Feijoada Black Bean Burgers
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Chili Mayonnaise
- 236.59 ml mayonnaise
- 14.79 ml orange juice
- 4.92 ml chili powder
- sea salt
- fresh ground black pepper
-
Burgers
- 1 large sweet potato
- 29.58 ml olive oil
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 large Spanish onion, chopped
- 1 large tomatoes, chopped
- 14.79 ml ground cumin
- 4.92 ml crushed red pepper flakes
- 4.92 ml ground cardamom
- 1 bay leaf
- 709.77 ml cooked black beans, drained and rinsed
- 4.92 ml sea salt
- fresh ground black pepper
- 4 multi-grain buns
directions
- Make the Chili Mayonnaise: in a small bowl, whisk the mayonnaise ingredients together; cover and refrigerate until ready to use.
- Make the burgers: preheat oven to 425°; scrub the sweet potato, pat dry, and poke 5-6 times with a fork.
- Bake, about 1 hour, until tender; let cool for 15 minutes, until it can be handled easily.
- Remove the skin and gently crumble the flesh into a large bowl.
- While the potato is baking, heat the olive oil in a large pot over medium heat.
- 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.
- Stir in the black beans; set aside to cool.
- Drain juices from pan and reserve; remove bay leaf.
- Preheat a broiler or grill to medium heat.
- Add the pepper-bean mixture to the sweet potatoes; season to taste with salt and pepper.
- Using you hands, mix until the ingredients are evenly incorporated.
- Form 4 patties of equal size and lightly brush them with olive oil.
- Broil or grill burgers, flipping once, until they are crisp on the outside, about 4 minutes on each side.
- Serve on multi-grain buns topped with Chili Mayonnaise.
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