Modified from Kathy P’s original cajun burger recipe
Sweet Potato & Cilantro Bean Burgers
Time: 20 Minutes Large Burger in Oven/ 15 Slider in oven / 8-10 Minutes Pan Sauteed
Yield: 8 Large Burgers or 15 Mini Burger Sliders
(15 Item Recipe)
Naturally Vegan & Vegetarian
3 cups organic black eyes peas or other bean of choice (black/pinto/white)
1 1/2 cups organic sweet potato, mashed
1-2 Tbsp organic tahini
1 tsp organic lemon juice
1/4 Cup organic cilantro, diced
Ground black pepper
2+ Tbsp nutritional yeast
1-2 tsp extra virgin olive oil
organic red onion, sliced thin
organic micro greens, sunflower sprout or other choice of green
vegan sesame buns (Trader Joe’s)
Preheat oven to 350. Bake potatoes then allow to cool. Peel and mash potatoes into a large mixing bowl. Steam black eyed peas and add to potato mixture. Add in remaining ingredients and mash all contents together mixing until well distributed.
Form burger or mini slider patties. Bake large burgers 20 minutes and mini burgers 15 minutes for sliders. If you prefer to pan saute on medium heat add 1 teaspoon extra virgin olive oil and cook 3 minutes per side until golden brown. Once burgers are golden remove and assemble on toasted
bun. Add vegan mayo and spicy mustard, thin red onion slices, avocado, tomato and micro greens. If you prefer you can use any type of organic greens such as kale, sunflower sprouts, spring mix, romaine or other favorite.
These burgers are low fat, vegan, vegetarian, and loaded with healthy protein and nutrition.
Each burger has 100 calories with 6g of protein and 4g of fiber. Mini burger sliders have 50 calories with 3g protein and 2g fiber.
These burgers are rich in vitamin A, iron, magnesium and B vitamins, and fiber.
You can bake these or pan saute them. You can also make large burgers or small depending on what you prefer.
Be creative and use fresh organic herbs in season or your favorite seasonings. We made Kathy’s original recipe with cajun spice which was spicy and delicious. Add your favorite seasoning to it and make it yours. These are fast to make super delicious and nutritious for the whole family. These are not only much fresher and healthier but you can make them much more affordable then the store bought options. We like to make extra to have on hand for the week. We also soak dried beans the day before to cut the costs and preservatives in the canned and frozen options. If you have the time soak the dry beans the night before allowing you to make much more for less.