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Categories:
potatoes olive oil kosher salt black beans frozen corn pepper stone-ground cornmeal egg white scallions mayonnaise
Viewed: 40 - Published at: 3 years agoIngredients
- 2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds
- 3 tablespoons olive oil, plus more for oiling the grill grates
- Kosher salt
- One 15-ounce can black beans, rinsed
- 1/2 cup frozen corn, thawed
- 1/3 cup finely diced pepper Jack cheese
- 5 tablespoons stone-ground cornmeal
- 1 large egg white
- 2 scallions, thinly sliced
- 2 tablespoons mayonnaise
- 4 lettuce leaves
Method
- Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat.
- Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt.
- Lightly oil the grill grates.
- Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side.
- Set aside to cool completely.
- (These "buns" can be refrigerated in an airtight container up to 2 days.)
- Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste.
- Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt.
- Form the mixture into 4 patties about 1/2 inch thick.
- Refrigerate for at least 20 minutes up to overnight.
- Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat.
- Put the remaining 2 tablespoons cornmeal onto a plate.
- Dredge both sides of the patties in the cornmeal.
- Cook until golden brown, 3 to 4 minutes per side.
- Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
- Brush 4 of the grilled sweet potato slices with some of the mayonnaise.
- Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together.
