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
YUM! Bookmarked!
Oh My Goodness!!! YUM.
Francesca recently posted…Shout Out Sunday: Energy Worth Spreading
Now that’s my kind of burger. Gluten free and and vegetarian. No tweaking needed 🙂
jill conyers recently posted…Recipe Redux: Sweet Potato Apple Patties with Almond Butter and Cinnamon
pretty sure i’d just lick the all the sauces off each first. dang!!! great redux friend
I have been obsessed with veggie burgers with sweet potatoes in them. Sweet potatoes make everything better, right? These look delicious Ari! I make mine with an egg. Do you find they stay together ok without it?
Melanie @ Nutritious Eats recently posted…Purple Potato Salad
I’ve made all of my veggie burgers eggless to keep them vegan friendly and never had a problem. I think the key is using enough oil to crisp up the edges which helps them to set. And very careful flipping!
These look amazing my friend! That sauce looks incredible too!
Christine @ Love, Life, Surf recently posted…Bikini Ready Beach Body
Goat cheese or not these look divine. That’s my kind of burger!
Angela @ Happy Fit Mama recently posted…More Happy
i want to lick that avocado cream right off my computer screen! 😉
Linz @ Itz Linz recently posted…Meet Jonny | Stroke Survivor
annnd you had me at SWEET TATER!!!
Carla recently posted…If at first you don’t succeed—quit!
Is it too early for a burger? These look fantastic!
Jennifer F recently posted…Sunday Dinners | New Tradition with Salads & Skewers
Never too early! 🙂
Dang. You did it again… I’m drooling.
Brittany @ Delights and Delectables recently posted…Unplugging: It’s Worth It
What a delicious looking recipe, and so healthy, too!
Christine from Cook the Story recently posted…Crispy Coconut Baked Fish Fillets
these both look awesomely flavorful… i love the bunless, iceberg-wrapped option. delicious…
gretchen | kumquat recently posted…Falafel with Lemon-Mint Raita
For some reason, I have never found a homemade veggie burger that I keep going back to (although i don’t try all that often) but this one looks really promising!
Laura @ Mommy Run Fast recently posted…21 weeks pregnant Update
These are probably my favorite that I’ve made especially because of the sweet and spicy combo. I really love the white bean ones too and they were a huge hit when I made them for friends! 🙂
Oooooh Ari, those sound wonderful! I am right there with you in scanning for sweet potato, and especially goats cheese….as soon as I see goats cheese in any meal…thats the one I get…always! Yum! These are definitely a must try!
I love that they are so choc full of nutritious ingredients, I need all the nutrition I can get as my peak races come up! Yummy!
Tina Muir recently posted…#nomakeupselfie
They are totally perfect training fuel!! Good luck with your racing!!
These look fabulous! I love the idea of serving over lettuce. And the addition of the dried cranberries- nice unexpected touch!
Elizabeth @ Eating Local in the Lou recently posted…Burgers with Merlot Pickled Onions and Roasted Red Pepper Ketchup
Thanks Elizabeth! I always love cranberries with savory food–salads, burgers, you name it!