As promised in the last post, this is the reason I made the lemon cilantro crema. I typically save eating out for the weekend as a sort of treat (i.e. you don’t have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara’s pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side.
The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it’s just me…) As with every food idea that comes out of my head, I am always realistically prepared for failure. I am happy to report this was not a failure but a delicious meal better than anything I might have gotten to-go from the few places in town. And, because it was so tasty, I decided to share it.
These patties are not only very tasty, they are reeeealllly filling! There was a lot of fiber and protein between the beans, rice, pumpkin, sprouted grain buns, and the nut-based crema. I definitely did not go to bed hungry or wake up with a growling stomach. Trust.
Pumpkin & Black Bean Burgers
patty adapted from this recipe
notes: in the original recipe, Sara includes some green onions and garlic, but I didn’t have any on hand so they aren’t included below. I made 4 patties out of the mixture as she had written and they were quite large, so I could see it easily making 5 smaller patties. The leftovers can easily be refrigerated or frozen.
for the patties:
1/2 cup pumpkin puree (or sweet potato puree)
2 tbsp olive oil
1 tsp chili powder
1/4 tsp garlic powder (or 2 garlic cloves)
1/2 tsp cumin
1/2 tsp coriander
3/4 tsp sea salt
1 cup cooked and cooled brown rice
1-15 oz can black beans, rinsed and drained (or about 2 cups cooked black beans)
2 tbsp flaxmeal
about 1/3 cup oat flour
coconut oil to cook the patties
Combine the pumpkin, oil, spices, and salt in a food processor and process until smooth. Add the brown rice, flaxmeal, oat flour, and half of the beans and pulse until the mixture is thick and chunky (not smooth). Add the rest of the beans and pulse a few times just to break them up. The mixture should be tacky with some texture to it, not smooth. Divide the mixture into 4 or 5 patties about 1/2 inch thick. Place the patties in the freezer for no more than 5 minutes just to firm them up a bit. Heat a thin layer of coconut oil in a skillet over medium. Cook the patties for about 2 to 3 minutes on each side until a golden crust forms. Wrap and refrigerate (or freeze) leftovers. Makes 4 or 5 patties.
As photographed, the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta. The next day for lunch, I enjoyed one of the patties over a mound of field greens with avocado and lemon cilantro crema slathered on top. I cut up the last patty and enjoyed it on a spelt tortilla with the same toppings as the burger. The possibilities are endless for these versatile little patties!