Makes 6 burgers
Vegan
Time: ~30 mins all-in
Ingredients
1 can of black beans, drained
1 large sweet potato
½ large red onion
1 clove garlic
2 tsp cumin
1 tsp chili powder
1 tbsp all-purpose flour
1 chipotle pepper, from a can with its juices (I use La Preferida Chiles Chipotle con Salsa Adobo)
Salt, to taste
Method
- Wash the sweet potato, cut it in half or quarters and microwave it for 5 minutes or until soft
- Wash and drain your black beans and mash it in a bowl. The less added moisture, the better
- Finely chop the onion and garlic
- Heat a non-stick pan with olive oil (or any oil of your choice but preferably not sesame or coconut oil that has a strong flavor)
- Sauté the onion and garlic in the heated oil until the onions are translucent. Add salt, cumin, chili powder and salt. I used red chili powder that I use for my Indian recipes but based on your spice tolerance, feel free to use chili flakes or nothing (but don’t be a wimp)
- After ~7 minutes, your onion / garlic spice mixture should be cooked. Turn off the heat.
- Mash the beans and sweet potato together in a bowl. Use a fork or a spoon or a potato masher or your hands. Once mashed, add in the onion spice mixture and the chipotle pepper. When fully mixed in, give it a taste and add more salt if needed. I like to add in some flour to help bind it together. I like little chunks of unmashed beans and potatoes but that’s your call. Shape into 6 burgers (or 3 jumbo burgers, I don’t judge)
- In the same non-stick pan used to fry up the onions, heat up some more olive oil
- Form the bean / sweet potato mash into a burger and plop onto the pan. While your pan is still heating, it will probably take 4-5 minutes to cook per side. Be careful while flipping it over as without any breading or egg, it can be quite delicate
- These burgers can be stores in an air-tight container in the fridge for up to a week
- Serve in salads or in burgers, as you please with your typical fix-ins. I like to serve it both ways – chopped up in salads or in a burger with tomato ketchup, maybe some mayo, sliced onions and tomatoes
Vish Eats Delish 