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?