I know I’ve mentioned before that some of my kids are a touch on the picker side. I’ve also pointed out that black bean burgers seem to be a safe vehicle for shoveling more vegetables into their mouths by virtue of the inexplicable fact that they like bean burgers. I have no idea WHY bean burgers are okay with them, but I’m surely not going to argue.
The same kids who dislike most vegetables most especially don’t like sweet potatoes. Sadly, some of the usual vegetable likers also actively avoid sweet potatoes. I’m a big fan of sweet potato’s taste and nutritional value, so this is something of a frustration to me. This being said, I don’t omit sweet potatoes entirely just because of some junior level griping. I subscribe to the “if you introduce a food enough times, someone is bound to start liking it” school of thought. Since crispy sweet potato fries are generally well-received here even among the professed non-sweet potato eaters, I carry on finding ways to tuck the orange goodness into as much as possible.
These Roasted Sweet Potato Black Bean Burgers with Chipotle Mayo were inhaled by all but one child. I’m calling four out of five a success since my husband and I also really enjoyed them.
Please don’t be alarmed by the long title, this is really a simple and quick meal! How so? I cut the sweet potato into tiny cubes, tossed them with a little olive oil and chili powder, then roasted them until they were tender and caramelized around the edges. Those were chilled (to help them keep their shape), then stirred into a black bean burger base. Since the sweet potatoes are pre-roasted and chilled, that makes the actual assembly and cooking of these burgers faster than a speeding drive through!
Feel free to double, triple, or quadruple the amount of Roasted Sweet Potato Bits you’re making. They freeze beautifully which means you can make a bunch ahead of time, freeze them in individual meal sized portions and then you’re mere moments away from these burgers at all times! Besides this, I’ve tossed a few of these little beauties in with pasta dishes and even hidden them under cheese on pizzas. They’re seriously versatile!
I’m one of those people who likes a little crunch on my burgers, so I topped mine with some baked onion rings. On this occasion, I used frozen ones, but homemade ones would be divine, I’m sure. The Smoked Paprika and Chipotle Sauce is a staple in our home. If you haven’t tried it yet, you really need to do so soon! Once you have this in your refrigerator, you won’t want to be without! And a note: If you absolutely can’t find smoked paprika, or -like a boss- forget to add it into the blender like I did the last time I made it- don’t fret. It’s still delicious without it!
Pssst. Should you decide to make these burgers smaller (as in half size) and serve them on buns, they’d make MARVELOUS sliders to serve your friends on Super Bowl Sunday. Don’t even look at me like that. My carnivorous husband and kids loved them. (And if you must have meat in them, they’re pretty darned amazing with crispy crumbled bacon worked into the black bean mix, but save that for a day when you don’t have vegetarian friends visiting!)