BLACK BEAN AND CORN VEGGIE BURGER WITH SWEET POTATO "BUN"

Black Bean and Corn Veggie Burger with Sweet Potato

These substantial veggie burgers are gluten free and loaded with fiber. The "buns" can be used in place of bread for other sandwiches as well, like turkey or chicken salad.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings (1 sandwich per person)

Number Of Ingredients 11

Previous Next

Ingredients

2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds
3 tablespoons olive oil, plus more for oiling the grill grates
Kosher salt
One 15-ounce can black beans, rinsed
1/2 cup frozen corn, thawed
1/3 cup finely diced pepper Jack cheese
5 tablespoons stone-ground cornmeal
1 large egg white
2 scallions, thinly sliced
2 tablespoons mayonnaise
4 lettuce leaves

Steps:

Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat. Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Set aside to cool completely. (These "buns" can be refrigerated in an airtight container up to 2 days.)
Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste. Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt. Form the mixture into 4 patties about 1/2 inch thick. Refrigerate for at least 20 minutes up to overnight.
Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 2 tablespoons cornmeal onto a plate. Dredge both sides of the patties 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.
Brush 4 of the grilled sweet potato slices with some of the mayonnaise. Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together.

Nutrition Facts : Calories 430 calorie, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 650 milligrams, Carbohydrate 55 grams, Fiber 9 grams, Protein 10 grams, Sugar 10 grams