Ummmm danger. Serious flavah flave ahead.
Next time you’re at home for a while chilling or eating or working on whatnot, do me a favor and turn your oven to 400 and bake a couple sweet potatoes. When a recipe calls for sweet potatoes, you have two options. Option one is to microwave them in five minutes flat for a somewhat dry tater that doesn’t yield that caramelized, sweet juiciness of a slow baked sweet potato. Option two is to bake them in the oven. But when you stumble about a ridiculously delish recipe for, oh I don’t know, zesty mexican sweet potato black bean burgers, the last thing you want to do is post-pone your dinner forty five minutes so you can roast sweet potatoes. So then you microwave them, and your burgers automatically aren’t up to their full veggie burger potential. And these burger babes have lots of potential.
Moral of the story: bake up some sweet potatoes to keep in the fridge not only for recipes such as this, but for snacking on smeared with almond butter, too. If you haven’t died over a roasted sweet potato smeared with almond butter, we can’t be friends.
Moving on. I like never buy hamburger buns. Or veggie burger buns? Don’t get me wrong—I eat veggie burgers all the time, especially these, these and these. Oh and these cauliflower hummus burgers. Cauliflower HUMMUS burgers. Yeah… do it. I usually eat them plain and bunless with lots of Frank’s hot sauce, a mound of hummus and some avocado. Sometime with ketch and mustard, sometimes not. I wanted to make a really good veggie burger for you guys, and I figured I should totally CRAZY and put those suckers on buns. I picked up a bag of 100% whole-wheat ones from Trader Joe’s, and I like how they don’t have a bajillion preservatives and dough conditioners. I like conditions strictly in my hair thankyouverymuch, not in my bread.
These are oozing with fab flavor from the smoked paprika, roasted sweet potato and jalapeño They aren’t super spicy since I only used half a jalapeño, but if you love spicy food then go ahead and add the whole thing. Just make sure to remove the seeds! And definitely don’t take your contacts out after you cut the jalapeño. I know from experience that that’s not a good move.
I wanted to be diff and use something other than oats or breadcrumbs to bind them, so I used this organic sprouted multigrain flakes cereal that I’ve been adoring lately (especially with ice cold unsweetened vanilla almond milk). If you don’t have any flaky cereal, you could experiment with oats, crushed crackers, or breadcrumbs. Make sure to spray your baking sheet very well with cooking spray to prevent sticking. I picked up one of these baking mats from Bed, Bath and Beyond recently and it’s been a non-stick dream for apple chips and these burgs.
If you wanna go all out, I think these would be on another level of amazingness topped with a slice of pepper jack cheese. Cue the drool, people. Cue the drool.
Zesty Sweet Potato Black Bean BurgersPrint
- 2 small sweet potatoes (1 cup, mashed)
- 1 can black beans, rinsed and drained
- 1/2 medium onion, chopped
- 1/2 jalapeno, deseeded and finely diced
- 1 1/4 cups whole-grain flaked cereal, crushed
- 1 large egg + 1 large egg white, lightly beaten
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- ground black pepper, to taste
- Prick sweet potatoes with a fork and bake at 400 degrees for about 45 minutes, or until fork tender. Alternatively, you can microwave pricked sweet potatoes for about 5 minutes. Keep the oven on to cook the burgers.
- Once cool, remove skin and place in a large mixing bowl. Mash with a fork.
- Add drained beans and mash well with a fork or potato masher until well combined (some whole beans is fine, but you want most of them mashed).
- Place cereal in a baggie and crush until large crumbs are formed. Add to bowl along with the rest of the ingredients.
- Stir ingredients together until well combined. Form into 4 large or 5 medium patties and place on a well sprayed baking sheet. The burgers will be very soft and mushy, and that’s ok.
- Bake the burgers at 400 degrees for 40 minutes (20 minutes per side), very carefully flipping halfway through. The burgers may fall apart a bit when you flip them, so just mush them back together.
- Serve on whole-grain buns with lettuce, tomato and avocado
I’m all about these beany burger babes with buns and I think you totally will be, too.