These hearty burger patties are concocted from sweet potato, garlic, celery, onions and black beans which have been seasoned slightly spicy with cumin, coriander and cayenne pepper. Serve these black bean burgers on a bun, between toasted whole wheat bread or atop fresh greens. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
- 1 small sweet potato, cut into chunks
- 2 teaspoons olive oil
- 1/2 small onion, diced
- 1 small rib celery, diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- pinch of cayenne
- a pinch salt
- fresh cilantro*
- 1/2 cup black beans
- 1 tablespoon flour
- 4 slices whole wheat bread, toasted
Bring a pot of salted water to the boil over medium-high heat. Add the sweet potatoes and cook for about 10 minutes, or until they are soft when pierced with a fork. Drain and cool until they can be handled.
Meanwhile, heat 1/2 teaspoon of the olive oil in a small skillet over low heat. Cook the onion and celery for a minute or two, or until the onion begins to become fragrant. Add the garlic and cook for 5-7 minutes, or until the vegetables are soft, but not browned.
Season the cooked onion, celery and garlic with the cumin, coriander, cayenne pepper and a pinch salt. Add the black beans with a tablespoon of the bean’s juices. Cook for 3-5 minutes more, then place 2/3rds of the bean mixture into a food processor. Add the sweet potatoes, flour and fresh cilantro, if using, and process until smooth. Stir in the 1/3 unprocessed bean mixture for texture.
Warm the remaining 1 1/2 teaspoons of olive oil in a skillet over medium heat. Form the sweet potato-bean mixture into two 4-inch patties and cook for about 5 minutes, or until brown and crispy. Flip and cook each burger another 5 minutes on the other side.
Serve the burgers in between the two pieces whole wheat toast and enjoy.