Sweetpotato Black Bean Veggie Burgers
Veggie burgers are always a great option to have on hand when you’re looking for a hearty comfort meal, but are trying to avoid meat. This burger has a well textured, hearty base of sweetpotato, black beans, farro, and almond flour, and is packed with robust flavors of spices like paprika and chili powder. Nutritional yeast gives the burgers a subtle cheddar flavor, rather than adding slices of cheese to the dish These veggie burgers are served on brioche buns, topped with sweet, tangy, crunchy pickled onions, creamy avocado, and a generous slather of an earthy, herby Greek yogurt spread.
Servings: 4 burgers
Calories: 1004kcal
Ingredients
Burgers
- 1 medium sweetpotato peeled, quartered, and boiled until fork tender
- 1 15oz can black beans drained and rinsed
- 1 cup farro cooked
- 3/4 cup almond meal
- 1/2 shallot finely chopped
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 2 tbsp nutritional yeast
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 brioche buns
Herbed Yogurt Spread
- 1 cup Greek yogurt
- 1/4 cup sour cream
- 1 cup chopped mixed fresh herbs (mint, dill, basil, cilantro)
- 1 garlic clove smashed
- 2 sardines or 2 teaspoons capers
- 1 tsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Pickled Onions
- 1 red onion peeled, halved, and thinly sliced
- 2 cups boiling water
- 1 cup apple cider vinegar
- 6 tbsp cane sugar
- 4 tsp kosher salt
For Herbed Yogurt Spread
- Pickled Onions
- 1 ripe avocado thinly sliced
- 2 cups microgreens or alfalfa sprouts
Instructions
Burgers
- Preheat oven to 375 F degrees. In a large bowl, combine sweetpotato, black beans, farro, almond meal, shallot, paprika, chili powder, garlic powder, nutritional yeast, salt and black pepper. Combine and mash using a pastry cutter until all ingredients are well combined, and sweetpotato is well smashed.
- Divide mixture into 4 sections (or by using a 3/4 cup solid measuring cup) and form even patties. Transfer to a parchment lined sheet pan. Bake 35 minutes, flipping veggie burgers halfway through cook time.
- Slather the side of each brioche bun with Herbed Yogurt Spread (see below). Place a burger on each bottom bun. Top with sliced avocado, pickled onions, and microgreens or alfalfa sprouts. Finish with top bun. Serve warm-hot.
Herbed Yogurt Spread
- Add Greek yogurt, sour cream, herbs, garlic, sardines or capers, lemon juice, olive oil, salt and pepper to a food processor or blender. Mix until smooth and combined, scraping sides as needed.
Pickled Onions
- Combine onion, boiling water, apple cider vinegar, sugar, and kosher salt in a bowl. Pickle for at least 1 hour. Transfer to an airtight jar.
Notes
Nutrition Facts
Sweetpotato Black Bean Veggie Burgers
Serving Size
1
Amount per Serving
Calories
1004
% Daily Value*
Fat
45
g
69
%
Saturated Fat
15
g
94
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
163
mg
54
%
Sodium
3387
mg
147
%
Potassium
889
mg
25
%
Carbohydrates
124
g
41
%
Fiber
17
g
71
%
Sugar
26
g
29
%
Protein
31
g
62
%
Vitamin A
9039
IU
181
%
Vitamin C
12
mg
15
%
Calcium
249
mg
25
%
Iron
4
mg
22
%
Net Carbohydrates
107
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 1004kcal | Carbohydrates: 124g | Protein: 31g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 163mg | Sodium: 3387mg | Potassium: 889mg | Fiber: 17g | Sugar: 26g | Vitamin A: 9039IU | Vitamin C: 12mg | Calcium: 249mg | Iron: 4mg | Net Carbohydrates: 107g