Hey Guys. I hope your week is off to a great start. Today I’ve got a recipe for you – a burger recipe since the unofficial start to summer (i.e. Memorial Day) is coming up soon. I made these curry black bean burgers a few weeks ago and brought a few other veggies to the party so the black beans wouldn’t get lonely (hello sweet potatoes, plantains, carrots, and bell peppers). The result was a hearty, flavorful, and fiber-ful burger that I thoroughly enjoyed and am sure you will too. Keep reading to see how I made it.
INGREDIENTS:
15 oz. can reduced sodium black beans (rinsed, dried and mashed)
1/2 cup diced boiled sweet potatoes (peel them first)
1/2 cup diced boiled plantain
1/4 cup diced onions
1/4 cup diced carrots
1/4 cup diced green bell peppers
1/4 cup diced red bell peppers
1 large egg
1/2 cup whole wheat breadcrumbs (depending on the size of the bread you’re using ~1 slice should get you there)
3 tsp curry powder
1 tsp red pepper flakes
1 tsp sea salt
DIRECTIONS:
Mash the black beans until it forms a paste.
Fold in the sweet potatoes, plantain*, red and green bell peppers, carrots, and onions.
Mix in the egg.
Add the curry, red pepper flakes, and sea salt to the bread crumbs and then add to the black bean patty mixture.
Let the mixture sit in fridge for at least 1 hour to firm up.
Turn on stove to a medium heat and spray pan with nonstick cooking spray.
Cook 4-5 minutes per side.
Enjoy!
You should be able to get about 4 nice sized patties from this. I had mine on a whole wheat bun.
*Note: To boil plantain cut the plantain in half and add the halves to a pot of boiling water. Once the sleeves start to split that’s a clue that they’re done boiling. They take ~15-20 minutes to boil.
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