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Pantry Recipe: Black Bean Sweet Potato Burgers

Pantry Recipe: Black Bean Sweet Potato Burgers

20 MIN
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A sweet potato, can of black beans, oats and a handful of basic spices become the simplest midweek veg burger you’ve ever made. These Black Bean Sweet Potato Burgers were birthed out of a moment of dinner desperation and saved us from back-t0-back nights of PB&J for dinner. Serve with or without buns, topped with avocado, lime juice and salsa.

How to Microwave Sweet Potatoes

If you’ve ever microwaved a sweet potato only to end up with an overcooked/dry but also still raw potato, try this method. It never fails.

Scrub a large sweet potato and cut it in half lengthwise. Place it cut-side down in a microwave safe dish. Add enough water to just cover the bottom. Cover tightly with plastic wrap and microwave on high for 5-6 minutes, or until it’s fork tender. Be careful when removing the plastic wrap – the steam is HOT!

Ingredients
  • 1 1/2 cups mashed sweet potato (from about 1 extra large potato)
  • 1 15-oz can no-salt-added canned black beans
  • 1/3 – 1/2 cup quick cooking oatmeal
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt (or to taste; less if using salted canned beans)
  • 2 tablespoons olive oil
  • To serve: toasted buns, avocado, lime, jarred salsa
Directions

In a large bowl, combine sweet potato through spices. If mixture is too sticky and loose, add more oatmeal until it’s sturdy enough to shape into patties.

Shape into 5-6 patties. In a large heavy pan, heat olive oil over medium heat. Once oil is hot, add patties in a single layer (you may need to do two batches) and allow to sear without moving (this will help hold them together). Cook 3 for minutes. Flip and cook 2-3 minutes on other side.

Meal Prep Tips

Keep burger mixture covered in the fridge for up to four days. Shape into patties and cook just before you plan to serve.

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