But why stop at just black beans? There are so many delicious foods that compliment black beans really well, and sometimes it’s nice to add a little something extra to your black bean burgers. That’s where sweet potatoes come in. I’m basically in love with the combination of sweet potatoes and black beans, as evidenced by my sweet potato black bean chili, tostadas, and burrito bowls. In the case of these burgers, sweet potatoes add a touch of earthiness and sweetness, taking them over the top as far as flavor goes. Sweet potatoes also pair really well with some of the spices I love to use in my burgers, like cumin, garlic, onion, cilantro and chipotle peppers. All in all these spicy patties are a total flavor-bomb! Tip: Use certified gluten-free oats and buns if you need to keep these burgers gluten-free. Start by baking your sweet potato. Simply poke a few holes in it with a fork or knife, then stick it right on the oven rack and bake it until it’s soft. Tip: Short on time? Microwave your sweet potato instead. Poke holes in it like you would if you were baking it, then place it on a microwave-safe dish. Zap it for 4 to 5 minutes. Tip: If you don’t have a food processor, simply substitute oat flour or panko breadcrumbs for the oats. Mash the beans with a fork and mix everything in a mixing bowl.
The onion can be diced in advance and stored in an airtight container in the fridge for up to a day or two. The sweet potato can be baked in advance. Store your baked sweet potato in an airtight container in the fridge for up to 3 days. Alternatively, you can do all steps of the recipe except baking and shaping the burgers in advance. Store the blended up burger mixture in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
