In the last year or so I’ve come to appreciate sweet potatoes more and more. Not only are they easy to prepare and as versatile as the potato, but they are good for you, with lots of vitamins and antioxidant qualities. I’ve made them many different ways- in a spicy chipotle pepper infused mash, as sweet potato fries, and roasted in the oven. However, recently I got the idea that they would make a tasty vegetarian burger, combined with black beans and spices. This simple burger was the result. They are more delicate than purchased veggie burger, but also more addictive- you can’t eat just one! So, the next time you have a sweet potato calling your name in the pantry, why not make this easy gluten-free veggie burger recipe?
Sweet Potato Black Bean Vegetarian Burger Recipe
1/2 or 1 tbsp olive oil
1/2 onion, diced
2 tsp. cumin seeds
1/2 sweet potato, cooked, skin removed
1/2 can black beans
1 tbsp. cilantro chutney
1 tbsp. tomato paste
smoked paprika or chipotle pepper
2 tbsp. Brown rice flour
1/2 or 1 tbsp. olive oil
Saute onion in oil in nonstick pan and add cumin seeds. As onion becomes translucent, add black beans and sweet potato and mash together, sauteeing and letting the flavors marry. Add cilantro chutney (or fresh cilantro, ground or diced) and combine thoroughly. Add tomato paste and mix throughout. Season to taste. Remove from heat and add whisked egg, folding in and then sprinkling in brown rice flour, folding it in evenly. Clean pan and heat olive oil on medium. Create “burgers” with a large spoon and gently lower onto heated pan with oil. Press with spoon gently to flatten burger a bit more and pan fry until it is golden brown and firm on the bottom. Carefully turn the burger and fry the other side.