This week’s Vegetarian Friday recipe is a sweet potato/bean based burger that absolutely blows last year’s chickpea burger out of the water! In fact, it even gives some beef patties (and certainly any processed chicken patties) I’ve had a run for their money – and that’s saying a lot!
These burgers are so flavorful and healthy that I think we will be trying them on the grill this summer!
Inspired by Will Cook For Friends
2 medium sweet potatoes (about 1 pound)
¾ cup dark red kidney beans
½ cup sweet corn
¼ cup bread crumbs
¼ cup ground flax
½ tsp ground cumin
½ tsp chili powder
¼ tsp paprika
¼ tsp oregano
¼ tsp salt
¼ tsp black pepper
Pinch of crushed red pepper flakes
1 tbsp extra virgin olive oil
¼ cup sour cream
¼ tsp ground chipotle pepper
¼ tsp garlic powder
1 large avocado, sliced
Place the yams on a plate and microwave for 5 minutes. Flip and microwave for an additional 3-5 minutes or until tender. Once cool enough to handle, roughly dice the sweet potatoes, including the skins. Place in a large bowl.
Roughly mash the beans with a fork and add to the sweet potatoes. Mix corn, egg, bread crumbs, flax, and spices to the sweet potato and bean mixture. Stir until thoroughly combined.
Heat a large skillet over medium-high heat. Add the oil. Take ½ cup spoonfuls of the sweet potato mixture and firmly pack into patties. Add the patties to the pan, and fry for 4 minutes. Flip, and fry for an additional 4 minutes, turning the heat down to medium, if necessary.
While the patties cook, stir the chipotle peppers and garlic into the sour cream.
To serve, place each yamburger onto a bun, top with a few spinach leaves, slices of avocado, and a dollop of chipotle sour cream. Serve with a side of French fries.
Make 4-6 Yamburgers