Summer Dishes: Veggie Burger

As the summer is getting into full swing, I am always craving to be outside this time of year. It’s the season to have a party in the backyard with friends gathered around the patio and the smell of meat on the grill. Unfortunately, Amanda and I are apartment bound at the moment and don’t quite have the backyard for epic grilling as our parents do. So, we wanted to cook a few dishes that remind us of all the tastes of summer while still being able to use our own kitchens. When I think of summer foods, burgers on the grill are one of the first things that comes to mind. How could I compete though with that chargrilled flavor that only fire (which I didn’t have) could provide? So, I wanted to make something that was still a burger, but with a twist. I’m also feeling the consequences of my structureless diet as of late, so I wanted to make something that might have a bit extra to freeze for later, and wouldn’t mess with my waistline. So, I present to you: The sweet potato and black bean burger! I had never had a veggie burger of any sort before this, and I must say, this is something I’m going to add to my regular meal rotation for sure.


To make this you will need:

2-3 small sweet potatoes, peeled, cooked and mashed (I prefer to steam mine)

2 cups soaked  and rinsed black bean (canned will work)

3/4 cups of oats

2 eggs

1/4 cup red onion

1/2 cup bell pepper

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

  • Add oats to food processor and process until a powdery/floury consitency
  • Combine onion and bell pepper in food processor and pulse until blended
  • Mix sweet potato, black beans, onion/bell pepper mixture, egg and spices in a bowl and combine with your hands
  • Roll handfuls of the mixture into balls and flatten to form a patty-repeat until you have 8 patties about 3/4″ thick.
  • Place patty in a pan and cook on each side for 2-3 minutes until browned.
  • Enjoy on your favorite bun (I used a pretzel bun), with some avocado or whatever makes you happy!
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2 thoughts on “Summer Dishes: Veggie Burger

  1. Hi! I got this from Lisa Newcombe’s post!

    It looks great. Thanks. I’ve got a question and suggestion for you. The question is, could you recommend a substitute for the eggs? I’m probably going to try going vegan soon, so stuff like this would be great. Any ideas?

    And the suggestion is to try running a knife through the beans a few times. Just a quick course chop, to cut each one once. I’ve found that works great for texture.


    1. Hi there! Thank you so much for looking at our post! I commend you for looking to go vegan; To remove the egg, usually a good substitute is chia or flax “egg”. To make this, you would need 1 tbsp of chia seeds (or flax seeds) and 3 tbsp of water per “egg”. Grind up the seeds with a food processor or spice grinder, and then add to the water in a small bowl. Let sit for 5 minutes and the chia seeds will absorb the water and everything will take on a “goopy” texture similar to an egg white. If you use this in the veggie burger, it should have a similar binding quality and you’ll get the added health benefits of chia/flax seeds!

      Also, thank you so much for your suggestion to coarsely chopping the beans! It is an excellent idea to make a more cohesive texture. I would imagine using a masher if you have one on hand may also be handy. Thank you again for taking the time to look at our post and happy cooking!


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