Best Sweet Potato Black Bean Burger Recipes

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

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.

CUMIN SWEET POTATO & BLACK BEAN BURGER WITH SAFFRON SAUCE, CREATED BY SAMAH DADA

Steps:

• To prepare the burger, 1. Heat a skillet over medium heat and add 1 tbsp of olive oil. When the oil shimmers, add your red onions and sauté until they start to become tender, translucent, and slightly golden around the edges. 2. Once the onions have started to brown, add the cumin, turmeric, cayenne, salt, and pepper. Cook the spices with the onions until the "raw" spice smell goes away, and the spices have roasted and darkened in color about 3-4 minutes. Remove the onions from heat and set aside to cool. 3. In a high-speed blender, combined your steamed and mashed sweet potato, black beans, cooked quinoa, cumin sautéed red onions, almond meal, and 1 tbsp of olive oil. Blend the burger on high speed, scraping down the sides of the blender as needed to ensure the mixture is incorporated. Don't worry about completely pulverizing the burger mixture, we like to keep a little bit of texture here. 4. Transfer the mixture into a bowl, and season to taste with salt and pepper. Mix again to thoroughly combine. 5. Form the mixture into burger patties with your hands - this makes about 4 large burgers, or 6 smaller ones. 6. Heat your pan on medium heat, and add some olive oil. When the oil shimmers, add your burger patties to the hot pan and pan-fry the burger, about 5 minutes each side, until the burger is golden-brown around the tops and edges.
• To prepare the sauce, 1. In a small bowl, combine your lemon juice and saffron threads and let sit for about 5 minutes to allow the saffron to infuse into the lemon juice. 2. In a separate bowl, mix the tahini, grated garlic clove, olive oil, and finally the lemon and saffron mixture together. Season with salt and pepper to taste. 3. Mix to combine until smooth. Add a tablespoon of water (or more) to get the sauce to your desired consistency.

SWEET POTATO BLACK BEAN BURGER

Steps:

• Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes.
• While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside.
• In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside.
• In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture.
• Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each.
• Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.