little extra care when forming and flipping. Either way, this sweet potato bean burger will definitely satisfy your friends and family.

Form tennis size balls in your hands, and then flatten into a patty shape and place on your prepared baking sheet. Don’t forget to refrigerate for at least 30 minutes to help the patties firm up before baking.

Trying to eat light? These amazing patties have under 200 calories each! Skip the bun, and use these burgers to top a fresh green salad. Then drizzle with some balsamic glaze, YUM.

Or, just top your patty with all your favourite burger fixings, like tomato, pickles, and avocado spears. Or top with some delicious homemade 3 Minute Easy Guacamole or this bright and Beautiful Beet Hummus!

Sweet Potato Bean Burger (Vegan & Gluten Free)

Course: Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 12 Burgers

These amazing sweet potato bean burgers will please even your meat eating friends. So much flavour and nutrients, perfect for your next meatless Monday.

Pin Recipe Print Recipe

Ingredients

• 3 flax eggs or regular eggs if not vegan
• 2 small sweet potatoes peeled & cubed
• 1 tsp cooking oil I used grapeseed
• 1 yellow onion roughly chopped
• 1 red onion roughly chopped
• 1 red pepper roughly chopped
• 1 orange or yellow pepper roughly chopped
• 5-6 cremini mushrooms sliced
• 1-2 jalapenos sliced
• 4 cloves garlic minced
• 1 can chickpeas drained & rinsed
• 1 can white kidney beans drained & rinsed
• 1.5 cups steel cut oats quick cooking
• 1 tbsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

• Prepare your flax eggs, if using and set aside.
• In a small pot, add the sweet potato, cover with water and boil over high heat until fork tender, approx. 10 minutes.
• Meanwhile, add the cooking oil, onions, peppers, jalapeno and mushrooms to a large skillet. Sprinkle generously with salt and pepper and sauté until softened, approx. 5 mins. Add garlic and sauté for 1 more minute. Set aside.
• Add the cooked sweet potato, chickpeas, beans, eggs, cumin, cayenne pepper, salt and black pepper into your food processor. Process until smooth. Pour mixture into a large mixing bowl and set aside.
• Then add the sautéed veggies into the food processor and pulse a few times. You do not want to puree the veggies. Then add them, and the steel cut oats to the bowl with the sweet potato mixture. Mix until combined.
• Line a large baking tray with parchment paper and using wet hands, form tennis sized balls in the palm of your hand. Then flatten into a patty shape and place on your baking tray.
• Place the tray in your refrigerator for 30 minutes (or overnight if prepping ahead).
• When ready to bake, set your oven to 475 degrees F and bake for 20 minutes. Then, carefully flip the burgers and return to the oven for 15 minutes, until edges are golden brown.

Serving: 1Burger | Calories: 195kcal | Carbohydrates: 32g | Protein: 8g | Fat: 3g | Sodium: 410mg | Potassium: 364mg | Fiber: 7g | Sugar: 3g | Vitamin A: 68.9% | Vitamin C: 42.1% | Calcium: 6% | Iron: 14.2%

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!