Comments on: Gluten-free Sweet Potato Black Bean Vegetarian Burger Recipe

By: Annie

Annie — Sun, 03 Jul 2011 19:22:54 +0000

Thank you so much for leaving some of your older recipes online!! I am loving this and am making them for our little family 4th of July celebration. I am also taking the advice above and using a mango/avacado salsa!! Yum! :)

By: Yolanda

Yolanda — Thu, 12 May 2011 12:02:23 +0000

I honestly have no idea how I found you on 5/10/11, but I made this last night for our dinner, and it was delicious. I didn’t have cilantro chutney, nor smoked paprika, so used cilantro & regular paprika. It was great.

By: Gluten Free Sesame Salmon Burger Recipe | Elana's Pantry

Gluten Free Sesame Salmon Burger Recipe | Elana's Pantry — Tue, 10 May 2011 16:15:48 +0000

[...] free burger recipes you may enjoy: -Turducken Burger Recipe from Diane of The W.H.O.L.E. Gang -Sweet Potato Black Bean Vegetarian Burger Recipe from Seamaiden of Book of Yum -Quinoa-Salmon Burgers (Gluten-Free + Egg-free) from Ali of [...]

By: Kristina

Kristina — Wed, 30 Mar 2011 23:22:13 +0000

I doubled the recipe and it made 6 good sized burgers -fed our family of 4 with one to spare. Very yummy! I also made homemade corn tortillas to put them in and chopped some mango and avocado with a squirt of fresh lime juice as a salsa. I did not make the cilantro chutney. Instead I added fresh chopped cilantro and some fresh lime juice to it. Everyone devoured them including my 2 and 4 1/2 year old boys. Thanks!

By: Barb Chamberlain

Barb Chamberlain — Sun, 04 Apr 2010 01:19:32 +0000

I made these tonight. I didn’t have cilantro chutney so I used 1-1/2 t. of dried cilantro in a double recipe. Not a strong cilantro flavor but my husband doesn’t much care for cilantro so that worked out.

I topped them with mango chutney because I had it on hand. The sweet fruity flavor was a great accompaniment.

I used polenta in place of rice flour because I had it on hand and it seemed to fit the more-or-less Southwest flavor blend. Uncooked polenta is a bit crunchy so next time I’d use regular fine cornmeal or masa harina.

Yummy!

@BarbChamberlain

By: Carol

Carol — Sun, 28 Mar 2010 21:46:37 +0000

Hi! Why couldn’t Zanne just put some brown rice in a spice grinder and buzz it to flour until he decides if he wants to invest in different flours? Food processor might work too.

By: yum

yum — Wed, 16 Dec 2009 07:06:34 +0000

Hi Zanne,
I make my own cilantro chutney:
http://www.bookofyum.com/blog/recipes/recipe?recipe=1257
You can also buy it at Indian markets or at some gourmet stores with really good selection of Indian foods and sauces. I would make it, though.

My sweet potatoes tend to be between puny or humongous- But you can measure it once cooked so that you have a good ratio of black beans to sweet potato. Texture wise, they are similar so it is more a matter of taste. I think it is better if the beans and sweet potato are either equal in volume or you have less bean than sweet potato, but that is just my personal preference.

Plain paprika is ok, but no substitute for smoked paprika. Seriously, when you have a chance try it. It is the yummiest stuff ever, with the depth of flavor of chipotle pepper without the heat. It adds TONS of interest to bean recipes and soups. Mmm. And one jar lasts FOREVER. Awesome stuff.

Cornstarch vs. brown rice flour is ok… but I would use a more whole grain flour for flavor reasons. Brown rice flour gives a nice nutty note to the recipe while corn starch won’t add anything flavor wise… Garbanzo bean flour or any other non white starch flour would be tastier, IMO.

Good luck and hope you enjoy!

-Sea