Vegan Black Bean Burger
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
This recipe is from https://minimalistbaker.com/
Servings (burgers): 6, freezes up to 1 month & keeps for 3-4 days in fridge
1 cups mashed sweet potato (~1 large sweet potato
1 tablespoon olive oil (for cooking sweet potato) (not included)
1/2 cup cooked brown rice* NOTE: 1 cup is given in box)(or sub cooked quinoa* with varied results)
1/2 cup cooked salted black beans (rinsed and well drained // if unsalted, add more salt to the burgers)
1/4 cup finely diced green onion
1/4 cup walnut or pecan meal (or very finely chopped)
1 & 1/4 tsp ground cumin
1/2 tsp smoked paprika
1/8 tsp each salt and pepper (to taste)
Spice mix: Cumin, paprika, salt & pepper
1/8 tsp chipotle powder (optional)- (not included)
1/2 Tbsp brown sugar (optional // for added sweetness)
FOR SERVING (optional)
Sprouts, lettuce or parsley
Buns (2 buns provided) or lettuce
1 bag of lettuce provided to add in burger or use for salad
Preheat oven to 400 degrees F and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F.
While potatoes are baking, cook rice or quinoa *To cook rice: bring 1 cups water to a boil. Then add 1/2 cup very well-rinsed rice, reduce heat to simmer, cover, and cook for about 30 minutes or until fluffy and tender. You will have leftovers *For quinoa: rinse 1/2 cup quinoa and add to a saucepan over medium heat. Sauté in a bit of olive oil for 1-2 minutes, then add 1 cup water and bring to a boil. Reduce heat to simmer, cover and continue cooking for about 15 minutes or until tender and fluffy and the water is absorbed.
Drain, clean and add 1/2 black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then rice, green onion, chopped walnuts and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nuts if the mixture feels too wet. It should be very moist but moldable.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I went for around the 35 minute mark.
Serve on slider buns or lettuce wraps with optional toppings (sliced avocado, red onion, greens etc.)
Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
Freezing instructions: par-bake for ~20 minutes (instead of 30-45 minutes), let cool, and then carefully layer between pieces of parchment paper and enclose in a freezer bag or container with a secure lid. Reheat them from frozen at 375 degrees F (190 C) for about 20-30 minutes or until desired firmness.