Are you looking to incorporate more fiber, vitamins, and
new nutrients into your diet? Substituting your meat-based burger
patty with this sweet potato and black bean patty is a great option
for you! Finish this recipe off with your favorite burger toppings,
and add a side salad to round out the meal.
Makes about 8 burgers
Ingredients:
- 1?2 cup old fashioned rolled oats, gluten free if
needed - One 15oz can black beans, drained and rinsed
- 1?2 cup red onion, roughly chopped
- 1?2 cup red bell pepper, roughly chopped
- 2 Tbsp tomato paste
- 1 1?2 cups mashed cooked sweet potato
- 1 1?4 cups cooked quinoa
- 1?2 cup corn kernels
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3?4 tsp granulated garlic
- 1?2 tsp paprika
- 1?2 tsp salt
- 1?4 tsp pepper
- 8 hamburger buns, optional (use gluten free buns if
needed) - Your favorite burger toppings like sliced red onion,
spinach or lettuce, avocado, cheese, etc.
Directions:
– Using a food processor fitted with a
steel blade, pulse the oats a few times until coarsely ground but
not as fine as oat flour. Remove the oats from the food processor
and set aside in a small bowl.
– Add 3?4 cup of the black beans along
with the red onion, red bell pepper, cumin,
oregano, garlic, paprika, salt, and pepper to the
food processor. Pulse several times until the red onion and red
bell pepper are finely chopped, the spices have combined, and the
beans have created a thick paste. Stop the machine and pour the
bean mixture into a large mixing bowl.
– Add the mashed sweet potato and tomato
paste to the bowl with the bean mixture. Mix
well to combine. Stir in the remaining black
beans and corn. Stir in the the quinoa and oats and mix well until
totally combined. The burger mixture will be fairly soft. Cover the
bowl with some plastic wrap and refrigerate for 1
hour – this helps the patties hold together a
little bit better.
– Once chilled, Preheat the oven to
400¡ãF and line two baking sheets with parchment paper.
Use a 1?2 cup measuring cup to scoop out the mixture.
Lightly press it down into the measuring cup, then shake it out and
place it on a parchment-lined baking sheet. Use your palm to gently
flatten and shape the burger, leaving it about 1?2¡± thick. Repeat
this process with each patty.
– Bake the patties for 20 minutes.
Remove from the oven, carefully flip them, then return to
the oven and bake another 15-20 minutes. They
will have a nice crust on the outside, and will be slightly soft on
the inside.
– Serve on hamburger buns (if using)
with your favorite burger toppings.
Notes:
– It should take about 2 medium sweet
potatoes or 1 very large sweet potato to have enough mashed potato
for the recipe. To make the mash, cut each sweet potato in half
length-wise, rub with a little olive oil, and place face down on a
foil-lined baking sheet. Bake at 400¡ãF for 30 minutes. Allow to
cool completely before removing the skins and mashing the
potato.
– Cook your quinoa according to the
package directions. Using 1?2 cup of uncooked quinoa
will yield enough cooked quinoa for the
recipe.
– Leftovers can be refrigerated in an
air-tight container and used within 1-2 days, or can
be frozen for later use.
