Medium | Servings: 6 | Ready In: 45 minutes | Yield: 6 burgers
These gluten-free, fat-free vegan burgers have a smoky-sweet flavor that make them perfect for summer grilling. Make a big batch and freeze extras for quick healthy dinner. This recipe is a winner for vegetarians, meat-lovers, and even kids.
- 1 red bell pepper
- 1 medium sweet potato (about 2 cups diced)
- 1 1/2 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon cumin
- 1/4 cup brown rice flour
- 1 (15 oz) can black beans
- 1/4 teaspoon salt
- 1/4 cup corn kernels, frozen and thawed
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro
- Avocado, for serving
How it’s Done
Preheat your oven to 350 F
To prepare the burger base: Peel and dice the sweet potatoes. Seed and dice the bell pepper. Place the sweet potato and peppers in a wide pan with the paprika and cumin. Cover and cook over medium heat. Cook just until spices are toasted and aromatic, about 2-4 minutes. Be careful not to burn the potato.
When the spices are aromatic, add 1/2 cup of water. Cover and simmer until the sweet potato is tender, about 10-12 minutes. Meanwhile drain and rinse the black beans.
When potato is tender enough to mash, remove the lid. Add brown rice flour and black beans. Cook until flour is no longer white, just a minute or so. You want a very dry mixture. If there is excess water, keep cooking and let the water steam off.
Transfer the sweet potato mixture to a food processor or wide blender. Purée into a paste. This will hold your burger together. Transfer the burger mixture to a medium bowl.
Chop the cilantro and add to the bowl along with the lime and corn. Mix well, season with salt and pepper. Taste and adjust seasoning as needed.
To shape and bake your burgers: Line a large baking sheet pan with either parchment paper or a non-stick Silpat. Scoop about 1/2 cup for each burger and place on the lined pan.
Bake at 350F for 45-50 minutes
Flip after the first 30 minutes.
Top with sliced avocado and serve
Yield: 6 burgers
Chef Katie’s Tips:
Veggie Burger Tricks: There are three tricks to making sure your veggie burger can hold up on a grill: Make sure your burger “base” is very dry. Puree the base completely smooth – crumbly burgers tend to fall apart. Freeze the burger patties for at least 30 minutes before throwing on the grill. This will help them hold.
Smoky Flavor: Smoked paprika offers delicious smoky-sweet flavor, reminiscent of bacon. I call it my “vegan secret weapon” because it can really help you adjust to eating more plants. I use it on roasted potatoes, grilled corn, and potato leek soup.
Serving size: 1/6 of a recipe (1 burger, without avocado).
Calories From Fat (4%) 6.38
% Daily Value
- Total Fat 0.76g 1%
- Saturated Fat 0.16g <1%
- Cholesterol 0mg 0%
- Sodium 112.39mg 5%
- Potassium 411.86mg 12%
- Total Carbohydrates 28.38g 9%
- Fiber 7.75g 31%
- Sugar 1.94g
- Protein 7.45g 15%
- Calcium 27.41mg 3%
- Iron 30.75mg 171%
- Vitamin A 3995.7IU 80%
- Vitamin C 0.58mg <1
Shopping and Gear List
- Artisan Spanish smoked paprika, Pimenton from La Vera region. Hot and Sweet. Set of 2 tins.
- Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce
- Simply Organic, Cumin, 2.31 oz