It’s football season! Which means it’s veggie burger season in my book.
Are you a big football fan? I love the idea of being a football fan… I love tailgating, I love making tons of dips (and calling them a meal), I love getting together with my friends on a random Sunday afternoon, but I’m just not that into football. I mean, I’ll definitely watch a game if it’s on TV, and I take my fantasy team as seriously as the next person (I just really like winning!!!), but I can’t seem to get attached to the game. Don’t tell my dad…. to him, I’m still a born and bred Packers fan 🙂
And on top of that, I’m a vegetarian and eat pretty health consciously. So that limits a lot of your stereotypical football foods, like burgers, buffalo chicken dip, loaded potato skins, etc. I know, I’m basically the worst football fan ever. But I’m determined to still enjoy football season, even with my alternative ways. So I’ve taken it upon myself to come up with some awesome veggie alternatives that don’t miss any of the flavor, but are also healthy for you!
These Sweet Potato Black Bean Burgers are such a win. I’ve experimented with lots of different homemade veggie burgers in my day, but none have measured up to this beautiful burger. I always have the issue of my veggie burgers being too dry and crumbly, but that is NEVER an issue with these burgers. They are so moist and flavorful, and best of all, they keep their shape perfectly.
They can be a little time consuming to make, but I like to double the batch and freeze all the extras for quick weeknight meals. Before freezing, I shape my burger batter into patties and wrap them individually in parchment paper. Then I freeze them in a large sealed tupperware for 1-2 months (if they even last that long). So you can make a huge batch of them WHILE watching a football game and have tons of extras for future football games 🙂
Sweet Potato Black Bean Burgers
adapted from Cookie and Kate’s Sweet Potato and Black Bean Veggie Burgers
yield: 6-8 servings total time: 45 minutes
½ cup of cilantro leaves, packed
Preheat the oven to 400 degrees. Place sweet potato halves on a baking dish, flat side down. Let them cook for 25-30 minutes, or until they are soft to the touch. Pull them out of the oven to cool. Once cooled, remove the sweet potato from the skins. Discard the skins and set the sweet potato aside.
In a food processor, blend 1 cup of old fashioned oats until roughly ground. Pour into a separate bowl and set aside. Into the food processor, now add black beans, brown rice, red onion, cilantro, and spices. Pulse for a few times until just mixed, then add the sweet potato and blend until everything is combined. Last, add the ground oats and blend until just mixed. You want the mixture to still have a chunky texture, which helps the burgers keep their shape.
Spray nonstick cooking spray onto a skillet and place over medium high heat. Using wet hands, form the burgers into medium sized patties and add 3-4 onto the skillet at a time. Cook each side for 4-5 minutes, or until each side is browned and the center is cooked through. I like to eat my burger on a whole wheat bun, with some red onion, fresh tomato, and ketchup! They are also great in a lettuce wrap or simply by themselves with some salsa and avocado on top.