Hey everyone, Joe here. It's Sunday, and you know what that means – time to get cooking! Today, I'm sharing a recipe that's not only delicious but also allergy-friendly. These sweet potato and black bean burgers are packed with flavor and perfect for a meatless Monday or any day of the week!
As you all know, finding food that's both tasty and safe can be a challenge. But trust me, these burgers are worth the effort. They're a great way to mix up your usual burger routine. Plus, they’re packed with protein and fiber, making them a nutritious choice too.
Let's get started!
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The Sunday Cookbook:
Sweet Potato and Black Bean Burgers
Yields: 4 servings Prep time: 30 minutes Cook time: 25 minutes
Ingredients
1 can (15 oz) black beans, rinsed and drained
½ cup sweet potato puree
1 cup quinoa, cooked
green onions, minced, for taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon dried parsley
1 teaspoon sea salt
Olive oil for cooking
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Directions
Preheat your oven to 400°F.
In a food processor, add half the black beans and sweet potato puree. Blend until it forms a paste.
In a large bowl, incorporate the black bean and sweet potato mixture with the rest of the ingredients. Mix well until combined.
Shape the mixture into four patties.
Heat olive oil in a large skillet over medium heat. Cook the patties for 5-7 minutes per side, or until golden brown and cooked through.
Place the cooked patties onto a baking sheet lined with parchment paper and place in the oven to bake for about 20 minutes, or until the patties have a crispy outer layer.
Serve on your favorite bun with your favorite toppings. I like to pile mine high with lettuce, avocado, and sauteed onions.
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