Black Bean Beet Burger with Crispy Oven-Baked Sweet Potato Fries

I’m here with another delicious meat-free recipe! My black bean beet burger is just as hearty as a meat patty and packs a flavor-filled punch. I’ve added a few beets to my burger blend to give it a meaty consistency and to provide more flavor and nutrients.

Black Bean Beet Burger

I find that since I’ve been cooking and consuming more meat-free meals that you tend to use a food processor for everything. This recipe is no exception. In order to get a nice consistency with these burgers having a food processor is key.

Black Bean Beet Burger

In addition to my black bean beet burger recipe, I’ve also whipped up some sweet potato fries. These fries are a bit healthier because they are baked in the oven. Although they are not fried, they come out crisp and tasty. The key to getting the fries crispy is cornstarch! You only need a small amount and don’t want to go overboard with the coating.

Crispy Oven-Baked Sweet Potato Fries

I hope you enjoy my black bean beet burger and crispy oven-baked sweet potato fries. It’s flavor-packed and a healthier way to eat a burger. Try out this recipe and give me your thoughts! If you do make this burger, be sure to share it on social and tag #mirroredmode or mention us @mirroredmode!

Black Bean Beet Burger and Sweet Potato Fries

Black Bean Beet Burger Recipe

Burger Patty Ingredients

1/2 cup mushrooms, roughly chopped
1 cup cooked brown rice
2 15 oz cans of black beans (drained and rinsed)
1/4-1/2 cup canned beets
1 cup plain panko bread crumbs
1-2 garlic cloves
3-4 tablespoons BBQ sauce
1 medium white onion finely diced
1-3 dashes of Liquid Smoke
1/2 tsp each salt and pepper
1 tbsp Smoked paprika
1/2 tsp Burger seasoning blend
Cooking oil spray and / or canola oil

Burger Toppings

Whole wheat buns
Sliced tomatoes
Sliced red onion
Lettuce leaves
Sliced jalapeños
Sliced avocado
Veganaise (can sub regular mayo)
Mustard
Sriracha

Directions

Start by cooking the brown rice. While the brown rice is cooking, sauté the onions in a medium-sized oiled skillet. Once the onions have caramelized, put them on a paper towel to absorb excess juices after cooking. Add cooked onion, garlic cloves, mushrooms, bread crumbs and beets to food processor and lightly pulse. Once the ingredients are mixed, add the Liquid Smoke, BBQ sauce, smoked paprika, pepper and burger seasoning blend to the processed mixture. Lightly pulse the mixture again and set aside.

In a separate large mixing bowl, add black beans and mash well with a fork, leaving only a few whole bean pieces. Next, add the cooked rice and the processed mushroom mixture. Mix everything together with a large spoon. If the mixture feels dry, add more BBQ sauce. If the mixture is too soft, you can add more bread crumbs. You can taste the mixture at this point and adjust the flavor with seasoning as needed.

Scoop about 1/4 to 1/2 cup of the burger mixture in your hands and form even-sized patties. After forming each patty, place on a flat pan that is lined with foil or parchment paper. Depending on how big you want your burger patties, you can make about 5-8 patties total.

Heat up your grill, grill pan or skillet and add enough oil to lightly coat the bottom of the surface. Sear burgers for a few minutes on each side to get a nice browned crust. Adjust the heat as necessary. Once the burgers are cooked, take off the heat and set aside on a plate to cool. Toast the burger buns and add Veganaise and mustard. Next, add the burger patty and top with desired ingredients. Serve with sweet potato fries.

*You can freeze these patties after they are cooked for leftovers. In addition, the patties can be saved for around 3-4 days in the fridge.

Crispy Oven-Baked Sweet Potato Fries Recipe

2 large sweet potatoes
Non-stick cooking spray
2 tablespoons canola oil
1/4 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp cajun seasoning
Salt to taste
4 teaspoons corn starch

Directions

Preheat oven to 425°F. Wash and peel the sweet potatoes. Pat dry with paper towels and cut them into 1/4-inch by 1/4-inch matchsticks. Line two sheet pans with foil and spritz with non-stick cooking spray. Set aside.

Add half of the sweet potato matchsticks to a large ziploc bag. Sprinkle 2 teaspoons of the starch over the potatoes, seal the top securely and shake vigorously to coat the fries. Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil, smoked paprika and cajun seasoning. Arrange the fries on one of the pans in a single layer making sure they don’t touch. Repeat with the remaining fries, starch, oil and seasoning.

Insert the pans in the oven so that one is in the top third of the oven and the other is in the bottom third of the oven. Once the fries are in the oven, set the timer for 15 minutes. After 15 minutes, use a spatula to flip the fries. Return the pans to the oven, rotating them from top to bottom and front to back. Bake for another 10-15 minutes, or until browned. Finally, take them out the oven, let cool and toss with salt and pepper to taste. Makes 6 servings.

*To keep the crispy texture when reheating the fries, make sure to reheat them in the oven at around 400° for around 5-10 minutes.

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