Monday, September 21, 2015

Black Bean and Sweet Potato Burgers with Garlicky Chipotle Mayo

I decided to try the thin sandwich buns instead of the standard thick burger buns and was very happy with the results.    Also, I read a little tip to make the veggie burgers stick together better, don’t make into patties all at once.  Put burger mixture in fridge and make patties as you go.

Black Bean and Sweet Potato Burgers with Garlicky Chipotle Mayo
Health Magazine

1            can black beans, rinsed and drained well (mashed)
1            medium baked or roasted sweet potato, peeled and mashed
1/2         cup cooked quinoa or brown rice (I used brown rice)
1/4         cup ground flax
               I threw some panko bread crumbs in for extra binding
1/4         cup finely chopped red onion
1/4         cup finely chopped cilantro
1/4         teaspoon cumin
1/2         teaspoon salt
1/4         teaspoon black pepper
            olive oil

1/2        cup vegan mayo
1/2        teaspoon chipotle powder
1           large garlic clove, pressed in a garlic press or finely minced
             buns, and fixings of your choice

Combine mashed beans, sweet potato, quinoa/rice, flax, onion, cilantro, cumin, salt and pepper in a medium bowl.  Let stand 5 minutes.

If eating right away, form into 6 patties.  If not eating right away, put in fridge and make patties when ready to cook.  Cook in skillet or on grill – oil pan or grill, cooked approximately 8-10 minutes on each side.

While burgers are cooking, combine mayo, chipotle, and garlic in a small bowl.  Mix well.  Add any topping you like.

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