Ingredients
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For the burgers:
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1 can (15 oz) black beans, drained and rinsed
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1 large sweet potato, peeled and cubed
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1 medium yellow onion, grated
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1 clove garlic, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon paprika
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1 tablespoon fresh lime juice
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1/4 cup gluten-free breadcrumbs or panko crumbs
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1 egg, lightly beaten
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1/4 cup water
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Salt and pepper, to taste
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For the mango chutney:
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1 ripe mango, diced
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1 small red onion, thinly sliced
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1 jalapeño pepper, seeded and finely chopped
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1 tablespoon brown sugar or maple syrup
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Juice of half a lime
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1/4 cup apple cider vinegar
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1/4 cup water
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Salt and pepper, to taste
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Optional: 1 tablespoon tamarind paste
Directions
Sub-title: A Flavorful and Satisfying Veggie Burger Inspired by Indian Cuisine
Description: These delicious black bean and sweet potato veggie burgers are packed with protein and fiber while being low in fat and calories. The addition of Indian spices like cumin, coriander, and garam masala gives them a unique and exciting flavor profile that will have you hooked! Serve on a whole grain bun with your favorite toppings, like mango chutney, avocado, and tomato, for a complete meal.
Ingredients:
For the burgers:
* 1 can (15 oz) black beans, drained and rinsed
* 1 large sweet potato, peeled and cubed
* 1 medium yellow onion, grated
* 1 clove garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon paprika
* 1 tablespoon fresh lime juice
* 1/4 cup gluten-free breadcrumbs or panko crumbs
* 1 egg, lightly beaten
* 1/4 cup water
* Salt and pepper, to taste
For the mango chutney:
* 1 ripe mango, diced
* 1 small red onion, thinly sliced
* 1 jalapeño pepper, seeded and finely chopped
* 1 tablespoon brown sugar or maple syrup
* Juice of half a lime
* 1/4 cup apple cider vinegar
* 1/4 cup water
* Salt and pepper, to taste
* Optional: 1 tablespoon tamarind paste
Instructions:
1. Preheat your oven to 400°F.
2. Place the diced sweet potato onto a sheet pan and drizzle with 1 tablespoon of olive oil. Toss to coat evenly and spread into a single layer. Roast for about 20 minutes or until tender when pierced with a fork. Remove from heat and set aside.
3. Meanwhile, place the cooked black beans, grated onion, minced garlic, cumin, coriander, turmeric, paprika, and lime juice in a food processor. Process until smooth.
4. Transfer the processed black bean mixture to a large mixing bowl and stir in the breadcrumbs, egg, and water. Season with salt and pepper to taste.
5. Once the sweet potatoes have cooled slightly, transfer them to a separate bowl and mash well. Stir in the remaining 1 tablespoon of olive oil, brown sugar, and any additional seasoning as desired.
6. Divide the black bean mixture into four equal portions and form each portion into a patty. Gently press down on each patty to flatten slightly.
7. Heat a non-stick skillet over medium-high heat and add a few drops of olive oil. Cook the veggie burgers for about 3-4 minutes per side, or until golden brown. Alternatively, you can also bake the veggie burgers at 400°F for about 15-20 minutes, flipping halfway through.
8. While the veggie burgers are cooking, prepare the mango chutney by combining all the ingredients in a blender or food processor. Blend until smooth and adjust the consistency with more water if necessary.
9. To assemble the burgers, spread a generous amount of the mashed sweet potato on the bottom half of a whole grain bun. Top with the veggie burger, and then add your choice of toppings such as sliced avocado, lettuce, tomato, and cucumber. Drizzle with extra mango chutney, if desired.
10. Enjoy your delicious Spiced Black Bean and Sweet Potato Burgers!
Note: This recipe yields 4 servings. Each serving contains approximately
Steps
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1
Done
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Preheat your oven to 400°F. |
|
2
Done
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Place the diced sweet potato onto a sheet pan and drizzle with 1 tablespoon of olive oil. Toss to coat evenly and spread into a single layer. Roast for about 20 minutes or until tender when pierced with a fork. Remove from heat and set aside. |
|
3
Done
|
Meanwhile, place the cooked black beans, grated onion, minced garlic, cumin, coriander, turmeric, paprika, and lime juice in a food processor. Process until smooth. |
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4
Done
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Transfer the processed black bean mixture to a large mixing bowl and stir in the breadcrumbs, egg, and water. Season with salt and pepper to taste. |
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5
Done
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Once the sweet potatoes have cooled slightly, transfer them to a separate bowl and mash well. Stir in the remaining 1 tablespoon of olive oil, brown sugar, and any additional seasoning as desired. |
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6
Done
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Divide the black bean mixture into four equal portions and form each portion into a patty. Gently press down on each patty to flatten slightly. |
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7
Done
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Heat a non-stick skillet over medium-high heat and add a few drops of olive oil. Cook the veggie burgers for about 3-4 minutes per side, or until golden brown. Alternatively, you can also bake the veggie burgers at 400°F for about 15-20 minutes, flipping halfway through. |
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8
Done
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While the veggie burgers are cooking, prepare the mango chutney by combining all the ingredients in a blender or food processor. Blend until smooth and adjust the consistency with more water if necessary. |
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9
Done
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To assemble the burgers, spread a generous amount of the mashed sweet potato on the bottom half of a whole grain bun. Top with the veggie burger, and then add your choice of toppings such as sliced avocado, lettuce, tomato, and cucumber. Drizzle with extra mango chutney, if desired. |
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10
Done
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Enjoy your delicious Spiced Black Bean and Sweet Potato Burgers! |
