Sweet Potato and Black Bean Burger Bites Square
Servings 3 people
Ingredients
- 1/2 cup mashed sweet potato, from 1 medium sweet potato
- (1) 15 oz can black beans drained and rinsed
- 3 tbsp olive oil divided
- 1/2 white onion diced small
- 1/2 red bell pepper diced small
- 1 cup garlic minced
- 1/3 cup almond flour
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley finely chopped
Instructions
- WASH medium sweet potato and poke several times with a fork. Wrap in damp paper towels and microwave for 5 minutes. Flip and microwave for an additional 3 to 5 minutes, until a fork easily pierces through the potato. Set aside to cool.
- ADD 1/2 a cup of the cooked sweet potato to a food processor with drained and rinsed black beans. Pulse several times, until the beans are broken up, but some pieces are still intact. Transfer mix to a large bowl.
- HEAT 1 tbsp olive oil over medium to medium-high heat in a large skillet. Once heated, add diced onion and red bell pepper. Sauté for about 4 minutes, until onion is translucent. Add in garlic and stir for about 30 seconds. Remove from heat and add to sweet potato and black bean mixture.
- ADD almond flour, cumin, chili powder, salt, pepper, and chopped parsley. Use a spatula to fold and combine well. Using the same skillet from the onion and peppers, heat additional 2 tbsp olive oil over medium-high heat.
- FORM the mini burgers using a #50 cookie scoop (1.25 tbsp each) and using your fingers to gently flatten and shape each patty. Place in the skillet, working in batches, and cook for 2 to 3 minutes before flipping and cooking for an additional 2 to 3 minutes to form a crispy exterior.
- SERVE atop a 3-inch piece of cut romaine lettuce with a bit of mustard, a dill pickle slice, and a halved cherry tomato. Optional: Use decorative toothpicks to hold everything together.