Ah, there are going to be a big hit for the summer!
I saw a similar recipe for these burgers on Vegetarian Portland’s Facebook and was instantly intrigued I’ve done Sweet Potato & Kale Burgers before and they didn’t hold together well, so I figured these ones would meet the same fate. To my surprise, they held their form VERY well and I seriously woke Jim up from a nap to gleefully showcase what I had created in the midst of cooking the first batch. The total cost of this recipe is about $4 and they made a whopping 12 burgers. 30 cents a meal? Sign me up!
Oh, and we made homemade burger buns because we didn’t have any in stock. I followed this recipe and they were kinda dense, but really quick and easy if you find yourself in the same predicament.
4 cups white beans, cooked
1 large sweet potato, cubed and boiled
1 cup yellow onion, chopped
2/3 cup breadcrumbs
1/4 cup nutritonal yeast
1/4 cup whole wheat flour, plus more for dusting
5 cloves garlic, minced
3 tbsp olive oil, dividied, plus more for frying
1 tsp sea salt
1/4 tsp white pepper
1/4 tsp paprkia
Dash of cayenne pepper
- Saute onions in 1 1/2 tbsp olive oil in a frying pan over medium heat until translucent
- Add beans, garlic, salt, white pepper, paprika and cayenne and stir freuwently for 3 more minutes
- Remove from heat and add onion.bean mix to food processor
- Also add in sweet potatoes and 1 1/2 tbsp oil and pule a few times so the mix is a little pureed, but still kind of chunky
- Remove from processor and pour into bowl
- Stir in breadcrumbs, yeast and flour until well mixed
- Form mix into patties and dust with a little flour on each side
- Pour oil into a frying pan over medium heat (about 1/4 cup) and cook patties for about 6 minutes on each side, or until golden brown
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[…] often as I’ve made sweet potato, tempeh, even eggplant burgers, I don’t usually focus on simple, run-of-the-mill bean […]