For the burgers:
- 1 1/4 pounds sweet potato or butternut squash (see Tip)
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 cup walnuts, finely chopped, or 1/2 cup hulled sunflower or pepita seeds
- 2/3 cup finely chopped onion
- 3 tablespoons minced garlic (6 or 7 large cloves)
- Two cans orhsnic black beans, drained and rinsed
- 2 to 3 tablespoons zesty spice mix (oregano, basil… use your fav) to taste
- 1/4 to 1/2 teaspoon fine sea salt, or to taste
- 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
- 1/3 cup Barbecue Sauce
- 1 cup spelt bread crumbs or breadcrumbs of your choice
- 2 tablespoons gluten-free oat flour
- Vegan Mayo (I like Veganaise made from grapeseed, not soy)
- BBQ Sauce (yum)
- Sliced avocado
- Sliced red onion
- Sliced tomato
- Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
- Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
- In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
- In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
- In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
- Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
- Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
- Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
- Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
- Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.
Serving Size 1 of 12 patties | Calories 220 calories | Total Fat 9 grams
Saturated Fat 1 grams | Sodium 190 milligrams | Total Carbohydrates 28 grams
Fiber 6 grams | Sugar 4 grams | Protein 7 gramsNutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.