White Bean, Kale and Sweet Potato Veggie Burgers
So, I had originally planned on yesterday’s post being it for the weekend. But I just couldn’t help myself and had to post one more recipe. #addictedtoblogging
I hope you aren’t getting sick of seeing beans around here because I kind of like them…
Oh, and veggie burgers.
Yep, I like them too.
I spent about an hour of my weekend in the kitchen making these and got two quick and healthy weeknight dinners plus two lunches from them.
Gosh, that makes me happy. It’s the little things, really.
White Bean, Kale, and Sweet Potato Veggie Burgers
- 2 cans white beans (15 ounces each), drained and rinsed
- 1/2 cup oat flour
- 1/3 cup bell pepper, diced
- 1 cup onion, diced
- 3/4 cup sweet potato, cooked and removed from skin
- 1 cup kale, finely chopped
- 1/3 cup cilantro, finely chopped
- 3 cloves garlic, minced
- 1 egg, beaten (substitute 1/2 cup warm water + 3 tablespoons ground flax for vegan version)
- 1 teaspoon maple syrup
- 1 tablespoon lime juice
- 2 teaspoons Sriracha
- 1/2 teaspoon cayenne
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup whole wheat panko breadcrumbs
Begin by placing one can of drained and rinsed beans in a large bowl.
Then add the kale, cilantro, minced garlic, bell pepper, and onion and stir to combine.
Next, take the other can of drained and rinsed beans and pulse in a food processor until puréed but still slightly chunky.
Add them to the large bowl and stir to combine.
Then add the cooked sweet potato, oat flour, salt & pepper, lime juice, maple syrup and other spices.
Lastly, add the Sriracha sauce along with the beaten egg and stir until all ingredients are well combined.
I made the mixture into burgers right away and didn’t have any problems but you can also refrigerate the mix to help them hold together better.
Place the panko breadcrumbs into a medium size bowl and set aside.
Take handfuls of the bean mixture and form burger size patties with your hands.
Place the patties, one at a time, into the bowl with the breadcrumbs so that the outside of the burgers are well coated.
To cook them, preheat the oven to 375°F and bake for 13 minutes on each side. I finished cooking them by sautéing on the stove with olive oil for about one minute on each side but they can be cooked only in the oven or only sautéed if you prefer an easier method.
I was able to get 7 burgers from this recipe and froze about half of them uncooked for a quick weeknight meal. When I am ready to eat them I simply take them out from the freezer and place in the refrigerator the night before, then cook them in the oven at the same temperature for a little bit longer, about 16 minutes on each side.
Top with creamy avocado or your favorite cheese and they are ready to be savored! Or if you’re feeling really lucky, you can top them with cilantro-lime yogurt sauce.
Not only are these super healthy but they also taste great. The sweet potato gives it just a hint of sweetness while the Sriracha adds a touch of spice.
Okay, now I’m done for the weekend, I promise. Hope you all have a great one and I’ll see you soon!
What is your favorite topping for a burger or veggie burger?
These are gorgeous!! I am absolutely loving all of the color in these burgers. The flavors sound absolutely delicious, too. I love the addition of sriracha sauce :).
The sriracha goes so good with the sweet potato!
Thanks for sharing! I am always looking for new veggie burger recipes to try and the cilantro-lime yogurt sauce also sounds delicious.
Thanks Becky! I ran out of plain yogurt otherwise I surely would have put some of that sauce on top. :)
i love burgers, but don’t eat them too often because I always feel like making veggie burgers will take up a lot of time. I really got to try these burgers out. do you freeze them individually in ziploc or saran wrap?
I actually wrap them in parchment paper and put in a Ziploc freezer container. A Ziploc bag would also work though!
I am obsessed with these burgers! they sound so stinking good!!! yum
These sound amazing! I like how they are made with white beans instead of the typical black beans.
Yum these look great!! Love the photos too they are very well taken.
Also just so you know I just did my Liebster Blog post from your nomination :)
Thanks Jan! I am trying to improve my pictures so I appreciate the compliment. :)
These look delicious, and so healthy! I’ve been looking for a way to use avocado too. x
I am addicted to avocado, it’s the best!
This looks amazing! I just stumbled upon your blog and I am glad I did. Thanks for the recipe. I am always looking for new veggie burger recipes. I make a sweet potato veggie burger that is the most popular recipe on my blog. I need to try yours next. :)
Hi Melissa! I’ll have to check your recipe out too! Thanks. :)
these look delicious! my type of burger.
Thanks Hillary! T
These look absolutely delicious! I’m definitely making them tomorrow. Was just wondering, did you bake them first and then freeze them? Or did you freeze them after you coated them with the bread crumbs? Thanks for sharing the recipe!
I froze them right after I coated them with the breadcrumbs and then defrosted them overnight the day before I planned to eat them. I hope you enjoy them! :)
I also did not mention that I used my food processor to chop the kale, onion and cilantro. It helps save time and I think it gives it better texture too.
Made them, love them! I do add more sweet potato and cilantro and threw some coconut flour in there as well … but basically I followed the recipe and it’s a keeper. I definitely need to get a food processor though as the chopping is tedious. Thanks for sharing this!
Thank you for letting me know you tried them, Jean! More sweet potato is always a good thing and yes, a food processor is kind of a necessity. But I’m glad they turned out good for you!! :)
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Hey there! I really enjoy this recipe! I am curious I like black beans better, and I can’t have maple syrup, becaus eof my diet. Could I replace the beans, and opt out of the maple syrup? Does it only serve a purpose for flavor, or does the stickiness help bind?
Hi Christina! Absolutely, you can use black beans and nix the maple syrup. I only put it in there to compliment the sweet potato, not to act as a binder, the egg should take care of that. I hope they turn out good for you! :)
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These look awesome; I actually already whipped up a batch this afternoon and got 6 burgers out of them, and popped 4 into the freezer. I’m pretty excited about trying these! They smelled really nice when I was making them, so fresh. I did have to make a couple of changes, due to what I had on-hand, but they still came out wonderfully! I only had wholemeal flour, and had to use mixed leaves instead of kale, but I think they’ll still taste great. I definitely look forwards to trying some of the other burgers.
Thanks Jen! I hope you enjoyed them! :)
Happy New Year!
We did! On a scale of 1 – 10, I put them right at an 8. I have 4 more in the freezer and will definitely make these again.
Awesome! Thank you for the feedback! :)
The flavor was delicious! I made the vegan version with flax egg – they definitely didn’t hold up well on a bun. Too soft. I did refrigerate for at least an hour before making the patties. Delicious! Will make again to use in bowls, serve open face or on a salad.