Oh Em Gee Veggie Burgers
Ingredients
The burgers
-
1¼
pounds
sweet potato or butternut squash
-
1
tablespoon plus 2 teaspoons
extra-virgin olive oil
-
1
cup
walnuts, finely chopped
-
⅔
cup
finely chopped onion
-
3
tablespoons
minced garlic
-
2
cans
black beans, drained and rinsed
-
2 to 3
tablespoons
9-Spice Mix
-
¼ to ½
teaspoon
fine sea salt
-
¼
cup
fresh flat-leaf parsley, finely chopped
-
⅓
cup
Easy Barbecue Sauce
-
1
cup
spelt bread crumbs
-
2
tablespoons
gluten-free oat flour
Toppings
-
to taste
Homemade Vegan Mayo or store-bought
-
to taste
Easy Barbecue Sauce or store-bought
-
to taste
sliced avocado
-
to taste
sliced red onion
-
to taste
sliced tomato
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potato into ½-inch pieces, toss with oil and salt, and roast for 15 minutes, then flip and roast for another 15 to 20 minutes until tender.
- Toast the walnuts in a skillet over medium heat for 5 to 6 minutes until fragrant, then transfer to a large bowl.
- In the same skillet, heat remaining oil, sauté onion and garlic for 3 to 5 minutes, then add to the bowl with walnuts.
- Pulse the black beans in a food processor to maintain some texture, then add to the bowl.
- Add 2 cups of roasted sweet potato to the bowl and mash with a fork until almost smooth.
- Mix in the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour until well combined.
- Shape the mixture into 11 or 12 patties and place them on the baking sheet.
- Bake for 15 minutes, flip gently, and bake for an additional 10 to 20 minutes until firm and golden.
- Cool on a rack for about 10 minutes before serving with desired toppings.
Nutrition Facts (estimated)
Servings
12
Calories
220
Total fat
9g
Total carbohydrates
28g
Total protein
7g
Sodium
190mg
Cholesterol
0mg
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