Sweet Potato + Black Bean Burgers
Confession time: I have been avoiding sharing this recipe that we eat all of the time because I knew that it was going to be difficult to photograph. I mean, these burgers don't exactly scream, "I am delicious and beautiful!" They mostly scream: big-brown-lumpy-blob that is actually extremely tasty yet not necessarily appetizing-looking. But I think I somehow managed to capture their rustic yet deliciousness in these. I don't know - I hope so! I have been huffing and puffing around my house for the past few weeks hating all of the photos I have been taking, not wanting to appear in any photographs myself, and just wishing that I had some plants to take pictures of. Gah! I am becoming a real grinch about winter, I will tell you that. While I am thankful for the time for rest, inspiration, and idea-making... my work is not very happy about it. That's okay. We'll get through it!
These burgers are a big hit at our house. When I first decided to cut out meat, which I believe was back in the summer, we were a family of beef eaters. At least, my dad loved beef! It's taken a while, but I think he's finally been convinced that meat eating is not the best. We like to experiment around here and each have our own views on what reason meat should and should not be eaten. For me, I feel like I can't justify myself as an environmentalist and naturalist and then eat meat for every meal. It's more about the impact that the meat industry has on the world environmentally. For my dad, it's about health related issues. He used to feel sluggish and had terrible indigestion. Now that we've cut out 95% of the meat that we used to eat (sometimes someone brings home bacon... of course the worst kind we could eat!) we all feel much better for it. These burgers were one of the first things I used to experiment substituting with. They are so filling yet so good for you! I absolutely love, and so does the rest of the family. Tad, our little fruit monster, will even take a few bites. They are sweet, a little spicy, and could almost fool the hamburger lover.
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt and pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 cup black beans
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp dijon mustard
- 1 egg
- 2 cups cooked quinoa
- 1/2 cup bread crumbs
- Preheat your oven to 375. In a small bowl, toss the sweet potato with the 2 tablespoons of olive oil, salt, pepper, paprika, and cumin. With each piece evenly covered, spread over parchment paper on a baking sheet and roast for 30-35 minutes. They are done when easily pierced with a fork.
- In a medium saucepan, cook the quinoa according to package directions. 1 cup of uncooked quinoa typically renders 3 cups cooked quinoa. You will be using 2 of these 3 cups in the final burger!
- Drain and rinse the black beans and pat dry with a paper towel. You don't want them to be wet or the burger will be wet itself. In a large bowl, mash the beans with garlic. Mash in the sweet potatoes as well, once finished roasting.
- With the fork, mix in the soy sauce, dijon mustard, and egg. It will be wet! I tend to like using a spatula here; stir in the quinoa and bread crumbs. The mix should be thick and bit wet, not crumbly. It is okay if it is a little sticky, it can be wet, it just shouldn't be like soup and everything should clump together.
- Heat a couple of tablespoons of olive oil in a cast iron skillet over medium heat.
- Form the mix into patty shaped disks with your hands (it's going to be a bit messy - FIY!). I have found with this particular recipe that flatter, wider burgers, rather than thicker, tend to cook much better. Heat each side for about 3-5 minutes over medium/low heat. Don't mess with them by pressing or shaping. Just let them sit and cook! The side should be brown and centers bouncier than before when pressed.
- Serve on a homemade bun (you can find my bun recipe on Fin & Vince today!) with mayo, spinach, red onion, or whichever toppings you prefer.
I had to sneak a photo of Tad in there! He is wearing my absolute favorite piece of Fin & Vince's winter collection, the mustard houndstooth button up. He wears this all of the time! It is so comfy and durable and perfectly warm in our chilly winter farmhouse. They are having a big clear out sale right now! You'll have to stop by their Instagram account to grab the code. I am also sharing the recipe for the whole wheat buns pictured above on their blog today. They are super easy to make and only take about 40 minutes to throw together. You can do that while making burgers! (: