BBQ-worthy Chipotle Yam & Black Bean Burger
Summer is officially here, and I’ve been holding out on this fantastic burger recipe I created last year. The new Beyond Meat burgers are all the craze, and while it’s great there are more plant-based food options appearing at restaurants, I’m still a fan of home-cooked.
The biggest problem with veggie burgers is holding them together. These patties held up to the test - not only pan fried - but on the BBQ!
They don’t taste like a meat burger, and they’re not supposed to. They do, however, combine a couple of my most favourite foods: yams and black beans.
They’re simple to make, delicious, and oh-so satisfying.
Vegan. Sugar Free. Gluten Free. Whole Foods.
This is a great recipe to make if:
you have vegan friends coming over and have no idea what to make for them;
you want a veggie burger alternative that holds together and tastes amazing;
you're wanting a meaty texture in a meal but want to be eating plant-based;
you're always looking for different combinations of putting yam and avocado together (surely it can't just be me?).
ingredients
Makes 5 burgers
300g yam, baked
1 14oz can organic black beans
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
1/4 tsp chipotle powder
1/4 tsp sea salt
fresh ground pepper
1/4 c gluten free oats
1/4 c cornmeal
cilantro
avocado
lime wedge
mustard of your choice
BBQ sauce
Gluten free burger buns
DIRECTIONS
Pre-heat the over to 400F. Prick the yam with a knife and bake until cooked (this will vary depending on the size of your yam. You’ll know it’s done when it’s soft.) This is a great step to do early, as it’s the most time-consuming part of making these burgers, but if you have it on hand, all you have to do is dump all the ingredients in a bowl and combine.
If you haven’t pre-cooked the yam, while your yam is cooking, re-measure out the spices into a small dish. Once the yam is finished, peal off the skin (be careful it’ll be hot!).
Mash the yam together with the black beans. I like the mixture to be smoother, so I incorporate the beans until there’s little form left to them. Add the spices and gluten-free oats and hand mix until combined.
With your hands, make the mixture into balls and flatten into approximately 3in diameter burgers by about 3/4-1” height.
Put the cornmeal in a pile on a flat surface and coat the burgers, both sides. They should be holding their shape. If they’re not, refrigerate them for 30 minutes.
Pan fry: heat a non-stick pan up to medium heat. Put a small amount of olive oil in the pan. Cook the burgers for about 3 minutes on each side, or until golden brown and crispy. Serve immediately.
BBQ: place burgers on the grill until crispy and golden brown on both sides (approximately 3-4min each side). Serve immediately.