My recipeSweet potatoes are the key ingredient in the flavor of this burger! Save time by microwaving those puppies! For this recipe, poke holes in two, large potatoes on both sides with a fork. Place potatoes on a microwave safe plate and nuke for 8 minutes, adding time if not fork-tender. Set aside and allow to cool. Rinse and drain 1 can of black beans. Place in microwave safe bowl and cook for 3 minutes. Smash 3/4 of the beans with a fork until a paste is formed. Set aside. Chop 1/2 cup red onion in food processor until onion becomes a liquid. I think this adds moisture to the burgers, but feel free to leave it chunky for crunchiness. Grind 1/2 cup pecans in a food processor until mealy. I used frozen pecans from my freezer. The Magic Bullet works great for this recipe. I used it for the onion and the pecans. Boil 1 cup of brown rice according to package directions. Set aside. Combine 2 1/2 tsp ground cumin, 1 tsp paprika, 1/4 tsp chipotle powder, 1 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp pepper. Combine smashed and whole beans, brown rice, mashed sweet potatoes, pecan meal, red onion and spices along with 2 cloves minced garlic. Mix well, using a burger press to form into patties, placing each burger on a prepared baking sheet. Drizzle a bit of olive oil onto a silicone mat or parchment paper lined baking sheet to add flavor and avoid sticking. Place formed patties in preheated oven at 375°. Cook for 35-40 minutes, flipping after 20 minutes. Serve on sesame or bun of your choosing. I dressed with sliced avocado, mayo, ketchup and some fresh parsley and cilantro. I guarantee, you will not miss the meat in this burger! This is a very messy burger. But, if a burger ain’t messy, it ain’t a good burger ya’ll! *something you may not know: eating even a few meatless meals a week provides health benefits! Vegetarian diets are associated with weight loss, reduced risk of heart disease, and lower blood pressure. Vegetarian meals are typically lower in saturated fat, higher in fiber, potassium, and contribute an array of vitamins and minerals. *Plant proteins are incased in plant cell walls which makes it a bit harder to digest than animal proteins. Building a protein-rich veggie meal is an important part of getting adequate protein. Be sure to include plenty of whole grains, beans, peas, lentils, and tofu. *Cheese, eggs, milk, and yogurt are good sources of protein and calcium. If you prefer to pass on dairy, eating loads of dark green, leafy vegetables and drink non-dairy milk fortified with calcium. Eating calcium-fortified cereals is good practice as well. links in this post are purple. Purchasing items from these links may result in a small profit for my website.
Strawberry Cream Cheese Pie Cream Cheese Pie
A pie so delicious, it will become a family holiday necessity!
- 1 Pre-made or store-bought graham cracker crust (I prefer Keebler)
- 1 pkg Philadelphia cream cheese, room temperature
- 1 (8oz can) Eagle Brand sweetened condensed milk
- 1/3 cup lemon juice
- 1 lb fresh strawberries, halved lengthwise or 1 15 oz can fruit pie filling
- 3 Tbsp Apple jelly
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- 1. Combine cream cheese, sweetened condensed milk and lemon juice in mixer until smooth (small lumps are okay).
- 2. Pour mixture into crust. Cover and refrigerate for 30 minutes to overnight.
- 3. Just before serving, remove from refrigerator and top with sliced strawberries or canned fruit filling.
- 4. If using fresh fruit, gently warm apple jelly in microwave and baste strawberries or other fresh fruit of choice for a shiny presentation.
- Use any fresh fruit or fruit pie filling to your liking.