Spicy Black Bean Burger
If you have a little extra time in your day, or want to meal prep a nice meal for later in the week, then you will love this burger. It is spicy, tender in the inside, crunchy in the outside, super simple and satisfying.
It is incredibly easy to make, and perfect to save for the week. or for summer barbecue.
Sweet and spicy, just the perfect mix of both. This black bean burger is a healthier option than your typical burger, and you can still add pickles or potatoe fries next to it. This one is definetly one of my favorite comfort foods! I hope you like it as much as I do.
SPICY BLACK BEAN BURGER
- Prep time: 15 mins
- Cook time: 1 hour
- Total time: 1 hr. 15 mins
- 2 large sweet potatoes - cooked and smashed.
- 1/2 cup finely diced green onion or red onion
- 1 - 1 1/2 cups cooked brown rice
- 1 cup cooked black beans, rinsed and well drained.
- 1/2 cup almond meal*
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1/2 tsp chipotle powder (more if you want an extra kick)
- 1 Tbsp maple or brown sugar (optional)
- Sliced avocado
- Sprouts, lettuce or kale
- Sliced onion
- Preheat oven to 400F/204C degrees and cut sweet potatoes in half. Place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender - about 30-35 minutes - once done, set aside. Reduce oven heat to 375F/190 C.
- While potatoes are baking, cook the brown rice.
- In a mixing bowl, smash 3/4 of the black beans and set the rest aside. Add the sweet potato and lightly mask and mix. Now add the cup of rice, green onion, almond meal and spices. If the mix feels wet, add more rice or almond meal. It should be moist but easy to mold.
- Use a quarter cup to take the mix and mold as a burger, then put them on top of a baking tray. You can lightly grease the tray or add a baking sheet.
- Transfer each ball to a baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook. No need to press a lot, a little touch will do.
- Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. I bake them for 30 minutes and they were perfect, but if you want them extra crunchy them leave for a few more minutes.
- Serve on slider buns with sliced avocado, red onion, greens, and ketchup or salsa.
- Store leftovers covered in the fridge for up to a few days. They also go well as side on a salad.
*Almond meal: Blend 1/4 cup of almonds until smooth. It will create a similar concistency to a flour. I used a little bit over 1/4 cup, don't be afraid to throw a few more almonds to make the 1/2 of almond meal.