Hello Monday. Hello delicious little veggie burgers that I want to devour.
I’m currently on a juice cleanse. I’ve done one before, so it’s not really a shock to my system. However staring at pictures of these burgers is making me so hungry. GIVE ME DAT BURGA. With a side of sweet potato fries and half of cup of sriracha please.
NOM.
But for reals, veggie burgers are totally my jam. I love em! They’re so much more delicious than those creepy burgers packed with soy and foreign ingredients. I already have a sweet potato chickpea burger and a lentil burger that you should try!
These burgers are the real thing: spicy, sweet, fresh, totally bomb little love bites in your mouth.
I am quite descriptive today. Probs because I’m on mission to bring you deliciousness. HEY ooooooo.
FYI: Proper grammar doesn’t count in today’s post. Like it ever matters here anyway.
Burger madness at it’s finest. Grill this goodness up. Devour it. RIGHT NOW.
Sorry, being a little pushy.
Oh by the way, have you guys ever tried sprouts? They’re pretty freaking good. And healthy. I like them SO MUCH.
CHOMP. I bet you’re wondering what this burger tastes like.
A magical trip into vegan wonderland, that’s exactly what it tastes like.
Minus the crema, cause that’s not vegan… it’s from cows. Duh.
Anyway this burger is WICKED good. In fact, it’s little spicy from that kick of cajun seasoning. I LUV IT. YES… LUV.
Chomp. Chomp.
Gotta go juice and daydream about these some more. xoxo.
More veggie burger recipes to try:
Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce
Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts
Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers
New Mexican Green Chile Black Bean Burgers
Jalapeno Chickpea Lentil Burgers with Sweet Mango Avocado Pico
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Spicy Sweet Potato Black Bean Burgers with avocado-cilantro crema + sprouts
Ingredients
- 1/2 cup quinoa
- 1 can black beans, rinsed and drained
- 1 large sweet potato
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1/2 cup chopped cilantro
- 1/2 jalapeno, seeded and diced
- 1 teaspoon cumin
- 2 teaspoons spicy cajun seasoning
- 1/4 cup gluten free oat flour (regular oat flour or oat bran will work)
- salt and pepper, to taste
- olive oil or coconut oil, for cooking
- 6 whole grain hamburger buns (gluten free, if desired)
- Sprouts
- For Avocado-Cilantro Crema:
- 1/2 large ripe avocado, diced
- 1/4 cup low-fat sour cream or plain greek yogurt
- 2 tablespoons chopped cilantro
- 1 teaspoon lime juice
- dash of hot sauce, if desired
- salt, to taste
Instructions
- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cup of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have about 1 1/2 cups of quinoa.
- Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Do not overcook or the sweet potato will harden. Alternatively you can roast the sweet potatoes in the oven at 400 degrees F for 30 minutes or until fork tender. Remove skin when done cooking and cooled.
- In bowl of food processor, add beans, cooked sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary.
- Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste - and possibly more cajun seasoning if you'd like.
- Mix in oat bran/oat flour, but only enough so that you are able to shape patties. (You shouldn't need more than 1/3 cup).
- Divide into 6 patties (about 1/2 cup each) and place on parchment paper on baking sheet; refrigerate for at least 30 minutes to help patties bind together.
- To make avocado-cilantro crema: In bowl of food processor, place sour cream, diced avocado, cilantro, and lime juice. Process until smooth. Add salt to taste. Place in fridge until ready to serve burgers.
- To cook burgers: Heat skillet over medium-high heat. Spray pan with coconut/olive/canola oil cooking spray. Place in skillet and pan-fry about 3-4 minutes on each side, or until golden brown. Serve with buns, sprouts, crema and desired toppings.
The perfect simple Monday meal. I freaking LOVE sprouts. Whenever I remember to buy them I seriously put them on everything!!
OMG…. I’m making these stat!!
These sound aaaaaaaaMazing! Thanks 🙂
These look amazing! Saving this recipe!
My mouth literally just watered. Where'd you get the buns? TJs? Whole Foods?
Monique I am loving this!! I just made my first homemade veggie burger a couple weeks ago using quinoa. I told myself that my next one would be a black bean burger and then you go ahead and post one. PERFECT timing! 🙂
These are filled with so much goodness!! LOVE this recipe.
These look great! Question: I'd like to make these without the Avocado-Cilantro Crema. Could you send along the nutrition information for just the burger? Thanks! Love your site.. have made almost everything you've posted!
I can’t wait to make these!
Love the idea of sweet potato in this veggie burger!! Hope your Suja cleanse is going well. 🙂
Yes, please! I would so devour these!!
Looks good.
Burgers must be popular today, great minds think alike! The avocado cream sauce sounds amazing! 🙂
I would make this!
That avo crema is calling my name! I want to try veggie burgers and I really like all the different things you have in this one – I bet all the flavors blend so well. Mm yes, I am daydreaming and drooling over here!
Wow this looks like the PERFECT veggie burger! I cannot wait to try these out. And the crema. Homemade veggies burgers are so much better!
Looks incredible! I just started making my own sprouts, and this looks like the perfect thing to do with them 🙂
I could have a love affair with these. Its like my favorite things rolled into one. oh my.
My wife and I have gone vegetarian during the week – ethical reasons and a little bit of frugal necessity. We still eat meat at the weekend, but I’ve been struggling trying to find really good looking recipes and substitutes for my old favourites – like burgers. These were absolutely fantastic. Thanks very much!
They look so delicious and flavorful. I love sprouts on veggie burgers. I just did a vegan chickpea burger with sprouts. But then I covered it with mayo and cheese. Whoops. So close. I’ll have to try the crema, that sounds like it would be good on so many things.
Good luck with the juice cleanse! I know I couldn’t do it–I like chewing too much! I absolutely love the idea of sprouts on a burger. I’ll have to try that next time!
Def making this!
Would these hold up on a grill?
Can these be baked instead of fried? They look so goooood!
sounds great! can’t wait to try them.
I can't wait to try this…..I have sweet potatoes in the garden, but haven't peeked at them yet. I might use some I canned last year. Now waiting for the zucchini brownies to cool.
Made these yesterday-shaped them into patties-fried one up today-is very good -but is mush like-outside of burger is crisp-but insides are like very soft-just ate it with the avocado side-no bun-not sure it would hold up in a bun…did I do something wrong? Very tasty though!
This was incredible, the best sweet potato/bean burger I have yet to make, and I have made a few. Thank you 🙂
I followed this recipe word for word today. Sorry, but mushy raw burger is not really a burger…it crisped up nicely on the outside but a sloppy Yucky mess on the inside. I love all the ingredients but I will have to do my own spin on it next time so it is edible
Just mixed these up and they’ve been in the fridge for 15 minutes … and I realized I forgot to add the quinoa, LOL! So … we’ll see how they cook up minus an ingredient. *face palm*
Here is a tip: If you do not want mushy inside the burger do the following. Shape the burgers and place on a non-stick cookie sheet or parchment paper. Preheat oven on 350 degrees. Place pan in the center of oven. cook for 30=35 minutes. Midway in time, rotate cookie sheet. Towards the end of baking the burgers, use a skillet with one teaspoon of your choice of oil. Place burgers in pan and cook until burgers are crisps to your taste. enjoy! Note: I have a convection oven. It works for me.
Can I sub oat flour for spelt or whole wheat?
I love this recipe! One of my staples now, so I thought it deserved a comment. I’m trying a mango crema tonight with this instead of avocado–mainly because I’m out of avocado and I love mango. Also, I agree with the poster above who suggests baking. I suggest flipping them half way through. Also make the patties fairly thin if you want a less “mushy” center. I also suggest upping the jalapeno to a whole one if you like spice!
HELP!! The Jalepeno in the ingredients is not in the recipe????
Thank you so much for posting this recipe, my family loved them, and they are pretty hard to please. I pan fried them after refrigerating them for about 30 minutes they stayed together well, and are very tasty. I will make them over, and over again.
Can I grill these? Will they stay together?
Could these be freezed?
Ahhh! Im excited to try this delish dish!! This is awesome!!!!
Hope you love it!!
I second the comment, can these be frozen?
You bet!
hi,
i am looking forward to making your Sweet Potato Black Been Burgers, but want to know if they freeze well? should i cook them all and then freeze and reheat, or leave the ones i want to use later raw and cook them once they have thawed? thank you
Hi! Yes, they will freeze well. You can do it either way. I prefer to cook mine and then freeze 🙂
So so good!! I topped mine with some guac and sriracha plus some baked potato wedges! Will make again!!
Ooh love those additions! Glad you’re a fan 🙂
I made these last night! They were so flavorful and delicious!
My burgers didn’t bind very well. I used some bread crumbs and all purpose flour because it’s all I had in hand. Do you recommend using anything else to help bind them better? I typically do not buy gluten free flour.
Also, has anyone tried to freeze these? I made too much!
So glad they were delicious! These burgers are particularly soft, but bread crumbs should do the trick (maybe try adding a bit more next time). They should freeze well, too!
I love this recipe I’ve been making it for years minus a few of the spicy vegetables due to stomach issues. Thank you for sharing it also I was wondering how long would these last in the freezer and would you recommend cooking them in the frying pan first then freezing them or just forming them into patties and freezing them I did about sometime back in 2015 and can’t remember how I did it when I froze them, now I’m a little older and more conscious of food safety even though we are talking about pre-cooked vegetables I just don’t want to heat and cool heat and cool too many times. Thank you and looking forward to your response.
Amazing! Feel free to freeze them cooked or uncooked – either will work, and you can freeze them for up to 3 months.