When I started eating a whole food plant-based diet, I never missed burgers. Maybe I’m from a different planet, but the thought of replacing meat by something that looks and taste like meat doesn’t really excite me. This sweet potato bean burger is different though. Everyone at the table devoured them when I made them the first time. Also the green leaves (instead of the bread) which initially was ridiculed, was well appreciated. No one asked for bread. Of course, feel free to add whatever you like to these delicious sweet potato bean burgers.
This sweet potato bean burgers are infused with tender sweet potatoes and creamy beans with crispy green leaves, avocado, tomatoes, garlic sauce, mustard, and so much more goodness! Sweet potatoes and beans are filled with amazing healthy vitamins, minerals, fibers and proteins. Even the burger ”batter” was insanely good!
You simply bake some sweet potatoes, add some ingredients such as soft butter beans, mash, saute, bake and serve. You could add in other healthy ingredients like brown rice, cooked buckwheat or hemp seeds. Anything will work actually. Oh, and don’t let the ”chia egg” in the list of ingredients scare you, read all about it here.
I served the burgers with tender sliced avocado, a crisp bed of green cabbage leaves, some spinach, slices of pickles, some Dijon mustard, tomatoes, and garlic sauce. As a true garlic fan I had to use garlic sauce . You can find the recipe of the garlic sauce in this article or in this recipe as well (at the bottom of the recipe). However feel free to use an avocado based sauce instead or hummus. You could also add (sauteed) slices of onion to this pile of goodness.
- 2 medium sweet potatoes, peeled and baked
- 240 grams cooked white butter beans (rinsed and drained if canned)
- ½ cup white onion, chopped in tiny chunks
- 2-3 tablespoons tahini
- 1 small ''chia egg'' (1/2 tablespoon chia seeds + 1 to 2 tablespoons filtered water, let soak for 5 minutes)
- 1 lime or ¾ teaspoons apple cider vinegar
- a handful of fresh coriander (cilantro) or parsley
- 2 garlic cloves, minced
- salt to taste
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ⅓ cup nutritional yeast (flour works well such as buckwheat flour or oatmeal flour)
- ½ - 1 cup finely chopped greens (such as spinach, parsley)
- toppings: avocado, tomato, garlic sauce, greens, mustard, pickles
- skillet: 1 tablespoon coconut oil
- Bake the sweet potatoes in a 170 degrees oven until tender. If you are in a rush you can also cook them, but they will be less flavorful.
- Add the sweet potatoes and beans to a large bowl. Use a fork to mash all well. Add the onion and keep mashing. Add all the remaining ingredients and mash more.
- Heat oven to 170 degrees (if you haven't done already for the sweet potatoes).
- Heat a skillet over high heat and add the coconut oil.
- Form with your hands from the batter burgers in the size you wish and place on the hot skillet. Saute 2-3 minutes on each side, just to brown them. Repeat with all the mixture.
- Place the burgers now on a baking sheet and bake for 10-15 minutes, until cooked through. You can pop the burgers right in the oven, but if you saute them first it will create a crispy flavorful edge.
- Serve the burgers with any topping/sauce you wish. You could use crispy lettuce, mustard, vegan mayonnaise, anything that you like! Serve warm!
half a cup of raw unsalted and unroasted cashews, soaked in water for about 20 minutes, drained
two fresh garlic cloves
a tablespoon of olive oil
juice of one lemon
optional some Celtic sea salt to taste
Put all the ingredients for the garlic sauce in a blender and blend until smooth. When the sauce is too dry or too thick, add just a tiny bit of water.
photos by the green creator (c) (copyright)