1 medium sweet potato
1 15 oz can black beans (low sodium), drain & rinse
2 Tbsp canola oil (or other high heat oil), divided
1 small onion, diced
1 small red bell pepper, diced
1 tsp minced garlic (I took it right from a jar for ease)
2 tbsp GF steel cut oats (ground oats work as well)
1/2 tsp ground cumin
1/4 tsp dried coriander
1/4 tsp dried oregano (or 1 Tbsp fresh)
1/4 -1/2 tsp salt (start with less and add if needed)
1/4 tsp pepper
Knife for dicing
Medium sized Saute Pan
Potato Masher (large fork could work)
Large spoon for scooping
On Tuesday I will conduct a two-hour cooking demo for a corporate company in Plymouth Meeting. I plan to make a number of fall dishes including my favorite butternut squash soup, a pear and arugula salad, and cinnamon banana ice cream. I also committed to making a sweet potato black bean burger -- a recipe that I found in a cookbook two weeks ago. Usually I take recipes and modify them, making them my own and using them solely for inspiration. Unfortunately, I misplaced the recipe. I searched everywhere for the recipe, but eventually decided to figure one out on my own.
This morning I brought home a sweet potato, a can of black beans, and a few other ingredients. I made this up as I went along. Fortunately, I wrote down all of the ingredients and measured them out so I could post it here, because it was definitely a hit! Let me know what you think.
Wrap sweet potato in paper towel on microwave safe plate and cook on high for 6 min.
Meanwhile, sauté onion, garlic and red pepper in 1Tbsp oil (medium heat) until softened and slightly browned. Place in pyrex or metal bowl.
When sweet potato is cooked, scoop out center (careful not to burn yourself) and place in bowl. Add black beans, seasonings, pepper and salt. Use potato masher to mash mixture until well blended. Separate into 5-6 scoops and form burgers.
At this point you could bake the burgers for a lower fat version, but for our purposes, we will cook in pan.
Heat 1 Tbsp oil in pan over medium heat and saute burgers on each side until browned (2-4 min on each side).
Top with spicy mustard and a dollop of your favorite jelly. I used a red onion pepper jelly. A peach jelly would be delicious as well. ENJOY!