Spicy Sweet Potato Black Bean Burgers
These spicy sweet
potato-black bean burgers spiced with turmeric and curry powder are so easy to make. You can make
this recipe gluten-free just use gluten-free oats and serve the patty in a
lettuce wrap, take away the bun. Each burger has sodium 432.4mg
Ingredients
2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped scallions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon hot pepper powder
⅛ teaspoon chia seeds
1/2 cup plain unsweetened almond milk yogurt
2 teaspoons turmeric
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl.
Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes.
Add beans, scallions, mayonnaise, tomato paste, hot pepper powder and chia seeds to the bowl; mash the mixture together with your hands.
Shape into four 1/2-inch-thick patties.
Place the patties on a plate; refrigerate for 30
minutes.
Stir yogurt, turmeric and lemon juice
together in a small bowl; set aside.
Heat oil in a large cast-iron skillet over medium-high heat.
Add the patties; cook until golden brown, about 3 minutes per
side.
Divide the yogurt sauce evenly among top and bottom bun halves.
Top each bottom bun half with a burger and cucumber slices;
replace top bun halves.
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