These burgers are simple, sweet, savory, and packed with protein! The secret ingredient is sweet potato– it holds everything together and adds tenderness. Serve them up on a bun, wrap, or a lettuce boat for a low-carb alternative. Please enjoy!
Here are some pictures of the process:
What you’ll need:
- 2 sweet potatoes
- 2 cups dry black beans, soaked
- 1/2 cup all-purpose flour
- 2 tbsp. cumin
- 1 tbsp. salt, more to taste
- 1 tbsp. garlic powder
- Pinch of chili powder
- 1 tbsp. minced onion
- Your favorite hot sauce, to taste (I like Sriracha!)
Some of my favorite toppings:
- Sliced red onion
Let’s get started!
- Start by soaking your black beans for about 6-8 hours. If you forget or would like to skip this step, you can just simmer them for a little extra time, until tender.
- Preheat the oven to 350. Poke a bunch of little holes in the sweet potatoes with a fork, and pop them in the oven for about 50 minutes to an hour.
- While the sweet potatoes are in the oven, drain and rinse the beans. Bring them to a boil in a pot with water, and then reduce heat and simmer for about an hour.
- Drain the beans and allow the potatoes to cool off a little bit.
- Mash the sweet potatoes and black beans together with a potato masher, and fold in the flour, hot sauce, and spices. Add more flour as needed until the potato-bean mixture can be formed into patties.
- Fry your burgers in a skillet with oil until they’re browned on both sides, and drain on a paper towel.
- Serve them up on a bun with your favorite toppings, and dig in!