Okay gang, I finally made burgers! I figured I should finally try one of the recipes in Karr’s book – Crazy Sexy Diet. I decided on the Southwest Black Bean and Roasted Sweet Potato Burger, but modified it quite a bit. First of all, I steamed the sweet potato rather than roasted. It was a lot quicker and no burnt pieces. I also added a bunch of spices, ingredients, and baked them rather than pan-fried. The result…delicious. Served over vinegar/oil tossed lettuce and dolloped with homemade guacamole and fresh salsa on the side. YUM! Jo and mom, you are gonna LOVE these!
Black Bean Sweet Potato and Mushroom Burgers
2 cups cooked black beans, partially mushed
2 cups sweet potatoes, about 1 large, diced small
1 teaspoon olive oil
1 small onion, diced
salt and pepper, to taste
2 cloves garlic, chopped
1 cup chopped mushrooms
3 tablespoons Braggs, soy sauce
1 tablespoon worchestire
2 teaspoons ground cumin
2 teaspoons dried thyme
1 teaspoon rosemary
7 oz cooked brown rice (about 1 cup)
1/2 cup rolled oats
1 tablespoon cornstarch
1/4 cup fine cornmeal
1/4 chickpea flour (gram flour in an Indian grocery)
Set oven to 375 F. In a big bowl, mash the black beans lightly, keeping some whole. Put sweet potato in a steamer tray and steam 10-15 minutes, until soft. Meanwhile, sauté onion with some salt in the oil. When transcluscent, add garlic and mushrooms. Continue to sauté until mushrooms brown and soften. Add spices, soy sauce, worchestire. Dump the onion mixture and the steamed sweet potatoes into the bowl with beans. Add rice, oats and cornstarch and mix well. The mixture should be quite soft and on the “wet” side.
Mix cornmeal and flour on a plate. Form burger mixture into patties and lightly press both sides into the flour mix. Place on a parchment lined baking sheet. Bake 25 minutes, flipping burgers halfway through. Serve with fresh salsa and guacamole.