Black Bean Veggie Burgers

Black Bean Veggie Burgers - 1 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

6 (139 g)

Vegetarian eating doesn’t have to be short on flavor, and these burgers are the proof in the pudding. They use cooked sweet potato as a binder, so plan them for the day after you’re making sweet potato and cook an extra so you can use leftovers to save time.

Ingredients

2 Tbsp. olive oil, divided
½ onion, finely chopped
1 beet, finely diced
3 garlic cloves, minced
1 (15 oz.) can black beans, rinsed and drained
½ cup whole wheat bread crumbs
¼ cup whole wheat flour
2 Tbsp. minced fresh parsley
½ tsp. salt
½ tsp. pepper
½ tsp. thyme
½ tsp. coriander
½ cup cooked sweet potato
7 oz. sharp cheddar, grated, divided
Juice of ½ lemon

Directions

Heat half of the oil in medium skillet over medium heat. Add onions and beets and sauté until soft (6-7 minutes). Add garlic and cook until fragrant (30 seconds).
In food processor, combine beans, bread crumbs, flour, parsley, salt, pepper, thyme and coriander; pulse 5 to 10 times until combined.
Transfer to a large bowl and add sweet potato, 5-6 oz. of cheese, lemon juice. and onion mixture. Mix by hand to combine, then shape into six patties.
Heat remaining oil in large skillet over medium-low to low heat. Cook patties until browned on both sides and heated all the way to center, (10-12 minutes).
Top patties with remaining cheese.

Nutritional analysis per serving: Calories 255; Total Fat 16g (21% Daily Value); Saturated Fat 7g (35% DV); Trans Fat 0.5g; Cholesterol 33mg (12% DV); Sodium 485mg (21% DV); Total Carbohydrate 18g (7% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 20% DV; Iron 10% DV; Potassium 6% DV; Niacin 30% DV; Selenium 25% DV; Vitamin K 25% DV.