Before I get to the ~awesome~ recipe, I have some blog news! Unbeknownst to me, The “subscribe” button I was using before was (sadly) just a placeholder button for an ACTUAL subscribe service, so I’ve figured out how to work the actual one now (hooray!).
Anyway, if you would like to receive emails with notifications when I post a recipe, just enter your email in the little box below, or the one in the sidebar on the right (which is now fixed)! I promise I won’t spam 🙂
Now, onto the good stuff:
$6.99!! That’s how much my local grocery score was charging for a FOUR PACK of sweet potato/black bean veggie burgers when I was at the store last week. As soon as I saw the price I said no thanks and promptly walked over to the chocolate section, where I’ll gladly buy some pricier items that I at least know I can’t as easily make at home.
You see, black beans and sweet potatoes are some of the most affordable, healthiest, and frankly, most yummiest (that’s a thing, right?) goods on the market. They’re so good that you could do practically anything to them and they wouldn’t taste all that bad… but let’s not get ahead of ourselves.
I’ve bean ( 😉 ) working on the perfect sweet potato/ black bean burger for a while now, but I think this one takes the cake (or…burger, in this case). The trick to getting a good veggie burger is that there can’t be too much moisture inside it, or else it won’t hold up. The more moisture you add, the mushier it will be. This isn’t always a bad thing, though! Just something to be wary of as you’re choosing between dried minced onion or diced onion as you’re making your way through the directions 🙂
These patties bake in the oven for almost a full hour. Back when I was first experimenting with patties made of vegetables, I was SO confused at the amount of time that the recipe said they were supposed to bake. Really, I was thinking it was excessive and annoying (hello… I was a hungry lady!). In all honesty, it IS a long time that it has to bake, buuuut it’s necessary for the patties to bake all the way through and be able to “stand alone” on a bun or sandwich or wherever you’re putting them. Basically, this way they won’t collapse into mush… yay!
These burgers ended up being super simple to make, only a few affordable ingredients, and easy to throw into lunches/ bowls/ etc.
I especially enjoy these chopped up in a big buddha bowl type of thing, however I know my parents really like these on a bun with loads of avocado, fresh lettuce from my dad’s garden, and my NATURALLY-SWEETENED Ketchup.
I’m stoked to say that (although I didn’t actually do the math) I’m pretty sure I was able to make SIX veggie burgers for the price of ONE from my local grocery store (SCORE)!
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!