Black Bean Sweet Potato Burgers
My daughter was amazed that I hadn’t posted the recipe for this family favorite. We’ve been making and eating these black bean sweet potato burgers for years, so I thought that summer, the season of barbecues, would be a perfect time to share this with you. I paired them with watermelon tonight. I tend to make a big batch and we enjoy them through the week. While I prefer to use dried beans, I have used canned beans with great success. I prefer to bake my sweet potatoes in the oven, but have microwaved them in a pinch. The entire recipe is flexible, it seems, and delicious, easy, fast, and cheap, too. Instead of using the dried ingredients listed below (cornmeal, oat bran, oatmeal, brown rice flour), you can use just oatmeal, if you’d prefer. A very forgiving recipe, I must say.
I hope you will enjoy these as much as we do. Because the recipe below will make a huge batch, halve it if you don’t plan to eat them all week. I’ve found that they’re great hot out of the over or served at room temperature; crumbled on a salad or stuffed inside mushrooms. They work well stuffed inside zucchini that you’ve hollowed out and then bake in the oven. They’re also great as part of a Shabbos meal, served with string beans and quinoa or with squash and mushrooms as pictured above. They’re wonderful on a gluten free bun, topped with avadaco or cashew sour cream. I love them as a quick snack on the go! Betayavon!
- 2 cups sweet potatoes, packed into cup
- 2 cups black beans, cooked, and packed into cup
- 1/3 cup gluten free oat bran
- 1/4 cup brown rice flour
- 1/3 cup cornmeal
- 1/2 cup gluten free old fashioned rolled oats
- 3 Tablespoons barbecue sauce (I used Sweet Baby Rays)
- 1 Teaspoon chipotle chili pepper
- dash of baking powder and baking soda
- Colander, Pot and lid, if using uncooked beans
- Baking pan and spatula
- Parchment paper
If using dried beans, wash, sort, soak them overnight, and then boil and simmer until softened, about 2 hours. Allow to cool and then measure into bowl with equal amount of sweet potatoes that have been either baked or nuked and scraped from their skins. Add a dash of baking powder and baking soda, 1 Teaspoon chipotle pepper chili powder, 3 Tablespoons of your favorite barbecue sauce, and then the dried ingredients. As stated above, you can either stick to my formula-using oat bran, corn meal, brown rice flour, and oatmeal, or just use oatmeal or oat bran. It’s up to you. Preheat your oven to 425, line baking sheet with parchment paper, and then form patties from the bean mixture. Bake in hot oven 30-40 minutes. Flip after 15 minutes, and allow to cool thoroughly when you remove from the oven.