Sandwich #187–“Fall Harvest Beach Break” Sweet Potato, Black Bean and Corn Burgers with Tomato Jam

By 300 Sandwiches

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187sweetpoburgerLast weekend was sunny and windy, so E hightailed it out of the house to go kitesurfing. He deserved it, the poor thing had been working 12 hours days. He needed a break.

I took my day at home alone to try a few things I hadn’t done before—like make tomato jam. The downtown Brooklyn Farmer’s Market has tons of fresh fruits and veggies, so I wanted most of the ingredients for lunch to come from there. And after last week’s binge on pastrami from Katz’s Deli, I was in the mood for lighter fare. I plotted out sweet potato veggie burgers, with homemade tomato jam to top it off.

I assembled the sweet potato burgers with quinoa, black bean, corn, a bit of cumin, parsley and an egg white. But it didn’t hold together as it should. I added more of those cornflake crumbs I’ve used for past recipes, and then cooked up another batch. All good.

When E came back from the beach, I had a healthy late lunch ready for him, including kale chips. “Honey, I’m impressed,” he said—referring to the burger, not the kale chips. Even when baked to a crisp, kale remains on E’s Forbidden Foods List. Sigh.

E’s rating: 5 stars. “This was probably one of the best sandwiches in memory. We’re going to reuse this tomato jam everywhere possible.”

4 buns
2 medium sized sweet potatoes
1 cup black beans
1 cup corn
1 cup quinoa
1/4 cup parsley
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon pepper
1 tablespoon canola oil
1 egg white
3/4 cup breadcrumbs (I used cornflake crumbs, but regular ol’ breadcrumbs will work)
1 cup microgreens

See recipe for Tomato jam here.

First, cook quinoa according to directions on the packet. Then cook your sweet potatoes: peel and boil in hot water for about 10 minutes. Remove from water and slice. Throw into food processor to finely chop. Next, place finely chopped sweet potatoes in a large bowl with beans, corn, parsley, cooked quinoa, egg, breadcrumbs, smoked paprika and cumin. With your hands, shape handfulls of mixture into burger-sized patties, and refrigerate for about a half hour before cooking, so they firm up and hold their shape. Pour canola oil into large skillet, and warm over medium heat. Cook 4 minutes each side, or until brown. Remove. Toast buns. Place down microgreens, then sweet potato burger, tomato jam, and top with top of bun. Serve with kale or potato chips.

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