Black Bean & Sweet Potato Burgers

Black Bean & Sweet Potato Burgers Topped With Tomato Relish

2015-10-02 20:53:34

Yields 8

Scrummy burgers that make a satisfying meal for any day of the week. Sweet potatoes are packed with goodness and are great for blood sugar control. They are also high in beta-carotene and vitamin C. Black beans are high in protein and fibre. They help regulate blood sugar and maintain digestive health too.

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For the burgers

2 sweet potatoes
460g cooked black beans
1 medium size onion finely chopped
100g mushrooms chopped into small chunks
2 tbsp. mixed herbs
2 tsp. paprika
1 tbsp. Bragg Aminos or soy sauce
4 tbsp. chickpea flour
2 tsp. cumin seeds
1 tbsp. coconut oil plus extra for frying

For the tomato relish

3 ripe tomatoes
2 spring onions
2 tbsp. coconut sugar
1 clove garlic
salt & pepper to taste

For the burgers

Stab some holes into the sweet potatoes and place in the oven for 40 to 50 minutes at 200°C.
When the potatoes are completely cooked through and soft, remove them from the oven and allow them to cool down.
Once they are cooled down, cut the potatoes in half length ways and scoop out the flesh into a large mixing bowl.
Add the cooked and drained black beans to the sweet potatoes and mash together.
In a pan heat a tablespoon of coconut oil and add the onions and mushrooms and cook until the moisture has evaporated from the mushrooms.
Add the cooked onions and mushrooms to the sweet potato and black bean mix.
Then add the paprika, herbs, cumin seeds, Bragg Aminos or soy sauce to the rest of the ingredients and mix thoroughly.
Add 1 tablespoon of chickpea flour to the mixture and using your hands mix in. If the mixture is too wet the burgers won't hold very well so if it is add a bit more chickpea flour. Keep adding chickpea floor until you get a consistency that you can roll into a ball without it sticking to your hands too much.
Split the mixture into equal parts. Roll each part into a ball and press down into a burger shape and place onto grease proof paper. Once you've prepped all the burgers, place them in the fridge for 30 minutes to allow them to firm up before cooking.
While the burgers are in the fridge make the tomato relish.

For the relish

Finely chop the tomatoes and spring onions and place in a bowl.
Crush the clove of garlic and add to the tomatoes and also add the coconut sugar.
Mix thoroughly and taste then add salt and pepper to taste.
To cook the burgers either shallow fry in coconut for about 5 minutes on each side or cook grill them for 10 minutes (turning them half way through).
Serve the burgers in a wholemeal bun with lettuce and relish.

Notes