Sweet Potato-Black Bean Burgers
Rose McAvoy
These vegetarian patties can be enjoyed bun-less as a starchy side dish or pair with a whole grain hamburger bun and your favorite fixin's to make a stick-to-your-ribs good meal. They are excellent plain and stellar with a bit of cheese melted on top. Yield: 6 burgers
- 2 cups of Southwestern Sweet Potato Bites mixture
- ½ cornmeal or ¼ cup whole wheat flour & ¼ cup cornmeal
- 1 eggs
Preheat a non-stick pan or pancake griddle to medium high heat. Preheat oven to 300 degrees
Measure approximately 2 cups of into a medium mixing bowl. Add cornmeal (and flour) and egg. Stir until fully incorporated. Mixture will be soft and sticky.
Using a clean hand scoop up a ball of mixture approximately ⅓ of a cup at a time. Plop the squishy ball onto the preheated pan and gently press into a round patty about a little under ½ inch thick. Repeat until mixture is gone.
Cook burgers until golden on top and bottom - around 4 minutes per side.
Transfer burgers to a sheet pan to finish in the preheated oven for about 10 more minutes.