Cumin Sweet Potato Black Bean Burger With Saffron Sauce Created By Samah Dada Food

BLACK BEAN AND SWEET POTATO EMPANADAS

Steps:

• For the dough:
• Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
• For the filling:
• Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.
• For the yogurt sauce:
• Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
• Preheat an oven to 400 degrees F.
• Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
• Instructions for freezing:
• Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
• Instructions for reheating:
• Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.

SWEET POTATO BLACK BEAN BURGER

Steps:

• Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes.
• While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside.
• In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside.
• In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture.
• Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each.
• Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.

SWEET POTATO BLACK BEAN BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
• Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
• Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.

SWEET POTATO, BLACK BEAN AND CARAMELIZED ONION BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Coat large skillet with nonstick cooking spray and heat over medium high heat.
• Add onion and sugar; sauté 5 minutes or until tender, stirring.
• Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
• Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently.
• Spoon mixture evenly down center of each tortilla.
• Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray.
• Drizzle melted margarine over burritos.
• Cover and bake 10 to 15 minutes or until well heated and crispy on outside.

BBQ SWEET POTATO & BLACK BEAN BURGER

Steps:

• Scoop the sweet potato flesh out of the skin into a large bowl. Discard the skin. Add black beans to bowl and use a potato masher to mash everything together. Some whole beans are ok.
• Add remaining ingredients and stir until everything is well combined. Chill mixture in the refrigerator for 2 hours. Don't skip this! It will help the patties stay together better.
• Preheat oven to 400 degrees.
• Form mixture into 6 patties and place on a large parchment lined baking sheet. Brush tops with olive oil. Bake for 25 minutes.
• Remove from oven. Brush tops with BBQ sauce. Flip over and brush other side with BBQ sauce. Return to oven and bake for 15 minutes. Remove from oven and let stand 5-10 minutes without touching them. This will help them to set.
• Enjoy on a bun with toppings.

BLACK BEAN BURGER WITH SRIRACHA SAUCE

Steps:

• For the sauce: Combine yogurt, Sriracha and cilantro. Set aside.
• Add to a food processor the black beans, green peppers, garlic cloves, and red onion. Pulse until pureed. I prefer to leave a few semi-whole beans. Transfer to a medium sized bowl.
• Add the egg and mix well.
• Add to the bean mixture: the cumin, chili powder, onion powder, cilantro, salt and pepper. Mix thoroughly. Add the panko and mix to combine.
• Preheat grill pan or skillet on medium-high heat.
• Form patties and cook for 3-4 minutes on each side. Transfer to rolls and top with Sriracha sauce and toppings, if desired.

CUMIN SWEET POTATO & BLACK BEAN BURGER WITH SAFFRON SAUCE, CREATED BY SAMAH DADA

Steps:

• To prepare the burger, 1. Heat a skillet over medium heat and add 1 tbsp of olive oil. When the oil shimmers, add your red onions and sauté until they start to become tender, translucent, and slightly golden around the edges. 2. Once the onions have started to brown, add the cumin, turmeric, cayenne, salt, and pepper. Cook the spices with the onions until the "raw" spice smell goes away, and the spices have roasted and darkened in color about 3-4 minutes. Remove the onions from heat and set aside to cool. 3. In a high-speed blender, combined your steamed and mashed sweet potato, black beans, cooked quinoa, cumin sautéed red onions, almond meal, and 1 tbsp of olive oil. Blend the burger on high speed, scraping down the sides of the blender as needed to ensure the mixture is incorporated. Don't worry about completely pulverizing the burger mixture, we like to keep a little bit of texture here. 4. Transfer the mixture into a bowl, and season to taste with salt and pepper. Mix again to thoroughly combine. 5. Form the mixture into burger patties with your hands - this makes about 4 large burgers, or 6 smaller ones. 6. Heat your pan on medium heat, and add some olive oil. When the oil shimmers, add your burger patties to the hot pan and pan-fry the burger, about 5 minutes each side, until the burger is golden-brown around the tops and edges.
• To prepare the sauce, 1. In a small bowl, combine your lemon juice and saffron threads and let sit for about 5 minutes to allow the saffron to infuse into the lemon juice. 2. In a separate bowl, mix the tahini, grated garlic clove, olive oil, and finally the lemon and saffron mixture together. Season with salt and pepper to taste. 3. Mix to combine until smooth. Add a tablespoon of water (or more) to get the sauce to your desired consistency.