Black Bean and Corn Veggie Burger with Sweet Potato "Bun"
These substantial veggie burgers are gluten free and loaded with fiber. The "buns" can be used in place of bread for other sandwiches as well, like turkey or chicken salad.
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 4 servings (1 sandwich per person)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 650 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 9 grams
- Protein
- 10 grams
- Sugar
- 10 grams
Ingredients
2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds
3 tablespoons olive oil, plus more for oiling the grill grates
Kosher salt
One 15-ounce can black beans, rinsed
1/2 cup frozen corn, thawed
1/3 cup finely diced pepper Jack cheese
5 tablespoons stone-ground cornmeal
1 large egg white
2 scallions, thinly sliced
2 tablespoons mayonnaise
4 lettuce leaves
Directions
- Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat. Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Set aside to cool completely. (These "buns" can be refrigerated in an airtight container up to 2 days.)
- Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste. Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt. Form the mixture into 4 patties about 1/2 inch thick. Refrigerate for at least 20 minutes up to overnight.
- Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 2 tablespoons cornmeal onto a plate. Dredge both sides of the patties in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
- Brush 4 of the grilled sweet potato slices with some of the mayonnaise. Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Ina's Roast Turkey 03:49
Herbed compound butter is the secret to this incredibly moist turkey.
Get the recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
