Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

A meatless burger inspired by fejoada, the national dish of Brazil

Ingredients Nutrition

Directions

  1. Make the Chili Mayonnaise: in a small bowl, whisk the mayonnaise ingredients together; cover and refrigerate until ready to use.
  2. Make the burgers: preheat oven to 425°; scrub the sweet potato, pat dry, and poke 5-6 times with a fork.
  3. Bake, about 1 hour, until tender; let cool for 15 minutes, until it can be handled easily.
  4. Remove the skin and gently crumble the flesh into a large bowl.
  5. While the potato is baking, heat the olive oil in a large pot over medium heat.
  6. Add in the bell pepper, garlic, onion, tomato, cumin, pepper flakes, cardamom, and bay leaf; cook about 8-10 minutes, until the peppers are soft, the onion is translucent, and the tomatoes release their juices.
  7. Stir in the black beans; set aside to cool.
  8. Drain juices from pan and reserve; remove bay leaf.
  9. Preheat a broiler or grill to medium heat.
  10. Add the pepper-bean mixture to the sweet potatoes; season to taste with salt and pepper.
  11. Using you hands, mix until the ingredients are evenly incorporated.
  12. Form 4 patties of equal size and lightly brush them with olive oil.
  13. Broil or grill burgers, flipping once, until they are crisp on the outside, about 4 minutes on each side.
  14. Serve on multi-grain buns topped with Chili Mayonnaise.

Reviews

(1)
Most Helpful

tasted wonderful, but way too mushy, would not stay in patties so somethign else needs to be added.

bahamadawn September 01, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a