These Sweet Potato Bean Burgers are wonderful eaten fresh out of the skillet and as leftovers the next day. Reheated or even cold, they’re pretty tasty!
First, let’s start with the directions for making the roasted peppers and caramelized onion. It’s not essential you make either of these if you just want to skip ahead to the sweet potato bean burgers, but they sure are delicious and this recipe won’t taste the same without them. But I’ll leave that up to you! =)
Set the oven on broil. Wash and cut the tops off the pepper or peppers. Cut in half lengthwise and remove the seeds and white ribs. Lay on a cookie sheet as shown here and brush with oil (optional):
Note: You do not need to make this many peppers at once if you don't want to, but they are a nice addition to soups, salads, sandwiches, pasta, omelettes, etc...so I don't think they'll go to waste.
Pop them under the broiler. This is what they will look like when they're finished:
- 2 large onions (sliced)
- 2 - 3 Tablespoons oil (your choice of oil)
- 1/4 teaspoon sea salt
- 1/2 teaspoon coconut sugar (Sucanat or organic cane sugar)
- 1/4 teaspoon ground cinnamon
Cut the top and bottom off of the onions. Remove the outer skin. Cut the onion in half and slice as thick or as thin as you like (thinner cooks faster). Heat the oil in a large skillet. Then add the onion and stir, coating the pieces with oil. Add the salt and stir again. In a few minutes the onion will begin to darken. Continue stirring and moving the pieces about as they darken. When they're nearly the color, flavor and texture you like, add the cinnamon and sugar. Stir a bit more and then turn the heat off from underneath them.
And on we go to make the:
Sweet Potato Bean Burger
- 2 cups sweet potato (peeled and finely grated)
- 2 cups zucchini (finely grated - no need to peel!)
- 2 cans (15 oz. each) Kidney beans (rinsed and drained)
- 1/2 cup GF breadcrumbs (Panko style, regular gluten-free OR quinoa flakes)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 1/2 teaspoons sea salt
- 2 +2 Tablespoons cooking oil
Mix grated sweet potatoes and zucchini together in a bowl. Add nutmeg, cayenne pepper and cumin. Saute in 2 Tablespoons oil for approximately 5 - 10 minutes (scraping and stirring occasionally to keep it from sticking to the skillet). Set aside. Rinse and drain the kidney beans and dump them into a bowl. Mash them up a bit with the back of a fork or spoon. Add the cooked sweet potato and zucchini to the bowl and mix together. Measure the breadcrumbs and salt into this and stir together well. Makes 8 - 12 patties. Make them larger if you want to put them on a gluten-free bun like Udi's brand.
Heat the other 2 Tablespoons of oil in a skillet. Saute the vegan burgers on low to medium heat approximately 3 - 5 minutes on each side. Garnish with the roasted pepper, caramelized onion, and a drizzle of Greek yogurt (optional).
Serve on on a salad, a gluten-free bun or bread (like Udi's) - open faced or covered, or on my Gluten-Free Flat Bread (as shown here).