Monday, 1 October 2012

Sweet Potato & Black Bean Burgers: The Deluxe Edition

Another Peterborough
Farmer's Market find!
Guess what?!?!  Today is the day we celebrate vegetarianism!  Not to get preachy: Live and let Live, is my motto... although, in the context of World Vegetarian Day, it does have a certain tinge of irony, n'est-ce pas?  But, I digress.

The afternoon sun is fading and dinner approaches!  Since we had a truly inspiring time shopping the Peterborough Farmer's Martket this Saturday (check them out:, I thought I would put it all to good use and whip up something scrumptious for the week!  I've been hankering for a burger and this morning, while sifting through e-mails and job adevertisements, I stumbled upon this great recipe for Sweet Potato & Black Bean Burgers (  A few changes here and there, and Voila!  Burgers with attitude!

Burger Batter!

Sweet Potato & Black Bean Burgers

1 large sweet potatoe (peel it, boil it, mash it!)
2 cups of prepared black beans (you could used canned, too)
1/4 cup of chick-pea flower
1 tsp salt
2 tsps smoked paprika
2 tbsp tahini

Blend this all together in a food processor (or mash it all up by hand, if you like!).  It will be a heavy and thick but should ball up nicely in your hands.  Shape them into patties and dredge in any of the following: ground almonds, cornmeal, corn flakes, (gluten free) bread crumbs, etc...  Arrange them on parchment paper or lightly greased foil and bake in the oven (middle rack) for approximately 40 mins of 400F.  Flip half way through.  The outsides will be crips.  The insides will be smooth.  All in all- delicious!

Burger patties formed and oven-ready!

Tonight I am going to serve these on gluten free buns with caramalized onions, roasted beets, heirloom tomatoes, and the usual burger "fixings" with a side of corn, brussel sprouts and, if I'm feeling extra saucy, perhaps a gass of wine!

The finished product!

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