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Southwestern Sweet Potato Black Bean Veggie Burger

  • Author: Jen Elizabeth's Journals
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 burgers 1x
  • Category: Vegan
  • Method: Grilling
  • Cuisine: Mexican/Southwestern Inspired

Description

An easy 30-minute grilling recipe, this healthy homemade vegan veggie burger is loaded with savory/smoky/tangy/rich Southwestern flavors!


Scale

Ingredients

For the Burgers:

  • 1/2 cup mashed sweet potato (about 1 small sweet potato)
  • 15 ounces black beans, drained and rinsed
  • 3/4 cup old fashioned oats
  • 1 Tablespoon lime juice, freshly squeezed
  • 1 Tablespoon sesame seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes
  • Sea Salt
  • Burger Buns, lightly toasted
  • Avocado, peeled, pitted, and sliced
  • Coleslaw (See Recipe Below)

For the Coleslaw:

  • 10 ounces packaged coleslaw blend
  • 3 Tablespoons extra virgin olive
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon agave nectar
  • Sea salt and ground black pepper

Instructions

For the Burgers:

  1. Prepare the grill for medium-high heat.
  2. Cook sweet potato in microwave until tender. Measure 1/2 packed cup of mashed sweet potato, and add to a large mixing bowl.
  3. Add the black beans and mash with a potato masher.
  4. Add all of the other veggie burger ingredients. Season thoroughly with salt. Stir until all ingredients are well combined.
  5. Divide veggie burger mixture into four evenly-sized balls. Flatten each of the four balls into patty-shaped burgers.
  6. Cook on the grill until heated through, about 10 minutes.
  7. Place each veggie burger on a lightly toasted burger bun. Top each burger with coleslaw (instructions below) and avocado slices. Serve.

For the Coleslaw:

  1. Add the olive oil, vinegar, dijon mustard, and agave to a large mixing bowl. Whisk until smooth.
  2. Add the coleslaw and season thoroughly with salt and pepper. Stir until all coleslaw is coated in dressing.
  3. Place a heaping spoonful of coleslaw on top of each burger. Serve remaining coleslaw as a side dish.

Notes

As an alternative to the avocado and coleslaw toppings, these veggie burgers also taste great with classic American toppings: cheddar cheese, ketchup, and yellow mustard.

Keywords: vegetarian, vegan, grilling, summer, veggie burger, black bean burger, Mexican, Southwestern