Almond flour, beans, and sweet potatoes together create a low-glycemic yet delicious burger, which is amazing on a salad!
|Dr Mark Hyman|
|Prep Time||20 minutes|
|Cook Time||55 minutes|
- 1 large sweet potato
- 1 tsp Tbs plus 1extra-virgin olive oil
- salt and pepper
- 4 cups cooked cannellini beans or 2 cans cannellini beans rinsed and drained, 15-oz
- 2 tsp favorite spice blend such as cajun or curry powder
- 1/4 tsp cayenne pepper
- 1/4 cup Almond flour
- 5 oz mixed salad greens
- Tahini Dressing:
- 2 Tbs tahini paste
- juice and zest of 1 large lemon
- 1 garlic clove minced
- Preheat the oven to 400 degrees F. Line a small baking sheet with foil.
- Using a fork, prick deep holes all over the sweet potato. Brush it with 1 tsp olive oil. Season generously with salt and black pepper and bake until completely soft, 45-50 minutes; a knife should easily slide through. Let it cool until you can handle it.
- Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper and salt and black pepper to taste.
- Stir in the almond flour and shape the mixture into 8 patties.
- Heat the remaining 1 Tbs oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3-4 minutes per side.
- Make the Dressing:
- In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.
- Assemble the Burgers
- Place the burgers on a bed of greens and top each one with a flew slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sauteed mushrooms, or your favorite burger condiment. I liked it with sliced red onions and tomatoes with the avocado! Any leftover sweet potato mixture can be refrigerated for up to 4 days.
- Nutritional analysis per burger: 143 cal, 5gr fat, 6 gr fiber, 7 gr protein, 20 gr carbs