By Emily McLaughlin
My black bean, sweet potato cravings from this healthy black bean dip carried over to these veggie burgers. I’ve made burgers like this a few times, but tried to mix up the ingredients a little time time around. This recipe makes 6-8 burgers. (I put half in the freezer and half in the refrigerator for later… after eating one, of course.)
3/4 cup TJ’s Harvest Grain Blend
1 medium sweet potato, peeled, cooked and mashed
1/2 can black beans
1 tsp chopped fresh cilantro
1 tbsp chopped yellow onion
1 garlic glove
Any seasonings you desire, i.e. cumin, red pepper flakes, salt, pepper — I opted out of everything except red pepper flakes
- Prepare all of the ingredients, then throw them in a bowl. Mix well, mashing the ingredients together best you can. You can try putting everything (except the mashed sweet potato) in a blender to chop them up, then stir in with mashed potatoes.
- Add a little drizzle of olive oil to the mixture and combine well — this helps everything stick a little better.
- Form patties with your hands, you should be able to make 6-8 total.
- Your veggie burgers are technically edible at this point, but I like to throw them on a (lightly greased) skillet to brown them on each side. Put the stove on medium heat and cook the burgers for 2 minutes on each side.
Enjoy these veggie burgers with slice tomato, sliced avocado, some salsa and a dollop of Greek yogurt. Yum yum yum!