Don’t you just love it when you make something out of leftovers and it turns out the bomb?
That’s exactly what happened to me today. I was stuck as to what to have for lunch, all I knew is that I wanted something tasty and filling but I wanted to just make it from whatever I had in the fridge.
I spied a little container of left over kidney beans at the back of the fridge, took a whiff of it, and knew that if I didn’t use it up today, it’ll die. Then I saw a quarter of a sweet potato sitting all on it’s lonesome in the bottom of the veggie crisper so, bam! There it was. It was like they were screaming at me: “turn me into a burger, turn me into a burger”.
Well, since you’re asking
Now, you’ll have to forgive me, as all ingredient quantities are estimations as I just chucked things together without measuring so fingers crossed it all turns out!
Kidney bean and sweet potato burger patties
Makes 2 patties
3/4 cup cooked red kidney beans (I used canned)
1/2 cup of sweet potato, diced
2 TBS red onion, chopped
1/4 tsp chipotle powder
1/8 tsp chilli flakes
Himalayan pink salt and freshly cracked pepper to taste
Cook sweet potato either by steaming or boiling. Alternatively you can place them covered in a bowl in the microwave if you’re pressed for time, about 3 minutes but I don’t really recommend use of microwaves, but hey, sometimes you have to.
Whilst the sweet potato is cooking, you can organise your additions.
I used baby spinach, fresh tomato, grilled zucchini, grilled mushrooms, red onion, chunky guacamole and hummus.
When the sweet potato is ready, place it in a food processor with the rest of the ingredients and pulse until combined well but not a mushy mess.
Take the mixture out and form into a big ball. Cut this in half and shape each half into one pattie.
Place in the fridge to harden a little bit whilst you dance around your kitchen, or clean up the mess you’ve made (that’s what I do. I know, I’m one of those people that cleans as they go). This is when I put the grill on in my oven and grill the mushies and eggplant rounds. You could also just cook the eggplant and mushies when you do the patties.
Heat a non-stick frying pan on medium heat, and place patties on to cook. Flip after a few minutes. It should be nice and brown before you flip it. Be gentle as the top will still be soft so be careful so they don’t fall apart. It’s ready when both sides are nice and golden brown.
To assemble, place the grilled mushroom on the bottom, this will be your burger bun, then just add your chosen veggies and sauces plus your pattie of course.
I had one for lunch, then for dinner I had the other one wrapped up in some wholemeal Lebanese bread with salad, hummus and the left over guac. It was cold but it was still yummy. Topped it with some sweet chilli sauce and it was so, so good.
The little pattie that just keeps on giving. Sigh.
This is a very easy, quick and cheap recipe that you can add to your plant based arsenal and probably uses stuff that you have in your fridge and pantry on the daily.
If you don’t have chipotle powder, you could use curry powder. Or if you still wanted to give it a Latino vibe, you could add a mixture of ground cumin, coriander, paprika, oregano and chilli flakes. Go experiment.
Peas, love and mungbeans,