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


  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.


Most Helpful

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

bahamadawn September 01, 2007

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