Black Bean and Roasted Sweet Potato Burger
Featuring special guest chef, Pam Brown
These flavor-packed burgers can be eaten on a bun or served as a croquette for an entrée with a salad for dinner. Top the burger with Green Chile Guacamole and Sprouted Lentil and Heirloom Salsa for even more deliciousness. Make extra and freeze them for a quick meal.
To see more from Kris Carr, check out kriscarr.com!
- 1 sweet potato, peeled and cut into small 1-inch chunks
- 1 onion, sliced (optional)
- 1 tomato, sliced (optional)
- 4 whole-wheat bun, toasted
- 0.125 cup cornmeal
- 2 tsp vegan Worcestershire sauce (optional)
- 3 Tbsp tamari sauce
- 0.5 tsp salt
- 1 tsp chili powder (optional)
- 0.5 Tbsp ground cumin
- 2 clove garlic, minced
- 1 cup cooked brown rice
- 16 Ounce can black beans, rinsed and drained
- 0.5 cup finely diced onion
- pinch of salt
- 2 Tbsp canola oil, plus more for sautéing, plus canola spray
- lettuce (optional)
- Preheat oven to 425°F.
- Place the potato, 1 tablespoon canola oil, and salt in a bowl and mix well. Spray a small baking pan with oil, and spread the sweet potato out in an even layer. Roast for 20 to 25 minutes or until tender, stirring frequently.
- Warm a small sauté pan and add remaining tablespoon of oil and the onion. Sauté until the onion is browned, about 5 minutes.
- Pulse the next 9 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being care- ful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.
- Warm a cast-iron skillet or other heavy pan. Spray pan with canola or olive oil and spray the burgers lightly. Brown both sides.
- Serve on toasted buns and top with your favorite veggies.