5 Simple Ingredients

Name: Sweet Potato Veggie Burgers with Quick Guacamole
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 4 Ezekiel 4:9® Sprouted Whole Grain English Muffins or Gluten-Free Multi Seed English Muffins; 14 oz canned low sodium pinto beans ((rinsed and drained)); 1/2 cup old fashion rolled oats (*); 1/2 cup baked sweet potato (mashed); 1/4 cup salsa (plus1 Tbsp., divided); 1/2 tsp. ground cumin; 1 avocado; 4 slices red onion (thin); baby romaine lettuce

Store-bought veggie burgers can be pricey and often include a number of highly processed ingredients. These sweet potato veggie burgers feature just five ingredients and they're quick and easy to make. The recipe is inspired by dietitian Jeff Novick's Fast Food: Vol 2 - Burgers and Fries DVD. Mr. Novick shares a basic formula for making healthy, affordable veggie burgers and offers suggestions on how to create different burger variations.

You begin by mashing some beans with a potato masher. I find a pushing twisting motion works best. Note, Mr. Novick claims kidney beans produce the best burgers and advises to always include them in recipe variations. I don’t usually have kidney beans in stock (my husband hates them) so I just used pinto beans – which are very similar. However, I suspect my burgers may be a little softer than Mr. Novick’s… You may wish to purchase his DVD and try your own variations!

Grill or Broil in 6 minutes

A number of veggie burger recipes instruct you to bake the burgers. The nice thing about these burgers is you can grill or broil them in about six minutes.

Print Pin

Sweet Potato Veggie Burgers with Quick Guacamole

Prep Time 15

Cook Time 6

Total Time 21

Servings

Ingredients

4 Ezekiel 4:9® Sprouted Whole Grain English Muffins or Gluten-Free Multi Seed English Muffins
14 oz canned low sodium pinto beans (rinsed and drained)
½ cup old fashion rolled oats *
½ cup baked sweet potato mashed
¼ cup salsa plus1 Tbsp., divided
½ tsp. ground cumin
1 avocado
4 slices red onion thin
baby romaine lettuce

Instructions

Burgers

Mash pinto beans with a potato masher.
Add oats, sweet potato, 1 tbs salsa and cumin and mix well.
Divide mixture into 4 equal parts and form into patties.
Place patties on a plate and store in the refrigerator for about 10 minutes to allow burgers to set.
Heat a grill pan on medium-high heat until you can feel heat rising when you place your hand a few inches above it.
Place burgers on grill pan (should hear a sizzling sound if pan is sufficiently heated), cover and cook for about 3 minutes.
Turn burgers, cover and cook for another 2-3 minutes.

Quick Guacamole

While burgers are resting in the refrigerator, peel avocado and mash with a fork.
Add ¼ cup of salsa to mashed avocado and mix well.**

Serving

While burgers are cooking, slice English muffins in half and toast lightly in a toaster oven.
Place cooked burgers on English muffins and top with sliced onion, baby romaine and quick guacamole.

Notes

*If you are gluten sensitive, be sure to use gluten free rolled oats.

**Place avocado pit in any left over Quick Guacomole, cover and store in refrigerator for 1-2 days.

Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Comments

Natalia

August 22, 2015 at 12:02 pm

Hi, I really liked the recipe. Which "salsa" are you talking about? Thanks

- Margaret
  
  August 22, 2015 at 2:50 pm
  
  Hi Natalia - any regular ole tomato salsa should do the trick. I like Chi Chi's salsa. Sorry that wasn't more clear!
  
  - Natalia
    
    August 22, 2015 at 2:58 pm
    
    Thank you!! Great!! I will prepare them. They look super healthy and I love the sweetness of the sweet potato
    
    - Margaret
      
      August 22, 2015 at 5:35 pm
      
      Hope you enjoy them! 🙂
      
Ashley//My Southern Sweet Tooth

June 29, 2016 at 6:57 pm

Oh my goodness these were SO GOOD! I'm making these again for 4th of July for sure! Thank you for the recipe!

- Margaret
  
  June 30, 2016 at 9:32 am
  
  So glad you enjoyed them Ashley! My husband has put in a standing order for me to make a bunch and freeze them for later use. I haven't tried it yet - but will share how it goes!
  
Darshita

September 17, 2020 at 9:54 pm

Hello very yummy receipes shared but i am looking for easy gluten free bread receipe.
Thank u.

- Margaret
  
  September 18, 2020 at 1:11 pm
  
  Here's my easy gluten-free bread recipe: https://veggieprimer.com/gluten-free-herb-batter-bread/
  
  🙂