Black Bean Burger
Some veggie burgers are pretty wimpy, but not this one. It has tons of flavor and is substantial enough for a meal. The best part -- you can use any of your favorite oils to add a hint of flavor.
1/2 cup cooked sweet potato
1 cup fairly finely diced onion
1/2 fairly finely diced red bell pepper
1-2 cloves garlic, minced
6+ tablespoons olive oil, divided (such as Leek, Black Peppercorn or House Blend)
Pinch of salt and pepper
1 can black beans, rinsed and very well drained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried parsley or oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot sauce (optional)
1 egg, whisked
1 cup panko or regular bread crumb
5-6 burger buns
Condiments of your choice
To cook the sweet potato, cut the ends off and rub with a little olive oil. Place in a bowl in your microwave and cook until soft -- 5-8 minutes depending on the microwave. Peel and set aside to cool a bit.
Heat a large skillet to medium high. Add 1 tablespoon olive oil, the onions, and the bell pepper. Saute about 5 minutes until tender. Add the garlic and cook another 30 seconds. Set aside.
Meanwhile, place the beans and 1/2 cup sweet potato in a bowl and mash them, leaving some texture to your beans. Mix in the spices and egg. Mix in the bread crumbs. Then add the vegetables and combine everything.
Make 5-6 patties depending on the size you want. Place them on parchment paper so they're easy to lift up. They should be about palm size, but be sure they're less than 1/2 inch thick so they cook evenly.
Heat a large skillet to medium heat and spray with cooking spray. Then, add 3 tablespoons olive oil (veggie burgers are notorious for sticking so using both cooking spray and oil will help guarantee good results). Place as many burgers as fit nicely in your pan and cook about 3 minutes per side until they are browned. Add more oil for the second batch and cook as the first batch.
Serve on a hamburger bun with your favorite condiments or even barbecue sauce.