Spicy Black Bean Burgers

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


  1. 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.
  2. 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.
  3. While the onions and yams are cooking mash the black beans in a large bowl.
  4. 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
  5. Add the yams to the beans and mash
  6. Add the rest of the ingredients, mix well, taste and adjust seasoning as necessary
  7. Form mixture into patties and place on a baking sheet (these amounts yielded me 8 generous patties).
  8. 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.


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