I have been on Spring Break since Thursday afternoon and I couldn’t be happier! Ten days to cook,
relax, hike, do yoga, catch up on Game of Thrones…the possibilities seem endless! It doesn’t hurt that the weather in Tucson is just about perfect right now. The sun always seems to be shining and the temperature is just right at 75 degrees. I know most of the U.S. hasn’t been so fortunate this winter, but hopefully this week will be a little bit warmer for everyone in the cold states, too!
Let’s get to these veggie burgers, shall we? The first time I had a veggie burger it was one of those mushy, tasteless pucks they sell in the grocery store’s freezer isle. While I don’t doubt that there are tasty store-bought veggie burgers out there, the particular one I ate turned me off of veggie burgers until just this year, when I tried recipes from both Ambitious Kitchen and Oh She Glows. The homemade burgers were so filling and packed with flavor that I started thinking up my own recipes for them.
This recipe was inspired by the flavors of mexican food, which I can never seem to get enough of. Unfortunately, a lot of the food at mexican restaurants around me have very limited options for healthy food. When I cook it at home, I can control how fresh my ingredients are, how spicy my food is, and how much and what kind of oil I use. It’s basically the best way to customize your favorite meals!
These veggie burgers are incredibly delicious. They’re packed with all natural ingredients, low in fat, gluten free, and are sure to leave you wanting more. Of course I topped them with homemade guacamole for extra flavor (and because I’m obsessed with avocados), but feel free to use siracha, enchilada sauce, classic burger condiments, or whatever your taste desires!
- • 1 large sweet potato, peeled and grated (about 1.5 cups)
- • ½ cup cilantro, chopped
- • 3 garlic cloves, grated
- • 1 jalapeño, chopped and seeded if desired
- • ¾ cup gluten free oats, processed into flour
- • 1 15oz can black beans, rinsed and drained well
- • 2 tablespoons ground flax+3 tablespoons water
- • ½ tablespoon olive oil
- • 1 tablespoon Siracha
- • 1 teaspoon lime juice
- • 2 teaspoons ground cumin
- • 1 teaspoon cayenne pepper
- • ½ teaspoon sea salt
- • Freshly ground pepper, to taste
- • Burger buns (optional)
- • For Guacamole:
- • 1 large Haas avocado
- • 1 clove garlic, grated
- • 2 tablespoons red onion, finely chopped
- • ¼ cup tomato, chopped
- • ½ tablespoon Siracha
- • 2 tablespoons cilantro
- • 2 teaspoons lime juice
- • Salt and pepper, to taste
- Preheat oven to 350 degrees fahrenheit
- Peel and grate the sweet potato and put it into a large mixing bowl.
- Add cilantro, garlic, and jalapeño to the bowl and mix together.
- Process ¾ cup of oats in a food processor and add to the bowl.
- Rinse and drain black beans.
- Put black beans in food processor and pulse until coarsely chopped.
- Add processed black beans to the bowl and mix ingredients together.
- Mix 2 tablespoons of ground flax with 3 tablespoons of water and let it sit for 20 seconds.
- Add flax mixture to the bowl and combine.
- Add olive oil, siracha, lime juice, cumin, cayenne, salt, and pepper to the bowl.
- Combine all ingredients.
- Divide the mixture into four.
- Shape four burger patties with your hands and place on parchment paper on a baking sheet.
- Bake for 15 minutes.
- Flip burger patties and bake for an additional 18 minutes.
- Serve with guacamole or other condiments and enjoy!
- Add all ingredients to a bowl and mash with a fork until combined.