These Chipotle Black Bean Sweet Potato Burgers are packed with flavor! The sweetness of the potatoes pairs perfectly with the spicy chipotle, making each bite exciting and delicious.
Making these burgers is a breeze. I love serving them with fresh toppings like avocado and salsa. They’re not just tasty; they’re also a great way to sneak in some veggies! 🥑
Key Ingredients & Substitutions
Sweet Potato: This brings a lovely sweetness to the burger. Use any color of sweet potato or yam. If you’re looking for a quicker option, you can use canned sweet potato puree, although fresh gives a nicer texture.
Black Beans: They are the heart of these burgers, adding protein and fiber. If you’re in a pinch, any beans like kidney or pinto will work. Canned beans save time, but cooked dried beans can enhance flavor.
Oats: Rolled oats give structure to the patties. You can blend oats into flour for a smoother texture. Gluten-free? Opt for certified gluten-free oats or substitute with quinoa or almond flour.
Chipotle Peppers: They add a unique smoky flavor. If you dislike spice, use just one pepper or swap them for smoked paprika for a milder taste. For an extra zing, add a dash of hot sauce instead!
How Do I Get the Patties to Hold Together?
Forming perfect patties can be tricky! The key is balancing moisture and binding agents. If your mixture feels too loose, here’s what to do:
- After mashing the beans, make sure to incorporate the mashed sweet potato thoroughly. It helps bind the mixture.
- Add oats gradually. If it seems wet, keep adding oats until it holds together well.
- Chill the formed patties in the refrigerator for about 15-30 minutes before cooking. This helps firm them up.
Cooking them gently on medium heat prevents them from breaking apart. If they do, just carefully reshape them and continue cooking.
Tips for Perfectly Cooked Burgers
For the best results, use a skillet instead of grilling. It helps in getting a nice golden crust. Here’s how to achieve that:
- Heat the oil until it’s shimmering before adding the patties.
- Avoid overcrowding the pan; give them space to brown evenly.
- Flip gently with a spatula, and avoid pressing down on the burgers – it keeps the moisture inside.
These techniques ensure you’ll have tasty, juicy burgers that are sure to impress!
Chipotle Black Bean Sweet Potato Burgers
Ingredients:
For the Burgers:
- 1 medium sweet potato (about 1 cup cooked, mashed)
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup rolled oats or oat flour
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon olive oil (for cooking)
For Serving:
- Hamburger buns
- Lettuce leaves
- Sliced tomato
- Pickled red onions
- Black beans (lightly cooked or warmed)
- Chipotle mayo or spicy sauce (mayo mixed with chipotle in adobo)
- Optional: sliced avocado, jalapeños
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 45 minutes of cooking time if you’re baking the sweet potato. If you’re using the microwave, the total time can be around 30 minutes. Enjoy cooking!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Preheat your oven to 400°F (200°C). Take your sweet potato and pierce it a few times with a fork. Place it on a baking sheet and bake for about 45 minutes until it’s soft. If you’re in a hurry, you can microwave it until soft—just poke it for steam to escape. Let it cool, then peel and mash it in a bowl.
2. Mash the Black Beans:
In a large mixing bowl, add your drained and rinsed black beans. Use a fork or potato masher to smash them up until they’re mostly smooth but still have some chunks. This gives your burger some nice texture!
3. Mix the Ingredients:
Now, add your mashed sweet potato to the beans. Then sprinkle in the oats (or oat flour), red onion, minced garlic, chipotle peppers, cumin, paprika, chili powder, salt, pepper, lime juice, and chopped cilantro if you’re using it. Mix everything together until you get a thick, hearty mixture.
4. Form the Patties:
Using your hands, shape the mixture into 4 evenly sized patties. If the mixture feels a bit wet, sprinkle in some more oats. If it’s too dry, add a little splash of water or more lime juice to get the consistency just right.
5. Cook the Patties:
Heat the olive oil in a large skillet over medium heat. Place your patties in the skillet and let them cook for about 4-5 minutes on each side, or until they are browned and cooked through. Flip them gently, so they stay in nice shapes.
6. Toast the Buns:
If you like, you can lightly toast your hamburger buns. This gives them a nice crunch and helps hold everything together.
7. Assemble the Burgers:
On the bottom half of each bun, spread some chipotle mayo. Next, layer on a lettuce leaf, add your sweet potato black bean patty, and top with sliced tomato, pickled red onions, a few black beans, and any additional toppings like avocado or jalapeños that you’d like.
8. Serve and Enjoy:
Put the top bun on your burger and serve immediately! Enjoy your delicious, smoky, sweet, and spicy Chipotle Black Bean Sweet Potato Burgers along with some sweet potato fries or your favorite side. Yum!
Can I Use a Different Type of Bean?
Absolutely! You can substitute black beans with kidney beans, pinto beans, or even chickpeas if you prefer. Just be sure to mash them well for the best texture!
How Do I Store Leftover Burgers?
Store any leftover patties in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet or microwave before serving.
Can I Freeze the Patties?
Yes, these patties freeze very well! Form the patties and place them in a single layer on a baking sheet to freeze for about an hour. Then transfer them to a freezer-safe bag. They can be kept for up to 3 months. Thaw them in the fridge overnight before cooking.
What Can I Substitute for the Oats?
If you need a gluten-free option or simply don’t have oats on hand, you can use almond flour, quinoa, or even crushed cornflakes as a binder. Just adjust the amount based on consistency.