YUM Sweet potato burgers and black bean burgers

Thought I would share a couple of my favorite recipes!

They are vegetarian and gluten-free, and can be adapted to be vegan. I don't have calorie counts because the amount of oatmeal I use in mine varies but it's pretty easy to figure out with the MFP recipe builder.

Mark Bittman's Black Bean Burgers

* 2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained
* 1 medium onion, peeled and quartered
* ½ cup rolled oats (preferably not instant)
* 1 tablespoon chili powder, or the spice mix of your choice
* Salt and freshly ground black pepper
* 1 egg
* Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary
* Extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.
2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.
3. Serve on buns with mustard, ketchup, chutney or other toppings.
Yield: 4 servings.

Maple Chipotle Sweet Potato Burgers

1/4 dry millet (I use quinoa) + 3/4 cup water
1 large or (2) small sweet potatoes, peeled, cubed and steamed (about 2 cups worth)
1 cup of baby Bella mushrooms, quartered
2 dates, pitted
1 chipotle pepper
1 tsp cumin
1 tsp dried cilantro, 2 tsp if using fresh
1/2 tsp kosher salt
1 tbsp pure maple syrup
1/4 cup wheat germ (GFO - oats - but you will need to add 2ish cups so the burgers are firm enough to flash-fry)

Assembly:

Peel, cube and steam sweet potatoes. In a small sauce pan bring water to a boil, add millet (or quinoa), cover and cook for 15 minutes until water is absorbed and millet is cooked through - remove from heat and cool.

In a food processor fitted with an s blade, process sweet potato, mushrooms, dates, chipotle pepper until mushrooms are finely diced.

In a medium bowl add sweet potato mix, cooked millet and remaining ingredients and mix well. Divide the mixture into 4 even mounds. Form each mound into a patty and place on a baking sheet.

In a medium fry pan, heat a tsp of canola oil over medium heat. 1 patty at a time pan fry in oil until each side is golden brown. Transfer back to the baking sheet, continue with each burger.

Bake pan seared burgers in a pre heated 350* oven for 10 minutes - this step ensures the burger
"sets" / "firms" up.

Yields 4 (but makes 6-7 if you use oats instead of wheat germ)

ENJOY!!!