Burger-Ball Salad

Burger-Ball Salad

Yield: 32 balls

Burger-Ball Salad


  • 3 Cups Steamed Sweet Potato (1 large sweet potato peeled, cut and steamed until soft)
  • 3 Cups Black Beans (2 cans drained and rinsed)
  • 1/2 Cup chopped Green Chilis
  • 1/3-3/4 Cup Potato Flour (depending on how firm you want your balls)
  • 1/4 Cup Nutritional Yeast
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon each of Paprika and Coriander
  • 2 Flax Eggs (1/4 Cup warm water with 2 Teaspoons ground Flax)


Mash the steamed sweet potato, black beans, and flax eggs first.

When it's all smooth, add the green chilis, nutritional yeast, and spices.

Add 1/3 cup potato flour and keep adding to your liking. My burgers were soft, but for firmer burgers go heavy on potato flour. It absorbs more liquid making a firmer burger patty.

Form balls in your hands and lay on a parchment paper lined tray. Cover with another layer of parchment paper and freeze overnight.

When you are ready to serve, fry the balls in a skillet with olive oil until crispy on both sides and fix up a salad to your likin'!