SWEET POTATO BLACK BEAN BURGERS
PG tested
This recipe from Cameron Voss makes hefty burgers that taste even better the following day when the cumin, tomato paste and jalapeno meld together with beans and potato. And the burgers don’t fall apart when it is time to flip them on the pan.
3 garlic cloves, roughly chopped
1 jalapeno, seeded and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed, divided
2 teaspoons ground cumin
1 teaspoon salt
½ cup cooked sweet potato (about 1 small sweet potato)
3 tablespoons tomato paste
½ cup panko breadcrumbs
⅓ cup chickpea flour ½ cup corn kernels Avocado, red onion and buns or rolls for serving
Crumbled feta, optional for topping
In a food processor, add garlic and jalapeno and pulse until finely chopped.
Add 1 can of the drained and rinsed black beans along with cumin and salt. Pulse for about 10 to 15 seconds, until the beans are somewhat mushy. Transfer mixture to a large bowl.
Next add the sweet potato and tomato paste to the bean mixture. Add the remaining can of black beans then stir everything together until combined.
Add breadcrumbs, flour and corn then continue to stir until well combined. If the mixture is too wet, add more chickpea flour. If it’s too dry, add a teaspoon of water at a time to moisten. Taste for salt and add more if needed.
Using your hands, form the mixture into round patties roughly ⅓ cup in size. Add them to a lightly greased skillet over medium heat and cook for about 5 minutes on each side, until light golden brown. Serve the patty warm on a bun or roll base and layer with mashed avocado, red onion, feta, if using, and/or any other desired toppings.
Makes 8 burgers.