4 servings / 50 min
Prep 20 min / Cook 30 min
- 1 sweet potato, peeled and diced (about 8 oz/227 g)
- 2 tsp (10 mL) canola oil
- 1/2 tsp (2 mL) each chili powder and Italian seasoning
- Pinch cayenne
- 1 can (19 oz/540 mL) no salt added black beans, drained and rinsed
- 2 tbsp (25 mL) chopped fresh cilantro
- 1 egg
- 1/3 cup (75 mL) toasted quick oats
- 1 green onion, thinly sliced (optional)
In a large bowl, toss sweet potato with oil, chili powder, Italian seasoning and cayenne. Spread onto parchment paper lined baking sheet. Roast in 400 F (200 C) oven for 20 minutes. Add black beans and 1 tbsp (15 mL) cilantro and stir together. Return to oven for 5 minutes or until potatoes are tender.
Scrape into bowl and using potato masher, mash until fairly smooth. Stir in egg, oats, green onion (if using) and remaining cilantro. Shape into 4 patties about 1 inch (2.5 cm) thick.
Lightly spray grill and patties with cooking spray. Heat to medium heat and grill patties, turning once for about 6 minutes or until heated through and grill marked.
Tip: How to toast oats: In a dry non-stick skillet, toast oats over medium heat, stirring frequently for about 5 minutes or until light golden and fragrant. Let cool before using. Great to add flavour when added oats to meatloaves and burgers.
Nutritional info per serving ( 1 burger )
- Calories 230
- Protein 11 g
- Total fat 9 g
Saturated fat 2 g
Cholesterol 50 mg
- Carbohydrates 36 g
Fibre 8 g
Sugars 0 g
Added sugars 0 g
- Sodium 40 mg
- Potassium 540 mg
Recipe developed by Emily Richards PH Ec. © Heart and Stroke Foundation 2017.