Sweet potato black bean burgers
This recipe comes from Amie Hamlin, executive director of the Coalition for Healthy School Food. The Coalition for Healthy School Food is a 501 (c) (3) nonprofit that introduces plant-based foods and nutrition education in schools to educate the whole school community. The coalition began in 2004 by writing and getting passed a New York State Legislative Resolution which asked schools to offer plant-based entrees as a healthy option, provide nutrition education that includes information on multi-cultural and plant-based eating patterns, and promote farm to school programs.
With a hint of maple and the creamy richness of sweet potatoes and black beans, even the most finicky eaters will enjoy this recipe. Try serving it with slow roasted tomatoes.
Sweet potato black bean burgers
3 cups well-cooked black beans (18 ounces)
1 sweet potato, peeled (14 ounces uncooked, 13 ounces cooked)
1/2 cup quick-cooking oats (use gluten-free oats to make this a gluten-free recipe) (2 ounces)
1/2 cup sunflower seeds, chopped (2 ounces)
2 Tablespoon onion powder (1/2 ounce)
1 Tablespoon maple syrup (1/2 ounce)
1 Tablespoon Dijon mustard (1/2 ounce)
1 Tablespoon pureed chipotle pepper in adobo
1 teaspoon garlic powder (1/2 ounce)
1 teaspoon iodized salt (.3 ounce)
4 teaspoons curry powder
2 tablespoons vinegar
½ cup sunflower seeds
½ cup black beans
Bake or steam the sweet potatoes until soft. If baking, the skins can be left on and the insides scooped out. If steaming, peel first. Mash the black beans into the sweet potatoes. Add all of the rest of ingredients and mix well. Form into eight 4.5 ounce patties. Bake the patties on a greased parchment lined sheet pan at 350 degrees for 7-8 minutes until they are hot in the center. You can also sauté the patties in a hot non-stick pan with a few tablespoons of olive oil for 2-3 minutes on each side until they are golden brown.