We’re having a grill party on Labor Day for our friends and family and I’m currently in the middle of thinking up the menu. It’s not as easy as just making more portions of the same food we usually eat at home. Our guests for the party include vegetarians, vegans, meat-eaters, people with allergies, Celiac disease, etc. I’m sure you have faced similar problems when organizing a party. So how do choose what to make so that everyone is happy and no one goes hungry?
You could prepare different foods for everyone and feel free to do so if you want to. But I personally don’t like cooking that much to spend days before the party in the kitchen. So I simply go for foods that can be easily ingested by everyone, no matter their dietary preferences. And these Bean Burger Sliders on Sweet Potato Buns are exactly that.
I have other recipes for veggie burgers (like the lentil leek burgers) but this one is by far the quickest to make which makes it great for parties when you have a lot of guests coming. You just need a food processor or a high power blender and of course, a grill.
Nutritional Information (per one burger):
- Carbohydrate:15 g
- Sugar: less than 1 g
- Total Fat:1.5 g
- Saturated Fat:0 g
- Protein: 5 g
- Fiber:5 g
- Cholesterol:0m g
- Sodium:125 mg 16 %
- Potassium:105 mg 9%
- Calcium: 3%
- Iron: 8%
The percentage sign refers to the daily recommended value. This value may be higher for you if you are an athlete or have a particular nutritional deficiency.
Bean Sliders on Sweet Potato Buns
- a small bowl
- a food processor OR a high power blender
- a large mixing bowl
- a parchment paper
- 2 large sweet potatoes
- 1 can of black beans (preferably low sodium)
- 1 can of garbanzo beans (preferably low sodium)
- 1 can of green hatch chiles
- 1 cup of oat bran
- 1/4 cup of garbanzo bean flour
- 1 flax egg (1 T. of ground flax seeds + 2 T. of filtered water)
- 1/2 T. of avocado oil
- 1 t. of garlic powder
- 1 t. of chili powder
- 1 t. of cumin powder
- 1/2 t. of black pepper
- 1/2 t. of red paprika
- Cut the sweet potatoes into 1/2 inch slices and lightly drizzle with avocado oil. Set aside for now.
- Make a flax egg in a small bowl or ramekin. Set aside for now.
- Drain the beans and rinse them thoroughly.
- Put the garbanzo beans and oat bran in a food processor or a high power blender.
- Pulse until the texture resembles a gritty flour (about 30 seconds with my food processor)
- Add in the flax egg, green hatch chiles, and all the spices. Pulse until well combined.
- Add in the black beans and pulse until the mixture reaches your desired consistency. You can blend it all the way so that you can’t see individual ingredients or leave some of the black beans visible.
- Combine the beans mixture with garbanzo flour in a large mixing bowl.
- Heat grill to 450 degrees.
- Scoop a patty-shaped bean mixture onto a parchment paper sheet. Fit in as many as you can.
- Place the sweet potato slices and parchment paper with beans patties directly onto the grill grates.
- Cook the sweet potato slices for about 5 minutes, flip, and cook for 4 more (under a cover).
- Cook the patties for about 6 minutes, flip, and cook for 5 more (under a cover).
- Arrange the burgers with chosen condiments and toppings. I use grilled red peppers, red onion, homemade salsa and just a dash of sriracha sauce.