1 15 ounce can black beans
1 small sweet potato (or you can use 1/2 large one)
Garlic
Parsley
Cilantro
Jalapeno
1 pound lean ground turkey (use lean ground chicken or beef if you prefer)
Whole grain rolls
Pantry
Cumin
Paprika
Sea salt
Pepper
Directions
Rinse and drain the black beans. Transfer half of the beans to a large mixing bowl; using a fork, mash the beans until a paste has formed. Add the rest of the beans to the bowl; set aside.
Finely mince the sweet potato, 2-3 cloves of garlic, and jalapeno (leave seeds in if you want more heat). Measure 1/2 cup each (about a handful) parsley and cilantro, loosely packed, and coarsely chop. Add to black beans along with 2 tablespoons of cumin and 1 tablespoon each of paprika, salt, and pepper.
Add turkey and mix to combine. To form burgers, measure out mixture using 2/3 measuring cup and roll between your palms until a ball forms. Repeat until all burgers are formed and refrigerate for 2 hours until well chilled before grilling.
Note: these also freeze beautifully. If you freeze them, let thaw in refrigerator for one day before grilling.
When ready to grill, press into patties. Place over medium heat until bottom is cooked, then flip until other side is done. I served mine with reduced fat feta cheese and a tablespoon of 0% Greek yogurt on whole grain sandwich thins, along with grilled corn.
All photos by Kelly Waters
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