Sweet Potato Burger with Roasted Poblano
- 1 large sweet potato, baked
- 15 oz cooked black beans (this one uses canned, but fresh is awesome here too)
- 1 poblano pepper, roasted, peeled, and chopped
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 tablespoon tamari
- 1/2 teaspoon salt
- 1 cup oats
- Preheat oven to 350 degrees. Take a fork and poke the sweet potato a few times, like you would a regular baked potato. Place on a parchment-lined cookie sheet and bake for about 40-45 minutes or until tender.
- While the sweet potato is baking, turn on your gas burner and place the poblano directly on top of the flame. Turn the poblano every few minutes to make sure each side gets charred evenly (this gives it the smoky flavor). If you don’t have a gas top, you can use a broiler. After charring each side, place the pepper in a brown paper bag and close the top of the bag while you chop your onions and garlic, around 15-20 minutes.
- Remove sweet potato, let cool, and peel the skin off. Turn heat up to 425 degrees. Remove poblano from the paper bag and peel the skin off, remove ribs and seeds, and chop. In a large bowl, mix the sweet potato, black beans, chopped pepper, red onion, garlic, tamari, salt, and oats. Mashing with your hands is a messy but effective way to mix together.
- Roll mixture into balls a little bigger than a golf ball and place on the same parchment-lined cookie sheet you used to bake the sweet potato. Press down each ball into patties. Cook for 35 minutes or until burger is cooked through. Top with guacamole and a splash of hot sauce on a sprouted bun or whole grain bun, or go bun-free and enjoy on top of a salad!
Jessica Murnane http://www.jessicamurnane.com/