So we wanted a hearty black bean burger different from our usual oat burger our mom makes. (Recipe to come) And this is what we came up with.
To comply with our busy lives this burger making business is great, it makes about 12 in one batch!
Topped with avocado, spinach, arugula, and sweet and spicy ketchup*
2 sweet potatoes (2 cups)
1 can organic black beans
1-1½ c basmati rice (sub any rice or quinoa)
½ c ground flax meal
2½ tsp cumin
1 tsp paprika
¼ tsp salt and pepper (each)
¼ tsp chili powder
1 ½ tbsp brown sugar
¼ tsp cayenne red pepper
dash of curry powder**
1 tsp olive oil for baking potatoes
1) Preheat oven @ 400° F.
2) Cut sweet potatoes in half and rub with olive oil. Bake face down for 30 minutes. Remove potatoes and reduce heat to 375° F.
3) Cook beans on stovetop, according to can directions, lightly mash to desired texture. (We mashed about half!)
4) Mash cooked sweet potatoes all the way and add all remaining ingredients and stir.
5) Make patties. We used a ¼ measuring cup and pressed down lightly. Place on lined baking sheet (parchment paper, tin foil, whatever you have) and bake @ 375° for 20 minutes. Flip and bake for another 15 minutes.
6) Top and enjoy!
*Sweet and Spicy ketchup~
I’m not a big ketchup fan unless it is mixed with mustard and used for dipping tatter tots. But this was a hearty burger that called for ketchup, so we went with a spin off to sweeten and spice up the flavor.
As you know we are ad lib people so we just kept adding until we got it right so this recipe must be perfected but this is the gist for now~
2 tbsp ketchup
1 tsp soy sauce
1 tsp brown sugar
¼ tsp cayenne
¼ tsp salt
¼ tsp pepper
dash apple cider vinegar*
Mix. Spread. Enjoy.
~also good with tatter tots.
** literally dash; as in scared to pour too much, go as slow as you can until a little comes out.