Slap Ya Mama Black Bean and Sweet Potato Burgers
 
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Bursting with nutrition from six of the top rated Superfoods, these super healthy black bean and sweet potato burgers hit the spot between yum and burp.
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 6
What You Need
  • 1 15 oz can black beans
  • 1 cup of baked sweet potato (no peel and no canned stuff), packed into measuring cup
  • 1 5 oz package of fresh pre-washed baby spinach leaves
  • ⅔ cup rolled or quick cooking organic oats
  • 2 Tablespoons ground flax seeds
  • 1-2 teaspoons Slap Ya Mama or other Cajun seasoning salt (to taste)
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon granulated onion powder
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon cayenne pepper
How to Do It
  1. Pour can of beans into fine mesh strainer. When drained, put half in a mixing bowl and with a pastry blender or potato masher, make them a lumpy cream. Add the rest of the whole beans to the bowl and stir.
  2. Mix in the baked sweet potato until thoroughly blended with beans.
  3. Place spinach in large colander and run hot tap water over it for about 45 seconds to wilt it. Allow water to drain off, then using your hands, squeeze ALL the moisture out of the spinach. You want a tight dry little ball of green in your hand. Chop spinach into small pieces and add to the bean and potato mixture. Stir thoroughly.
  4. Add the ground flax seeds and spices and mix well; add the oats and stir to blend.
  5. Pat the mixture into patties about ¼ to ⅓" high and place them on waxed paper or a tray which has been sprayed with non-stick spray. Place patties in the refrigerator for 30-60 minutes to "set".
  6. Place a bit of oil in a small non-stick skillet and when hot, add one burger patty. Fry it over medium-low heat until crisp and lightly browned on one side, then flip and do the same to the other.
  7. Serve on whole grain buns with sliced avocado, sliced tomato, mustard, pickles, banana peppers, lettuce, and whatever other burger condiments you like.
Extras
These burgers freeze extremely well, so feel free to make a double or even triple batch. Place them between sheets of waxed paper, then wrap tightly in aluminum foil or place in an airtight container or zip style freezer bag. To cook, remove from freezer and pop into frying pan still frozen.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/slap-ya-mama-black-bean-and-sweet-potato-burgers/