Dig into this plant-based twist on a summer staple from our friend, home cook, and professional skateboarder, Kenny Anderson. This recipe is protein-packed and full of flavor, with a savory blend of beans, sweet potatoes, carrots, and our favorite spices 🍔🌿
Work Time: 20
Hang Time: 30 Minutes
- 2 cans Black Beans (or 4 cups soaked black beans)
- 1 can Pinto Bean (or 2 cups soaked pinto beans)
- 1 Sweet Potato
- 1 Carrot
- 3 Garlic Cloves
- 1/3 Red Onion
- 1 cup Corn Flour
- 1 tbsp Oil (grapeseed or your favorite oil)
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 1/2 tsp Sea Salt
- 1 tsp Black Pepper
Heat your oven to 400ºF.
Grate carrots and sweet potatoes and mince your garlic and onions. Toss them in oil, salt and pepper and spread evenly on your baking sheet and roast for 30 minutes. Remove and let cool.
While veggies are baking, wash and rinse your beans and put them in a large mixing bowl.
Add your cooled veggies to the beans and mix in your spices.
Thoroughly combine all ingredients while squeezing the beans with your hands or mashing with a spoon. It’s okay to have some whole beans leftover in there – they'll provide a nice texture.
Add corn flour and mix until it’s shapeable, but not too sticky. Add additional salt and pepper to taste.
Form a patty of your desired size – we like ours to be slightly smaller than the size of our palm.
Sear each burger your oiled Small Pan on medium-high heat for 4-5 minutes until each side is slightly crispy and browned.
Serve with your favorite toppings like bib lettuce, red onions, a homemade spicy mango salsa, or avocado.
Rather than using canned beans, Kenny prefers to soak and sprout his beans before cooking them. Although it may be time consuming, sprouting beans is a fun way to add extra nutrients to your menu. It decreases the total carb and starch content of beans, increases dietary fiber and aids digestion. To start, rinse dried beans and add them to a clean jar and fill water 3/4 of the way to the top. Cover with a cloth or mesh lid to allow for airflow. Soak overnight, drain, rinse and repeat until a tiny tail appears.
Questions? Text us.
Connect with a culinary expert from our community. We can walk you through the recipe, suggest ingredient swaps, or help you improvise if you make a mistake (it happens). Consider us your friend in the kitchen.