Black Bean And Corn Veggie Burger With Sweet Potato "Bun"
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Prepare a grill for medium-high heat
3
Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt
4
Lightly oil the grill grates
5
Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side
6
Set aside to cool completely
7
(These "buns" can be refrigerated in an airtight container up to 2 days
8
) Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste
9
Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt
10
Form the mixture into 4 patties about 1/2 inch thick
11
Refrigerate for at least 20 minutes up to overnight
12
Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat
13
Put the remaining 2 tablespoons cornmeal onto a plate
14
Dredge both sides of the patties in the cornmeal
15
Cook until golden brown, 3 to 4 minutes per side
16
Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes
17
Brush 4 of the grilled sweet potato slices with some of the mayonnaise
18
Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together