This easy to make veggie burger is perfect for summer! Featuring locally grown sweet potatoes from Schartner Farms.
Ingredients:
1 large sweet potato
1 15 oz can black beans, drained and rinsed
1/2 c corn
1/2 red onion, chopped finely
1 head garlic, minced
1 t salt
3 T tomato paste
2 T apple cider vinegar
1 T brown sugar
2 t chili powder
2 t paprika
1 t cumin
1/4 t cayenne or to taste
Directions:
Poke holes in your sweet potato with a fork or knife, then bake at 400 for 1 hour, or until cooked through. Remove and discard the skin and mash the flesh to a smooth paste. Add rinsed black beans, mashing half the beans and leaving the other half whole. Add corn, onion, and garlic, and mix thoroughly. Combine the remaining ingredients in a small bowl and stir until the sugar is dissolved. Add this mixture to the sweet potato mixture and stir until combined. With clean hands, take handfuls of the mixture and form into 8-10 patties. Lay on a greased baking sheet, making sure sure the patties don’t touch. Bake at 400 for 40 minutes.
To serve, butter your buns and toast in a pan until crispy. I stacked these burgers with arugula and cilantro salad dressed with lime juice, and a fiery garlic aioli, but they would also be great with tomato, Mayo, and barbecue sauce, or as a classic burger with cheese, ketchup, and mustard!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
