Bean Kale Burgers With Sweet Potato Wedges Recipes

SWEET POTATO BLACK BEAN BURGERS

Sweet Potato Black Bean Burgers image

A vegetarian friend shared this recipe with our family. A hit! Serve with the toppings of your choice, like baby spinach or romaine lettuce, ketchup, mustard, avocado, red onion, and tomato slices.

Provided by ESPANA1

Categories Main Dish Recipes Burger Recipes Veggie

Time 1h16m

Yield 6

Number Of Ingredients 10

Ingredients

1 large sweet potato
1 cooking spray
2 (15 ounce) cans black beans, rinsed and drained
½ cup quick cooking oats
¼ cup chopped onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
¼ teaspoon freshly grated ginger
¼ teaspoon salt
1 pinch ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 44.7 g, Fat 1 g, Fiber 13 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 746.3 mg, Sugar 3.5 g

BEAN-KALE BURGERS WITH SWEET POTATO WEDGES

Bean-Kale Burgers with Sweet Potato Wedges image

These burgers are a serious source of fiber and protein, compliments of the English muffins and beans.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup frozen kale, thawed and squeezed dry
One 15-ounce can no-salt-added pinto beans, drained and rinsed
1/3 cup finely diced pepper Jack cheese
1/4 cup dry roasted unsalted peanuts, finely chopped
5 tablespoons stone-ground cornmeal
Kosher salt and freshly ground black pepper
1 large egg white
2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds)
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons lowfat mayonnaise
4 whole wheat English muffins, split and toasted
Lettuce leaves, for serving, optional
Tomato slices, for serving, optional
Sliced red onions, for serving, optional
1 cup lowfat yogurt, for serving
2 ripe peaches, pitted and cut into wedges, for serving
Tags: High Fiber, High Protein, Low Cholesterol
Per serving: Calories 530; Fat 21 g (Saturated 4 g 6 percent); Cholesterol 15 mg; Sodium 750 mg; Carbohydrate 71 g; Protein 19 g; Fiber 13 g; Sugar 18 g

Steps:

Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F.
Combine the kale and beans in a medium bowl and mash until the beans almost form a paste. Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white. Form into four patties about 1/2-inch thick. Refrigerate for at least 20 minutes. (Can be made ahead and refrigerated overnight.)
Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder. Arrange in a single layer on the preheated baking sheet and bake until soft and golden in some spots, tossing about halfway through, 18 to 20 minutes.
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 3 tablespoons cornmeal onto a plate. Dredge both sides of the burgers in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
Spread each burger with 1/2 tablespoon of the mayonnaise. Build the burgers on the English muffins with lettuce, tomatoes and onions if desired. Divide among four dinner plates along with the sweet potatoes. Divide the yogurt and peaches among four small bowls and serve on the side.

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