Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers with grilled pineapple and corn on the cob, hits the spot after a day at the pool.

(Rachel – The Vegan-Eatin’ Daughter)

This morning at 5:30 am, Jared hopped out of bed and yelled “Rach, come on, we’ve gotta go!”

“Where? What? What’s going on?” I asked in a bit of a frantic haze.

“To the bathroom. We have to take cover.”

In seconds, I threw the comforter off of me, jumped out of bed and started heading to grab Jackson, when I thought to ask, “How do you know a tornado is coming?!”

“I hear the wind” he responded, “but I guess I should check the weather.”

I paused and quickly checked the local weatherman’s Facebook page to see that the storms were not severe.

“You mean to tell me, you woke me up from my deep sleep and asked me to go wake my soundly sleeping baby so we could take refuge from wind?”

“Sorry, the wind sounded like a freight train. I really thought it was a tornado. In hindsight, I guess it could have actually been the freight train that runs through town.”

To his credit, we did get the car into the garage before it was pelted with a hail storm that came through shortly after and we were scary close to a bad tornado not long ago, so his heightened awareness was not completely displaced.

Texas weather is just crazy! Just a couple of days ago, we were grilling up some corn on the cob and pineapple and I was whipping up a batch of these sweet potato black bean burgers to enjoy on the patio after an afternoon at the pool. Today, we were pelted with hail and are on alert for more severe weather this evening. Thankfully, we have leftovers and so even though it’s windy and rainy outside, it’s summer inside!

10-month old Jackson LOVED these burgers. In fact, he ate an entire patty with avocado. Here he is with just a few crumbs left. Baby approved.

I think Sweet Potato Black Bean Burgers are this little man’s new favorite. He cleared his tray.

I think the key to a good veggie burger is getting them a little crispy on the outside and cooked until firm on the inside. I’ve found that if  I only cook them on the stove, they are too mushy on the inside unless the patty is very thin, but baking them alone doesn’t give them the outside crunch that I personally really like. If you don’t have time to do both, you can certainly just bake them, but I would probably skip the bread crumb coating if you do it that way.

I love the crispy outside and the moist, yet firm inside of these Sweet Potato Black Bean Burgers. The key is coating them in bread crumbs, pan-frying, then finishing them off in the oven.

Rachel’s Sweet Potato Black Bean Burgers

Makes 8-10 patties

Ingredients

1 sweet potato, chopped and boiled until fork-tender
2 cans of black beans, drained and rinsed
2 carrots, chopped
1/2 sweet onion, diced
1 garlic clove, minced
1 cup oats, coarsely ground (see picture in directions)
1 cup Panko bread crumbs (whole wheat if you can find it), divided in half
1/2 cup corn, fresh, frozen & thawed, or canned & drained
2 t. cumin
1 t. salt
1 t. pepper
1 t. cayenne (if you like spice–omit for little eaters)
olive oil

Directions

Heat oven to 350 F. Either spray a baking sheet with non-stick cooking spray or line it with parchment paper.

In a large flat-bottomed skillet (cast irons are great), saute onions and carrots on medium-low heat with a little olive oil until onions have a nice golden color. Add garlic and saute for 2 more minutes. Set aside.

In a large bowl, mash one can of drained black beans (a fork, potato masher, or your hands will do the job), then add the other can of drained black beans and just lightly mash them, leaving some whole. Add the sauteed veggies and all the other ingredients, except for 1/2 of the bread crumbs, and mix well, mashing some of the sweet potatoes to help bind the mixture.

Put the remaining bread crumbs on a small plate or pie pan.

Pulse oats in a blender, food processor, or coffee bean grinder once or twice until they are coarsely ground like this.

The mixture should be thick and slightly sticky. This looks a little gross, but let’s be honest, ground raw meat doesn’t look much better! 🙂

Form the patties. Use a 1/2 cup measuring cup, slightly over-filled, to measure out each patty. Patties should be about 1 inch thick and 4 inches in diameter.

In the same pan you cooked the veggies, add just enough oil to lightly coat the pan and turn the burner back to medium low. Dip the patties into the panko crumbs, gently pressing the crumbs into the patties. Add panko-crusted patties to the pan (2-4 at a time depending on the size of your pan), letting them get lightly golden brown, then flipping. The first side browns quicker.

Transfer the patties to the baking sheet and bake for 30 minutes.

Serve on hamburger buns with your choice of toppings. Avocado, tomato, roasted red pepper, lettuce, chipotle mayo (just blend a chipotle pepper with 1/2 cup of mayo), are all great with these.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet Potato Black Bean Burgers
The URL: http://wp.me/p1UwM9-mj
© Copyright 2012 – All Rights Reserved


Marinated Portobello Burger

Marinated Portobello Burgers

When I was about 12, I went on a ski trip with my family. While hanging out at the base, some older teens hollered out to me and my brothers “Hey, you want some shrooms?”

I giggled and naively said, “Those guys must be on drugs or something. Why would they think we want some mushrooms while we are skiing?”

My big brothers busted out laughing.

I didn’t know how right I had been until they finally stopped laughing to explain to me what the “shrooms” those dudes spoke of were.

Lucky for me, I didn’t like mushrooms and would have turned down the offer even if my big brothers hadn’t been there to fill me in.

Nowadays, I might be in trouble if someone hollers out and offers me some shrooms, though.

It turns out after more than 25 years of hating mushrooms, I’ve discovered I actually love a good shroom!

The first time I ordered a Portobello Burger was shortly after going vegan. It was the only thing on the menu I could eat, so I figured I’d give it a try. It was thick, chewy, flavorless and spongy. I stayed away from portobellos after that and eased my way into the land of shrooms with baby bellas sauteed in evoo and garlic.

Recently we were at the new plant-based cafe in Dallas, VSPot, and I decided to try their marinated portobello burger. Some people at the neighboring table were raving about it, so I thought I’d give the portobello one more go. It was so succulent it almost melted in my mouth. The mushroom was cooked down really thin so you would never have guessed you were biting into a thick spongy portobello cap.

Tonight I made my own portobello burger and I have to say, it was awesome. The flavors are quite different than the one we had at the VSpot and I didn’t manage to get it quite as thin, but it will definitely hold me over until our next visit!

Wanna shroom?

Rachel’s
Marinated Portobello Burger

Serves 4

Ingredients

4 Portobello Mushrooms, stems removed and gently wiped clean with a damp sponge
4 Buns (I used Whole Grain Ciabatta Sandwich Rolls from our store’s bakery)
1/4 cup Apple Cider Vinegar
1/2 cup of Braggs Aminos (or soy sauce)
1/4 cup Olive Oil
1/4 tsp pepper
1/4 tsp sugar
1/2 tsp crushed red pepper
Topping suggestions: sauteed spinach, caramelized red onions, roasted red peppers

Mix the marinade in a bowl. Pour into a gallon sized zip top bag and add the portobello caps. Shake it up to cover the mushrooms and place in the refrigerator. I let mine marinate for about 5 hours, but I think you could go as little as an hour if you’re short on time or as long as 8-10 if you want to marinate them while you’re at work.

Heat a skillet on medium heat with evoo covering the bottom. Put the mushroom caps in 1-2 at a time bottoms down and with a spatula or the bottom of a sauce pan, gently hold the mushrooms down. Don’t apply too much pressure at first or you’ll tear the edges. Turn the mushrooms over and continue applying gentle pressure. Repeat turning back and forth every few minutes for about 10 minutes until the mushroom cap is only a few centimeters thick.

I ate mine on ciabatta rolls that I smeared with Vegenaise (vegan mayo) mixed with minced garlic and toasted on a lightly oiled saute pan (this gives the bread a nice crunch), topped with sauteed spinach and garlic and caramelized red onions. I thought I was going to need a protein like some beans to add to this, but I was plenty full after one mushroom burger and a side of sauteed yellow squash and zucchini.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Marinated Portobello Burger
The URL:https://welaughwecrywecook.com/2012/03/27/marinated-portobello-burger
© Copyright 2012 – All Rights Reserved