Yam & Black Bean Burgers

Burgers are one of my favorite things in life. Last week I set out to make a veggie burger that didn't leave me longing for a juicy and flavorful beef patty in its stead. I came up with these yam and black bean burgers. So delicious! This recipe makes enough for you to freeze some for later use. Make sure and read through all the instructions before you begin so everything comes together properly. Enjoy!

Recipe (yields 10 burgers):

1 15 oz can black beans, drained and rinsed

1 large yam (or sweet potato), peeled and cut into eighths 

8 oz container fresh mushrooms (any variety you choose), roughly chopped

1 cup uncooked short grain brown rice

1 egg

1/2-1 cup bread crumbs (you could use wheat, white, even crushed crackers)

1 bunch green onions (white and light green parts only), chopped

1 large kale leaf (or 2 medium), washed, ribs removed and chopped up

2 cloves garlic, minced

1 teaspoon chili powder

salt and pepper to taste

1. Fill a small-medium sized pot with water. Add your yam pieces to water and bring to a boil. 

2. Using a rice cooker (or in a pot over the stove), cook your 1 cup of short grain brown rice according to package instructions or the instructions that came with your rice cooker.

3. In a medium sized skillet, add a tablespoon of olive oil. Turn heat on to medium. When the oil is heated, add mushrooms, chopped kale and chopped green onion. Allow to saute and soften, stirring often.

4. In a large mixing bowl, add the drained and rinsed black beans. Roughly mash up the beans .

5. Turn your attention back to mushroom mixture. Stir it some more. Lightly salt and pepper it.

6. When rice is done, fluff it then add to the black beans. 

7. The mushrooms should be reducing, the kale wilting and the onions softening. Add minced garlic to the mixture. Stir around to combine.

8. Check on the yam. You want the yam to be soft enough but not mushy. This should take 10-15 minutes.

9. Transfer the mushroom mixture to a food processor. Pulse until the mixture resembles a semi-coarse meal. Pour the processed mushroom mixture into the bowl with the brown rice and mashed black bean.

10. When the yam is soft enough, turn heat off and remove yam eighths. Add the yam to the food processor and pulse until it resembles a semi-coarse meal. Add the processed yam to the big bowl with all the other ingredients. Now, give the mixture a thorough stir, making sure everything is combined. Add 1 teaspoon chili powder. Stir some more. Taste the mixture and add more salt and pepper if it needs.

11. Add bread crumbs and egg to the mixture and stir thoroughly. Add a full cup of bread crumbs if the mixture isn't coming together into patties easily.

12. Using a 1/3 cup, scoop the mixture and form into patties. Place patties on waxed paper. Cover and refrigerate (or freeze individually in baggies) until time to use.

13. You can cook the patties a few different ways: Bake them in the oven at 375 degrees for 10 minutes on each side. In a skillet (lightly oiled) cook for 8 minutes per side over medium-high heat. If grilling, lightly oil some aluminum foil and cook the patties on top of it over the grill. Allow frozen patties to sit at room temperature for 10 minutes before cooking.

14. Dress the burgers with toppings you love and serve!

You can also choose to skip the bun and eat them with a fork and knife if you like! Thanks for letting me share this recipe with you today!

images and recipe by Briana