Smokey Black Bean & Sweet Potato Burgers with Avocado
Ladies and Gentlemen. Marshmallows. My fellow Americans.
There are two things you all should really care about. Setting aside time everyday to read this blog and the fourth of July. You’ve already chosen to read this blog. Well played. Now, I want you to talk about the fourth of July with me.
Like most patriotic folk, I love this holiday… Almost as much as I love the timeless American look of denim shorts. It’s the perfect laid back, yet not too casual balance of barbecues, blue moons, and awkward extended family moments. Luckily, my family usually just keeps to ourselves, but we do have the occasional addition of an awkward new date. Okay… That one is usually my fault.
Maybe I’ll invite one of you to come along. Maybe we’ll end up holding hands. I don’t know. We’ll see how the night goes. I’m just really excited about it.
We eat. We drink. We dance. We have our minds blown. We’re going to dance again. Eat again. And repeat.
This burger recipe is perfect for tomorrow night’s celebrations. Let’s discuss: A vegetarian burger with black beans, sweet potatoes, and avocado.
Don’t forget the denim.
Smokey Bacon Black Bean & Sweet Potato Burgers with Avocado
originally adapted from Jessica
(yields 4-6 burgers)
2 very large sweet potatoes
1/2 tbsp olive oil
1 whole garlic bulb
3/4 cup black beans, rinsed and drained (if canned)
1/2 tsp paprika
1 tsp basil
pinch of cinnamon
salt and pepper, to taste
1 large egg, lightly beaten
1/3 cup panko bread crumbs
2 tbsp whole wheat flour
1 medium avocado, sliced
4 to 6 whole wheat buns
additional olive oil, if necessary
Wash and peel sweet potatoes with a fork or knife and place in the microwave. Cook for 5 minutes, then flip and cook for another 5 minutes, or until soft and mushy. Remove, slice in half and let cool until you can scoop out the flesh.
Meanwhile, heat a small skillet over low-medium heat. Peel 1 whole garlic head and keep each section intact. Drizzle the skillet with 1 teaspoon of olive oil and add the garlic, cooking and stirring it for about 5 minutes. Once done, remove and chop into tiny pieces.
In a large bowl, mash beans with a fork. Add in sweet potato and mash together, then add in roasted garlic, spices, salt and pepper. Combine until mixture is moist and thick. Add in egg, panko bread crumbs, and flour. Mix together until combined, then place bowl in the fridge for 10-15 minutes for mixture to set.
Heat a large skillet over medium heat and drizzle with remaining 2 teaspoons of olive oil. Remove mixture from fridge and form into 4 to 6 equal patties, then place in the skillet once hot. Cook one side for 5-6 minutes, add more oil if necessary, and flip burgers to cook other side for another 5-6 minutes.
Meanwhile, toast buns and slice 1 large avocado. Once burgers are cooked, remove from heat. Assemble by topping each burger with sliced avocado and placing each one in between a bun.