I hesitate at saying that we made veggie burgers for dinner last night, because although they were incredibly good, they were not something you would necessarily want to stick between two pieces of bread. The softer texture resembled more of a veggie meatloaf (which I may try making in the future). But they ended up being perfect just by themselves or as we discovered later on in the night, amazing on a crispy corn tortilla.
Sweet Potato and Black Bean Veggie Burgers (or alternatively, Veggie Burger Tostadas)
3 Medium sweet potatoes, peeled, baked and cut into cubes
2 cans of black beans, mashed
1/2 large yellow onion, diced
2 tsp garlic
1/3-1/2 cup of cooked brown rice
1 Tbsp Pensey's southwest seasoning
1 1/2 tsp worcestershire sauce
2 Tbsp Soy sauce
1/4 cup breadcrumbs, toasted.
1 egg white
olive oil
Instructions:
1. Peel sweet potatoes, cut into cubes, sprinkle with a little salt and olive oil and place on a baking sheet. Roast in oven at 350F for 25-30 minutes (or until tender).
2. Drain and rinse beans and place then in a bowl to mash.
3. Saute onion and garlic until lightly browned. Add to bowl of beans.
4. Stir in the rest of the ingredients and mash together (this won't look pretty, but it is delicious).
5. Form into patties (diameter of your choice) and about 1/2" thick. Heat a cast-iron skillet to high heat and cook the burgers for 2 minutes on each side. Should make about 10 burgers.
*If desired, serve on a corn tortilla, baked in the oven at 350F for 7 minutes.
Lessons Learned:
1. This is actually our second time making these burgers. We adapted the original recipe to include the egg white and bread crumbs and left out a few ingredients that we thought didn't work as well. Until recently I was pretty much a "stick exactly to the recipe" kind of cook while Jamie is much more adventurous (not always successfully so). Goes to show that sometimes adaptations can be better than the original.
2. While it didn't work well in a bun, Veggie burger tostadas are fantastic.
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