Black Bean Burger with Cheese and Roasted Sweet Potato Wedges

Instructions

1. 1

   Cook the black beans

   • Place the dried black beans in a large bowl and cover with water. Let them soak overnight, or for at least 8 hours.
   • Drain the soaked beans and rinse them well. Transfer to a pot and cover with fresh water by about 2 inches.
   • Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until tender. Drain thoroughly and let them cool and air dry on a tray. Patting them dry is key for firm burgers.
2. 2

   Prepare the burger base

   • In a large bowl, add the cooked and dried beans. Using a potato masher or a fork, mash about three-quarters of the beans, leaving some whole for texture.
   • Heat 1 tablespoon of olive oil in a small skillet over medium heat.
   • Add the chopped onion and cook until soft, about 4-5 minutes.
   • Add the minced garlic, cumin powder, smoked paprika, and chili powder. Sauté for one more minute until fragrant, then remove from heat.
3. 3

   Combine and form patties

   • Add the cooked onion mixture to the mashed beans.
   • Stir in the breadcrumbs, beaten egg, tamarind paste, apple cider vinegar, salt, and black pepper. Mix gently until just combined.
   • If the mixture feels too wet, add more breadcrumbs, one tablespoon at a time. Cover and refrigerate for at least 20 minutes to firm up.
   • Divide the chilled mixture into 4 equal portions and shape them into patties.
4. 4

   Cook the burgers

   • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Carefully place the patties in the hot skillet. Cook for 4-5 minutes per side until a dark, crisp crust forms.
   • If using cheese, place a slice on each patty during the last minute of cooking and cover to melt.
5. 5

   Assemble and serve

   • Lightly toast the inside of the burger buns on a dry pan.
   • Place a cooked patty on each bottom bun. Top with lettuce, tomato slices, and red onion.
   • Cover with the top bun and serve immediately.