Who plans on grilling this weekend for Labor Day festivities? Herbivores and carnivores alike will be delighted if you serve them these black and garbanzo bean burgers. While I love my original black bean sweet potato burgers (they were my first post ever after all) and my lentil leek burgers, this recipe can be whipped up much more quickly! Plus, portion control is helpful with soooo many options at a cook out or party. If you’re like me, you’d rather have a bite of everything than choose one item for a meal.
Added bonus? Not having to worry about your friends with celiac disease or a wheat allergy going hungry. Tim and I have been using grilled sweet potatoes or golden potatoes as buns for years but just recently the sweet potato toast craze sweeping the social media world has motivated me to share this idea, too!
When preparing this all you need other than some pantry staples is a food processor or high quality blender and your grill! It is also helpful to have a perfectly shaped 1/3 Cup measuring cup like the one below to portion out your burgers, but you can also scoop and mold if you have the time.
If you don’t have a cook out going on this weekend, Pin the recipe for football season. Whether you’re tailgating or watching at home, this is a great game day bite. Plus, you can make extra for an easy week night meal!
Bean Burger Sliders (GF, V, DF)
1 can low sodium black beans, drained
1 can low sodium garbanzo beans, drained
1 2 oz can green hatch chiles
1 tsp each: garlic powder, cumin, chili powder
1/2 tsp each: paprika, black pepper
1 cup oat bran
1/4 cup garbanzo bean flour
1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
2 large sweet potatoes, 2-3 inches in diameter
1/2 tbsp avocado oil
- Make flax egg in small ramekin or dish. Let sit.
- Add garbanzo beans and oat bran to food processor or high quality blender.
- Pulse about 30 seconds or until texture is like a gritty flour.
- Next add the flax egg, spices and green chiles and pulse until well incorporated.
- Finally add the black beans and pulse until desired texture is reached. I prefer to have some of the black beans stand out but you can pulse them completely if you’d like.
- Pour ingredients into a bowl and fold in the garbanzo flour to bind until well incorporated.
- Slice sweet potatoes and/or potatoes into 1/3-1/2 inch slices and toss in oil.
- Heat grill to 450.
- Scoop 1/3 cup of burger mixture onto a cookie sheet covered in parchment paper. Be sure this is a sheet you don’t mind putting over flames on the grill!
- Place baking sheet directly on grill grates and the sweet potato rounds directly on grill grates.
- Cook burgers for about 6 minutes then flip and cook an additional 5 with the grill covered. *
- Cook sweet potato rounds 4-5 minutes then flip and cook an additional 3-4 with grill covered.*
- Build your burger with desired condiments
To make burgers in oven:
- Heat to 350 degrees
- Bake for 10 minutes then remove and flip over
- Place back in oven for 5 minutes
- Remove from heat and serve, refrigerate or freeze
*Depending on your grill size and other factors, it make take more or less time so keep an eye on the sweet potatoes especially!
To my burger, I added grilled red onion, grilled sweet red peppers, a drizzle of tahini and drizzle of sriracha sauce. Tim enjoyed his with some homemade salsa!
Have a happy Labor Day and rejoice in the fact that summer isn’t officially over until September 22 🙂
Nutrition Information (per 1 burger patty only):
Total Fat: 1.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Carbohydrate: 15 g
Fiber: 5 g
Sugar: less than 1 g
Protein: 5 g
Sodium: 125 mg 16 %
Potassium: 105 mg 9%
Calcium: 3% Iron: 8%
**vitamins & minerals are listed as % daily value; you may need more than 100% each day if you’re an athlete, have a deficiency disease, or other medical concerns