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
- 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.
- Peal the skin off the sweet potato.
- 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.)
- Heat oven to 400 F.
- Form sweet potato mixture into patties and place on a parchment-lined baking tray.
- Bake for 25-35 minutes (25 minutes for smaller patties, 35 for larger ones).
- 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.