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.
1medium sweet potatopeeled and diced (about 2 cups diced)
1 1/2teaspoonpaprikasweet or smoked
1/2teaspooncumin
1/4cupbrown rice flour
1(15 ounce) can black beansdrained and rinsed
1/4teaspoonsalt
1/4cupcorn kernelsfrozen and thawed
1teaspoonlime juice
2tablespoonschopped cilantro
Avocadofor serving
Instructions
Preheat your oven to 350 F
To prepare the Southwestern Sweet Potato Black Bean 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.
Add the cilantro, lime and corn. Mix well, season with salt and pepper. Taste and adjust seasoning as needed.
To shape and bake your Southwestern Sweet Potato Black Bean 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.