Image: by Minimalist Baker– original recipe here
Some of you who follow me on the socials know that I’ve been exploring the “plant-based” life quite intensely lately, predominantly due to some health issues that I’ve been needing to follow a specific protocol for.
If you know me, you know I LOVE meat!
Usually I digest it very well and I do believe that my particular constitution, at this stage of my life, does well on it.
However, there are times when back off the animal protein is necessary and beneficial and so this sent me on the hunt for that satisfying “I’ve eaten feeling” that I usually rely on animal protein for.
I am happy to report that I have FOUND the vegan burger of the century!!
This recipe is SO good I’ve made it a few times already and know it will be an ongoing regular in my meal plan moving forward!
In my exploration I did make a few other vegetarian burgers and patties, but sadly they were not “make-again” material, and were quite the ordeal to make!
I like easy, simple, fast! Anything that is too much fuss, especially if the end result is NOT worth it, is DITCHED pronto!
I promise you, these are worth the effort! Which actually is not too much at all!
Anywho, here are the deets!
The original recipe for these OH-SO-GOOD plant-based burgers is from Minimalist Baker which is a HAVEN of plant-based recipes, so be sure to check it out!
If you do make these, be sure to let me know– TAG me in Instagram or on Facebook! @newleafnutrition on both platforms 🙂
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- 2 cups mashed sweet potato (~2 large sweet potatoes // organic when possible)
- 1 tin cooked salted black beans (rinsed and well drained // if unsalted, add more salt to the burgers)
- 1 – 1 1/2 cups cooked brown rice/cooked quinoa- I use quinoa – 1 cup
- 1/2 cup walnut or pecan meal (or very finely chopped) – I use flaxseed meal
- 1/2 cup finely diced green onion (one time I made these I had no green/spring onion, so I used brown onion; another time I had NO onion and they were still the BOMB!)
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
The original recipe also lists:
- 1/4 tsp chipotle powder (optional)
- 1 Tbsp brown sugar (optional // for added sweetness)
I’ve never used either of these ingredients when making them, so it’s up to you if you do or not!
Also, they list:
FOR SERVING (optional)
(see the original recipe here for their method- below are my adjustments- I have also added a step by step video demonstration on my Instagram Story Highlights)
- I always keep the skin on sweet potato and potatoes in general- thats where all the fibre is!2. I make extra large patties so I get about 6-8 patties from one batch
3. I serve these with salad and veggies as well as this Tahini Sauce, however you can check the original recipe for how they suggest to serve
*For quinoa: rinse 1 cup quinoa and add to a saucepan over medium heat. Sauté in a bit of olive oil for 1-2 minutes (I skip this and just add the water), then add 2 cups water and bring to a boil. Reduce heat to simmer, cover and continue cooking for about 15 minutes or until tender and fluffy and the water is absorbed.
*Inspired by the Black Bean Burger at Beer Kitchen
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Dietitian~Counsellor~Eating Psychology Coach
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