Pinto Bean Burgers with Harissa Spiked Sweet Potatoes
These Burgers are a snap to make when you use the VitaMix. Save a big scoop of Pinto Pot Beans to use as a the base for these hearty Veggie Burgers. You can serve them up with a whole wheat bap (that’s a bun for you Americans) and classic burger toppings or serve them topped with Salsa and Roasted Red Pepper Sauce. I like a sprinkle of smoked cheddar cheese and sliced avocado.
Roasted Red Pepper Sauce and Burger Toppings
Roasted Red Pepper Sauce
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A very versatile sauce. Use it on top of burgers as a dip for oven fries and I use it as part of my Butternut Squash Lasagna Sauce.
Ingredients
- 3 roasted red peppers from a jar, rinsed well or roast your won and use 2
- 1/2 cup sour cream, creme creche or buttermilk
- 1 tsp olive oil
- 2 tsp balsamic vinegar
- salt and pepper
Instructions
- Whirl everything in the VitaMix until creamy.
- Salt and pepper to taste
Pinto Bean Burgers w/Roasted Red Pepper Sauce and Salsa Cruda
Harissa Roasted Sweet Potatoes
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A little kick of Harissa adds depth to the sweetness of the sweet potatoes. A healthy, flavorful alternative to traditional fries
Ingredients
- 2 Tablespoons prepared Harissa
- 4 large yams or sweet potatoes, peeled and sliced like chunky french fries
- olive oil
- salt and pepper
Instructions
- Preheat oven to 400f/200c
- Lightly oil a large cookie sheet
- Toss the harissa and fries in a big bowl until well coated
- Spread fries on single layer on prepared baking sheet and cook 30-40 min until browned nicely. You can flip them if they are getting too brown on one side
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