California Sweet Potato Black Bean Burgers with Pico De Gaillo, Avocado, and Micro Greens
Ingredients
- 1 Lb Sweet Potato, peeled and cut into 1 inch pieces (or whole in the skin to be baked)
- 1/2 cup dry black beans
- 1/2 cup grilled corn
- 1 cup onion diced
- 1 Tbsp Chopped fresh garlic
- 2 Tbsp chopped fresh jalapeno
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp Chopped fresh scallion
- 1/4 cup Quinoa
- 1 tsp Ground cumin
- 1/4 cup rice flour
- Salt and pepper to taste
- olive oil
- For pico De gaillo:
- 1/2 cup diced fresh onion
- 1 tsp chopped fresh garlic
- 1 cup diced fresh tomato
- 1/4 cup diced fresh peppers
- 2 Tbsp Lime juice
- 1 Tbsp diced fresh jalapeno
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp Chopped fresh scallion
- Salt and Pepper to taste
- 1 medium Avocado, sliced
- Micro greens for garnish
- Gluten free Burger rolls (If gluten is not a problem, substitute rolls)
Instructions
- Soak black beans for several hours or over night. Drain off liquid and rinse. Cook beans in salted water with cumin until soft, but not falling apart. Drain liquid and set aside.
- Boil sweet potatoes in salted water. Drain well. Let all liquid drain out. You can pop in the oven to dry out more if necessary. Alternatively, you can bake the sweet potatoes whole in the skin for about 30 to 40 minutes,and, scrape out the flesh. Either way works. The important thing is to remove moisture. When cooked, puree in a food processor until smooth
- Cook the quinoa: Saute onions, garlic, and jalapeno in oil in a pot, Cook until translucent. Add Quinoa, stir. Add water at a ratio of 2 to 1. Cook until liquid is mostly gone and the quinoa is soft, but not breaking apart. Drain off any extra liquid.
- Fold all the burger ingredients together. The mix should be pretty stiff. If not, add a little more rice flour to bind. Form burgers from the mix. Freeze them for at least an hour until they are firm enough to stand up to the heat of cooking.
- Make the pico de gaillo: Fold all ingredients together and adjust seasoning. Refrigerate until ready to serve.
- Right before or while you are cooking the burgers, slice the avocados. Sprinkle with lime juice if they are going to sit for a while. Otherwise, they will turn black or brown.
- Pre-heat a grille to high heat or a saute pan. Spray the burgers with pan spray and cook on the grille or in a pan. Let them sear well about 1 to 3 minutes on either side. They should be heated all the way through. The best way to acheive this is by finishing them in a 400 degree oven. They can be a bit soft, and hard to manipulate on a grille. Serve on buns with pico, avocado, and microgreens.
Notes
You can add cheese and or change up the condiments if you like.
I like a fresh baked pretzel roll to serve it on. Choose your favorite bread.
You can use different types of flour for the burger. We use rice flour to keep it gluten free.