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

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.

Steps:

• In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
• Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
• Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.

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.

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
• In large bowl, toss all ingredients until potatoes are coated with seasoning. Spread potatoes in single layer in pan.
• Roast uncovered 30 to 40 minutes, stirring once, until potatoes are tender and golden brown.

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.