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a straight on shot of a Caribbean bean burger on a whole grain bun with avocado sauce and roasted sweet potato as toppings, on a wooden board

Caribbean Bean Burgers (Vegan)


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • 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

Scale

Caribbean Bean Burgers

  • 1 1/2 cups cooked kidney beans (or 1 14-oz cans, drained and rinsed)
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1 1/2 cups peeled and grated sweet potato or carrots*
  • 1/3 cup toasted pepitas (shelled pumpkin seeds)
  • 1/2 cup finely chopped red onion
  • 3 medium garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1/2 cup cilantro, finely chopped
  • 1/2 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
  • 3/4 cup oat flour
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne (reduce or omit if you don’t like spicy food)
  • 1/4 teaspoon allspice
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 teaspoon dried thyme

Avocado Cilantro Crema

  • 1 large ripe avocado, pitted
  • Zest of 1 lime
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 medium garlic clove, minced
  • Freshly ground black pepper, to taste
  • 1/3 cup cilantro
  • Water, as needed to thin

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

  • Category: Main Course
  • Method: Bake
  • Cuisine: Caribbean

Keywords: Caribbean Bean Burgers