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This recipe is by request (which I always appreciate, so definitely send any and all recipe requests my way in the comments!).  As you already know, I love sweet potatoes and I love caramelized onions.  This simple burger marries the two together, along with black beans (another personal favorite) into one simple patty-shaped deliciousness delivery system.

If you have never made your own burgers before, I promise you that once you do you will never go back to frozen pre-packaged patties.   Home made burgers pack a punch of fresh flavor and textures that the little cardboard hockey pucks simply can’t imitate.  These guys are fairly easy to make, especially if you “bake” your potatoes in the microwave (to do this I poke holes in medium sized sweet potatoes with a fork, wrap them in damp paper towels, and bake them in the microwave for about seven minutes or until soft) and have some caramelized onions in your refrigerator ready to go.  I especially like the addition of chipotle pepper to these – they add a nice smoky flavor that compliments the sweetness of the potatoes.

The best part about eating burgers is, of course, the fixins.

We top ours with lettuce, tomato, avocado, caramelized onions, mustard, ketchup, and cilantro-lime mayo (see recipe below).

Enjoy!

 

 

Sweet Potato Black Bean Burgers

1 cup mashed sweet potato
1 15oz can black beans
1 ½ cups bread crumbs (I like whole wheat)
½ onion, caramelized (or, depending upon how you like your onion flavor, use a smaller amount of raw onion or still use ½ onion that has been sautéed for 10 or so minutes)
2 tbsp tomato paste
1 small chipotle in adobo sauce, minced
1 tbsp fresh cilantro, minced
1 clove garlic, minced
1 tsp cumin
½ tsp salt
¼ tsp pepper
Oil for frying

1.    Place all of the ingredients into a bowl and mix/mash together until well blended.  (The black beans will lose some of their texture, but I like to make sure that there are always some whole beans left to make the burgers more interesting)
2.    Heat oil in a large pan over medium heat (a few tablespoons to cover the bottom will do, but be sure to continue to add oil if needed because these burgers can easily stick to the pan).    Shape the burger mixture into eight patties.  
3.    Cook four burgers at a time (or fewer depending upon the size of your pan – the goal is to not crowd the pan), for about 4-5 minutes per side or until crispy brown on each side.  
4.    Serve with lots of fixins!

Cilantro-Lime Mayo

½ cup vegan mayonnaise
½ -1 chipotle pepper in adobo sauce (amount depends upon how spicy you like it)
2 tbsp fresh cilantro
1 tbsp lime juice

Blend all ingredients together until smooth.

 

 

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