Since eliminating meat from our diet I have been experimenting with many veggie burger recipes. The other night I gathered some ingredients from my fridge and pantry and created something delicious. These patties have a dense, meaty textured and were full of flavour.
- 3 cups peeled and cubed yams
- 1-2 tbsp grape seed oil
- 1 can black beans, rinsed and drained
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 3-6 garlic cloves, minced
- 1/3 cup chopped walnuts
- 1/3 cup unsalted sunflower seeds
- 1/3 cup almond flour
- 1/2 cup hoisin sauce
- 2-4 tbsp sriracha
- 1 tbsp Asian spice blend
- Salt and pepper to taste
- Toss the yams lightly with grape seed oil, salt and pepper. Roast at 400• for 30 minutes, turning halfway through. Yams should be very soft when done.
- Sauté the onions in the coconut oil. Use low heat and cook until they begin to carmelize (15-20 minutes) stirring often. Add the garlic and cook for another 5 minutes.
- While the onions and yams are cooking mash the black beans in a large bowl.
- Add the onion mixture to the beans. Place the walnuts and sunflower seeds into the sauté pan and toast on high heat for 1-2 minutes. Add these to the onions and bean mixture
- Add the yams to the beans and mash
- Add the rest of the ingredients, mix well, taste and adjust seasoning as necessary
- Form mixture into patties and place on a baking sheet (these amounts yielded me 8 generous patties).
- Bake at 350• for 20 minutes, turning halfway through. Allow them to sit for 10 minutes before serving so they have a chance to firm up.
I froze a few of these after cooking and they reheated beautifully. We really enjoyed the Asian flavours in this recipe but you can swap the hoisin for BBQ sauce for a more traditional burger flavour.