Ingredients:
- Two cups sweet potato, grated
- Old fashioned rolled oats, ½
cup
- One cup of no salt added
black beans, rinsed
- ½ cup scallions chopped
- Vegan mayonnaise, ¼ cup
- No salt added tomato paste,
one tablespoon
- Curry powder, one teaspoon
- Salt, ⅛ teaspoon
- Unsweetened plain almond milk
yogurt, ½ cup
- Fresh dill, two tablespoons
chopped
- Lemon juice, two tablespoons
- Extra virgin olive oil, two
tablespoons
- Four whole-wheat hamburger
buns, toasted
- Finely sliced cucumber, one
cup
Preparation/Cook Time: Active 15
Minutes/Total 45 Minutes
Servings: 4
Preparation:
- To remove excess moisture,
squeeze the grated sweet potato with paper towels, then add it into a large
bowl. Using a food processor, pulse the oats until finely ground, then combine
them with the sweet potatoes in the bowl. Add in the mayonnaise, tomato paste,
curry powder, scallions, beans, and salt with the other ingredients in the
bowl. Then combine the mixture with your hands by mashing it, and form four
thick ½ inch. Refrigerate the patties for 30 minutes after transferring them to
a plate.
- Combine the yogurt, lemon
juice, and dill in a small bowl. Stir and set aside.
- Over medium-high heat, heat a
large cast iron skillet with the extra virgin olive oil. Add the patties,
searing until golden brown, roughly 3 minutes on each side.
- On both bun halves, spread
the yogurt sauce evenly and equally. Next, place a burger and cucumber on each
bottom bun half, then place the top bun halves on top.
Tips: To prep ahead, prepare the patties as
instructed, and refrigerate them for up to two days maximum.
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