Black Bean and Sweet Potato Chipotle Burgers

Invite your favourite vegetarian over and make these delicious black bean and sweet potato chipotle burgers. You’ll be very happy you did! P.S. they also make a great meal prep option...

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

Get the full ingredients list and recipe instructions can be found below!

Cooking Tips

1. 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. You can also roast the cut sweet potato in the oven for 20-30 minutes.
2. Use a food processor. This recipe requires a food processor to get the best results. But a blender could also work in a pinch. 
3. 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.

Black Bean and Sweet Potato Chipotle Burgers

they make vegetarians very, very happy!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 small/medium sweet potatoes cooked and peeled
• 1 398 mL can black beans
• 1 186 mL can chipotle peppers in adobo
• 1 cup panko
• 1 cup cooked quinoa
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 cup greek yogurt
• 1 lime
• Salt I'm using Diamond Crystal Kosher
• neutral oil like canola or avocado

For serving

• brioche burger buns
• butter lettuce
• avocado
• sliced red onions raw or pickled

Method

 

1. Cut 6 palm-sized squares of parchment paper and set them aside on a baking sheet.
2. To a food processor add ½ the black beans, ½ the cooked sweet potato and 4 chipotle peppers. Save the remaining peppers and adobo sauce to make a chipotle cream sauce later. Pulse until a thick paste forms, taking time to scrape down the sides in between mixing.
3. Transfer the mixture to a large bowl. Add the remaining black beans, sweet potato, 1 cup panko, 1 cup cooked quinoa, 1 teaspoon cumin and 1 teaspoon garlic powder. Using your hands, give it a good mix, crushing the large sweet potato and black bean pieces into smaller chunks as you go. Add 2 teaspoon salt and mix again until well incorporated.
4. Lightly coat your hands in oil, then scoop ½ cup of the mixture into your hands and shape into a large patty, about the diameter and thickness of your palm. Transfer to a parchment square and set back on the baking sheet. Repeat until you have 4-6 patties.
5. Add 2 tablespoon of neutral oil to a large non-stick skillet and heat on medium-high. Once hot, reduce to medium and add burgers, working in batches as needed and using the parchment paper to help transfer without breaking. Cook for 5-7 minutes on one side, or until a crispy, golden brown crust forms. Flip and finish cooking on the other side, until completely warmed through, about 5 minutes.
6. Set burgers aside and make the chipotle cream sauce by chopping 2 chipotle peppers and transferring them to a small bowl. Add 1 tablespoon of the adobo sauce from the can, 1 cup greek yogurt, the juice of 1 lime and a generous pinch of salt. Mix until well incorporated, taste and adjust seasoning.
7. Assemble your burgers on brioche buns with chipotle sauce, butter lettuce, avocado and sliced red onion.