Invite your favourite vegetarian over and make these delicious black bean and sweet potato chipotle burgers. You’ll be very happy you did!
Equipment
Here’s everything you need to make my sweet potato and black bean burgers at home:
- parchment paper
- baking sheet
- food processor
- spatula
- large bowl
- measuring cup
- large non-stick pan
- chef’s knife
- small bowl
Note: the full ingredients list and recipe instructions can be found below!
Cooking Tips
- Cooked and peeled sweet potatoes. This recipe calls for two of them! My preferred method is to first peel and chop the potatoes into bite-sized pieces. This will reduce the cook time and make it easier to fit into your food processor later. Then, simply add the potato pieces to a large pot and cover with water. Season generously with salt and bring to a boil. Cook at a light boil for 8-10 minutes, or until completely soft.
- Use a food processor. This recipe requires a food processor to get the best results. A blender could also work in a pinch.
- Avoid too much flipping. Let the burgers cook on one side until a thin golden crust forms. This will help the burgers hold their shape and make it easier to flip when the time comes.
- Serve with… your favourite toppings and a nice salad. I love it with brioche buns, sliced avocado and butter lettuce. Plus, my grilled corn salad on the side.
Why is my black bean burger falling apart?
A binding agent helps hold burgers together and prevents them from falling apart. Sometimes, when the binding agent is not strong enough, the burger will crumble and not hold it’s shape during the cooking (and eating!) process. Most often, the binding agent in burgers is egg, however, this recipe uses a food processor to blend a portion of the beans and sweet potato together, forming a sticky paste to act as the binding agent. This method keeps the burgers completely plant-based and free of animal products. By only blending a portion of those ingredients you’re still left with some chunks for more flavour and texture.
Black Bean and Sweet Potato Chipotle Burgers
6
servings40
minutesIngredients
2 small/medium sweet potatoes, cooked and peeled
1 398 mL can black beans, drained and rinsed
1 186 mL can chipotle peppers in adobo
1 cup panko
1 cup cooked quinoa
1 tsp cumin
1 tsp garlic powder
1 cup greek yogurt
1 lime
Salt (I'm using Diamond Crystal)
Optional: burger buns, butter lettuce, avocado for serving
Directions
Cut 6 palm-sized squares of parchment paper and set them on a baking sheet.
To a food processor add ½ the black beans, 1/2 the cooked sweet potato and 4 chipotle peppers (leave the adobo sauce in the can). Pulse until well mixed. You’ll know it’s done when a thick paste forms. Take time to scrape down the sides of the processor in between periods of pulsing.
Transfer the mixture to a large bowl. Add the remaining black beans, panko, quinoa, cumin and garlic powder. Using your hands, smoosh the remaining sweet potato into the bowl. The sweet potato should be small chunks, about 1cm x 1cm. Add 2 tsp salt and mix until well incorporated.
Scoop ½ cup of the mixture into your hands and shape into a large patty. Each one should be roughly the diameter and thickness of your palm. This will obviously vary by person, but just follow your gut and it will be great! Transfer the patty to one of the parchment squares and place it on the baking sheet. Repeat for a total of 6 patties.
Add 2 tbsp of neutral oil to a large non-stick skillet and heat on medium-high.
Once hot, reduce heat to medium and add burgers, cooking for 5-7 minutes on each side, or until a crispy, golden brown crust forms. You may need to work in batches depending on the size of your pan. I like doing 2-3 at a time to leave lots of room for flipping. The parchment paper works great to help transfer the burgers to the pan without breaking.
Set burgers aside and make your toppings. I’m slicing avocado, washing + drying some butter lettuce and making a chipotle cream sauce (see below for instructions).
For the chipotle cream sauce, chop up 1-2 chipotle peppers and transfer them to small bowl. Add 2 tsp of the adobo sauce from inside the can, greek yogurt, the juice of your lime and a generous pinch of salt. Mix until well incorporated, taste and adjust seasoning.
Assemble your burgers! I like toasting my burger buns, then starting on the bottom bun with a generous scoop of that chipotle sauce, followed by butter lettuce, patty, avocado slices and finally, more chipotle sauce.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.