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Spicy Sorghum Candy Potato Veggie Burgers

In case you’re searching for a brand new tackle veggie burgers, then give these spicy, candy sorghum candy potato burgers a strive! Primarily based on the facility of black beans, entire grain sorghum, bell pepper, almond flour, and spices, these Spicy Sorghum Candy Potato Veggie Burgers simply shine with taste and diet. You may customise your stage of warmth within the recipe.

They’re tremendous straightforward to make—simply roast your candy potatoes, cook dinner up your sorghum, and blend all of them collectively in a single bowl. Then simply form the veggie burgers and place on a baking sheet, bake them up, and you find yourself with actually scrumptious, tender veggie burgers. Because you don’t must fry them, they’re decrease in fats. It’s also possible to grill them so as to add extra aptitude and out of doors enjoyable.

The colourful shades of candy potatoes, herbs, and black beans sparkle in these fairly, flavorful burgers. You may serve them on a bun topped along with your favourite additions, reminiscent of leafy greens, avocados, tomatoes, pickles, and herbs. Or serve them as a most important entree with a scrumptious sauce, reminiscent of my Vegan Ranch Dressing. What’s nice is which you can make a batch forward of meal time events or picnics within the park. Plus, these burgers are filled with vitamins, together with protein, fiber, nutritional vitamins, minerals, and phytochemicals.

Form burgers and place on baking sheet lined with parchment paper.


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  • ½ cup sorghum
  • 1 1/2 cups water
  • 2 medium candy potatoes, lower in half
  • 1 tablespoon olive oil
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup kale, finely chopped
  • ½ purple bell pepper, finely diced
  • ½ cup finely diced inexperienced onion
  • 2 tablespoons contemporary cilantro, chopped
  • ½ cup almond flour (or meal)
  • 1 tablespoon floor cumin
  • 1 tsp smoked paprika
  • ¼1/2 tsp red chili flakes (regulate per spice desire)
  • ¼ tsp salt (elective)
  • ¼ tsp black pepper

  1. Place sorghum in a pot with water. Deliver to a boil, cowl, scale back warmth and simmer till tender, 50-60 minutes. Drain extra liquid.
  2. Whereas sorghum is simmering, preheat oven to 400 F. Place candy potatoes on a baking sheet and drizzle with olive oil. Bake till tender, about half-hour, and take away from oven. Cool barely, then take away cooked flesh from the peels with a spoon.
  3. Whereas sorghum and candy potatoes are cooking, put together all substances for burger combination. Place black beans and candy potato flesh in a big mixing bowl. Partially mash till clean, with some chunks remaining. Add cooked sorghum, kale, purple bell pepper, inexperienced onion, cilantro, almond meal, cumin, paprika, purple chili flakes, salt (elective), and black pepper. Combine to mix. Style and regulate spices as wanted. The combination must be moist, however not moist. Add extra almond flour if wanted to create a agency but moist texture. Cowl bowl and refrigerate for one hour.
  4. Warmth oven to 375 F. Line a baking sheet with parchment paper, and line a 1/3-cup measuring cup with plastic wrap.
  5. Fill the lined measuring cup with the veggie burger combination, packing it properly after which gently transferring to the baking sheet. Flippantly press the burger down with the palm of your hand to create a patty.
  6. Bake burgers for 35-45 minutes. Flip about midway by to make sure even cooking. Burgers are executed once they seem brown and dry across the edges.
  7. Function desired, with bun, greens, or flavorful sauce. Retailer burgers in an air-tight container in fridge or freezer.


  • Serving Dimension: 1 burger
  • Energy: 146
  • Sugar: 2 g
  • Sodium: 104 mg
  • Fats: 4 g
  • Saturated Fats: 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 6 g
  • Ldl cholesterol: 0 mg

Attempt these different veggie-burger recipes:

Chipotle Black Bean Quinoa Veggie Burgers
Edamame Ancient Grain Veggie Burgers
Farro and White Bean Veggie Burgers

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