Having lived mainly off soups the past days our of mere laziness, I was well happy to dig into this burger last night. This is what the Mango + Ginger Salsa I posted yesterday was for!
I always use minimalistbaker’s recipe for sweet potato and black bean burgers as a starter point, but I happily just sub with whatever I have on hand. This time the mixture looked like this:
→ 4 dl mashed sweet potato
→ 2 dl cooked black beans
→ 2 dl cooked quinoa/millet
→ 1 dl buckwheat flour
→ 1 dl leek
→ 2½ tsp cumin
→ 1 tsp paprika
→ salt + pepper to taste
1. Start the oven at 200°C. Cut the sweet potatoes in half and bake until soft, for about 30 minutes, turning halfway. 2. Meanwhile, cook the quinoa/millet according to instructions. 3. Reduce oven to 190°C. Place all ingredients in a food processor and mix together. Adjust seasonings as you go along. 4. Shape the paste into patties, using about ½ dl per burger. 5. Bake burgers in the oven on grease proof paper for about 30-45 minutes, making sure to flip them over after around 20 minutes.
Serve with burger bread and toppings of choice, like avocado, red onion or do yourself a favour and try this divine mango + ginger salsa.