Description
Baked vegan sweet potato sorghum veggie burgers with black beans, kale & spices. Vegan, gluten-free, and can be made salt, sugar, and oil-free. Easy, healthy plant-based dinner idea!
Ingredients
Scale
- ½ cup sorghum, uncooked
- 2 ½ cups water
- 2 medium (about 6 ounces each) sweet potatoes, sliced in half
- 1 tablespoon extra virgin olive oil (optional)
- 2 ounces (about ¼ bunch) kale
- ½ medium bell pepper (red, yellow, orange, green)
- 2 stalks green onion
- ¼ bunch (about ½ cup) fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup almond flour (or meal)
- 2 tablespoons flax seeds
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ¼ – ½ teaspoon cayenne pepper, per spice preference
- ¼ teaspoon salt (optional)
- 1 lemon, juiced (2 tablespoons lemon juice)
Instructions
- Place sorghum in a pot with water. Bring to a boil, cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid.
- While sorghum is simmering, preheat oven to 400 F. Place sweet potatoes on a baking sheet and drizzle with olive oil (optional). Bake until tender, about 30 minutes, and remove from oven. Cool slightly, then remove cooked flesh from the peels with a spoon.
- While sorghum and sweet potatoes are cooking, prepare all of the ingredients for the burger mixture. Place kale, bell pepper, green onion, and cilantro in the container of a food processor with the chopping attachment. Process briefly to finely chop the vegetables, using caution to avoid over processing or liquefying them. Alternatively, chop finely by hand.
- Place black beans and cooked sweet potato flesh in a large mixing bowl. Partially mash with a potato masher or fork until fairly smooth, with some chunks remaining. Add cooked and drained sorghum, chopped vegetables (kale, red bell pepper, green onion, cilantro), almond meal, flax seeds, cumin, smoked paprika, cayenne, salt (optional), and lemon juice. Mix with a wooden spoon to combine. The mixture should be moist, but not wet. For best results, cover and refrigerate for one hour for easy handling.
- Heat oven to 375 F. Spray a baking sheet and 1/2 cup measuring cup with non-stick spray. Scoop up mixture in the half-cup measuring cup, invert onto the baking sheet and tap to release the veggie mixture. Shape each veggie burger with your hands to about 1 inch thickness. Repeat to make 7 veggie burgers. Bake in the oven for about 45-50 minutes, until golden brown and firm.
- Serve as desired, with bun, toppings, or flavorful sauce. Also delicious as a main dish served with a mushroom sauce. Store burgers in an air-tight container in the refrigerator for up to 5 days or freezer for up to 6 months.
Notes
May microwave the sorghum for about 25 minutes in a microwave-safe dish until tender.
May grill these veggie burgers by baking them for 30 minutes, and finishing them on a grill basket for the remaining 15-20 minutes.
Serve with the following topics, as desired:
- Whole wheat buns or bread
- Vegan mayo
- Sriracha sauce
- Ketchup
- Vegan ranch dressing
- Hummus
- Tomato slices
- Lettuce leaves
- Avocado slices
- Pickles
- Cucumbers
- Roasted vegetables
- Coleslaw
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1 burger (per burger, no toppings)
- Calories: 194
- Sugar: 3 g
- Sodium: 31 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg