Caribbean Bean & Sweet Potato Burgers (GF, V)

Confirmed by hubby, this is the best vegan burger I've ever made.

Source: Up Beet Kitchen | Makes: 6 burgers | Time: ~1 hr

Changes: skipped pepitas; replaced powdered spices with a jerk mix

Ingredients

1 ½ cups cooked kidney beans (or 1 14-oz cans, drained and rinsed)

2 tbsp ground flax + 3 tablespoons water

1 ½ cups peeled and grated sweet potato

½ cup finely chopped red onion

3 medium garlic cloves, minced

½ cup cilantro, finely chopped

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

1 tbsp EVOO

1 tbsp coconut aminos

1 tbsp lime juice

¾ cup oat flour

2 tbsp caribbean mixed spices of choice (I actually ended up using Cajun)

To serve

Gluten Free Buns

Avocado crema

Lettuce

Anything else you like

Instructions

Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

Place the kidney beans in a food processor and pulse until finely chopped. Stop before a paste forms, as you want there to be some texture. Transfer the beans into a large bowl.

In a small dish, whisk together the flax and water. Let sit for 20 seconds to thicken, then add to the bowl that the beans are in.

Add the grated sweet potato, onion, garlic, cilantro, salt, pepper, oil, coconut aminos, lime, oat flour, and spices to bowl. Stir well to combine.

Shape the burger mixture into six patties, packing firmly to ensure that they hold together well. Place each patty on the prepared baking sheet.

Bake for 35-40 minutes. Remove from the oven and let them sit for 10 minutes or so before serving.