Mar 9, 2012

Sweet Potato Burgers

AKA Yamburgers!

These little yummies took a little longer to make than I expected, but in the end, they were worth every minute. They were so full of flavor and texture and deliciousness that I have vowed to make them weekly. I'm thinking of making a huge batch and freezing them. I'll let you know how they work out when I do.

They're also extremely good for you with lots of fiber and vitamins. See? Sometimes I make healthy food too. I don't eat dessert all the time. Well at least not for every meal. Maybe only two out of three.

2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
15 oz. black beans, drained
1 cup sweet corn
1/2 onion, finely chopped
3/4 cup quinoa, cooked
1/2 cup rolled oats
2-3 cloves garlic, minced
1 TBSP cumin
1 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/4-1/2 tsp. crushed red pepper flakes
1/4 tsp. cracked black pepper
Oil for pan frying.

Cube your potatoes (leaving the skin on) and either oven roast (400f.), steam, or microwave in a large heat-safe bowl with a couple TBSP water until tender - I find the microwave to be a real time saver, and takes about 6-8 minutes. Stop to give them a stir every minute or two, until mashably soft.

Meanwhile, cook your quinoa. A 1/2 cup of dry will make enough for the burgers, but feel free to make extra. Add the quinoa to a small pot over medium heat, and let it toast for a minute or two. Add double the amount of water, bring to a simmer, and cover. Let cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.

Meanwhile, meanwhile... Add your oats to the bowl of your food processor and pulse until it looks like very coarse flour. About 30-40 pulses.

In a large bowl, combine about 2/3rds of the beans, and 2/3rds of the sweet potato. Mash with a potato masher until slightly chunky and not quite smooth. Add in the rest of the beans, sweet potato and all of the seasonings. Give it another mash or two, keeping some of the texture. Add all the other ingredients, and stir to combine.

Heat a skillet over medium-high, and add a drizzle of oil. Form about 1/2 cup of the mixture into a tight ball, then press it between your hands into a patty. Place patties in the hot skillet and cook 4-5 minutes per side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.

Chipotle Mayo

1 chipotle pepper from a can of chipotle peppers in adobo sauce
1 cup mayonnaise
2-4 tablespoons of milk

Place 1 chipotle pepper, milk, and mayo in blender. Blend until smooth.
Serve on hamburger buns.

Recipe from


J Bevans said...

I'm going to try these! Luke hates sweet potato but I love it, maybe this will be the perfect savory compromise.

Me said...

Do you know about how many cups of pureed/mashed sweet potato this works out to be? I want to use this recipe with my food storage items including my dehydrated sweet potato dices. I can easily reconstitute them and puree them, but don't know how much puree would equal 2 pounds of fresh yams.

Megan said...

One pound is about two cups mashed. So you'll need about four cups of rehydrated potatoes.

Nancy Hamblin said...

Curious about the calories. Do you ever figure out calories per serving. Another recipe that I would LOVE, but Randy doesn't like sweet potatoes :(. Let me know how they freeze because that would be a great idea!

Megan said...

They froze great! I just wrapped them in a paper towel and microwaved for about 2 minutes at 50% power. They're a bit mushier, but just as tasty!

Me said...

So Dustin, my eternal carnivore, agreed to try a veggie black bean burger at Pita Jungle and really liked it. So I might be able to make this and not be the only one eating it! Question though - how many patties to you get out of it? And do you have any other black bean patty recipes?

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