- 1½ cup cooked and mashed sweet potatoes (2-3 sweet potatoes)
- ½ cup canned black beans, drained and rinsed
- ½ cup, cooked quinoa (I cook mine in veggie broth for added flavor)
- ½ cup oat flour, click here to make your own
- ⅓ cup sweet frozen corn
- 2 green onions, including the green parts, finely chopped
- 2 TBS red bell pepper, chopped
- 2 TBS cilantro, finely chopped
- *1/4 tsp chipotle chili powder (may add more to taste, see bottom note)
- ½ tsp cumin
- 1 tsp oregano
- ¼ tsp kosher salt
- pepper to taste
- olive oil
- 8 oz light sour cream
- juice of 1 small lime, or to taste
- zest 1 lime
- 1 heaping TBS chopped cilantro (add more if you like)
- ¼ cumin
- ½ chili powder
- salt and pepper, to taste
Instructions
- Scrub, rinse, and pierce the sweet potatoes with a fork several times all over the potato. Bake sweet potatoes at 350 degrees on a baking sheet lined with foil. Cook potatoes until fork tender. After potatoes cool, peel skin and mash with fork.
- In a large bowl and add all your beautiful and fresh ingredients, except oil.
- With a large spoon mix all ingredients together until all combined. Once all ingredients are mixed, mold 8 evenly sized veggie patties and place on wax paper for easy removal.
- Now, heat olive oil (about 1½ TBSP) evenly in a 10 inch iron or a non stick skillet over medium to medium high heat.
- With a spatula remove the sweet potato burgers from the wax paper and gently place them in the skillet.
- Once browned on bottom, flip over with a spatula. Adjust heat and add more oil as needed between batches. Cook until both sides have browned.
- Now you are ready to serve your veggie burgers. Present on a bun or serve bunless, either way is a delicious choice.
For the Cilantro Lime Sour Cream
- Mix all ingredients and dollop over a veggie burger patty!
http://cherishedbliss.com/sweet-potato-black-bean-veggie-burger-recipe/#ZWU3V5OAGV2zsPRg.32