I’ve made more burgers for you!
I don’t exactly consider these veggie burgers. The last burgers I made for you were definitely veggie burgers. They were packed with veggies. These burgers are simpler, with much fewer ingredients. They really only have one veggie in them + sweet potatoes and beans.
Are sweet potatoes veggies? Greg and I always do this thing where we count the number of veggies in the meals that we eat. I feel like I always count sweet potatoes.
I loved the black bean + cilantro burgers I made for you, but they are just a bit time consuming. They don’t take that much time, but this time around I wanted something that can really be whipped up any night of the week, easily and quickly.
The roasted sweet potatoes lend the perfect texture to these burgers. They are soft + binding. Also, delicious + flavorful. The black beans add great texture as well, and go great with sweet potatoes. I love caramelized red onion, and also think that they + sweet potatoes are a great combination.
I made these burgers vegan by using Dijon mustard as a “wet” ingredient rather than an egg. I’m not vegan, but I’m vegan-interested. I also thought recently – if people who eat meat try to go meatless once a week (Meatless Monday), what can already-non-meat-eating people do? They can try to go vegan once a week. So, here is my attempt at once-a-week vegan eating. Dijon instead of an egg. I’ll take it. 🙂
Also, I topped these burgers simply. Some greens and some curry ketchup. Yes, curry ketchup!
I first heard of curry ketchup from Greg’s mom. She said she made it and I was immediately super interested. I had never heard of it. And then, Greg and I went out to eat with his sister and we had fries with curry ketchup. It did not disappoint at all. I loved it!
I followed this recipe. And love it. It will be good on so many things! And, if you don’t want to make your own ketchup, you can undoubtedly just stir some curry powder into ketchup from a bottle.
You’ve got to try this. Sweet potatoes + black beans + caramelized red onion + curry ketchup = one delicious burger.
2 medium sweet potatoes
1 medium red onion
1 tablespoon balsamic vinegar
1 – 15 oz. can black beans
1 cup breadcrumbs
1/4 cup Dijon mustard
Preheat oven to 350*. Peel and cube the sweet potatoes. Combine the sweet potatoes with about 1 tablespoon of olive oil. Toss well to coat the potatoes. Roast on a baking sheet for about 30 minutes, or until sweet potatoes are very soft.
While the sweet potatoes are roasting, dice the red onion. Add 1 tablespoon olive oil to a pan on the stove over medium-high heat. Add the onions to the hot oil with a pinch of salt. Stir, and let cook over medium-high heat for about five minutes, or until onions begin to brown. Turn heat down to medium-low and cook for 20-30 minutes, or until onions are caramelized.
When the sweet potatoes are done roasting, add them to a bowl and mash them using a potato masher. I left mine semi-chunky for texture, but they can also be mashed well so there are no chunks left. Add the black beans to the bowl and mash again, to incorporate the beans. Add the red onion, breadcrumbs and Dijon mustard. Stir well to combine everything. The mixture should be thick + gooey.
Add about 1 tablespoon of olive oil to a pan over medium heat. Form the mixture into patties and cook in the oil for about five minutes on each side, or until the burgers are golden brown, slightly crispy and warmed through.
-You could definitely use an egg here instead of the Dijon, if mustard is not your thing. If using an egg, substitute one egg for all of the mustard. Using the mustard definitely gives the burgers a mustard-y taste.
-To make this gluten free, just use certified gluten free breadcrumbs.
-Click here for the curry ketchup recipe. Seriously so delicious!