That’s right, there’s no beef in this burger. It’s pure, unadulterated veggies to the max. Sweet potatoes are a huge thing for us. We love them. We’ve made a few sweet potato dishes in our time, and as much as we love to toss them in a recipe, we also love to eat them just as they are straight from the oven. When we were thinking of another way to get our sweet potato on this summer, the idea of a burger definitely came to mind. We’ve seen a few recipes for black bean and sweet potato burgers, so our minds went to work on a way to make our own. These patties have all the flavors you probably love in black beans and sweet potatoes with a few other surprises too.
This recipe makes a good amount, so feel free to make changes as needed. If you’re like us, you’ll make a big batch, cook what you need for the day and freeze the rest. They go from fridge to freezer in seconds, and the frozen patties cook well in the oven when you’re ready for round two. They were perfecto with a side of baked potato chips. We did have a little problem keeping our patties together on the stove, so if anyone has suggestions for the best way to keep your patties whole without throwing in too much filler, (ie. breadcrumbs, etc.), we’re all ears. Here’s a submission to Deb at Kahakai Kitchen for her Soup, Salad and Sammie Sundays!
Black Bean and Sweet Potato Burgers – Serves 8
15 ounces black beans, rinsed and drained
1 large sweet potato, cooked, peeled
1 cup bread crumbs* (panko, fresh bread crumbs, etc.)
1 large bell pepper, minced
1 egg, whisked
1/2 large red onion, mined
3 scallions, minced
1/4 cup cotija cheese, grated or crumbled
3 cloves garlic, minced
1 tablespoon ground cumin
1 serrano pepper, minced*
1/2 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
2 teaspoons agave nectar
Juice and zest of 1 lime, minced
1 tablespoon kosher salt
1. Put half of the black beans in a food processor and blend until the mixture is similar to chunky peanut butter.
2. Dump the chunky bean mixture into a large bowl, adding remaining beans along with all other ingredients except the salt. Mix well with your hands. Add more breadcrumbs if the mixture is not thick enough.
3. Form thick patties and place on a plate. Chill in the fridge for an hour.
4. Once chilled, spray a frying pan with cooking spray. When hot, add the patties and cook 3-5 minutes per side. Serve immediately.
*Taste a tiny piece of the serrano before adding it. Use the burn factor to gauge how much you’d like to add.
Spicy Baked Potato Chips – Serves 8
4 large russet potatoes, thinly and uniformly sliced
1. Spray two baking sheets with cooking oil and spread potato slices in one layer between both sheets.
2. Season potatoes all the spices and salt based on your preference. Spray potatoes lightly with more cooking oil.
3. Bake in a preheated oven at 400 degrees for 14-16 minutes or until golden brown and crispy.
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