Medium | Servings: 6 | Ready In: 45 minutes | Yield: 6 burgers
These gluten-free, fat-free vegan burgers have a smoky-sweet flavor that makes 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. Serve with Southwestern Baked Sweet Potato Fries, Smoky Broccoli Pecan Crunch Salad, and Guaca-Jica: Quick Corn, Bean, Jicama, and Avocado Salad.
- 1 red bell pepper, diced
- 1 medium sweet potato, peeled and diced (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, drained and rinsed
- 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: Place the sweet potato and peppers in a wide pan with the paprika and cumin. Cover and cook over medium heat. Cook 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.
When the potato is tender enough to mash, remove the lid. Add brown rice flour and black beans. Cook until flour is no longer white, 1-2 minutes. 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.
Add the cilantro, 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