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Southwest Veggie Burgers

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2 min read
Summary

These Southwest Veggie Burgers are perfectly grillable! Even though you won’t notice the squash, it’s playing an essential binding role with its fiber and moisture (not to mention its nutritional value). Make them ahead of time and enjoy them all week long for lunch or freeze them (separated between parchment paper) so that you have the burgers as you want them in the weeks ahead.

Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 1 ½ cups sweet potato (cubed)
 1 cup black beans (cooked, homemade or BPA-free canned, drained)
 2 tbsp vegetable broth (unsalted, preferably homemade)
 1 cup onion (diced)
 3 cloves garlic (minced)
 ½ cup poblano pepper (or red bell pepper, diced)
 ¾ cup organic corn (frozen or cooked from fresh)
 1 cup organic squash (grated, green or yellow)
 ¼ cup flax meal (or ground flax seed)
 ½ cup organic oat flour
 ½ lime (juiced)
 ¼ cup cilantro (optional, chopped)
Southwest Spices
 1 tbsp ground ancho chile powder
 2 tsp ground cumin
 2 tsp smoked paprika
 2 tsp garlic powder
 ½ tsp ground coriander
 2 tsp dried oregano
 ½ tsp salt (optional)
 ¼ tsp pepper (optional)

Directions

1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2

In a medium saucepan, boil the sweet potatoes until tender enough to mash, about 5 minutes.

3

Add the sweet potatoes and black beans to a large bowl and mash with a fork or potato masher until about ¾ of the black beans are mashed (you can leave some whole) and all of the sweet potato is mashed. Set aside.

4

Saute the onions, garlic, and pepper: To a medium stovetop pan, heat the vegetable broth on medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and poblano (or red bell) peppers. Cook for an additional 60 seconds.

5

Add the onion mixture to the sweet potatoes and black beans.

6

Add the corn, squash, flax meal, oat flour, and all of the southwest spices.

7

Mix well until all ingredients are combined.

8

With a large spoon, scoop out a handful of the mixture and, with clean hands, press into a burger-size patty. Add to the baking sheet. The patties can be close together as they won’t expand. This will yield about 8 large southwest burger patties.

9

Bake for 15 minutes, flipping the patties, then bake for an additional 15 minutes or until the patties are golden brown and crispy on the outside (may require a little longer cooking time, depending on your oven).

10

Enjoy with salsa, avocado and leafy greens as a part of a salad or sandwich.

Chef's Notes

Substitutions
Use kidney or pinto beans in place of black beans.

Use parsley in place of cilantro.

Replace ancho chile powder with a basic chili powder blend.

Flour-free
Replace oat flour with almond meal or flax meal.

How to enjoy
Stuffed between two organic whole-grain buns.

Crumbled inside organic whole-grain tortillas.

Enjoyed as a wrap in between collard greens.

Enjoyed by itself with all the fixings — avocado, lettuce, tomato, kimchi, herbs.

Topped on a salad.

Ingredients

 1 ½ cups sweet potato (cubed)
 1 cup black beans (cooked, homemade or BPA-free canned, drained)
 2 tbsp vegetable broth (unsalted, preferably homemade)
 1 cup onion (diced)
 3 cloves garlic (minced)
 ½ cup poblano pepper (or red bell pepper, diced)
 ¾ cup organic corn (frozen or cooked from fresh)
 1 cup organic squash (grated, green or yellow)
 ¼ cup flax meal (or ground flax seed)
 ½ cup organic oat flour
 ½ lime (juiced)
 ¼ cup cilantro (optional, chopped)
Southwest Spices
 1 tbsp ground ancho chile powder
 2 tsp ground cumin
 2 tsp smoked paprika
 2 tsp garlic powder
 ½ tsp ground coriander
 2 tsp dried oregano
 ½ tsp salt (optional)
 ¼ tsp pepper (optional)

Directions

1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2

In a medium saucepan, boil the sweet potatoes until tender enough to mash, about 5 minutes.

3

Add the sweet potatoes and black beans to a large bowl and mash with a fork or potato masher until about ¾ of the black beans are mashed (you can leave some whole) and all of the sweet potato is mashed. Set aside.

4

Saute the onions, garlic, and pepper: To a medium stovetop pan, heat the vegetable broth on medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and poblano (or red bell) peppers. Cook for an additional 60 seconds.

5

Add the onion mixture to the sweet potatoes and black beans.

6

Add the corn, squash, flax meal, oat flour, and all of the southwest spices.

7

Mix well until all ingredients are combined.

8

With a large spoon, scoop out a handful of the mixture and, with clean hands, press into a burger-size patty. Add to the baking sheet. The patties can be close together as they won’t expand. This will yield about 8 large southwest burger patties.

9

Bake for 15 minutes, flipping the patties, then bake for an additional 15 minutes or until the patties are golden brown and crispy on the outside (may require a little longer cooking time, depending on your oven).

10

Enjoy with salsa, avocado and leafy greens as a part of a salad or sandwich.

Southwest Veggie Burgers