sweet potato burger
Vegan sweet potato burger made with beans and sweet corn is not only delicious, but so dang filling. Put it on a bun and top it with your favorite fixings and eat it as a sandwich. Crumble it on a salad to make it a lighter lunch. I bake these in the oven, but you can also throw it in a pan to cook it faster. These freeze well, too, so you can make a batch and re heat them up at your convenience. Better than store bought for sure.Try them, and let me know how you like them.
Make your own oven baked fries to add to any sandwich or vegan burger
veganfunandeasy.com
ingredients:
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2 cups sweet potato peeled and cubed
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1 cup oats uncooked (processed to a flour)
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1 cup black beans cooked
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1/2 cup corn cooked
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1/2 cup red onion chopped
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1/2 cup green red yellow bell peppers chopped
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1/2 cup fire roasted tomatoes
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1/4 cup fresh cilantro
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1 clove crushed garlic or 1/2 tsp garlic powder
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vegan bread or bun of choice
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toppings of choice
method:
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Bring a medium pot of water to a boil and then to a simmer. Add in corn to steamer basket to cook. Once cooked, set corn aside in dish. In same steamer basket that you used for corn, transfer potatoes to cook.
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While potatoes are steaming, add oats to a processor to grind to a flour. Consistency does not have to be fine, just loosely ground. Transfer to a dish and set aside. Once potatoes are cooked all the way through, transfer potatoes to a larger bowl and set aside. Mash the potatoes with a fork or masher and let cool.
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In processor, add black beans, corn, red onion, peppers, fire roasted tomatoes, cilantro, garlic and process together. Add salt and pepper to taste. Scrape mixture to the bowl of potatoes. Next, add in the oat flour and mix all together with a silicone spatula carefully combining all ingredients. Texture should be soft and almost thick. Cover, set aside in refrigerator for at least one hour to firm up.
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Preheat oven to 375.
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Line baking tray with parchment paper. Take approximately a 1/2 cup of mixture and gently press and mold patties and place on baking tray. Make them roughly the same size and do not make them too thick as you want them to cook all the way through.
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Bake in oven for around 40 minutes (cooking time may slightly vary) flipping them half way through. Serve on a roll with your favorite toppings.
tip:
I find it easier to prepare the mixture the day before and then let it sit overnight in a bowl in the refrigerator to firm up. Then take it out the next day to form the patties just before I am ready to bake them. Also, I like the flavor of the three peppers, but if you want to use one or a combination, feel free to use whatever variety. Parchment paper also works better than a silicone baking mat. It tends to cook better on the paper. The patties are also great for freezing.
