Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium saucepan, boil the sweet potatoes until tender enough to mash, about 5 minutes.
Add the sweet potatoes and black beans to a large bowl and mash with a fork or potato masher until about ¾ of the black beans are mashed (you can leave some whole) and all of the sweet potato is mashed. Set aside.
Saute the onions, garlic, and pepper: To a medium stovetop pan, heat the vegetable broth on medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and poblano (or red bell) peppers. Cook for an additional 60 seconds.
Add the onion mixture to the sweet potatoes and black beans.
Add the corn, squash, flax meal, oat flour, and all of the southwest spices.
Mix well until all ingredients are combined.
With a large spoon, scoop out a handful of the mixture and, with clean hands, press into a burger-size patty. Add to the baking sheet. The patties can be close together as they won’t expand. This will yield about 8 large southwest burger patties.
Bake for 15 minutes, flipping the patties, then bake for an additional 15 minutes or until the patties are golden brown and crispy on the outside (may require a little longer cooking time, depending on your oven).
Enjoy with salsa, avocado and leafy greens as a part of a salad or sandwich.
Chef's Notes
Substitutions
Use kidney or pinto beans in place of black beans.
Use parsley in place of cilantro.
Replace ancho chile powder with a basic chili powder blend.
Flour-free
Replace oat flour with almond meal or flax meal.
How to enjoy
Stuffed between two organic whole-grain buns.
Crumbled inside organic whole-grain tortillas.
Enjoyed as a wrap in between collard greens.
Enjoyed by itself with all the fixings — avocado, lettuce, tomato, kimchi, herbs.
Topped on a salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Store in the freezer by placing parchment paper between each burger and storing in an airtight container for up to 30 days.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium saucepan, boil the sweet potatoes until tender enough to mash, about 5 minutes.
Add the sweet potatoes and black beans to a large bowl and mash with a fork or potato masher until about ¾ of the black beans are mashed (you can leave some whole) and all of the sweet potato is mashed. Set aside.
Saute the onions, garlic, and pepper: To a medium stovetop pan, heat the vegetable broth on medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and poblano (or red bell) peppers. Cook for an additional 60 seconds.
Add the onion mixture to the sweet potatoes and black beans.
Add the corn, squash, flax meal, oat flour, and all of the southwest spices.
Mix well until all ingredients are combined.
With a large spoon, scoop out a handful of the mixture and, with clean hands, press into a burger-size patty. Add to the baking sheet. The patties can be close together as they won’t expand. This will yield about 8 large southwest burger patties.
Bake for 15 minutes, flipping the patties, then bake for an additional 15 minutes or until the patties are golden brown and crispy on the outside (may require a little longer cooking time, depending on your oven).
Enjoy with salsa, avocado and leafy greens as a part of a salad or sandwich.
