Zesty Mini Black Bean Burgers

January 22, 2017

Both meat and veggies lovers alike will swoon for these protein packed patties. These make an easy and tasty last minute dinner since they rely mostly on pantry items.

*High Fiber, *Protein Packed, *Blood Sugar Regulation

Prep: 20 mins
Cook: 50 mins
Yields: 12 Patties

Ingredients

1 yam or sweet potato

4 cups black beans or 2 cans (15.5 ounces each) black beans, drained and rinsed

2 tablespoons olive oil

4 scallions, thinly sliced

2 small garlic gloves, minced

1 large egg, lightly beaten

1 tablespoon of taco seasoning

kosher salt or sea salt to taste

freshly ground pepper to taste

Mini gluten free burger buns

Directions

1Heat oven to 375 degrees Fahrenheit.

2Wash yam or sweet potato well and poke several times with a fork.

3Bake on cookie sheet lined with foil for at least 30-40 minutes or until very soft.

4Set aside until cool enough to handle.

5Meanwhile mash beans in a bowl with a fork or a potato masher.

6Fold in 1 tablespoon of olive oil, scallions, garlic, egg.

7Peel yams and stir into bean mixture.

8Season generously with salt and pepper and taco seasoning.

9Divide into 12 small balls of equal size and flatten into patties.

10Brush baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart.

11Bake until golden brown, 10 to 12 minutes.

12With a thin metal spatula, carefully turn cakes.

13Finish cooking until crisp, 2 to 3 minutes more.

14Serve over a bed of greens or on gluten free buns with guacamole, salsa or ketchup.

For added crispiness, pan-fry burgers in large skillet with a little bit of ghee or grass-fed butter.

My favorite gluten free buns are by Canyon Bakehouse and I love adding some extra green to this burger by spreading some homemade guacamole over it and salsa. These freeze great and make excellent additions for lunch.

I love spicing these burgers up with taco seasoning and my favorite gluten free mixture is from Trader Joe's. Plus it is super inexpensive!

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