Southwest Sweet Potato "Burgers"
The versatile sweet potato
I absolutely love sweet potatoes. Not only are they tasty and versatile, they are a good source of complex carbs, fiber, and beta-carotene. They are great baked, fried, roasted and just about any other way you can think of to cook them. They pair well with a variety of spice profiles. You can go the sweet route with things like cinnamon, nutmeg, and maple syrup that you might find in a sweet potato pie. You can also choose to travel the savory route. Sweet potatoes are wonderful in soups and curries. I decided to try my hand at making them into a "burger" of sorts. Here is the results. Heads up--this is quite a bit different than the traditional burger. I would not try it on a grill due to the softer consistency.
- 4 small to medium sweel potatoes
- 1 15 ounce can black beans, rinsed and drained
- 1/2 small onion
- 1/2 red bell pepper
- 1/2 teaspoon Chiptole Grinder seasoning
- 1/2 to 3/4 cup flour
- 1/3 cup queso fresco cheese, crumbled
- 1/4 cup plain bread crumbs
- salt and pepper, to taste
- About 2 tablespoons extra virgin olive oil
- About 1 tablespoon butter
Step by step guideClick thumbnail to view full-size
- Preheat oven to 375 degrees. Clean four sweet potatoes. Pierce the skin of the sweet potatoes with a fork and place on baking sheet. Bake until fork tender (about 75 minutes). Remove the sweet potatoes from the oven and allow them to cool.
- In a large mixing bowl, add the peeled sweet potatoes and one can of black beans which have been rinsed and drained, Mash the beans and potatoes together. The mixture does not need to be completely smooth. You should still see chunks of the vegetables. Add the onion, pepper, breadcrumbs, flour, cheese, and seasonings. Use enough flour so that the mixture begins to bind together and can be formed into patties.
- Heat the olive oil and butter in a large skillet over medium heat. Form the mixture into patties and cook until golden brown on each side.
Complex carbs, Fiber, Beta-carotene, Vitamins B5 and B6
Fiber, Protein, Potassium, Calcium, Iron, Vitamin B6, Magnesium
A couple of tips
Tip 1: This recipe actually works better if you prepare the potato mixture ahead of time and allow it to chill in the refrigerator. Chilling the mixture allows it to bind better.
Tip 2: Reheating cooked patties in the microwave is not recommended. The patties become way too soft. The flavor and texture are best when "burgers" are eaten right away.
© 2015 Vicki Holder