I’m on a veggie burger kick. Even though I’m on dialysis, I still get nauseous with the idea of meat. But a girl’s gotta get her protein, so this burger has an entire can of black beans mixed in (no salt added, of course!). You may be watching your potassium, so these burgers are in the mid range.
These burgers are super easy to mash together and cook for the week ahead. This recipe made 7 large burgers and they don’t fall apart when you cook them either. The sweet potatoes keep them moist. I added cayenne for a little kick, but I think I might add a jalapeno next time. I didn’t add any salt, but you could easily get away with adding 1/8 – 1/4 tsp. and still keep the burgers in the very low sodium range.
I don’t mind the taste of store bought veggie burgers, but most of the time they have a bunch of fat and are fairly salty. My favorite store brand has 9 g fat and 270 mg sodium. This recipe beats that by a long shot and tastes awesome.
I used garbanzo flour as my binder. If you don’t have it, then I’m sure an unsalted panko would work great too. I bet a red onion would taste delish if you don’t have green onions. This recipe is easy to play with. Make it how you want: maybe you want peas instead of corn or maybe pinto beans instead of black. Have fun, be adventurous!
2 med. Sweet potatoes, peeled, cubed and cooked (I boiled in water and drained)
1 can no salt added black beans, rinsed and drained
½ c. cooked corn
2 stalks green onion, sliced small
½ tsp. black pepper
¼ tsp. cayenne
1 clove garlic, minced
½ c. garbanzo flour
Nutrition Info per burger (makes 7)
Fat 1 g
Sodium 30 mg
Potassium 245 mg
Carbs 27 g
Fiber 6 g
Protein 6 g