Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers

Now that the weather is getting warmer, I find myself craving burgers pretty much all the time. I’m not sure why, but I’ve always associated eating burgers with warm summer nights. Perhaps it’s reminiscing on fun family cookouts or grilling on the back porch, but in my mind, while it’s not quite summer, we’ve officially reached burger season.

I used to love a nice juicy beef burger, grilled a medium-rare perfection, but as I’ve started to pay more close attention to the food I’m putting in my body, meat has become less appealing and I’m actually gravitating more towards a plant-centric diet.

But not to worry…just because we’re skipping out on the meat here, doesn’t mean we have to miss out on a super tasty burger!

Sweet Potato Black Bean Burgers

These really are the ultimate veggie burgers; they’re filling, flavorful and hold up to all sorts of toppings. We’ve combined sweet potatoes with protein-packed black beans, fiber-filled quinoa and oats, and seasoned them with some lime, chili powder and just a touch of cayenne for some heat.

But the real beauty of these burgers is that by using the KitchenAid® 13-Cup Food Processor, they come together in mere minutes. So no more buying those frozen patties at the grocery store for your vegetarian (or veggie-lovin’ friends). Making homemade veggie burgers is a cinch!

Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers

To start, we’re going to grind the oats using our KitchenAid® 13-Cup Food Processor, processing them on high until they resemble a coarse flour, about 30-60 seconds. Transfer them to a mixing bowl, wipe out the bowl of the Food Processor and return it to the base.

Sweet Potato Black Bean Burgers

Peel one small sweet potato and slice it into quarters lengthwise.

Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers

Attach the shredding disk to the Food Processor and close the lid. With the Food Processor running on high, feed the pieces of sweet potato through the opening in the lid. Push them down to the slicer using the food pusher.

Sweet Potato Black Bean Burgers

The result should be perfectly shredded sweet potatoes! Measure 2 cups of sweet potatoes and add them to the bowl with the oats (save any leftovers for a quick breakfast hash!). Again, wipe out the Food Processor bowl and place it back on the base.

Meanwhile, whisk together flaxseed meal and water and set this aside while you prepare the rest of the ingredients. The mixture will become quite thick.

Sweet Potato Black Bean Burgers

Next, add the beans, onion, garlic, and lime zest and juice to the Food Processor. Pulse until this mixture comes together, but still has a few larger chunks remaining, and transfer it to the mixing bowl.

Sweet Potato Black Bean Burgers

Along with the bean mixture, add the cooked quinoa and the flaxseed gel. Mix to combine.

Sweet Potato Black Bean Burgers

Season this mixture with salt, pepper, chili powder, cumin, coriander and cayenne pepper.

Sweet Potato Black Bean Burgers

Shape the mixture into equal-sized burgers and place them on a parchment paper lined baking sheet. Chill the burgers in the fridge for at least 30 minutes prior to baking, but they can be left chilled overnight if need be. This will help them set up and will help yield that crispy outside with a soft interior.

Sweet Potato Black Bean Burgers

When you’re ready to cook them, preheat the oven to 375 degrees F. Bake the burgers on the middle rack for 20 minutes. Remove and flip each over cooking for another 15-20 minutes more. Remove from the oven and let cool for 5-10 minutes to let the burgers set.

Serve with guacamole, tomatoes, sprouts and buns!

Sweet Potato Black Bean Burgers

Sweet Potato & Black Bean Quinoa Burgers

Makes 6 servings

INGREDIENTS

1 small sweet potato, 2 cups shredded
1 (15 oz) can black beans, rinsed + drained
1/2 cup oats, gluten-free if needed
1/2 cup cooked quinoa
1 cup roughly chopped onion
2-3 garlic cloves
Juice + zest of 1 lime
2 tablespoons flaxseed meal
4 tablespoons water
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
For serving: burger buns, tomato, avocado, sprouts, etc.

DIRECTIONS

Add oats to the bowl of the KitchenAid® 13-Cup Food Processor. Process on high until the oats are ground into a coarse flour consistency, about 30-60 seconds. Transfer the oats to a mixing bowl and wipe out the bowl of the Food Processor, returning it to the base.

Peel the small sweet potato and slice it into quarters lengthwise. Using the shredding disk on the Food Processor, feed the pieces of sweet potato through the opening in the lid, pushing them down using the food pusher.

Measure 2 cups of the shredded sweet potatoes and add them to the bowl with the oats. Wipe out the Food Processor bowl again and place it back on the base.

Whisk together the flaxseed meal and water and set this aside to thicken.

Add black beans, onion, garlic, and the lime zest and juice to the Food Processor. Pulse until the mixture comes together, with a few larger chunks still remaining and transfer it to the mixing bowl. To the mixing bowl, add quinoa and the flaxseed gel and stir to combine.

Season this mixture with salt, pepper, chili powder, cumin, coriander and cayenne pepper.

Shape the mixture into equal sized burgers and place them on a parchment paper lined baking sheet. Chill the burgers in the fridge for at least 30 minutes prior to baking.

For cooking, preheat the oven to 375 degrees F. Bake the burgers on the middle rack for 20 minutes. Remove and flip them over cooking for another 15-20 minutes more.

Remove from the oven and let cool for 5-10 minutes to let the burgers set.

Serve with guacamole, tomatoes, sprouts and buns!

Sweet Potato & Black Bean Quinoa Burgers Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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