I stumbled upon this amazing recipe on Pinterest, Sweet Potato Veggie Burgers. These burgers are full of nutritious veggies and fiber and were SO filling! I loved the crispy outside from the panko and the creamy-fall-apart inside from the sweet potatoes. I made a couple changes to the original recipe. I used 2 medium sweet potatoes instead of one large, organic black beans instead of white and I skipped the tahini because I didn't have any on hand. I also decided to skip the buns (and the carbs!) and turned them more into a pattie or crab cake and served them over some homemade broccoli cheddar rice. Yum!
I have been experimenting with tempeh lately and saw that Publix sold some Tempeh Bacon. I ALMOST bought some...then I looked at the ingredients on the back and saw apple cider vinegar and maple syrup and decided I would attempt to make it myself. The bacon was crispy and sweet and super easy to make. Save your self (and the poor animals!) some fat and sodium and try tempeh bacon over the traditional.
Top the patties with avocado, tempeh bacon and a drizzle of dijon and honey! Delicious!
Prep Time: 60 Min (includes 50 Min baking the sweet potatoes)
Cook Time: 10 Min
Ingredients
Sweet Potato Black Bean Burgers
- 2 medium/large sweet potatoes
- 2 cans of organic black beans, drained
- 2 tsp maple syrup
- 1 tsp cajun seasoning
- 1/4 cup wheat flour
- 1 egg ( recipe did not include because it is vegan, however it does help hold the patties together)
- panko breadcrumbs
- 1 large avocado, sliced
- dijon mustard
- honey
- buns, lettuce, onion (optional if you are making into actual burgers)
Tempeh Bacon
- 1 package of Tempeh (I only used half of the cake,) sliced thin
- 1/2 cup apple cider vinegar
- 3 tbs maple syrup
- 1 tbs hot sauce
- 1/2 tsp salt
- 1/4 cup water
- additional maple syrup for flavor
*NOTE* If you want to make the Broccoli Cheddar Rice, cook rice according to directions. Substitute 1 cup of water for 1 cup of creamy broccoli soup and add some chopped broccoli. When rice is cooked add 1/4 cup of cheddar cheese.
Directions
- Preheat oven or toaster oven to 400 F
- Pierce the sweet potatoes with a fork and bake them for about 50 minutes until tender
- Meanwhile, in a small bowl combine the vinegar, syrup, hot sauce, salt and water. Add the tempeh and allow to marinate in the fridge.
Tempeh, sliced thin
- Scoop the insides of the sweet potatoes into a large mixing bowl. Add the beans, maple syrup, cajun seasoning, flour and egg. Mash together to combine. Batter will be very wet and sticky.
- Shape into patties and coat with panko breadcrumbs
- Pan fry patties in a small amount of olive or safflower oil. Allow to drain on a paper towel
- Remove tempeh from marinade and drain on paper towels
- Pan fry tempeh in a small amount of oil and 2 tbs of maple syrup, turning once or twice until browned and crispy. Drain on paper towels
- Top patties with avocado, dijon mustard, honey and tempeh bacon. Enjoy!
This was Nick's contribution :) I think it is a tribute to our dog Remi.
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