• B. & M. Culbert

The Perfect Long Weekend Veggie Burger Recipe

Aaahhhh the official summer "holiday season" is upon us here in Canada as we celebrate with the Victoria Day long weekend. Soooo we're sharing a delicious and easy veggie burger recipe for you to try out this weekend.

Vegan burgers in a lettuce leaf wrap and a whole grain bun.
Yummy sweet potato black bean vegan burgers!

This recipe is full of awesome ingredients which taste delicious and include healthy nutrients like protein and fats. This recipe is also gluten free (so long as you use gluten-free rolled oats) and vegan so it's great for everyone in your family to enjoy!

We hope you love making it as much as we love eating them!



2 cups cubed, boiled sweet potatoes (4 cups uncooked)

2 tsp grape seed oil

1/4 to 1/2 tsp fine sea salt or to taste

1 cup walnuts finely chopped, or 1/2 cup hulled sunflower seeds

2/3 cup finely chopped red onion

3 - 4 cloves fresh garlic, minced or finely chopped

2 - 14 oz. cans black beans, rinsed and drained

½ tsp cayenne powder

½ tsp cumin

1 cup gluten-free oat flakes (as bread crumbs)

2 Tbsp ground flax

1/2 inch piece of fresh chopped turmeric

1/4 tsp fresh ground black pepper

More salt and pepper to taste.


Preheat oven to 375 F.

Peel and cut up sweet potatoes and boil in water until soft (will allow a knife/fork to go through). Transfer to large mixing bowl and mash until smooth.

In a large skillet, toast walnuts for 5 - 6 minutes, until fragrant and lightly golden. Transfer walnuts to the mixing bowl.

Heat oil and saute the garlic and onions until transparent, about 3 -5 minutes. Transfer to mixing bowl with walnuts, and potatoes.

In a food processor, pulse the beans until some are a paste, some are broken and some are still whole. Transfer beans to mixing bowl.

Use the food processor to break up the rolled oats partially. Add to mixing bowl.

Add in the spices, ground flax, turmeric and black pepper.

Stir mixture until well blended.

Make into patties compressing tightly in hands. Place on parchment paper and bake in oven 15 minutes, then turn over gently and bake for another 10 - 15 minutes. Let cool for 10 - 15 minutes so the burger hardens up. Serve with your choice of bun (lettuce, wrap) and condiments. Store left overs in fridge for up to 3 days, or wrap individually in foil and air tight bag in freezer for up to 3 months.


They can be garnished with your favourite condiments and bun or use a Boston lettuce leaf to get a grain free option! Another awesome factor in this recipe is that they're great to make ahead and freeze to enjoy later. So if you're camping or cottaging this weekend be sure to give this recipe a try.

Pro tip: leftovers taste delicious broken up over a beautiful green salad - it tastes almost like a falafel bowl with the added sweetness from the yams/sweet potatoes!

Marcia getting ready for a summer BBQ with Toby (the dog's) help!
Summer's here!

We wish you and your family a Happy and Healthy Long Weekend,

Marcia and Briar


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