Monday, September 16, 2013

 Sweet Potato Black Bean Burgers

These take a bit of time, especially if you chop the ginger and garlic...but you get 12 patties; they can be refrigerated (or frozen) and used for a quick lunch or dinner. They have a much softer texture than a meat hamburger fat, lots of fiber and lots of spicy flavor!

First step is to mix up most of the ingredients in a food processor:

1 1/2 lbs cooked yams...about 2 really big ones or 3 medium sized (I cooked mine in the microwave, then peeled them)
1 C black beans (more than half of a 15 oz can, drained and rinsed)
2 T natural peanut butter
4 large cloves garlic, minced (or ready minced garlic from a jar)
1 heaping tablespoon minced ginger root  (I actually used about 2 could also substitute 1 t ground ginger for each table spoon fresh)
2 t ground cumin
1 t paprika(I used smoked paprika)
fresh ground black pepper
1/4 t ground cardamom (or leave it out if you don't have it)
salt? It called or 1 t ...but I forgot to put it in
1/2-1 t cayenne pepper (I used 1/2 t)

Then blend up in food processor...I added about 1/4 C water to help it along. If you cooked the yams in water in a pot on the stove, they'd probably be moister and you might not need any water....

 Then dump the mixture into another bowl (sorry, you have to get two bowls dirty for this recipe)
another 1 C black beans ( the rest of the can or a bit more if you've cooked your own...I opened another can and used part of it too)
1/2-3/4 C chopped onion
1/2-1 chopped green pepper
1/2 C uncooked old fashioned oats
1/4 C gluten flour (or you could probably just use real flour?)

Mix well.
Scoop out 1/2 C portions on lined cookie sheets (sprayed with Pam); flatten to 1/2 inch
Bake at 425 for 15 minutes; carefully flip over with spatula and continue cooking another 15 minutes. These firm up  a little as they cool...and when you reheat them in the microwave. If you bake them much longer they can burn!

Serve on buns with lettuce, tomato, avocado, etc. Yummmm....

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