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.
Pantry Recipe: Black Bean Sweet Potato Burgers
20 MIN
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.
This was my mother’s favourite black bean burger recipe, and
It was delicious. My mother went home to be with the Lord in January of this year 2022. I thought I had lost this recipe, but am so glad mom and me shared a Pinterest board where she saved this. Is. Goi g to make this.