This is one of my favorite recipes of all time. When I first discovered these burgers, I made them twice a month for… too long. They’re just so tasty! They can also be prepped ahead of time, making this an excellent option for a busy work week.
The burgers (which are vegan and gluten-free, btw) are chock-full of fiber and protein. The recipe as a whole can’t be considered vegan, however, because of the chipotle mayo. I’m not even a big mayo fan (sorry, Stephen), but I have to admit that the chipotle mayo is the crown jewel of these burgers. It adds a lightly sweet and creamy element that compliments the spicy, hearty burgers perfectly.
There are a few ways that these burgers can be prepped ahead of time to make your life easier. The sweet potato mixture can be mixed up and sit in the fridge (uncooked) for up to 24 hours. For this, I’d recommend preparing the mixture in the morning before work. That way all you have to do is frizzle the burgers in a skillet when it’s dinner time and you’re tired and hangry.
The burgers also freeze really well, so they can be made from start to finish and then frozen after they are cooked and cooled. I usually do this over the weekend so that I have precooked burgers at the ready for the upcoming weeks. I’ve included full freezing and reheating steps in the instructions below in case this option is best for you!
And if you prefer a fully gluten-free serving option, the burgers are just as delicious on a bed of lettuce or as lettuce-wraps!
RECIPE ADAPTED FROM BUDGET BYTES
PREP TIME: 20 MINUTES / COOK TIME: 20 MINUTES / SERVES: 4-6
- 1 medium sweet potato (approx. 1 lb.)
- 1/2 cup frozen corn kernels
- 1 15-0z. can black beans, rinsed/drained
- 1 chipotle pepper in adobo sauce, minced + 1 tsp. sauce
- 1/2 cup cornmeal (divided)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 3/4 tsp. cumin
- 1/2 tsp. salt
- 1/4 cup cilantro, chopped (optional)
- Vegetable/olive oil – for frying
- 4-6 rolls (hamburger, kaiser, potato – whatever you like best!)
- 1 avocado, sliced
- 1/4 cup mayonnaise
- 1-2 tsp. adobo sauce from chipotle peppers
- Rinse/scrub the sweet potato with water and poke it in about 6 places with a fork
- Wrap the sweet potato in a damp paper towel, place on a microwave-safe plate, and cook in the microwave until the potato is fork-tender all the way through the middle (about 5-10 min)
- Once the potato is fully cooked, cut it in half length-wise to let it cool while prepping the other ingredients
- In a small bowl, mix together 1/4 cup of mayo and 1-2 tsp. of the adobo sauce from the chipotle peppers (add more or less sauce to adjust the spiciness). Set the chipotle mayo in the fridge until ready to serve
- In a large bowl, mix together the frozen corn, black beans (rinsed/drained), chopped cilantro (if using), half of the cornmeal (1/4 cup), garlic powder, onion powder, cumin, salt, chopped chipotle pepper, and 1 tsp. adobo sauce
- Once the sweet potato is cool enough to handle, scoop the flesh into the bowl. Using a fork or a potato masher, lightly mash the beans and potato into the other ingredients
- Cover the mixture and chill for at least 30 minutes (or up to 24 hours)
- Divide the sweet potato mixture into 4-6 portions and shape into patties
- Pour the remaining cornmeal (1/4 cup) into a wide, shallow bowl
- Dip the patties in the cornmeal to coat both sides – this creates a nice crunchy exterior for the burgers
- Heat 1 tbs. of oil in a skillet over medium-heat. Once the oil is hot, add 2-3 patties to the pan (or however many the pan can hold without over-crowding). Cook for about 5 min on each side until golden brown. Repeat this for remaining burgers
- Serve with chipotle mayo, sliced avocado, and cilantro (if desired) – and enjoy!
TO FREEZE & RE-HEAT: Follow steps 1-11 until the burgers are fully cooked, then cool burgers completely on a wire rack. Once burgers are cooled, stack them in a tupperware container or ziplock freezer bag with pieces of wax or parchment paper in between the patties. To re-heat the burgers, thaw completely in the fridge or on the counter-top. Repeat step 11 of the above instructions, or place burgers on a baking sheet lined with foil and non-stick spray and cook in 400 F oven for about 20 min. until the patties are heated through.