I love bean-based patties, they’re so versatile and great to pack for lunch! I have been trying to come up with a good recipe for some time, but getting the right texture without using bread crumbs was tricky. I’ve found that using cornmeal as a binding agent helps to hold the burgers together, without making them too mushy (which is what often happens when I use oats) or too dry. I add about a half cup to the batter and then form balls and roll them in the cornmeal before baking, which gives them a better texture and firmer edge that holds together nicely.
Black bean sweet potato burgers are by far one of my favourites, and I wanted to share this Thai inspired version which uses the Thai Dressing I came up with for my fresh rolls both in the mix and as a sauce on the burger. I also made a spicy peach salsa, because it’s peach season and I happened to have some chili peppers lying around. I have a bit of a hot pepper obsession, as some of you may have noticed.
These burgers turned out amazing, and I just had to share. They’re sweet, savoury and have a great texture. My partner ate two in one sitting and absconded off with the remaining two to take for lunch the next day. Score: me 1, him 4. Early bird gets the worm in this case I guess hahah.
Anyways, the patties themselves are gluten free, so if you choose gluten-free buns, then the whole burger can be made gluten-free. Or you can use a lettuce leaf bun or whatever suits your fancy. Obviously the buns I used in the photo shoot were not gluten-free, I was wandering the bread aisle at Fortino’s and found them just too pretty to resist, I love the black sesame swirl. If you’re looking for good, fresh, store-bought gluten-free buns, President’s Choice actually has some great ones in the gluten-free section of their bread aisle. A friend who’s brother has Celiac disease introduced me to them recently, and they are far and away better than the frozen variety. So if gluten-free is what you’re into, definitely give those a try!
These savoury black bean patties are use cornmeal in the batter to create a firm texture. The thai flavour was inspired by my favourite fresh wrap sauce. I add half the sauce to the patty mix and reserve the other half to pour over top. A spicy peach salsa really takes these over the top! Serve fresh from the oven or freeze, separated with parchment paper, for a quick dinner later.
- 2 c or 1 can of black beans, rinsed
- 1 c of sweet potato, diced. About 1 smallish sweeet potato.
- 1/2 c, scant of cornmeal and more for rolling
- 1/2 Thai Dressing (see below)
- 2 ripe peaches, diced
- 3/4 c cherry tomatoes, diced
- 1/4 c purple onion, finely minced
- 1/4 c green onion, minced
- 1 clove of garlic, minced
- 1 chili pepper, de-seeded and minced (or omit)
- Juice from 1/2 lemon
- 2 Tbsp Tahini
- 3 Tbsp water
- Juice from other 1/2 lemon
- 1 Tbsp Tamari
- 2-3 tsp Thai Curry Paste (I used Thai Kitchen)
- 1/2 tsp garlic powder or 1 small garlic clove, minced
- 1/2 tsp ginger powder
- 1 Tbsp maple syrup or vegan brown sugar
- 5 Hamburger buns (gluten-free if needed)
Preheat over to 400F.
Dice your sweet potato into 1.5 cm cubes, place in a microwave safe bowl with 1/4 c of water and microwave for 5 minutes, or until soft.
While the sweet potato is cooking, make the Thai Dressing in a small bowl.
Add the cooked sweet potato, the black beans and half the Thai dressing to a blender. Blend until smooth. Alternatively, you can hand mash them.
Place contents of blender into a large bowl and add scant corn meal, 1/4 c at a time until desired consistency is reached. I usually add 1/2 c.
Line a baking sheet with parchment paper.
Divide the black bean mixture into five parts and form large balls. Rolls the balls in extra corn meal to cover and then flatten onto the baking sheet. This prevents them from sticking and adds texture to the burger.
Bake for 20 minutes, until browned.
While the burgers are baking, make the peach salsa by dicing all the ingredients and mixing together in a small bowl.
Once the patties are done, remove from the oven and place onto a hamburger bun. Spread some of the remaining Thai dressing on top and then add the peach salsa.
In other news, I’ll be heading out to Calgary soon for a wedding/vacation. I’ll be there a total of about three weeks, which I’m super excited for. The partner and I are planning to do some amazing hiking once we’re done celebrating the marriage of some long time friends. I’ll try to keep the posts up, and will be posting a bit more to Instagram as we trail run our legs off and visit some of our favourite Western Canada vegetarian and vegan restaurants along the way. I apologize in advance for being a little less responsive to comments and emails during this time, but I still love to hear from all of you, so keep them coming and I will get to them just as soon as I am able! Have a lovely week everyone!