Southwest Black Bean and Roasted Sweet Potato Burger
This is one of my favorite vegan burger recipes. It's simple to make and kid friendly. Makes 10 patties
- 2 cups cooked black beans, mashed
- Sweet potatoes to equal 2 cups when peeled and cut unto small cubes
- 2 teaspoons garlic
- Salt
- 3 ounces yellow onion, diced
- 2 teaspoons garlic
- 3 tablespoons tamari
- 2 teaspoons ground cumin
- Pepper
- 7 ounces cooked rice
- 1 ½ teaspoons vegetarian Worcestershire sauce
- 1 ounce cornmeal, plus 1 ounce for dredging
Preheat the oven to 350 degrees F.
Place the mashed black beans in a bowl. Peel and cut the sweet potatoes, dropping them in cold water as you cut them. Drain well and toss with olive oil and salt. Spread them out in an even layer on a lightly oiled baking sheet. Roast in the oven for 25 to 30 minutes, or until tender. Toss occasionally.
Heat a bit of olive oil in a large sauté pan over medium high heat. Add the onion and garlic and cook until lightly browned. Add the onions to the bowl of beans. Stir in the tamari, cumin, and salt and pepper to taste. Add the cooked rice, sweet potatoes, Worcestershire sauce, and 1 ounce of cornmeal. Mix well and adjust the seasonings. Form into 4 1/2 –ounce patties and dredge lightly in the remaining 1 ounce of cornmeal. Heat a cast-iron skillet over medium heat and add more olive oil. Add the burgers and brown lightly on each side. Place on a baking sheet and bake for 10 minutes.
Serve with salsa and guacamole on your favorite bun or bread.