As promised in yesterday’s blog post: Sweet Potato and Black Bean Burgers! This is a great week night recipe and also a great picnic/tailgate recipe…. It is nut free, gluten free, dairy free and vegetarian and vegan friendly. If you were hosting friends or family with food allergies this is a great go to, and it’s pretty much awesome season round. If you are feeling ambitious you could probably cook these bad boys on the grill and skip the oil. Good for meal prep and even great for on the go because they can also be eaten cold (although I prefer them warmed).
Makes about 10 small burgers
1 large sweet potato
1 cup oats
1 can black beans
Olive oil for frying
1) Microwave or bake sweet potato until it is soft enough to mash. TIP: Poke holes or cut into smaller pieces. Allow potato to cool before peeling skin off.
2) When sweet potato is soft enough mash it up, add 1 cup oats, and black beans. Use a masher and your hands to mash everything together. Let cool after mashing before using your hands if potato is too hot.
3) Form patties and fry in pan using 1-2 TBSP olive oil to cover bottom of pan.
4) Fry on each side 2-4 minutes on medium heat. Should be starting to brown when done
Go bunless and add a sauce to top. Top with avocado or my special secret sauce: the lemon tahini sauce! Or add lettuce, tomato, onion for more veggies!
My go to sauce is my Tahini Lemon Sauce. It pretty much goes well on top of everything and packs a punch of amazing nutrients including being rich in healthy fat and adding protein to a sauce! Yeah for filling toppings! Here is my top secret recipe: Mix juice from one half a lemon, 1 TBSP spicy brown mustard, and 1 TBSP tahini. You might need to double or triple the sauce recipes to have enough for all the burgers. You can add water to think it out more or some honey to add sweetness.
Do you have a special go to sauce that works on almost anything?? Any favorite burger (vegetable or regular) toppings?? Mine would be pickles… I can’t resist pickles.