These hearty veggie burgers have a Caribbean twist, with a red bean base and Jamaican spices. Top them with avocado crema and serve with a kale citrus salad for a great vegan supper!
I’m always in the mood for a good, hearty veggie burger, and these Caribbean Bean Burgers sure hit the spot. A wholesome mix of kidney beans, sweet potato, pumpkin seeds, and Caribbean spices–smoked paprika, cayenne, allspice, cumin, nutmeg, cinnamon, and thyme–gives these burgers a ton of flavour and staying power. They hold together perfectly thanks to ground flax and oat flour, and are so satisfying. I enjoy topping them with avocado crema and roasted sweet potato rounds, and serving them with a side of kale and citrus salad. Even though it isn’t quite spring yet, these burgers will temporarily transport you to somewhere warm and sunny! 🙂
caribbean bean burgers ingredients
To make the burgers and avocado sauce, you will need the following ingredients:
- For the veggie burgers: Kidney beans, toasted pepitas (shelled pumpkin seeds), sweet potatoes or carrots, ground flax seeds, red onion, garlic, ginger, cilantro, sea salt, pepper, extra virgin olive oil, tamari, lime juice, oat flour, smoked paprika, cayenne, allspice, cumin, nutmeg, cinnamon, and thyme.
- For the avocado crema: Avocado, water, cilantro, lime zest and juice, sea salt, garlic, and pepper.
how to make these burgers
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Place the kidney beans in a food processor and pulse until finely chopped. Stop before a paste forms, as you want there to be some texture. Transfer the beans into a large bowl.
- In a small dish, whisk together the flax and water. Let sit for 20 seconds to thicken, then add to the bowl that the beans are in.
- Add the grated sweet potato or carrots, pumpkin seeds, onion, garlic, ginger, cilantro, salt, pepper, oil, tamari, lime, oat flour, and spices to bowl. Stir well to combine.
- Shape the burger mixture into six patties, packing firmly to ensure that they hold together well. Place each patty on the prepared baking sheet. Bake for 35-40 minutes. Remove from the oven and let them sit for 10 minutes or so before serving.
- Meanwhile, make the avocado crema. This is optional, but tasted great with the burgers. (Another tasty sauce would be my mango aioli.) To make the crema, place the pitted avocado, cilantro, lime zest and juice, salt, pepper, garlic, and water (start with 1 tablespoon and another tablespoon if needed) in a food processor and process until very smooth. Transfer into an airtight container until ready to serve.
- Serve the burgers on your favourite buns with avocado cilantro crema and roasted sweet potato slices (see my serving notes below for instructions), or your favourite burger toppings.
what to serve with these burgers
I served them with a simple kale and citrus salad and roasted sweet potato rounds (which are also delicious on the burgers). To make the roasted sweet potato rounds, slice one large sweet potato into rather thin slices. Place in a heap on a parchment paper-lined baking sheet and drizzle with ¾ of a tablespoon of olive oil and a sprinkle of sea salt and pepper. Spread out in one even layer and roast at 375 degrees F until fork tender and browned, 20 minutes or so. You can roast this at the same time as the burgers.
If you’re looking for a cozy pairing, this Vegan Sweet Potato Corn Chowder would be delicious with these burgers.
a few final thoughts, tips, and ingredient substitutions
If you don’t have any kidney beans, you may use black beans instead.
The burgers themselves are naturally gluten-free; if you are gluten intolerant, use gluten-free buns or serve over rice or quinoa to keep the meal free from gluten.
If you don’t have pepitas on hand, you can use an equivalent amount of sunflower seeds or chopped walnuts or pecans.
This recipe makes a rather small batch, but feel free to double the recipe (to make a batch of 12 burgers) if you would like leftovers for the week. Store the burgers in an airtight container in the fridge for several days, and reheat at 350 degrees for 10 minutes right before serving.
more veggie burger recipes
- Spicy Tofu Almond Burgers
- Moroccan Chickpea Burgers with Cilantro Tahini Sauce
- Buffalo Chickpea Burgers with Garlic Dill Ranch (Vegan)
I hope that you love these Caribbean bean burgers as much as I do! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
PrintCaribbean Bean Burgers (Vegan)
- Total Time: 1 hour
- Yield: 6 burgers 1x
- Diet: Vegan
Description
These hearty veggie burgers have a Caribbean twist, with a red bean base and Jamaican spices. Top them with avocado crema and serve with a kale citrus salad for a great vegan supper!
Ingredients
Caribbean Bean Burgers
- 1 ½ cups cooked kidney beans (or 1 14-oz cans, drained and rinsed)
- 2 tablespoons ground flax + 3 tablespoons water
- 1 ½ cups peeled and grated sweet potato or carrots*
- ⅓ cup toasted pepitas (shelled pumpkin seeds)
- ½ cup finely chopped red onion
- 3 medium garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- ½ cup cilantro, finely chopped
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon reduced sodium tamari
- 1 tablespoon freshly squeezed lime juice
- ¾ cup oat flour
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne (reduce or omit if you don’t like spicy food)
- ¼ teaspoon allspice
- 1 teaspoon cumin
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon dried thyme
Avocado Cilantro Crema
- 1 large ripe avocado, pitted
- Zest of 1 lime
- 3 tablespoons freshly squeezed lime juice
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 medium garlic clove, minced
- Freshly ground black pepper, to taste
- ⅓ cup cilantro
- Water, as needed to thin
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Place the kidney beans in a food processor and pulse until finely chopped. Stop before a paste forms, as you want there to be some texture. Transfer the beans into a large bowl.
- In a small dish, whisk together the flax and water. Let sit for 20 seconds to thicken, then add to the bowl that the beans are in.
- Add the grated sweet potato or carrots, pumpkin seeds, onion, garlic, ginger, cilantro, salt, pepper, oil, tamari, lime, oat flour, and spices to bowl. Stir well to combine.
- Shape the burger mixture into six patties, packing firmly to ensure that they hold together well. Place each patty on the prepared baking sheet. Bake for 35-40 minutes. Remove from the oven and let them sit for 10 minutes or so before serving.
- Meanwhile, make the avocado crema. This is optional, but tasted great with the burgers. (Another tasty sauce would be my mango aioli.) To make the crema, place the pitted avocado, cilantro, lime zest and juice, salt, pepper, garlic, and water (start with 1 tablespoon and another tablespoon if needed) in a food processor and process until very smooth. Transfer into an airtight container until ready to serve.
- Serve the burgers on your favourite buns with avocado cilantro crema and roasted sweet potato slices (see my serving notes below for instructions), or your favourite burger toppings.
Notes
*I recommend using the grater attachment on your food processor for this task.
Recipe adapted from my Moroccan Chickpea Burgers, which was originally adapted from Oh She Glows Thai Chickpea Veggie Burgers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Caribbean
Keywords: Caribbean Bean Burgers
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