Roasted Sweet Potato Black Bean Burgers with Smoked Paprika Chipotle Sauce
Black Bean Burgers get an extra burst of flavour from tiny caramelized Roasted Sweet Potato Bits and delicious Smoked Paprika Chipotle Sauce. These are perfect for every day meals and game day!
Ingredients
For the Burgers:
- 1 batch of chilled Roasted Sweet Potato Croutons
- 3 cups cooked black beans or 2 cans, drained and rinsed, then drained again
- 1/2 of one small red or yellow onion peeled, trimmed of the root end, and roughly chopped
- 1/2 of a fresh jalapeno stemmed, seeded and roughly chopped
- 2-3 cloves garlic peeled, and minced or pressed
- 2 tablespoons tomato sauce
- 1/4 cup fresh cilantro leaves or parsley leaves
- 1/2 teaspoon salt if using canned black beans, you may wish to omit this to prevent the finished burgers from being too salty
- 1/2 teaspoon cumin
- 1 cup panko bread crumbs You can use gluten-free panko crumbs for a GF burger
- 1 egg
To Serve:
- spring mix lettuces
- Burger Buns {or substitute lettuce leaves for a lower carb option]
- Smoked Paprika Chipotle Sauce or chipotle mayonnaise
Instructions
To Make the Black Bean Burgers:
- Add the jalapeno, onion and garlic cloves to the bowl of a food processor fitted with a metal blade.
- Put the lid in place and pulse, stopping to remove the lid and scrape down the sides of the bowl, until the ingredients are finely chopped.
- Add half of the black beans, tomato sauce, cilantro or parsley, cumin, and salt (if using) to the food processor and pulse, scraping down the sides of the bowl as necessary, until the mixture resembles the consistency of guacamole (slightly chunky but a cohesive paste.)
- Scrape the bean and vegetable mixture into a mixing bowl and stir in the remaining beans and chilled roasted sweet potato bits, then the egg and breadcrumbs.
- Test the consistency of the mixture. You should be able to roll the mixture into a ball and flatten into a patty without it sticking to your hands. If you cannot, add one extra tablespoon of breadcrumbs at a time, stirring and checking the consistency after each addition until it does what it should. The goal is to add enough that the mixture ceases to be sticky but not so much that it becomes crumbly. I found that in each of the batches I made, I needed significantly different amounts of breadcrumbs to hold the patties together, but I never needed less than 1 cup.
- Roll balls of the bean mixture according to the size of the burger you'd like: golf ball size for sliders, peach size for standard burgers, navel orange size for mega-burgers. This recipe should yield 8 mega burgers, 10-12 standard sized burgers, or 14-18 sliders.
- Place a heavy-bottomed skillet over medium-high heat and pour in enough oil to cover the bottom by about 1/8-inch. When the oil is shimmering, flatten each ball into a patty that is about 1/2 to 3/4-inch thick and slide it into the oil. Do this with as many patties as you can comfortably fit into the pan without crowding. Fry for about 3-4 minutes on each side, or until deep brown and crunchy on the outside.
- Transfer the patties to a paper towel lined platter.
To serve:
- If using a bun, spread a small amount of the Smoked Paprika Chipotle Sauce or chipotle mayonnaise on the bottom half of the bun, then stack spring mix lettuces, one burger, crispy onion rings (if using), a little more Smoked Paprika Chipotle Sauce and a little Sriracha, if desired, before topping with the top half of the bun.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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