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Sweet Potato Black Bean Burgers with Harissa

These Sweet Potato Black Bean Burgers with Harissa Sauce have got to be on your summer grill-out menu! They’re a hearty and satisfying veggie burger with spices inspired from the Middle East and North Africa. All the flavor comes together with a spicy homemade Harissa sauce…keep the summer cookouts comin!

I love a good burger. There are times I’m like…”Give me a burger and fries and a beer and I’ll be happy.” Of course, the next day I’m feelin a little more than bloated and going a little slower than usual…but #noregrets, right! 

Thankfully, this Sweet Potato Black Bean Burger with Harissa comes with a multitude of flavor minus the many trips to the bathroom the next morning. 

 

 

I don’t know about you, but I’ve had some bad experiences making homemade veggie burgers in the past. Either they’re falling apart on the stove and end up being just a bunch of crumbled mess in a bun, or they’re like in the negative category of flavorful. But with sweet potato and black beans, spices and a smokey sauce, burger is anything but that! And how do I know? Well…my handy dandy taste-tester husband has given it the gold stamp of approval! A husband that’ll eat a black bean burger?…If it’s “man-worthy” it’s gotta be good, right? 

But it’s also INCREDIBLY easy to whip up quick on a weekday night! I’m not about to spend hours in the kitchen prepping just ONE meal. If it’s not done in 30, maybe sometimes I’ll have grace for 40 minutes, then no sir-ee. We won’t be making that meal again. I, for one, like my meals quick to the table but still not lacking flavor. And if anyone tries to tell you that’s not possible, don’t listen to them. 

So, what makes these burgers my favorite for the season? 

Well, first of all, as discussed above they’re quick and easy to prep and make. Second, they’re chock full of hearty fiber to keep you full and regular. They have a heat to them, not too spicy, but still lots of smokey flavor that will help maintain good metabolism and satisfy your craving taste buds. Also, they’re topped with Harissa, a smokey spicy spread that completes this burger. And lastly…aren’t they so pretty! 

Can’t wait for you to try this Sweet Potato Black Bean Burger with Harissa! 

 

Check out my recipe for Homemade Harissa

 

Hope you enjoy and of course, please share your photos of this burger with me on Instagram with #steelnchiffon and @steelnchiffon when you make it! 

Sweet Potato Black Bean Burger with Harissa

Print Recipe
Serves: 6 Cooking Time: 20 mins

Ingredients

  • 2 cans black beans, drained and rinsed
  • 2 small sweet potatoes or 1 large one
  • 1 egg
  • 1/4 cup corn (if frozen, defrost first)
  • 1/4 cup fresh chopped parsley
  • 1 small onion, diced
  • 1 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp salt
  • Homemade Harissa (see recipe link above)

Instructions

1

Drain and rinse black beans.

2

Peel sweet potatoes and place on a microwave-safe plate; microwave for 4-5 minutes or until soft.*

3

Once soft, mash sweet potatoes in a medium sized bowl and add beans.

4

Saute onion in 1 tsp olive oil over medium heat until just soft and golden.

5

Next add in the egg, corn, parsley, and spices.

6

Place in a blender or food processor and pulse a few times, leaving some chunks.

7

Form into 6 patties.

8

Heat frying pan to medium heat and add 1 tbs oil. Place patties on frying pan to cook.

9

Cook at medium heat for 5 minutes each side.

10

Serve on a whole wheat bun (or your preferred bun), top with Harissa, and garnish with parsley.

Notes

You can gladly bake your sweet potatoes or cook them in the crockpot...I only use the microwave because I'm lazy in the kitchen and like my meals to be done in the least amount of time as possible. If you decide to bake them, start by preheating your oven to 425 degrees, peeling them, cubing them, and drizzling with olive oil. Bake for approx 20 minutes. If you want the crockpot option, simply wash your sweet potatoes with the skin on them and place in a crockpot set on high for 4 hrs or low for 8 hrs. Both options are good.

 

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