A burger doesn’t always have to be made from meat. Check out this Sweet Potato and Black Bean Burger, loaded with fiber!
2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped scallions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon curry powder
⅛ teaspoon salt
1/2 cup plain unsweetened almond milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
Stir yogurt, dill and lemon juice together in a small bowl; set aside.
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.
Serving Size: 1 Burger
453.6 calories; protein 11.5g; carbohydrates 54.2g; exchange other carbs 3.5; dietary fiber 8.9g; sugars 8.8g; fat 22.2g; saturated fat 2.7g; vitamin a iu 9670.2IU ; vitamin c 8.7mg; folate 94.8mcg; calcium 200.1mg; iron 3.5mg; magnesium 82.4mg; potassium 612.4mg; sodium 432.4mg thiamin 0.3mg