I’ve been in a cooking rut. It’s been really boring. Maybe it’s my odd work hours or maybe it’s something else, but we’ve been eating a lot of the same stuff around here. So I made these burgers in hopes of turning things around. I tend to make a lot of veggie burgers. It’s so quick to whip them out of anything in the pantry, whether its beans, quinoa, or even some sort of vegetable fritter on greens. When I saw this recipe with the combination of sweet potato and black beans, I knew it would be a favorite. I love being right about this kind of thing.
I’m one to stray from recipes and throw in what I have in the fridge just to use it up. Thats what happened here with the green onions (because I’ve been growing my own!) and bell pepper. It ended up being a great addition and the texture was wonderful. I’m always looking for that.
We ate these on some homemade brioche buns and that may have just put them over the top. You can find that recipe, where else? Smitten. I’ll make a batch in the bread maker and keep them in the freezer for burger emergencies like these. Perfect every time.
2 cups coarsely mashed sweet potatoes (about two large)
1 cup black beans
1/4 cup green onions, chopped
1/4 cup yellow bell pepper, chopped
1/3 cup panko or bread crumbs
1/3 cup whole wheat flour
1 large egg, lightly beaten
1 teaspoon salt
11/2 teaspoons garlic powder
1/2 teaspoon pepper
1/8 teaspoon red pepper flakes
2-3 tablespoons olive oil
Pierce potatoes all over with a fork and wrap loosely in paper towels. Microwave for 10 minutes, flipping halfway through. Remove the potatoes from the microwave and slice them down the center to allow them to cool.
In a large bowl, mash the black beans. Add in sweet potato and mix together. Add in spices, salt, pepper, green onions, bell pepper, bread crumbs, flour, and the egg. Mix together until well combined. Chill mixture in the refrigerator for at least 15 minutes.
Heat a large skillet over medium heat. Add a few tablespoons of olive oil. Scoop large spoonfuls of mixture into the hot pan, pressing them flat and round.(I found it easier to shape the patties while dropping them into the pan, rather than forming them on a separate surface) Cook about 5-6 minutes, until the bottom begins to golden. Gently flip the patty and cook the other side for another 5-6 minutes. Repeat until you’ve used up the mixture. Top and build burgers as desired.
Source: Adapted from How Sweet It Is