SpOBB burger
Sweet potato, oat, black-bean burger
Equipment
- Stand mixer
Ingredients
- 4 sweet potatoes medium
- 16 oz black beans canned (2×15 oz cans)
- 1 cup rolled oats
- 1 red onion small
- 1½ tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
SpOBB sauce (optional)
- ½ cup vegan mayo
- 1 tbsp ketchup
- ¼ tsp smoked paprika
- ⅛ tsp chili powder
- ⅛ tsp ancho chili pepper powder
Instructions
- Preheat the oven at 400°F. Use convection bake for best results.
- Wash the sweet potatoes and poke 5-8 holes in each. Place them in the oven, directly on the rack. Place a baking sheet lined with parchment paper on a lower rack to collect the drippings from the potatoes.
- Take the potatoes out of the oven, let them cool a bit and peel them. Set the oven to 375°F (convection bake).
- Add the peeled sweet potatoes, drained beans, chopped onion, oats and spices to the bowl of a stand mixer and mix on the lowest speed until an homogeneous paste forms.
- Form the paste into burger shape and place them on a baking sheet lined with parchment paper.
- Bake the SpOBB burgers for 30 minutes.
SpOBB sauce (optional)
- Mix all the SoBB ingredients.
Notes
- Spread SoBB sauce (optional) on the whole-wheat bun and enjoy the burger with your favorite toppings.
- Serve with a side of summer salad.
- Patty recipe adapted from Nora Cooks.
Nutrition
Calories: 208kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 302mgPotassium: 442mgFiber: 7gSugar: 4gVitamin A: 10847IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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