You guys. YOU GUYS. These. Burgers. Are. Delish. They’re garlicky, lemony, and so very different than your typical bean burger. Not only that, they are E-A-S-Y. Yesssssssssss. And….drumroll please…..VEGAN AND Grain Free. Sawheeeettt!
I tried 3 different versions of this burger before finalizing this recipe for you all. My first attempt was ok, but my husband said, “…there’s something in here that shouldn’t be.” ::insert eye roll here:: The second batch was too wet, but this last batch – dare I say it? Perfect?? Quite possibly. So without further blabbing, I give you my recipe for Sweet Potato & Pinto Bean Burgers!
Ingredients *Yield: ~8 burgers
- 1 Medium Sweet Potato (peeled and cooked – either chopped and boiled until soft, or roasted whole in the oven. For winter, I’d roast. For summer, I chop & boil)
- 1.5 cups Cooked Pinto Beans (preferably soaked and sprouted)
- 3-4 Tbsp Garbanzo Bean Flour
- Zest of 1 whole Lemon, preferably Organic
- Juice of half a lemon
- 3-4 Fat Cloves Garlic, minced fine
- 1/2 tsp salt (I salt the beans while they cook and the water of the sweet potato; you will need more salt if you don’t season the individual ingredients)
- 6-8 turns Fresh Cracked Black Pepper
- 1/2 tsp Dried Oregano
- Scant tsp Onion Powder
- Olive Oil or Coconut Oil for frying
- Cook Sweet Potato and set aside, allowing to drain well if you choose to boil.
- Cook Beans and set aside, allowing to drain well.
- Once beans and potato have cooled slightly and drained reasonably well, add to large bowl and mash with a potato masher. It doesn’t have to be totally mashed, some smallish pieces of bean and potato remaining is just fine.
- Add in all of the remaining ingredients except oil and stir well.
- Allow to sit on the counter about 10-15 minutes so the garbanzo flour absorbs some moisture.
- Heat chosen oil over medium-low heat.
- Shape into patties and fry ~3-4 minute per side.
- Shoot for about 8 patties so the flour gets a chance to cook well.
- Serve hot!
- If you’re looking at the onion powder above and thinking “ew”, I did that to save time. My husband hates raw onion and sauteing onion adds an additional step I wasn’t interested in. I think it adds nice flavor without dirtying more pans and adding additonal oil to the burger.
- I’ve fried in coconut oil and olive oil. The coconut oil (unrefined) gives it a nice flavor, but the olive oil makes them more crispy. We prefer olive oil.
- If you must use canned beans, drain and rinse, opting for the low/no sodium kind. Dried beans are SO much cheaper and soaking them makes them easier to digest. It also cuts down on gas and bloating. 1 can should do the trick for this recipe.
- I love the spiciness of the raw garlic, but if it’s too much for you, use a scant teaspoon of granulated garlic instead.
- I like mine with mustard and so does my hubby. A bit of avocado and lettuce would be great too.
- Steamed broccoli makes a great compliment to these!
That’s it! I hope you give them a try, I promise you won’t be disappointed. They really are delicious. They heat up extremely well in a toaster oven for leftovers too. I haven’t tried freezing them, but if you do, freeze individually, then wrap. Thaw at room temperature until soft, then reheat in the oven.
Let me know if you give them a shot! I’d love to know what you think. Happy Eating!