With Father’s Day coming up, I wanted to share my favorite veggie burger recipe with you! After all, burgers are quintessential “dad food” and essential summer fare. AND....These vegan "bugers" are hearty enough to satisfy even the most manly appetite!
This recipe came from one of my clients and good friends, Peggy....vegan chef and hostess extraordinaire!
SWEET POTATO & BLACK BEAN BURGERS
Makes 8 burgers
- 3 sweet potatoes
- 2 cans black beans (3 cups)
- 1 cup sweet corn
- 1 red onion diced
- 1 cup brown rice flour
- 2 tsp cumin
- 1 tsp salt
- 2 tsp ground oregano
- 1 tsp chilli powder
- Garnish with all of your favorite toppings. (Avocado and gucamole pair really well!)
Preheat your oven to 375 degrees. Peal and chop the sweet potato into small cubes, drizzle with Extra Virgin Olive Oil and roast for 25-30 minutes, turning occasionally.
Meanwhile rinse and drain your beans and place in to a large mixing bowl. With a masher mash until roughly half the mixture becomes a paste.
In a frying pan add the onions and cook until caramelized. Place in mixing bowl with the spices and sweet corn.
Once the sweet potato is done, mash well before adding to mixing bowl, Mix well. Add the brown rice flour to bind and continue to stir. Shape into 8 large patties and place in the fridge to cool.
To cook: in a frying pan, drizzle olive oil and fry the burgers for 3 minutes on each side, place on a baking tray and cook at 190 degrees for a further 10-15 minutes until crisp.
Garnish with your favorite toppings.