Foodie Blogroll

Monday, August 8, 2011

Black Bean and Sweet Potato Burgers

Another meatless meal, not that we are trying to cut down on eating meat, we just enjoy many vegetarian meals. I try to incorporate many grains and veggies in our meals....even if I have to sneak it in there. We didn't eat these as burgers, but you could. Actually I couldn't find my can of organic black beans so I used pinto beans instead. I asked my daughter if she wanted me to make it with garbanzo beans or pinto beans an she chose garbanzo so I used pinto...haha just kidding. She wanted the pinto beans, but I think they were a little too soft for this recipe. They were good and full of flavor, they just might not work on a bun like the black bean patties would. I used Japanese sweet potato which is white flesh and slightly dry, but plenty sweet in my opinion.

Black Bean Patties

1/2 onion (I used shallots) chopped
3 cloves garlic chopped
3 shiitake fresh mushrooms chopped (or baby bella)
1 handful fresh basil or cilantro
1/2 teaspoon cumin
1 teaspoon savory
1/2 teaspoon red pepper flakes
1 teaspoon sriracha, or any hot sauce to your liking
1 can of black beans (I used pinto)
1/2 sweet potato diced and cooked (boiled)
3 tablespoons ricotta cheese (optional...I had some I wanted to use)
1/2 green chili (I used serrono chili)
1/2 cup panko bead crumbs (or cooked quinoa and oats)
1 egg slightly beaten
salt and pepper to taste

First saute onions mushrooms and garlic, in some olive oil. I used a food processor to make these, but I think it would work just as well...maybe even better if you just mash the potatoes and beans instead of pulsing in the processor.

I pulsed the onion, mushroom, garlic mix with the basil or cilantro, then added the beans...pulse a few times, then the potatoes and ricotta, pulse some more. Try not to over can even leave some beans out if you'd like some left whole.

In a bowl whisk the egg, then mix in the remaining ingredients. Mix it all together and form into patties. If it seems too moist add some more crumbs until it holds together nicely.

Cook 6-7 minutes per side or you could bake them at 375 degree F oven for about 25 minutes until golden or browned the way you like it.
What I like about these is you can add so many different ingredients to adjust them for your family. Like you could add corn, bulgar or other grains, more hot spice or less, flax, sesame or other seeds...a little dijon or curry paste?
I like them a little moist, but then I don't eat them on a bun either...

..but they were good with some chipotle powder mixed with Greek yogurt. My daughter (the sour cream eater) said I really liked this sauce on these! My husband got home late and when I told him what I had made for dinner...he wasn't so sure about them, but he ate his fair share! Next time I will leave a little more texture in there and not use a food processor.

My husband finally brought the tall ladder tall it's a little scary... I could pick some mangoes, all the ones that were lower are already picked. The problem with this variety of mango is they don't change color when they are ripe, you pretty much have to squeeze to tell. Otherwise they sit in a bowl for a few days. Just when I was ready to make the climb...a storm rolled in with thunder....just where I wanted to be when the lightning came.
Funny these both were from that tree, I have quite a few large mangoes and many smaller ones too. I wonder why?

I have to figure out something to make with the mangoes...I usually just eat them! I'm not big on eating fruit with meat, but any ideas what I can do with all these mangoes?...and yes I've given many away and the squirrels are still eating too!

This is linked to My Sweet and Savory Meatless Mondays