I’ll post the recipe if they taste good.
Well I pulled one off the griddle and tried it. I froze the rest and heated one up for lunch today. It was good…but not great hence the RIP (recipe in progress) tag. I made a sandwich on whole wheat and swirled some Sriracha mayo on it and the burger tasted better than last night. The burger is missing something and we’ll just leave this as a RIP and keep experimenting. Definitely needs more heat. Maybe some corn kernels to balance the heat. I’m also thinking of fresh onion and garlic, not the powders which would make this burger less of a pantry mash up but oh well. Here’s where we stand today.
I ate the last of probably five or six of these “burgers” which were in the freezer. The good news is they freeze well and taste OK. The bad news is they taste just OK so now this recipe is being retired. RIP now stands for Rest in Peace. I’ve decided they are not very “burger-like” and more like sweet potato and black bean cakes with herbs and spices. This is the final update as this recipe goes up on the shelf along with any recipes from The Stack Project – Lasagne Stack Update 04.15.15. The Stack Project contained just one experiment Lasagne Stacks which also were just OK.
Black Bean Sweet Potato Burgers (RIP)
- 1 tablespoon olive oil
- 1 to 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 tsp apiece – dried chives, onion powder, garlic powder, smoked paprika, cayenne pepper, dried cilantro
- Salt and pepper to taste 2 small sweet potatoes
- 1 can (15 ounces) low sodium black beans, drained and rinsed
- 3/4 cup bread crumbs
I’ll add preparation instructions once I figure out how to make this burger taste better.