Yamburgers

This week’s Vegetarian Friday recipe is a sweet potato/bean based burger that absolutely blows last year’s chickpea burger out of the water!  In fact, it even gives some beef patties (and certainly any processed chicken patties) I’ve had a run for their money – and that’s saying a lot!

These burgers are so flavorful and healthy that I think we will be trying them on the grill this summer!

Yamburgers

Inspired by Will Cook For Friends

2 medium sweet potatoes (about 1 pound)

¾ cup dark red kidney beans

½ cup sweet corn

1 egg

¼ cup bread crumbs

¼ cup ground flax

½ tsp ground cumin

½ tsp chili powder

¼ tsp paprika

¼ tsp oregano

¼ tsp salt

¼ tsp black pepper

Pinch of crushed red pepper flakes

1 tbsp extra virgin olive oil

¼ cup sour cream

¼ tsp ground chipotle pepper

¼ tsp garlic powder

6 rolls

1 large avocado, sliced

Place the yams on a plate and microwave for 5 minutes.  Flip and microwave for an additional 3-5 minutes or until tender.  Once cool enough to handle, roughly dice the sweet potatoes, including the skins.  Place in a large bowl.

Roughly mash the beans with a fork and add to the sweet potatoes.  Mix corn, egg, bread crumbs, flax, and spices to the sweet potato and bean mixture.  Stir until thoroughly combined.

Heat a large skillet over medium-high heat.  Add the oil.  Take ½ cup spoonfuls of the sweet potato mixture and firmly pack into patties.  Add the patties to the pan, and fry for 4 minutes.  Flip, and fry for an additional 4 minutes, turning the heat down to medium, if necessary.

While the patties cook, stir the chipotle peppers and garlic into the sour cream.

To serve, place each yamburger onto a bun, top with a few spinach leaves, slices of avocado, and a dollop of chipotle sour cream.  Serve with a side of French fries.

Make 4-6 Yamburgers