Main Dishes, Recipes

Black Bean and Roasted Sweet Potato Burger

Day 33: And I put it in a blue corn taco.

It is hard to take a photo of this without it looking vaguely suggestive. Just call me Georgia.

Okay, the black bean burger recipe is from Crazy Sexy Kitchen by Kris Carr and it is delicious! It takes a while to make but they freeze well, apparently, which makes me very happy. I chose this recipe because I am still looking for things to do with the sweet potatoes from my CSA. This is a GREAT  way to make use of them. I decided to put it in a blue corn taco from Hot Bread Kitchen because that’s what I happened to have in the house. I added some leftover slaw and a slice of an organic, out-of-season tomato (they never taste half as good)
Black Bean Burger TacoIngredients:
1 sweet potato, peeled and cut into small 1-inch chunks (about 1 cup)
2 Tbs canola oil, plus more for sautéing, plus canola spray
Pinch of salt
1/2 cup finely diced onion
2 cups cooked black beans or one 16-ounce can black beans, rinsed and drained
1 cup cook brown rice
2 cloves garlic, mince
1/2 Tbs ground cumin
1 Tsp chilli powder (optional – but I recommend)
1/2 Tsp salt
3 Tbs Tamari
2 Tsp vegan Worcestershire sauce (Optional- I didn’t use this as I don’t have any, I didn’t even know it existed, until now)

1/8 cup cornmeal

Preheat oven to 425 degrees Farenheit (218 degrees Celsius)

Place the potato, 1 tablespoon canola oil and salt in a bowl and mix well. Spray a small baking pan with oil and spread the sweet potato out in an even layer. Roast for 20-25 minutes or until tender, stirring frequently.

Warm a small sauté pan abd add remaining tablespoon of oil and onion. Sauté until the onion is browned, about 5 minutes.

Pulse the next 5 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being careful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.

Warm a cast-iron skillet or other heavy pan. Spray pan with canola or olive oil and spray burgers lightly. Brown both sides.

Kris’ book suggests serving on buns with onion, tomato and lettuce – the photo looks mouth-watering – but I served mine in taco with crunchy slaw and a slice of tomato. However you serve it, it will be delicious!

Let me know if you make this – post below – I’d love to hear from you!

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