My husband topped his with cheese and sauteed mushrooms.
You can do this for even less if the ingredients are not organic- it’s up to you!
You can double the recipe for four, or half it for one (though I recommend making the full amount and then having the rest the next day!)
- 2 small to medium organic sweet potatoes
- 1 can organic black beans (mine are 15.5 oz, but a little more or less wont matter)
- 1/4 organic onion, diced
- 1 heaping tablespoon of organic almond butter (peanut and cashew also work well)
- 1/4 cup organic seasoned breadcrumbs *Gluten Free Alternative See Below
- 1/2 teaspoon to one teaspoon of grill seasoning (depending on what ingredients are in your grill seasoning, especially if salt is one of them, you may want more or less- start on the low end- you can always add more but you can’t take it away!)
- organic apple cider vinegar
- Organic kale or spinach
- Optional: organic cheese and organic mushrooms, lettuce, tomato, onion, ketchup, etc.
Peel and dice the sweet potatoes, add to lightly salted boiling water- cook until they are tender enough to mash.
While potatoes are cooking, heat a teaspoon or so of organic coconut oil (any other organic oil works well too) over medium-high heat in a skillet. Dice the onion and add to oil when it is hot enough to hear a sizzle. Sautee onions until they are starting to become translucent.
Rinse and drain the beans, add to the onions in the skillet. Mix together. Take a potato masher and slightly mash the beans and onions until the beans start to break apart. Scoop beans and onions into a large mixing bowl.
When sweet potatoes are ready, drain them, return them to their pot, and mash them until they are thick with no more cubes. Do not puree, mashing by hand is the best technique. A small lump here and there is nothing to worry about.
Spoon the mashed sweet potatoes into the bowl of beans and onions and mix all ingredients together. Add the almond butter and stir until it is fully incorporated. Add the grill seasoning, a little at a time. You can taste the mixture at any point- nothing is raw or uncooked, like meat burgers and there are no eggs so go ahead! When the seasoning is just right for you, add the breadcrumbs and stir until incorporated.
Heat two tablespoons of coconut oil in the skillet on medium-high heat (I use the same one I used for the beans and onions, just wipe it out first with a paper towel). Divide the mixture evenly into four or five sections, depending on how big you like your burgers. Form each section into a patty. When the oil is hot, place the patties in the pan and cook until the first side is nicely browned (I use a skillet screen to protect both me and the kitchen from spattering oil). Flip each patty and cook until the other side is nicely browned as well.
In the meantime, heat another skillet (make sure it has a lid) and put two LARGE handfuls of either the kale or spinach (I used baby kale this time- delicious!). I do not use oil when making the greens. Add a splash or two of water and cover the pan for a minute. After a minute, remove the lid and fold the bottom wilted greens into any greens that have not cooked. Place the lid back on, cook for another minute, and turn the heat off.
Poke a few holes in the top of the burgers with a fork, drizzle with the apple cider vinegar- it will absorb into the burger. Plate the burgers on buns if you like (I eat mine without a bun), melt cheese, sautee some mushrooms, add lettuce tomato onion, whatever you prefer.
Plate the greens, make sure to drain any excess water- if you’d like to add more, you can add fresh to the cooked and the cooked will wilt the fresh nicely. Enjoy!
This meal cost me $0.99 for the beans, $1.00 for the sweet potato, $1.50 in kale, and about $1.50 total in extras, such as the almond butter, 1/4 onion, oil, grill seasoning. Buns, lettuce/tomato/onion/cheese/mushrooms/ketchup are all extras you can add into the cost if you are going to use them.
Non-organic versions of the above will save you about $1.00 of the total cost of the meal.
$5.00 for a completely organic, healthy, fast, and most importantly delicious meal?! Can’t beat that!
*For gluten free cooking, replace the breadcrumbs with almond flour, quinoa flour, or any other gluten free flour you like- just note that by removing seasoned breadcrumbs, you may need to add a little more grill seasoning for flavor.