This Lobster Sweet Potato Black Bean Burger + Vegan Sauce is a phenomenal addition to your plate, whether it be for lunch or dinner. Loaded with sweet potato, black beans, and quinoa as the “binder”, this veggie burger is a clash of bold flavors that together, work superbly! As an option, you can either add lobster like I did or keep it “plant-based” as a vegan option, plus it’s Gluten-free! It’s whatever your taste buds decide.
This is magic, Ya’ll! Utter #FoodMagic. I’ve always seen regular beef burgers come topped with lobster, onion rings, fries, crab, or something else that just seems enormously loaded with flavors and textures! However, rarely do you see a “veggie” burger loaded with something extra! And while adding lobster doesn’t make it plant-based, I do love the versatility of being able to omit the lobster since the remaining ingredients ARE VEGAN. Wohoo!
Usually I would make a veggie burger with just beans (maybe chickpea, kidney beans, black beans, lentils, etc.), but I wanted to add a hint of sweetness so I chose to use sweet potatoes. Best decision EVER! Back to the lobster–you don’t have to worry about it being overpowered by the other bold flavors! Somehow, the flavor of the lobster still manages to peek through just enough to add a beautiful balance to this burger!
Now, don’t think that the above picture has cheese. It’s actually sauce. Vegan sauce at that and Gluten-free! I know, it’s pretty insane. However, it’s super easy to whip this little sauce together. Simply add 1 cup of vegan mayo (I love Earth’s balance), 2 Tbsps sriracha sauce, 1 Tbsp dijon mustard (regular, not honey!), 1 tsp of red pepper flakes (more if you’re a love of spice!), and 1 Tbsp dried or fresh parsley. Just whisk everything together in a small bowl until well incorporated and creamy, then refrigerate until ready to use. That’s it!
Easy as 1,2,3!
So why sweet potato, anyway?, you might ask.
- Sweet potatoes are loaded with Vitamin A, which even tops the amount of this important vitamin from green leaf veggies!
- Also is a good source of Vitamin B6.
- Despite it’s high sugar content, it actually helps to regulate blood sugar levels, even in type 2 Diabetes patients.
- The American version of sweet potato contains more fructose, which should be eaten in moderation.
- Sweet potatoes pose best health benefits when steamed, baked, or boiled because of the fact that heat breaks down the microstructure of the tissue which releases beta-carotenes in the body.
- Purple sweet potatoes include cyanidins and peonidins, which studies indicate have strong counter effects on cancer cell growth.
Extra points for sweet potatoes tasting good and being GOOD for us!
My other favorite sweet potato-infused recipes:
Lobster Sweet Potato Black Bean Burger + Vegan Sauce
This Lobster Sweet Potato Black Bean Burger + Vegan Sauce is a phenomenal addition to your plate, whether it be for lunch or dinner. Loaded with sweet potato, black beans, and quinoa as the "binder", this veggie burger is a clash of bold flavors that together, work superbly! As an option, you can either add lobster like I did or keep it "plant-based" as a vegan option, plus it's Gluten-free! It's whatever your taste buds decide.
- 1 1/2 cups cooked quinoa (That's about 1 cups of quinoa to be cooked)
- 2 medium sweet potatoes, peeled + halved
- 8 lobster claws, frozen or fresh
- 1 Tbsp old bay seasoning
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp dried oregano
- 2 tsps cumin
- 1/4 tsp black pepper
- 1 15 oz can black beans, rinsed + drained
- burger buns
- lettuce or spinach (or your favorite greens!)
- vegan sauce (see recipe in post!)
First, bake sweet potatoes in the oven on 400 degrees Fahrenheit, cut side down, each coated with a little olive oil for 30 minutes.
In a small bowl, add the sea salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper and mix together and set aside.
Next, once sweet potatoes are cooked, add them in a large bowl with the black beans, mashing them both together and fully incorporated. NOTE: don't worry if all the black beans aren't fully mashed; it'll create a nice texture with every bite.
Now, add in the cooked quinoa and mixed bowl of spices. Using your hands, mix everything together until fully incorporated and form into burger patties, about 1/3 cup each. This should make 8 patties.
Finally, place the burger patties on a large baking sheet, lined with parchment paper and bake in the oven (still at 400 degrees Fahrenheit) for 20 minutes. Be sure to flip patties over to the opposite side halfway through and bake for another 10 minutes.
Meanwhile, boil lobster claws in medium-sized pot of water, adding old bay seasoning (to ensure that lobster has flavor) for 20-25 minutes on medium-high heat. Let cool and remove from shells and set aside.
Assemble your burger with the bottom bun, sauce, sweet potato black bean patty, greens, tomatoes, lobster and sauce again on top bun. Repeat until all are made!
Leftover Sweet Potato Black Bean patties can be stored in an air-tight container for up to 3 days to be reheated, if needed.
Who’s ready for a bite of Lobster Sweet Potato Black Bean Burger?