We're loving our veggie-focused meals over here. In part because the veggies here are awesome, but also because the kids are all in really great open-minded spaces and will not only eat pretty much anything put in front of them, but also HELP make the meals. Which is awesome!
This is a great weeknight meal because you can prep a lot of the work ahead of time, and though it takes a while to bake in the oven, the dish does come together quickly. You've seen these picked onions before; this is a handy condiment to have on hand that is quick to pull together and can top pretty much any savory dish.
Note: I liked this better as an open-faced option (as pictured); the boys liked it better with 2 pieces of bread, burger-like. You get to decide what you like better!
Sweet Potato-Black Bean Burgers with Quick-pickled Onions and Tahini-herb Sauce
Servings: 5- 6
4 cups grated sweet potato
1 cup old-fashioned rolled oats
2 cup black beans, drained
½ cup chopped scallions
3 eggs, lightly beaten
2 tablespoon tomato paste
1 T curry powder
1 teaspoon salt
stems from cilantro added to Tahini-herb sauce, thinly sliced
Quick pickled onions:
2 small red onions, peeled and very thinly sliced
1/2 cup water
1/4 cup white vinegar
1/4 cup apple cider or coconut vinegar
1 T maple syrup
1 1/2 tsp salt
1/4 tsp Aleppo
1/3 cup (70g) tahini
2 ½ Tablespoons fresh lemon juice
1 Tablespoon apple cider vinegar
2 Tablespoons water, or more if needed
1/2 c fresh cilantro (add the stems to the sweet potato mixture)
1/2 cup fresh parsley leaves
1 clove garlic, crushed
1 pinch of salt
Freshly ground black pepper
Thick pita, cut into quarters or hamburger buns
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Once combined, cover tightly and refrigerate for at least 30 minutes.
Make quick pickled onions
Pack the onions into a heat-safe dish or bowl. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture over the onions.
Use a spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
Refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Make Tahini-herb sauce
Add all the ingredients for the sauce to a food processor (this is easiest to do using a scale and weighing the tahini and liquids). Process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Taste for seasoning, and add salt and pepper as needed. Transfer to an airtight container and refrigerate until ready to serve.
Bake the patties
Preheat oven to 375.
Line a baking sheet with foil, and spray with non-stick cooking spray. Using your hands, make patties with the sweet potato mixture by scooping a handful, and pressing together to adhere. Carefully place in flattened piles on the prepared baking sheet. Leave about an inch between patties.
Bake 30 - 45 minutes, flipping patties halfway through. Patties should be nicely browned on each side when done.
To serve: on a bun or toasted pita, add a patty with some lettuce, a pile of pickled onions and drizzle with the tahini sauce.