Sweet Potato Veggie Burger
Sweet Potato Veggie Burgers with black beans, almond meal and ground flax-seed
Servings: 5 -6
Calories: 168kcal
Ingredients
- 1 cans black beans drained and rinsed
- 1 large sweet potato baked/peeled/mashed (about 2 cups)
- 1 Egg
- 2 Tbsp tahini
- 2 tsp maple syrup
- 1 tsp lemon juice
- ¼ tsp cayenne
- ½ tsp black pepper
- Salt to taste if needed
- 1/4 cup Almond Meal
- 2 Tbsp Ground Flax Seed
- 1/4 cup Panko crumbs
- Suggested Toppings: avocado caramelized, onions, tomato, sliced cheese, and romaine lettuce. Serve with whole grain buns and ketchup or condiments of choice
Instructions
- Bake sweet potato in oven or microwave – peel skin and place in large mixing bowl (or large bowl and mix by hand)
- Add drained beans to mixing bowl. Mash beans and sweet potato together until well blended.
- Add egg to potato and bean mixture and stir well.
- Combine the tahini, maple syrup, lemon juice, cayenne and black pepper and stir into potato mixture, then toss in the Almond Meal and Ground Flax Seed and stir until you have a soft and moist mixture. You should be able to form a patty with the mixture, add in more almond meal if needed. Once your patties are fairly firm, roll them in the Panko crumbs – I decided to just add the Panko crumbs to my batter to help them firm up without adding more Almond Meal and baked them rather than frying.
- Preheat the oven to 350 degrees and bake for 20 minutes. If you would prefer to fry these, use coconut oil and fry them for a few minutes on each side until browned.
- Serve on toasted bun with toppings of choice – I strongly recommend the avocado!
Notes
The patty does somewhat fall apart when eating so be prepared for a slight mess, but well worth it!!
Nutrition info is for burger patty only.
Nutrition info is for burger patty only.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 28g | Protein: 7.7g | Fat: 4.2g | Fiber: 5.7g | Sugar: 3.1g