Mini Black Bean Burgers With Garlic Basil Cream Sauce

I made these sweet potato mini burgers because I’m quite obsessed with sweet potatoes. I’ve found that these guys can be made with a variety of different spices and additions. I sometimes add mushrooms, asparagus, smoked paprika (major yum) or greens like spinach or chard. They also pair very well with something a bit tangy, so a cashew sour cream or this garlic basil cream sauce works perfectly!

MINI BLACK BEAN BURGERS WITH GARLIC BASIL CREAM SAUCE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MINI BURGERS:

• 1 teaspoon coconut oil
• 2 medium sweet potatoes
• 1 14-ounce can black beans
• 1 handful cilantro
• 1/2 cup sun-dried tomatoes
• 1 6-ounce can tomato paste
• 4 garlic cloves
• 1 teaspoon fresh rosemary
• 1/2 cup oats
• 1 medium onion
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided

FOR THE GARLIC BASIL CREAM SAUCE:

• 1 cup cashews
• 1 large handful fresh basil
• 1 teaspoon apple cider vinegar
• Juice of 1/2  lemon
• Salt and pepper, to taste
• 2-3 garlic cloves
• 1/2-3/4 cup water

PREPARATION

1. For the burgers, soak the sun-dried tomatoes in warm water for approximately 45minutes -1 hour. Remove and pat dry.
2. Slice the sweet potatoes in half and rub flesh with coconut oil. Roast flesh side down for 400°F for 25 minutes or until tender. Let potatoes cool, peel and add to large mixing bowl along with 1 tablespoon olive oil and tomato paste.
3. Chop cilantro, rosemary, onion, sun-dried tomatoes, and garlic. Add to the mixing bowl with potatoes.
4. Grind the oats until a rough flour is formed, and add to potato mixture.
5. Using a potato masher, mash the mixture until potatoes are broken down and ingredients are mixed well.
6. Add beans and mash another few times, it’s fine that the beans get smashed a bit!
7. Roll 10-12 balls with the mixture and press to flatten into patties.
8. Heat a tablespoon of olive oil in a frying pan and add burgers. Fry on each side for approximately 3-5 minutes.
9. For the cream sauce, soak cashews overnight or for at least 4-5 hours, rinse and drain well.
10. Add cashews to blender with the water and blend until desired consistency- the sauce should be creamy with no small cashew pieces (add more water if needed). Add all other ingredients and blend until smooth.
11. Serve burgers open-faced with bread of your choice, and add basil garlic cream on top. Serve with any other toppings such as avocado, pickled onions, spinach.

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