Gluten-free Sweet Potato Black Bean Vegetarian Burger Recipe

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In the last year or so I’ve come to appreciate sweet potatoes more and more. Not only are they easy to prepare and as versatile as the potato, but they are good for you, with lots of vitamins and antioxidant qualities. I’ve made them many different ways- in a spicy chipotle pepper infused mash, as sweet potato fries, and roasted in the oven. However, recently I got the idea that they would make a tasty vegetarian burger, combined with black beans and spices. This simple burger was the result. They are more delicate than purchased veggie burger, but also more addictive- you can’t eat just one! So, the next time you have a sweet potato calling your name in the pantry, why not make this easy gluten-free veggie burger recipe?

Sweet Potato Black Bean Vegetarian Burger Recipe
Ingredients
1/2 or 1 tbsp olive oil
1/2 onion, diced
2 tsp. cumin seeds
1/2 sweet potato, cooked, skin removed
1/2 can black beans
1 tbsp. cilantro chutney
1 tbsp. tomato paste
salt
smoked paprika or chipotle pepper
1 egg
2 tbsp. Brown rice flour
1/2 or 1 tbsp. olive oil
Directions
Saute onion in oil in nonstick pan and add cumin seeds. As onion becomes translucent, add black beans and sweet potato and mash together, sauteeing and letting the flavors marry. Add cilantro chutney (or fresh cilantro, ground or diced) and combine thoroughly. Add tomato paste and mix throughout. Season to taste. Remove from heat and add whisked egg, folding in and then sprinkling in brown rice flour, folding it in evenly. Clean pan and heat olive oil on medium. Create “burgers” with a large spoon and gently lower onto heated pan with oil. Press with spoon gently to flatten burger a bit more and pan fry until it is golden brown and firm on the bottom. Carefully turn the burger and fry the other side.

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14 Responses to “Gluten-free Sweet Potato Black Bean Vegetarian Burger Recipe”

  1. This looks delicious. I absolutely adore sweet potatoes, and I recently had a sweet potato burger with chickpeas, but this looks like a lovely alternative to that =D.

  2. This looks wonderful! I’m going to make it tonight. I’m vegan, so I’ll replace the egg with egg replacer.

    Thank you! =^..^=

  3. those look super delicious. I bet they were well appreciated!

  4. Ooooo. It’s like refried beans but with sweet potato! Brilliant. Wonder if they’ll hold up for traveling/carrying about if I make them into falafel-sized balls? Hmmmm. Thank you!

  5. Have you ever tried these with white sweet potatoes? Where I’m living right now (Malawi), there are white sweet potatoes by the truck load, but the orange-flesh sweet potatoes are almost non-existent. I love regular sweet potatoes, but I haven’t had good experiences so far with white ones – they are much drier and seem to turn greenish-grey immediately after being cut. I’ll try them out in this recipe and let you know if it’s a winner! And thanks, by the way, for your blog – this is the first time I’ve posted, but I’ve been a fan for a few years now, I always love your recipes!

  6. Two of my favorite side dishes packed into one tasty veggie burger, sounds delicious :).

  7. This looks very interesting.

    I would like to try it, but have a couple questions.

    I have never seen Cilantro chutney – where do you find it? Also, you say 1/2 a sweet potato, but the sweet potatoes in my local store are either very puny or humongous! So I don’t know what the amount should be.
    I have reg. Paprika, so I will try that.
    Last question, can I use cornstarch instead of brown rice flour? I have cornstarch, but don’t want to buy another type of flour unless I have other uses for it. Budget’s tight right now.
    Thanks

  8. Hi Zanne,
    I make my own cilantro chutney:
    http://www.bookofyum.com/blog/recipes/recipe?recipe=1257
    You can also buy it at Indian markets or at some gourmet stores with really good selection of Indian foods and sauces. I would make it, though.

    My sweet potatoes tend to be between puny or humongous- But you can measure it once cooked so that you have a good ratio of black beans to sweet potato. Texture wise, they are similar so it is more a matter of taste. I think it is better if the beans and sweet potato are either equal in volume or you have less bean than sweet potato, but that is just my personal preference.

    Plain paprika is ok, but no substitute for smoked paprika. Seriously, when you have a chance try it. It is the yummiest stuff ever, with the depth of flavor of chipotle pepper without the heat. It adds TONS of interest to bean recipes and soups. Mmm. And one jar lasts FOREVER. Awesome stuff.

    Cornstarch vs. brown rice flour is ok… but I would use a more whole grain flour for flavor reasons. Brown rice flour gives a nice nutty note to the recipe while corn starch won’t add anything flavor wise… Garbanzo bean flour or any other non white starch flour would be tastier, IMO.

    Good luck and hope you enjoy!

    -Sea

  9. Hi! Why couldn’t Zanne just put some brown rice in a spice grinder and buzz it to flour until he decides if he wants to invest in different flours? Food processor might work too.

  10. I made these tonight. I didn’t have cilantro chutney so I used 1-1/2 t. of dried cilantro in a double recipe. Not a strong cilantro flavor but my husband doesn’t much care for cilantro so that worked out.

    I topped them with mango chutney because I had it on hand. The sweet fruity flavor was a great accompaniment.

    I used polenta in place of rice flour because I had it on hand and it seemed to fit the more-or-less Southwest flavor blend. Uncooked polenta is a bit crunchy so next time I’d use regular fine cornmeal or masa harina.

    Yummy!

    @BarbChamberlain

  11. I doubled the recipe and it made 6 good sized burgers -fed our family of 4 with one to spare. Very yummy! I also made homemade corn tortillas to put them in and chopped some mango and avocado with a squirt of fresh lime juice as a salsa. I did not make the cilantro chutney. Instead I added fresh chopped cilantro and some fresh lime juice to it. Everyone devoured them including my 2 and 4 1/2 year old boys. Thanks!

  12. [...] free burger recipes you may enjoy: -Turducken Burger Recipe from Diane of The W.H.O.L.E. Gang -Sweet Potato Black Bean Vegetarian Burger Recipe from Seamaiden of Book of Yum -Quinoa-Salmon Burgers (Gluten-Free + Egg-free) from Ali of [...]

  13. I honestly have no idea how I found you on 5/10/11, but I made this last night for our dinner, and it was delicious. I didn’t have cilantro chutney, nor smoked paprika, so used cilantro & regular paprika. It was great.

  14. Thank you so much for leaving some of your older recipes online!! I am loving this and am making them for our little family 4th of July celebration. I am also taking the advice above and using a mango/avacado salsa!! Yum! :)

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