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PLANT BASED MEAL PLANNER

Black Bean Burgers w/ Sweet Potato Wedges


I get it. Veggie burgers have a bad reputation. I’ve had my own share of downers, that’s for sure. But we’re out to change it with these tasty black bean burgers. This recipe uses both pre-cooked black beans and quinoa. They also require a little time in the fridge, so plan ahead and mix these up the night or morning before you want to cook them. They are a great thing to keep in your freezer and pull out when a burger craving hits.

PSSST! Wanna sample our 3-Day Autumn Meal Plan?  See what yummy plant-powered recipes, weekly shopping lists and prep tips can do to you and your family… for FREE

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BLACK BEAN BURGERS

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main Course

Scale

Ingredients

  • 1 tablespoon coconut oil (plus more for cooking)
  • 1 small onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 1/2 cups cooked black beans (drained OR 15-ounce can, drained)
  • 1 cup cooked quinoa
  • 1/2 cup breadcrumbs
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped sun-dried tomatoes (drained if packed in oil)
  • 1/4 cup chopped cilantro (optional)
  • 1 teaspoon each: cumin and chili powder
  • Sea salt (to taste)
  • 6 in hamburger buns (split half)

Toppings

  • 1 tomato (sliced)
  • 6 slices cheddar cheese
  • 1 red onion (sliced)
  • 6 tender lettuce leaves

Instructions

  1. Heat the 1 tablespoon coconut oil in a skillet. Add the onion and saute until softened, about 5-10 minutes. Add garlic and cook for 30-60 seconds.
  2. Transfer to a mixing bowl and add all of the other ingredients in the bowl. Use your hands or potato masher to mash everything together, especially the beans. The mixture will be rather sticky. Taste and add salt, if needed.
  3. Line a baking sheet or plate with parchment paper or plastic wrap. Form the burger mixture into 6 balls of equal size. Place the balls spaced about 3” apart on the plate or tray. Flatten gently with the palm of your hand to form a patty about 4-inches in diameter. Cover with plastic wrap and refrigerate or freeze until firm. (Wrap each burger individually if making ahead and storing in freezer.) If possible, don’t skip this step – it makes it much easier to cook and flip the burgers.
  4. To cook burgers, heat a large nonstick skillet over medium-high heat. Add a little coconut oil to the pan and let it get nice and hot, about 20-30 seconds. Place the burgers in the hot pan, working in batches, if needed. Cook first side until golden brown, about 5-8 minutes. Gently flip the burgers over and cook on the remaining side. If cooking burgers frozen, they will take a few extra minutes to warm through.
  5. Serve with toppings on a bun with a side of baked sweet potato fries.

Notes

Notes: These are more delicate than meat burgers, and hold together best after being refrigerated or frozen. Be gentle when turning. Tip: To make these gluten-free, substitute gluten-free bread crumbs or almond meal for the regular bread crumbs. Serve on a gluten-free bun or bed of leafy greens.

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SWEET POTATO WEDGES

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish

Description

We love these healthy fries! Sweet potatoes have a lower glycemic index than white or red potatoes. They are also loaded with vitamins and minerals meaning you can have your fries and be healthy at the same time. Serve them up with the Black Bean Burgers.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 large sweet potatoes (peeled if desired, cut into 8 wedges each)
  • Sea salt (to taste)

Instructions

  1. Line two baking sheets with parchment paper. Heat oven to 450° Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
  2. Toss the sweet potato wedges with the olive oil and arrange in single layers on the baking sheets. Sprinkle with sea salt.
  3. Place the baking sheets in the oven and bake for about 10-15 minutes. Switch the baking sheets, top to bottom, and continue baking until fries are tender and golden on the edges, an additional 10-15 minutes.

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Now, LET'S DISCUSS...
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  1. Sue Hunt

    September 19th, 2015 at 10:16 am

    For me, a fruit topping is a bit of a challenge to the tastebuds. What about a fresh salsa: tomatoes, onions, cilantro and lemon juice.

  2. SGS Rawkstar

    September 21st, 2015 at 11:56 am

    Hi Sue,

    Yum! Salsa sounds like the perfect addition to our black bean burger recipe!

  3. Diana Simplair

    September 19th, 2015 at 11:08 am

    I actually have everything for this in my pantry 🙂

  4. SGS Rawkstar

    September 21st, 2015 at 11:54 am

    Hi Diana,

    Yay! We love that you have everything already in your pantry! That was our goal, simple healthy recipes that don’t require anything too fancy or too labor intensive!

  5. Alaa

    September 19th, 2015 at 11:39 am

    this looks so delicious

  6. SGS Rawkstar

    September 21st, 2015 at 11:54 am

    And it tastes delicious too, Alaa!

  7. Beverly

    September 19th, 2015 at 12:16 pm

    I am a green smoothie addict but also over time I no longer eat processed food so to be really healthy ditch the bread and eat your burger on top a salad it is wonderful and no guilt. The less processed food you eat the better you will feel.

  8. SGS Rawkstar

    September 21st, 2015 at 11:53 am

    Hi Beverly,

    It’s all about what works for you! I love this recipe on top of a big green salad, or I make sweet potato buns on the stove top by combining grated sweet potato, herbs, and an egg! It’s fun to get creative!

  9. Cheryl Weir

    September 19th, 2015 at 12:23 pm

    Perfect! Living in California, I put everything on the grill outside! If you’re worried about them falling through, you can put them on a veggie grilling tray, it works like a charm!

    I’ll definitely keep the extras in the freezer for spontaneous grilling!

  10. SGS Rawkstar

    September 21st, 2015 at 11:53 am

    Hi Cheryl,

    Thanks for the tip + happy grillin’!

  11. Sheila Datt

    September 19th, 2015 at 2:16 pm

    First, many thanks for addressing everyone’s dinner time dilemna!
    Even though I am a professional cook, at home I stay clear of recipes that have more than 10 ingredients.
    Great quick answer to making a terrific burger. I would skip the bun and use 1/3 cup gluten free flour or oats to hold it together. I’d like to add a steamed vegetable or raw carrots and cucumbers in lieu of the potatoes. Filling, satisfying and non-inflammatory.

  12. SGS Rawkstar

    September 21st, 2015 at 11:38 am

    Hi Sheila,

    We can definitely tell you’re a professional cook, as we love your suggestions! While we think our recipes are pretty great, it’s all about inspiring others to create simple + easy meals that they love, while being healthy + nutritious! Adding raw carrots + cucumber…yum!! We can’t wait to hear from others about how they make our black bean burger recipe!

  13. Bryan Barfoot

    September 19th, 2015 at 11:04 pm

    I added some hot sauce to the burgers. Gave them some more punch. i have a 3-3/4 inch ring that is a little mover 1/4 inch that I oil up and put my mix in. I push it out of the ring and have professional looking burgers with sharp edges. On the wedges I used some herbs like dill and Sage. I put the herbs in a bowl with the oil and use a brush to coat the wedges. I am telling you this better than the other recipe I had. Thanks.

  14. SGS Rawkstar

    September 21st, 2015 at 11:34 am

    Hi Bryan,

    Yum! We love the idea of adding a little bit of heat to these black bean burgers with a dash of hot sauce! Love that you use a ring to help shape your burgers, I love using the ring of a mason jar, they look professional + make it so easy!

    We can’t wait to share the rest of our recipes with you!

    Cheers 🙂

  15. Karen

    September 20th, 2015 at 4:51 am

    I can’t WAIT to try these burgers! And I’m also very, very excited about the new cookbook. After completing Fresh Start 21, I have not gone back to processed foods…in fact, I’m pretty much still eating from the FreshStart recipes and also the Oh She Glows cookbook. Cannot WAIT for this new one. Thank you for addressing what is a problem for many of us…trying to cook and eat healthy after a long day at work!

  16. SGS Rawkstar

    September 21st, 2015 at 11:30 am

    Hi Karen,

    Cheers to eating healthy + clean following our FreshStart21 cleanse!! That’s amazing! We can’t wait to share the rest of our meal plan with you! It’s the perfect complement to our cleanse to continue a simple, easy (quick dinners, slow cooker meals) + healthy lifestyle!

    Cheers 🙂

  17. Latisha

    September 20th, 2015 at 5:05 am

    I love this recipe. Instead of having sweet potatoes on the side, I added a boiled and mashed sweet potato to the mix; to try a sweet potato and black bean burger instead. And added some red bell pepper, sweet corn, coconut flour, basil, onion powder, coriander, kosher salt, ground black pepper and cumin to the mix. Those sweet potato wedges sound like a great idea. I’ll be sure to add those on the side next time.

  18. SGS Rawkstar

    September 21st, 2015 at 9:16 am

    Hi Latisha,

    Yum! Your additions sound amazing! We love getting creative + trying new additions to our black bean burgers!

  19. Elizabeth

    September 20th, 2015 at 5:18 am

    Perfect! These are amazing as they are or tweaked just like any other burger. Sometime I just want a burger like it is, sometimes I want to add more!

    Thanks y’all for your inspiration!

  20. SGS Rawkstar

    September 21st, 2015 at 9:14 am

    Hi Elizabeth!

    Yay! Thank you so much for reaching out + letting us know what you think of this recipe!

  21. Michele

    September 20th, 2015 at 5:45 am

    Awesome recipe! Just one alternative to the bun…I made sliders and used the sweet potatoes (cut round) as buns…yummy! Can’t wait for the book!

  22. SGS Rawkstar

    September 21st, 2015 at 9:13 am

    Hi Michele,

    Great idea! Sweet potato makes the perfect veggie bun! I especially love making sweet potato buns on the stove by mixing shredded sweet potato, herbs + an egg!

    Cheers 🙂

  23. Molly Wickwire

    September 20th, 2015 at 8:30 am

    looks like something I would like to try. You girls are awesome. Looking forward to getting your cookbook.

  24. SGS Rawkstar

    September 21st, 2015 at 9:09 am

    Hi Molly,

    Yay! We’re pumped to hear you’re excited about this recipe, + can’t wait to share a whole month’s worth of recipes in our Let’s Eat meal plan!

  25. Yvonne

    September 20th, 2015 at 3:37 pm

    Can’t wait to try 🙂
    I get so mad when you want to try a recipe, and you have to buy ingredients, like a certain spice, it’s ridiculous expensive and you only need a pinch.
    I can’t wait to see and try your recipes!

  26. SGS Rawkstar

    September 21st, 2015 at 9:08 am

    Hi Yvonne,

    Don’t have a specific spice on hand? Our recipes are here to inspire you, so please don’t feel like you need to follow them to a T. Adjust the recipe based on the spices you enjoy + what you have available!

    Cheers 🙂

  27. Claudia

    September 20th, 2015 at 7:49 pm

    Can’t wait to go shopping and make them.

  28. SGS Rawkstar

    September 21st, 2015 at 9:07 am

    Hi Claudia,

    Reach back out + let us know what you think!!

  29. Chantal

    September 20th, 2015 at 8:19 pm

    I made the patties today. The mix was tasty even before mashing it and I might serve it simply so with a green salad for lunch or dinner.I did mash and freeze them and we’ll try them as burger over greens ….Just the tablespoon i tasted was so filling i can’t really imagine adding a bun and sweet potato fries. Or maybe after a long hike in the woods ….;-)

  30. SGS Rawkstar

    September 21st, 2015 at 9:06 am

    Hi Chantal,

    We love the idea of serving the black bean burger over leafy greens! We never want our SGS tribe to feel deprived, so we ensure our recipes are filling + satisfying. Too much food? Feel free to adjust the recipe to what you + your body needs!

    Cheers 🙂

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