Sundried Tomatoes Sweet Potato Burger (No Oil, No Refined Sugar)

We are still in summer even though people are back at work or school. These burgers are great for BBQs or quick lunches when you’re in between pool time. The sundried tomatoes, basil and chilli flavors brings a punch of flavor mellowed by the sweetness of the potato. And I love the crispy crunch of a burger that has been cooked with patience.

I often use these burgers in a buddha bowl (you know I love my buddha bowls). If you do use it in a bun, I suggest using an olive tapanade as a spread, then loading it up with crisp lettuce and sweet juicy tomatoes slices.

Ingredients:

1 garlic minced
1/4 onion chopped
2 button mushrooms diced
4 sundried tomatoes chopped
1 chilli chopped
1/2 cup oat flour
1 can white beans, rinsed and drained
1 cup cooked sweet poatoes
1 tablespoon ground flaxseed
2 teaspoons smoked paprika
1 tablespoon nutritional yeast
1/4 cup spring onions, sliced
1/4 basil

Method:

  1. Sautee onion, garlic, mushrooms, sundried tomatoes and chilli in a pan until onion is translucent and mushrooms cooked.
  2. Place all ingredients in a food processor, except for sauteed ingredients and spring onion. Process until a smooth paste.
  3. Add sauteed ingredients and spring onions and pulse several times.
  4. Shape mix into burger patties. Makes four.
  5. Pan fry on low heat until brown on each side.

Black Bean Burgers (No Oil, No Refined Sugar)

Happy New Year readers! It’s summertime here in Melbourne. And that means BBQs and burgers to me. I love these black bean burgers that are packed with flavors that remind me of a Mexican taqueria and they are full of protein! Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. You are getting all the good stuff without the stuff that inflames your body in these burgers.

I usually make up a bunch of these and pop them in the freezer. Then when I’m ready, to eat them, they are defrosted and a quick crisp up in a pan on low heat.

Ingredients:

1 can black beans, rinsed and drained
1 potato, cooked and roughly chopped
1/4 cup corriander
1 clove garlic
1/2 lime, juiced
1/4 red onion
1 tablespoon ground flaxseed
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup oats
1/2 cup sweet corn

Method:

  1. Place all ingredients except the sweet corn in a food processor. Process until
  2. ingredients are well combined.
  3. Add sweet corn and pulse several times. You want to still be able to see some of the corn kernels.
  4. Shape into balls, then press down gently to make a patty. Makes approximately 6 patties.
  5. Cook on low heat in a non-stick pan until crispy. Approximately 10 minutes on each side.