Sweet Potato Black Bean Burger (vegan, healthyish)

Ingredients

• 1 large avocado
• 0.25 cup red onion (finely chopped)
• 0.25 cup fresh cilantro (finely chopped)
• 0.33 tsp salt
• 0.5 fresh lime juice (juice of half a lime)
• serrano chilies (to taste, finely chopped)
• 0.5 cup cashews (soaked in boiling water)
• 6 tbsp water
• 1 clove garlic
• 2 tsp fresh lemon juice
• salt (to taste)
• 2 chipotle peppers in adobo sauce (from a can)
• 1 medium organic sweet potato (steamed and cubed)
• 15 oz organic black beans (drained and rinsed)
• 1 cup cooked quinoa (use 1/2 cup uncooked)
• 0.25 cup red onion (finely chopped)
• 1 jalapeno (deseeded and finely chopped)
• 5 cloves garlic (finely chopped)
• 0.25 cup fresh cilantro (finely chopped)
• 1 tsp salt
• 0.25 tsp cayenne pepper
• 2 tsp cumin powder
• 0.5 cup whole wheat bread crumbs
• corn (added to patty mixture)
• avocado oil (for spraying skillet)
• 4 whole wheat buns (lightly toasted)
• butter lettuce leaves (fresh)
• 3 tomatoes (sliced)
• red onion (sliced for topping)
• tortilla strips (for garnish)
• ketchup (for garnish)

Steps

1. 1

   Steam the sweet potato: Place a medium organic sweet potato in an Instant Pot with 1 cup of water. Cook on high pressure for 12 minutes. Once finished, peel the sweet potato and chop it into cubes.

2. 2

   Soak the cashews: Place 1/2 cup of cashews in a bowl and cover with boiling hot water. Let them soak for 15-30 minutes to soften.

3. 3

   Cook the quinoa: Rinse 1/2 cup of uncooked quinoa and place it in the Instant Pot with 1/2 cup of water. Cook on high pressure for 1 minute. This should yield approximately 1 cup of cooked quinoa.

4. 4

   Prepare the aromatics: Finely chop the red onion, garlic, jalapeno, and fresh cilantro for the burger patties and guacamole.

5. 5

   Make the Guacamole: In a medium bowl, combine the flesh of 1 large avocado, lime juice, 1/4 cup finely chopped red onions, 1/4 cup chopped cilantro, serrano chilies to taste, and 1/3 tsp salt. Mix well, then cover and refrigerate until assembly.

6. 6

   Make the Vegan Chipotle Aioli: Drain the soaked cashews and place them in a high-speed blender or NutriBullet. Add 6 tbsp water, 1 clove of garlic, 2 tsp lemon juice, salt to taste, and 2 chipotle peppers in adobo sauce.

7. 7

   Blend the aioli until the mixture is completely smooth and creamy. Pour into a bowl and refrigerate until ready to build the burgers.

8. 8

   Start the Burger Patties: Add the peeled and chopped sweet potato, 15 ounces of drained black beans, and 1 cup of cooked quinoa to a food processor.

9. 9

   Pulse the mixture until everything is well blended but still has some texture.

10. 10

    Transfer the mixture to a large bowl. Add 1/4 cup chopped red onion, 5 cloves of chopped garlic, chopped jalapeno, and 1/4 cup chopped cilantro.

11. 11

    Add the spices: Stir in 1 tsp salt, 1/4 tsp cayenne pepper, and 2 tsp cumin powder. Mix thoroughly until the spices are evenly distributed.

12. 12

    Incorporate the binders: Add the corn and 1/2 cup of whole wheat bread crumbs to the bowl. Mix well until the mixture holds together.

13. 13

    Form the patties: Split the mixture into 4 thick patties or 6 thinner patties, depending on your preference.

14. 14

    Cook the patties: Heat a cast iron skillet over medium heat. Once hot, spray with avocado oil. Place the patties in the skillet and spray the tops with avocado oil.

15. 15

    Sauté the patties for 3-4 minutes per side until they are heated through and have developed a slight crunch on the exterior.

16. 16

    Build your Burger: Lightly toast the whole wheat buns. Spread a generous layer of the chipotle aioli on the bottom half of each bun.

17. 17

    Layer the burger: Place a cooked patty on the aioli, followed by butter lettuce leaves, sliced tomatoes, and sliced red onions.

18. 18

    Top with a generous amount of the prepared guacamole and a handful of tortilla strips for crunch.

19. 19

    Finish the burger with a drizzle of ketchup and additional chipotle aioli. Place the top bun on and serve immediately.

Notes

To make this recipe gluten-free, ensure you use gluten-free certified breadcrumbs and gluten-free buns. If the patty mixture feels too sticky, you can add a little extra flour or cornstarch to help it bind. The author recommends not skipping the chipotle aioli as it is the 'secret' to the dish.

Nutrition per serving

• main
• vegan
• vegetarian
• healthy
• burger
• plant-based
• dinner
• pan-fried