Sweet Potato and Black Bean Burger Patties

Need a divine homemade veggie burger recipe? You HAVE to try this one then!! It will be the creamiest, tastiest, and most satisfying burger you will make. - drool face - This burger does not leave you feeling bloated, heavy, or greasy like usual burgers. What is also great about this recipe is that they don't have to be made specifically as burgers, I like to eat the patties with some rice and veggies. In my meal prep this week I turned this recipe into meatballs, and they came out awesome! So if you don't like the idea of patties and rice, then try turning them into balls. Talking about meal prepping, this recipe holds out really nicely in the fridge, so make a batch for the week and reheat them in the oven before eating them to get crispy on the outside again - it works wonders.

I served the burger with some sweet potato chips, because why not add more sweet potato to the meal? But all jokes aside, these chips are my favourite, they are from Woolworths, and I just air-fry them so they get super crispy. You can also serve them with normal white potato chips, or whatever you fancy! The sauces I served them with was tomato sauce (ketchup) and a homemade pink sauce, which is THE FREAKEN BOMB!! I will put the recipe below because you HAVE to make this too. 

I put some caramelised onions, wild rocket, and some of my pink sauce on the burger, but feel free to put anything you desire on. My boyfriend had avo, a tomato relish, and some mayo on his, and he said it was awesome, he isn't vegan just FYI.

This recipe makes about 12-14 patties, depending on the size and uniformity that you keep them at. This recipe has a high amount of vitamins and minerals, it is high in vitamin B1, B2, B5, B6, Folate, Vitamin C, and it is very high in Vitamin A. It is also very high in Copper, Iron, Magnesium, Manganese, and Phosphorus.

The Pink Sauce:

I kind of eye ball everything but I combine about 1 Tbsp vegan mayo (I use B-well), 1-2 Tbsp Tomato sauce, a dash of sage, and a dash of cayenne pepper. This sauce is so versatile that it can be eaten with so many things.

Ingredients:

- 1kg of cubed Sweet potato (I buy two 500g bags from Woolworths, due to weight convenience)
- 1 1/2 cups cooked Quinoa
- 1 can of Black beans (drained and rinsed)
- 1 Onion
- 1 Tbsp Garlic
- 1 Tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Sage
- 1 tsp Parsley
- 1 tsp Basil
- Salt and Pepper to taste
- 4-6 Tbsp flour, the amount depends on how sticky the consistency is (your flour of choice, depending if you want it to be gluten-free or not)

Method:

1. Preheat the oven to 190 degrees Celsius.
2. Cook the sweet potato with your desired method, be it in the microwave, boiling or roasting until they are soft enough to mash.
3. Dice your onion and then place it in a pan with the garlic, then add either some oil or water and fry them until translucent.
4. When the sweet potato is soft, mash it until smooth, then add the beans and roughly mash them in too.
5. Add the rest of the ingredients into the bowl and mix until well combined.
6. Scoop 2 tablespoons into your hands and form a patty, or use 1 tablespoon to form a meatball. Place the raw patty or meatball onto a baking sheet lined with baking paper.
7. Once all the patties are formed, place them in the oven for about 30-40 minutes, flipping them half way. Take them out when they are browning and crisping on the outside.

Nutritional information (estimate per patty of 12 patties):
Calories: 129,75 kcal  Protein: 4g  Carbohydrates: 23g   Fat: 0.7g