Black Bean Burgers With Sweet Potato Recipes

VEGETARIAN SWEET POTATO BLACK BEAN BURGERS

Steps:

• Preheat the oven to 400 degrees F. Lightly coat whole sweet potato in olive oil (optional). Poke several holes in the sweet potato using a knife. Place on a baking sheet and roast in the oven until tender, about 45 minutes to an hour depending on the size of your sweet potato.
• Remove skin from the sweet potato. Mash the inside until almost pureed. Measure out 1/2 cup of the mashed sweet potato. Before adding black beans, pat them with a paper towel to remove excess moisture. Combine the sweet potato and black beans and mash a little more. You want some whole beans to remain for texture. Set aside.
• Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Once hot, add diced onion, diced bell pepper and 1/4 teaspoon salt . Sauté until softened, about 6 minutes. Add jalapeño and garlic and sauté a minute more, until golden and aromatic.
• Stir the sautéed ingredients into the sweet potato mixture. Add the seasonings (cumin, 1/4 teaspoon salt, chipotle chili powder, parsley), whisked egg and bread crumbs. Mix until a loose ball forms.
• Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than 1/2 inch thick when cooking. The thinner the patty, the firmer it will be.
• Heat a skillet over medium heat (I use the same skillet I sautéed the onions in for extra flavor). Lightly spray with non-stick cooking spray. Once hot, add patties. Cook until lightly browned, about 5 minutes. Flip and cook the other side until browned.
• Serve on burger buns with for favorite fixings, such as lettuce or kale and barbecue sauce. Enjoy!

SWEET POTATO-BLACK BEAN BURGERS

Steps:

• Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
• Stir yogurt, dill and lemon juice together in a small bowl; set aside.
• Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
• Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

SWEET POTATO BLACK BEAN BURGERS

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.

SWEET POTATO & BLACK BEAN BURGERS

Steps:

• In a large bowl, mash beans and potato together with a potato masher.
• Stir in egg, tahini, syrup, seasonings and flour. Mix well Form mixture into eight same-sized patties. If mixture is too moist to handle, add a tad more flour.
• Coat patties in Panko. You want them to be well-coated.
• Heat sunflower oil in a skillet over medium-high heat. Add the patties in batches and cook until browned on both sides, about 10 minutes. Transfer to a plate lined with paper towels until all patties are cooked.
• Serve inside hamburger buns or pitas. Top with sliced avocados and smears of Dijon mustard, or any topping you like.