Sweet Potato Black Bean Burger

Raven Higheagle

By
@ravenhigheagle

We try to meat-free Mondays at our house. This is one of the meat-free dishes we have.


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Serves:
Serves 8
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

1 medium
sweet potato
1/2 c
dry millet
1/2 c
rolled oats
2 Tbsp
fresh cilantro
1 1/2 tsp
garlic powder
1 tsp
cumin
1/2 tsp
salt
1/2 tsp
pepper
1 (15) oz
can black beans, rinsed and drained
1 c
corn
2 Tbsp
olive oil
8
whole wheat hamburger buns

FOR THE CREAM SAAUCE

1
ripe avocado
3 oz
plain greek yogurt
1 tsp
fresh lime juice
1/4 tsp
salt
1
roma tomato, diced

Step-By-Step

1Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft.

2While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.

3Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth.

4In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.

5Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonful's of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger.

6While the patties are cooking, mash the avocado with a fork. Mix in the Greek yogurt, lime juice, and salt. Stir in the tomatoes, and set aside

7Serve on a bun with a dollop of avocado cream sauce.

8NOTE: To make this recipe gluten-free, use certified gluten-free oats and gluten-free hamburger buns. To veganize this recipe, substitute soy yogurt for Greek yogurt when making the cream sauce.