Black Bean Yamburgers

I kept meaning to post this recipe – I made it for the Blim Night Market on July 23rd and promised a few people I’d post it, but then I went out of town and life took over and I forgot. Anyway, here it is. My friend Bronwen and I made a bunch of these black bean yamburgers and sold them for a $5 donation each to help pay for her cat’s urinary tract surgery. Bronwen made delicious buns from scratch, and we had a variety of toppings, from sauerkraut and caramelized onions to red pepper tahini sauce, homous, and Kaylie’s homemade habaƱero hot sauce.

black bean yamburgers with tomato, red onion, garden fresh endive and vegenaise

The burger patties are super easy. They don’t take very long, if you want to rush it before having a barbecue, but if you have some time to chill the burger mixture before forming the patties, you will have a bit of an easier time of it. I tripled the recipe to make patties for our event. This recipe will make about 12 patties, depending on how big you make them.

Black Bean Yamburger Patties

1 medium yam (or sweet potato)

Peel and cube the yam. Toss it in olive or vegetable oil and roast it, tossing once, for about 30 minutes. For a shortcut, boil the cubed yam until you can pierce it easily with a fork. Let it cool so you can work it with your hands – for a shortcut, try putting it in the fridge or freezer.

After your yams are in the oven, put on:

1/4 cup white rice – I used sticky or glutinous rice, but you can use basmati, jasmine, or whatever. Follow the water instructions on the package. I usually do 1.25 times the amount of water as rice. Don’t know how to make rice? This should help.

While you’re doing this:

1 medium white or yellow onion, diced
3 cloves garlic, minced
2 tbsp cooking oil

Heat a skillet over medium-low heat and add the onion. Saute about 5 minutes, then add the garlic, and continue sauteing until the onion has softened.

1 can (about 2 cups) black beans

Drain and rinse the beans in a strainer and then put them in a big bowl. Mash them until there are no whole beans left. Add the onions and garlic. Add:

2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
Salt and pepper, to taste
1/4 cup soy sauce (or wheat-free tamari for gluten free burgers)
1 tbsp sesame oil

Mix this in with the beans, onion, and garlic. Taste and adjust seasonings. For a variation, try adding some peanut butter and ginger. Add the cooked yams and rice; stir til combined. Taste again and adjust seasonings as necessary. I ended up adding more cumin after the fact.

Add 1/4 cup cornmeal for gluten-free burgers or flour if that’s not a concern. Stir.

Chill the burger mixture for 1 hour in the fridge if you have the time, or don’t, if you don’t.

Form the patties from about 1/4 cup burger mix. Roll it into a ball and pat it flat with clean hands. Dredge in cornmeal or flour. Fry lightly in oil on each side, or bake on parchment paper, before grilling, or bake/fry completely to use in a burger.

6 thoughts on “Black Bean Yamburgers

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