About the Recipe
Ingredients
1/2 cup mashed sweet potato, from 1 medium sweet potato
(1) 15 oz can black beans drained and rinsed
3 tbsp olive oil divided
1/2 white onion diced small
1/2 red bell pepper diced small
1 cup garlic minced
1/3 cup almond flour
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp fresh parsley finely chopped
Preparation
INSTRUCTIONS
Â
WASH medium sweet potato and poke several times with a fork. Wrap in damp paper towels and microwave for 5 minutes. Flip and microwave for an additional 3 to 5 minutes, until a fork easily pierces through the potato. Set aside to cool.
ADD 1/2 a cup of the cooked sweet potato to a food processor with drained and rinsed black beans. Pulse several times, until the beans are broken up, but some pieces are still intact. Transfer mix to a large bowl.
HEAT 1 tbsp olive oil over medium to medium-high heat in a large skillet. Once heated, add diced onion and red bell pepper. Sauté for about 4 minutes, until onion is translucent. Add in garlic and stir for about 30 seconds. Remove from heat and add to sweet potato and black bean mixture.
ADD almond flour, cumin, chili powder, salt, pepper, and chopped parsley. Use a spatula to fold and combine well. Using the same skillet from the onion and peppers, heat additional 2 tbsp olive oil over medium-high heat.
FORM the mini burgers using a #50 cookie scoop (1.25 tbsp each) and using your fingers to gently flatten and shape each patty. Place in the skillet, working in batches, and cook for 2 to 3 minutes before flipping and cooking for an additional 2 to 3 minutes to form a crispy exterior.
SERVE atop a 3-inch piece of cut romaine lettuce with a bit of mustard, a dill pickle slice, and a halved cherry tomato. Optional: Use decorative toothpicks to hold everything together.