BBQ Black Bean, Kale & Sweet Potato Burgers + A Giveaway!
Today is an exciting day, friends! Besides a whole lotta burger in yo’ face, I have a special treat for you.
Do you remember me mentioning a certain talented and hilarious blogger/cookbook author/photographer/writer some time ago? Well today I’m honored to be hosting a giveaway for her second and equally gorgeous new book, Let Them Eat Kale!
If you’re not already familiar with Julia’s blog, The Roasted Root, then you absolutely have to go check it out. She’s also a huge veggie-lover and her blog features easy, nutrient-rich recipes that are mostly gluten-free. Plus she always makes sure to serve them up with a side of knee-slapping humor which I personally love.
Her new book centers around the leafy green kale which is a nutrient-dense superfood that earns you up to 684% of your daily value of Vitamin K, 206% of Vitamin A, and 134% of Vitamin C per cup! It’s no wonder it helps keep your immune system so strong and prevents disease.
And nobody likes disease, amiright?
Julia not only offers 75 different gluten-free recipes featuring kale, but she also provides useful information regarding the health benefits, different methods for preparing and incorporating it into your cooking, as well as helpful gardening tips. It’s basically everything you need in life.
Here are a few of the recipes that I’m dying to try next:
- Peach and Kale Stem Smoothie <a great way to use leftover stems
- Massaged Kale Salad with Creamy Blueberry Vinaigrette <she had me at blueberry vinaigrette
- Southwest Stuffed Bell Peppers <yes, yes and yes
- Crock Pot Moroccan Lentil Stew <healthy comfort food
- Green Quinoa Salad with Asparagus, Avocado, and Kale Pesto <perfect for detoxing
- Roasted Beet, Walnut and Kale Pesto <I see a pizza in my future with this on top!
So y’all know I’m a sucker for veggie burgers and I couldn’t help myself when I laid eyes on the Barbeque Black Bean, Kale & Sweet Potato Burgers. I’ll be the first to admit that a common problem with veggie burgers is sometimes they don’t hold together very well but that’s definitely not the case with this recipe. They’re nice and firm, but not too dry, and the barbeque flavor tastes awesome with the black beans and sweet potato.
Plus with two cups of kale hidden inside, they have a better nutritional profile than most multivitamins. You can’t beat that with a stick!
2 (14 ounce) cans black beans, drained and rinsed
1 and 1/2 cups sweet potato, roasted and chopped/lightly mashed
2 cups kale leaves, finely chopped
1/2 cup brown rice flour
1/4 cup green onion, diced
1 egg, lightly beaten
1 tablespoon barbeque sauce
1/4 teaspoon salt
1 and 1/2 teaspoon paprika
2 teaspoons chili powder
1/2 teaspoon garlic powder
pinch of cayenne pepper (optional)
1-2 tablespoons olive oil for cooking
toasted bun, red onion, avocado and barbeque sauce
- Place one can of black beans in a food processor and pulse a few times to mash the beans but leave them slightly chunky. Pour this mixture into a mixing bowl. Add the remaining ingredients and stir to combine.
- Heat a cast iron skillet to medium-high and add enough oil to coat the bottom of the pan.
- Form patties out of the veggie mixture. Place patties on the hot skillet and cook until the sides begin to firm up, about 3 to 4 minutes.
- Carefully flip the patties and cook until the patty is firm when poked. Both sides of the patty should be crisp.
- Toast hamburger buns cut-side up in the oven on broil. Add your favorite toppings to the burger, such as avocado slices, tomato, red onion, etc.
Now all you have to do to get your hands on a copy is leave me a comment below telling me your favorite way to eat kale!
Many thanks to Julia for letting me be a part of your celebratory release! It’s truly a beautiful book and I couldn’t be more happy for you!