Are you aware that summer is burger season? All the foodie magazines are practically shouting it at me.

Don’t get me wrong, I’m down for burger season. But I think we can get a little more creative with it.

This sweet potato version is my current favorite.

With only a few ingredients, these veggie burgers are beyond easy to make and are actually pretty substantial, with the sweet potato and black beans providing a fair amount of heft.

I added smoked paprika and cumin for a smoky/spicy flair that goes oh-so-well will a dollop of bbq sauce.

The spices are totally customizable, depending on your tastes. I’d love to try a version with Old Bay or rosemary and roasted garlic.

SMOKY SWEET POTATO BURGERS

Based on Jessica Murnane’s Sweet Potato Burger

• 1 large sweet potato
• 1 can of black beans, drained and rinsed
• 2 garlic cloves, finely chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 cup rolled oats
• 1 tablespoon soy or tamari sauce

1. First, bake your sweet potato: Heat oven to 425 F. Wrap sweet potato in foil and bake for 45 minutes to 1 hour (depending on size). Set aside and allow to cool.
2. Peal the skin off the sweet potato.
3. In a large bowl, mash the sweet potato and black beans with a fork. Add remaining ingredients and mix well, lightly mashing as you go. (You can also do this with your hands, if you’re into that sort of thing.)
4. Heat oven to 400 F.
5. Form sweet potato mixture into patties and place on a parchment-lined baking tray.
6. Bake for 25-35 minutes (25 minutes for smaller patties, 35 for larger ones).
7. Serve with caramelized onions, avocado and bbq sauce.

Notes: Depending on the size of your sweet potato and the size of your patties, this mixture can make anywhere from 5 large patties to 8 small ones. These guys will keep for 5 days in the fridge or can be frozen.