These spicy yet sweet veggie burgers also happen to be vegan and gluten free. The patties can easily be frozen and cooked whenever you are ready to eat them. As a result, this recipe has been doubled to yield 16 patties. You'll get twice the number of meals for the same amount of work! If you love the results of this recipe, you may want to also checkout my ultimate veggie burger recipe.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Filling
Preheat oven to 400°F. Cover a rimmed baking sheet with aluminum foil.
1362g / 3 pounds sweet potatoes
Cut sweet potatoes in half lengthwise. Place face down on baking sheet and roast at 400°F until potatoes are soft, about 45 minutes. When done, remove from oven and let cool until you are able to handle, about 30 minutes. Remove the skins and coarsely chop the potato. Place in a large bowl and set aside.
2 cups water
Meanwhile, in a small sauce pan bring water to a boil.
141g / ⅔ cup millet
1 teaspoon salt
Add millet and salt to pan. Stir and reduce heat to a simmer and cover. Cook until millet is tender, about 25 minutes. Drain any excess liquid and add to bowl with cooked sweet potatoes.
878g / 30 ounces black beans, rinsed and drained
1 small red onion, diced
1 cup fresh cilantro, chopped
2 teaspoons sea salt
1 ½ teaspoons cumin powder
1 teaspoon chili powder
½ teaspoon chipotle powder or smoked hot paprika
Add black beans, red onion, cilantro, cumin, chili powder, chipotle powder, and salt to bowl with potato-millet mixture. Mash with a potato masher or large spoon until beans have broken up and mixture is combined.
231g / 2 cups old fashioned oats
In a food processor fitted with a steel blade, coarsely grind the oats until broken up by not a flour. Sprinkle ground oats over potato mixture and stir to combine. The mixture should come together and hold its form when shaped into a patty.
Chill mixture in the fridge until cool, at least 2 hours or overnight. (This will help the mixture hold its shape when cooked.)
Remove from fridge. Form mixture into 16 patties (about ½ cup each) and place them on wax paper.
2 tablespoons olive oil
Heat olive oil in a large nonstick frying pan over medium-high heat. Add two to three patties to the pan and brown on one side, about 3 to 4 minutes; flip burgers and continue cooking until crispy and heated through, about 2 to 3 minutes more.
your favorite burger fixings (avocado, tomato, lettuce, ketchup, cheese, etc.)
Repeat with remaining patties and serve on homemade hamburger buns or kaiser rolls with your favorite toppings.
To Freeze Leftover, Uncooked Veggie Burger Patties
For any uncooked patties that you won't use same day, gently wrap with wax paper and place in a zip lock bag. Seal tightly and place in freezer. Patties will be good for up to six weeks or more.
To Reheat and Cook a Frozen, Uncooked Veggie Burger Patty
Remove desired number of veggie burgers from freezer bag. Microwave on high for 45 seconds. Flip over and microwave on high until thawed, about 30-45 additional seconds.
2 tablespoons olive oil
Heat olive oil in a large nonstick frying pan over medium-high heat. Add two to three patties to the pan and brown on one side, about 3 to 4 minutes; flip burgers and continue cooking until crispy and heated through, about 2 to 3 minutes more. Serve on a bun with desired toppings.
From MakeBetterFood.com. . (makebetterfood.com/recipes/sweet-potato-black-bean-veggie-burgers/). Adapted from Cookie and Kate.
your favorite burger fixings (avocado, tomato, lettuce, ketchup, cheese, etc.)
2 tablespoons olive oil
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Preheat oven to 400°F. Cover a rimmed baking sheet with aluminum foil.
Cut sweet potatoes in half lengthwise. Place face down on baking sheet and roast at 400°F until potatoes are soft, about 45 minutes. When done, remove from oven and let cool until you are able to handle, about 30 minutes. Remove the skins and coarsely chop the potato. Place in a large bowl and set aside.
Meanwhile, in a small sauce pan bring water to a boil.
Add millet and salt to pan. Stir and reduce heat to a simmer and cover. Cook until millet is tender, about 25 minutes. Drain any excess liquid and add to bowl with cooked sweet potatoes.
Add black beans, red onion, cilantro, cumin, chili powder, chipotle powder, and salt to bowl with potato-millet mixture. Mash with a potato masher or large spoon until beans have broken up and mixture is combined.
In a food processor fitted with a steel blade, coarsely grind the oats until broken up by not a flour. Sprinkle ground oats over potato mixture and stir to combine. The mixture should come together and hold its form when shaped into a patty.
Chill mixture in the fridge until cool, at least 2 hours or overnight. (This will help the mixture hold its shape when cooked.)
Remove from fridge. Form mixture into 16 patties (about ½ cup each) and place them on wax paper.
Heat olive oil in a large nonstick frying pan over medium-high heat. Add two to three patties to the pan and brown on one side, about 3 to 4 minutes; flip burgers and continue cooking until crispy and heated through, about 2 to 3 minutes more.
Repeat with remaining patties and serve on homemade hamburger buns or kaiser rolls with your favorite toppings.
For any uncooked patties that you won't use same day, gently wrap with wax paper and place in a zip lock bag. Seal tightly and place in freezer. Patties will be good for up to six weeks or more.
Remove desired number of veggie burgers from freezer bag. Microwave on high for 45 seconds. Flip over and microwave on high until thawed, about 30-45 additional seconds.
Heat olive oil in a large nonstick frying pan over medium-high heat. Add two to three patties to the pan and brown on one side, about 3 to 4 minutes; flip burgers and continue cooking until crispy and heated through, about 2 to 3 minutes more. Serve on a bun with desired toppings.
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