These bold, flavorful and filling veggie burgers will turn the meat eaters in your life into veggie burger believers! Vegan, gluten-free, packed with flavor and smothered with cilantro avocado cream.
I’m pretty sure I’ve told you before that there are a few items I always scan the menu for when I go to a new restaurant. Black bean burgers, sweet potato and goat cheese. I didn’t put any goat cheese on these, but you absolutely should. It makes all things better. Not that these need to be made better because they have 2/3 of the trifecta, but there is nothing wrong with adding element #3.
What I’m trying to say is I’m sorry I didn’t use goat cheese, but I made an avocado cream, so you’ll have to forgive me. It is fabulous on it’s own. With a spoon, with a chip, with your finger…
But even that amazingness doesn’t compare to the combination of roasted sweet potato puree with black beans, spicy chipotle peppers, and sweet corn and cranberries! OMG. Okay, don’t think I’m weird. Cranberries totally belong. The burst of sweetness pairs perfectly with the sweet potatoes, and it is really what takes these babies to the next level.
The theme this month for The Recipe ReDux is patties, and I just knew it was the perfect time to share these with you. They are perfect to make for any occasion and since they’re vegan and gluten-free almost anyone can eat them!
These bold, flavorful and filling veggie burgers will turn the meat eaters in your life into veggie burger believers! Vegan, gluten-free, packed with flavor and smothered with cilantro avocado cream.
Ingredients
- 2 x 15 ounce cans black beans, drained
- 3 medium sweet potatoes, roasted and skins removed
- handful fresh cilantro
- 3 chipotle peppers in adobo sauce
- 1 tablespoon cumin
- generous pinch salt and pepper
- 1 cup cooked brown rice
- 1 x 15 ounce can corn, drained
- 1 1/2 cups quick cooking oats (use certified gluten-free if desired)
- 1 cup dried cranberries
- 1-2 tablespoons olive oil
- 2 large avocados
- handful fresh cilantro
Instructions
- Set aside 1/2 cup of black beans. Place remaining beans, flesh from sweet potatoes, cilantro, chipotle peppers, cumin, salt and pepper in food processor. Pulse until combined, about 30 seconds. Transfer to a large mixing bowl and stir in remaining ingredients.
- Heat olive oil on a large skillet over medium heat. Form mixture into patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Do not flip too quickly or your burgers will fall apart. Very carefully flip and cook for an additional 4-6 minutes until the opposite side is browned and set as well. Serve immediately topped with cilantro avocado cream (see instructions below), or store refrigerated in an airtight container for up to 1 week.
- To make the cilantro avocado cream, place pit and skin avocados and place with cilantro in a medium bowl and blend with an immersion blender until smooth.
Notes
Feel free to serve on buns, lettuce, or crumble into a salad. I served mine on fresh lettuce with sprouts and green onion.
Looking for more delicious veggie burgers? Check out my Chipotle Black Bean Burgers!
Or my Sun-dried Tomato & Basil White Bean Burgers
