Curried Sweet Potato, Peanut & Black Bean Burgers

Curried Sweet Potato, Peanut & Black Bean Burgers
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    [ID] => 7573
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    [post_date] => 2016-12-12 12:31:10
    [post_date_gmt] => 2016-12-12 18:31:10
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    [post_title] => Curried Sweet Potato, Peanut & Black Bean Burgers
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    [post_modified] => 2016-12-12 12:31:10
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TOTAL TIME :40minutes45minutes
  • 1 15 ounce can can unsalted black beans
  • 1/3 cup unsalted, unsweetened peanut butter (creamy or chunky)
  • 1 tablespoon low-sodium Tamari (sub soy sauce)
  • 1 cup rolled oats
  • 1/2 cup almond flour (could use almond meal)
  • 2 1/2 teaspoons curry powder
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup sweet potato, peeled and 1/2 inch dice (approx 1/2 medium)
  • 1 cup yellow onion, 1/4 inch dice (approx 1/2 large)
  • 1/3 cup shallot, 1/4 inch dice (approx 1 medium)
  • 1/2 cup frozen corn kernels
  • 2 tablespoons mayo
  • 2 tablespoons tahini
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • 2 teaspoons honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • pinch black pepper
  1. Preheat oven to 350 degrees F and line a large baking sheet with nonstick parchment paper.
  2. In a large mixing bowl, combine beans, peanut butter and tamari. Use a fork to mash into a chunky paste, with ingredients distributed evenly.
  3. To a food processor, add oats, almond flour, curry powder, 1 teaspoon sea salt and pepper. Set aside.
  4. Heat a large skillet to medium heat and add olive oil. When oil moves quickly around the pan, add sweet potato and onion. Allow to cook a minute or two without stirring, till you see some golden edges. Stir to expose a new side of the sweet potato pieces to the pan and repeat. This should only take a minute. Add shallots and a splash of water (around 2 tbsp) to the pan. Cook, stirring, until shallots are translucent and fragrant, another minute.
  5. Turn heat to lowest setting, add another splash of water and cover with a lid. Cook for 8-10 minutes, until sweet potatoes are easily pierced with a knife, but not mushy.
  6. Remove skillet from the heat and allow to cool 5 minutes. After 5 minutes, add veggie mixture to the food processor. Pulse until ingredients are combined and start to form a ball in the processor.
  7. Add processor contents to the large mixing bowl with your black bean mixture and frozen corn kernels. Use a fork or clean hands to combine ingredients evenly. This will be fairy dry and sticky. Taste for more salt and add accordingly. I add an extra 1/2 teaspoon.
  8. Prepare a bowl of lukewarm water and grab a 1/2 cup measure. Dip the measuring cup into the water, shaking off excess, then scoop 1/2 packed cup of your veggie burger “dough”. I like to cup the measuring scoop with one hand and shake with the other to loosen the “dough”, but you can just scrape it out onto the parchment-lined baking sheet.
  9. When you have your 7 burger ‘scoops’ on the baking sheet, dampen your hands and form them into round balls, then flatten them into 3/4 inch thick patties. Leave at least 1 inch between each. I like to smooth out the sides a little as well with dampened fingers.
  10. Cook burgers for 40 minutes, flipping halfway through. Burgers should be dry to touch with golden-brown tops and edges when ready. Allow to cool 10 minutes before enjoying. I suggest cooling them on a wire rack if you have it, to keep moisture from building underneath them.
  1. Whisk all ingredients together in a small bowl. Serve! I use leftovers as a salad dressing or dip for raw veggies.
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