Veggie burger with a black bean and corn patty on sweet potato wedges
Votes: 2
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 19 G., saturated fats 4 G., proteins 10 G., carbohydrates 55 G., fiber 9 G., cholesterol 10 mg, sodium 350 mg, sugar 10 G.
Calories 430, total fat 19 G., saturated fats 4 G., proteins 10 G., carbohydrates 55 G., fiber 9 G., cholesterol 10 mg, sodium 350 mg, sugar 10 G.
These hearty vegetarian burgers are gluten-free but packed with healthy fiber. Instead of a traditional bun, they use toasted sweet potato wedges (this technique works well with other sandwich fillings, too), sandwiched between a thick black bean and corn patty in a crispy breading and juicy lettuce leaves. This snack will keep you full for hours.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large thick sweet potatoes (about 700 g), peeled and cut into 1 cm thick circles.
- 3 tbsp olive oil + extra for greasing the grill grate
- 1 can (425 g) canned black beans, rinsed
- 0.5 cup frozen corn, defrosted
- 1/3 cup Pepper Jack cheese, finely diced
- 5 tablespoons corn flour
- Protein of 1 large egg
- 2 green onions, thinly sliced
- 2 tablespoons mayonnaise
- 4 lettuce leaves
We recommend
Recipes with similar ingredients: sweet potato, black beans, corn, pepper jack cheese, lettuce, green onions
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Preheat the grill to medium-high heat. Brush the sweet potatoes with 1 tablespoon olive oil and sprinkle with a generous pinch of salt. Lightly oil the grill grate. Arrange the sweet potato rounds on the grill, cover, and grill until grill marks appear and the sweet potatoes are tender, 8 to 12 minutes per side. Set aside to cool completely. These "buns" can be stored in the refrigerator in an airtight container for up to 2 days..
- Meanwhile, mash the beans and corn in a medium bowl until the beans are almost a paste. Add the cheese, 3 tablespoons of cornmeal, egg white, green onions, and 3/4 teaspoon of salt. Form into 4 1/2-inch-thick patties. Refrigerate for at least 20 minutes or overnight.
- In a large oven-safe nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Sprinkle the remaining 2 tablespoons cornmeal onto a plate. Dredge the patties in the cornmeal on both sides. Fry until golden brown, 3-4 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the patties reaches 165°F (74°C), about 5 minutes.
- Spread a little mayonnaise on 4 slices of fried sweet potato. Place lettuce leaves and patties on the remaining 4 slices and assemble the sandwiches.
Categories:
recipe / Recipes for children's dishes / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Healthy snacks / Healthy grilled dishes / Calorie content of prepared meals / Backyard Recipes / Autumn dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / Grill, barbecue / Easy Grill Recipes / Grilled vegetables and fruits / Potato dishes / Sweet potato / Potato appetizers / Food Network - recipes
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