Hi guys! The other night I randomly started craving a sweet potato black bean burger…so I googled some recipes to get ideas on what I could put together. This recipe makes 6 hearty burgers and it’s completely VEGAN. It’s also relatively inexpensive to make.
Each burger is about 350 calories. I would suggest eating them with fresh veggies – steamed or roasted – as well as some fresh onions and avocado. Pairing it with a portobello mushroom is also delicious and makes it seem extra “meaty”!
Here is what you will need and what to do:
- 1 cup cooked black beans, drained and rinsed
- 2 sweet potatoes, roasted whole and mashed (skin removed)
- 1 cup cooked quinoa
- 1/2 cup chopped pecans
- 1/2 cup green onion, diced
- 2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- Dash of cayenne pepper, optional
- Sprinkling of sea salt and black pepper
To cook the sweet potatoes, place on a baking sheet and roast for about 1 – 1 hour 15 mins at 400 degrees. Remove from oven, let cool, and remove the skin and put in a large bowl. Prep and cook your black beans and quinoa, add to the bowl of the potatoes.
Now add the crushed/chopped pecans, green onion, and your spices. Mix well.
Form the mixture into 6 patties and place on an aluminum lined baking sheet. Bake for 40 minutes total at 375 degrees, flipping the patties once halfway through. Serve over grilled portobello mushroom with red onion and fresh avocado.
OMG. These burgers are the best ever you guys! I love a burger just like anyone else but I don’t love the non-grassfed versions with random ingredients. I prefer to make them myself at home where I can control all the ingredients and buy high quality meat and toppings. This burger is perfect for special occasions! I love to wrap with organic Romaine lettuce and add some fresh red onion and the yogurt mint sauce is SO REFRESHING.
Sides are endless! You could do my sweet potato fry recipe or mashed cauliflower or brussels and bacon (with or without the bacon!).
This meal will serve 4 people. Or have two nights of burgers for 2 people!
HERE WE GO!
- 1 lb fresh ground lamb
- 1/2 – 1 tsp garlic powder
- salt, pepper, to taste
- coconut oil, for cooking
- Organic romaine lettuce (wrapping the burger)
- Red onion (topping; sliced)
- A few fresh, organic spinach leaves
- Against the Grain gourmet burger buns (optional, if you prefer to have a bun instead of just lettuce wrap!)
FOR THE YOGURT MINT SAUCE:
- 1 small container of plain full fat or nonfat Greek yogurt (I like organic)
- 1 tbsp fresh lemon juice (about half a lemon)
- 1 handful chopped fresh mint leaves
- 2 garlic cloves, minced well
Take your meat and add the salt, pepper and garlic powder and mix well and form into 4 patties.
Now, heat some coconut oil in a cast iron pan over medium high heat. Add your burgers and cook about 4 minutes per side (I like mine almost medium rare – a little pink – but cook as long as you like).
Serve the burger in a piece of rinsed romaine lettuce and top with red onion and yogurt mint sauce and sides of choice! Yum!
A few pictures below of my burger variations. If you want a bun, the only buns I have found that I love and eat that are gluten free are the Against the Grain brand and you can find them at Whole Foods. I will take them out of the freezer and let thaw for 30 minutes and lightly toast them in the cast iron pan – hot- with a touch of grassfed butter right after I cook the burgers. (My spicy kale recipe can be found HERE.)
I love a good burger. I don’t care for the bun at all. I never get burgers anywhere though unless it’s grassfed! So this is why I love to make my own! I know exactly what’s inside and can ensure the ingredients are quality!
These lettuce wrap burgers seem so sinful but they aren’t! Make them with a side of roasted new potatoes and you’ve got your own clean “burger and fries”!!! So delicious!
ingredients (makes 4 patties)
- 0.5 lb grassfed beef
- 0.5 lb chorizo
- 1 egg
- 3 tablespoons ground oatmeal
- sea salt + pepper, garlic powder, to taste
- onion, tomato, romaine lettuce (avocado would be good too!)
Heat a little bit of coconut oil or grassfed butter in a large cast iron skillet. Take the top 4 ingredients and mix well in a bowl, then form into four patties. Cook them in the heated skillet (medium high heat) about 8 minutes per side.
Serve in between 1 leaf of romaine & add tomato, red onion, and whatever toppings you’d like! I love to treat myself and use Sir Kensington‘s chipotle mayo! I ate this alongside my spicy kale & roasted new potatoes!