There’s a new restaurant in Winston-Salem that I’m a bit obsessed with – Local 27101. Everything on their menu is amazing. Great burgers (I love the Español burger), great salads (get the cobb, TRUST ME), fantastic sweet potato fries, and, surprisingly, a really really great veggie burger. I find that most restaurants in town offer a veggie burger, but it’s some national brand freezer burger that is typically pretty crappy. But after I heard Local makes their veggie burgers in-house, I gave it a try. And it’s all I’ve ordered since.
I’ve yet to work up the guts to ask for the recipe, but I think I did a pretty good job recreating a version at home. These also freeze beautifully which will make lunch or dinner a breeze. I wrapped them individually in plastic wrap before cooking them and then let them thaw in the fridge if I have that much foresight. Otherwise, they seem to thaw okay if I put them in a cool pan and let them warm up as the pan warms up to cook them. I love them over a salad, but I bet they’d be great in a pita or on a burger bun.
Sweet Potato & Black Bean Veggie Burgers
Makes 7-8 burgers, depending on the size you form them
- 1 (15 oz) can black beans (not drained)
- 1 sweet potato, peeled, diced, and cooked*
- 1/2 cup old-fashioned oats, ground to a coarse flour
- 1 egg
- 1/2 red onion, shredded on a cheese grater
- 2-3 dashes hot sauce (I like Cholula)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (Trader Joe’s has this!)
- 1/4 teaspoon turmeric
- 1/4 teaspoon oregano
- 3 tablespoons nutritional yeast (or sub 1/4 – 1/2 cup feta!)
- Combine all the spices in a small bowl (chili powder to oregano).
- In a large mixing bowl, mash the beans until you have a thick paste with some whole beans (or larger pieces) left.
- Add the spices, ground oats, egg, onion and hot sauce to the bowl with the mashed black beans and combine well.
- Add the sweet potato and feta (if using) and gently fold in, careful not to mash the sweet potato.
- Form into patties and cook over medium-high heat on a pat drizzled with olive oil. Or, wrap in plastic wrap and freeze.
*I roasted my sweet potatoes in the oven, but you could also boil them or even microwave whole (stabbing a few holes in it!), and then just peel and dice. Perfection isn’t important here – just tenderness!