Name: Sweet potato bean burgers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: depends on the size of the burgers
Cuisine: vegan
Ingredients: 2 medium sweet potatoes, peeled and baked; 240 grams cooked white butter beans (rinsed and drained if canned); 1/2 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 3/4 teaspoons apple cider vinegar; a handful of fresh coriander (cilantro) or parsley; 2 garlic cloves, minced; salt to taste; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1/4 teaspoon black pepper; 1/3 cup nutritional yeast (flour works well such as buckwheat flour or oatmeal flour); 1/2 – 1 cup finely chopped greens (such as spinach, parsley); toppings: avocado, tomato, garlic sauce, greens, mustard, pickles; skillet: 1 tablespoon coconut oil

Description

A delicious burger made with sweet potatoes, butter beans on a bed of greens and with a delicious garlic sauce. The healthiest vegan burger!

Ingredients

Scale

2 medium sweet potatoes, peeled and baked
240 grams cooked white butter beans (rinsed and drained if canned)
1/2 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 3/4 teaspoons apple cider vinegar
a handful of fresh coriander (cilantro) or parsley
2 garlic cloves, minced
salt to taste
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/3 cup nutritional yeast (flour works well such as buckwheat flour or oatmeal flour)
1/2 – 1 cup finely chopped greens (such as spinach, parsley)
toppings: avocado, tomato, garlic sauce, greens, mustard, pickles
skillet: 1 tablespoon coconut oil

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Instructions

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!

Notes

OPTIONAL GARLIC SAUCE
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.