Sweet Potato-Black Bean Burgers

October 5, 2024 / Lyn Jones / 0 Comments

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make.
Makes 4

Ingredients
2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped spring onions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon curry powder
⅛ teaspoon salt
1/2 cup plain unsweetened almond milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber

Step 1
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.

Step 2
Stir yogurt, dill and lemon juice together in a small bowl; set aside.

Step 3
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.

 Step 4
Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

Tips
– To crispen, cook in a cast-iron pan.
– To make ahead: Prepare patties (Step 1); wrap and refrigerate for up to 2 days.

NOTES FROM OTHERS:
– The burger was amazing and my husband loved it. I did alter the recipe a little. I grated the sweet potatoes, but I also boiled one or two and added them, as part of the 2 cups. It helped bind the burger, even more. I also added garlic and jalapeño. (We add garlic to everything and we also like our food spicy.)

– This is my all time favorite burger! I didn’t alter it at all except I used ketchup, mustard and vegan mayonnaise instead of the yogurt dill sauce…added avocado and lettuce to the cucumber slices…delicious!

–  A little hard to form and they aren’t terribly wet but putting them in the fridge for a few hours before cooking really helps.

Vegan Potato Salad

June 26, 2021 / Lyn Jones / 0 Comments

The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free (no worries on a picnic or BBQ) and extra creamy. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavour.

Ingredients
1.5kg Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper
2 Tab cashew butter (or almond butter)
2 Tab tahini
1 Tab whole grain dijon mustard
2 tsp dijon mustard
1 tsp honey or maple
1/3 cup extra virgin olive oil
2 Tab apple cider vinegar
juice of 1/2 a lemon
1/4-1/2 tsp cayenne pepper
1/2 cup fresh basil, chopped
1/4 cup fresh dill, chopped
2 Tab fresh oregano, chopped (optional)
2 Tab chopped fresh chives

1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together.

3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.

NOTE:  the taste was spot on!

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