June 5, 2012 in Recipes
I have been waiting to try this recipe FOREVER, but something keeps coming up. Dinners, lunches, people eating my sweet potatoes when I bake them the night before…. :O. Speaking of baking sweet potatoes the night before, this is a great recipe to use up any leftover sweet potatoes/yams you might have. You could also sub out these beans for garbanzos, cannelini, kidney, etc. if you already have some laying around.
I originally found a recipe on Healthy Happy Life, but had some chipotle peppers open from dinner last night, and decided to add those in. I also switched out the flour for quick oats (seems to work well in veggie burgers) to make these gluten free. These were a big success in the house, and are great with or without a bun (or in our case, Ezekiel bread). I really liked them plain, but a few of my tasters said the chipotle mayo was a great finishing touch.
|Chipotle Sweet Potato Burgers|
- 1 lg. Baked Sweet Potato
- 1 can Great Northern Beans (or any white bean), rinsed & strained
- 1/4 C Quick Oats
- Gluten Free Bread Crumbs or Panko Crumbs
- 1 T Maple Syrup (I used grade A, but any sweetener or your preference would serve its purpose)
- 1/8 t Paprika
- 1/8 t Cumin
- 1/8 t Sea Salt
- Dash Cayenne (or more if you can handle it)
- 1 T Chipotle en Adobo Sauce (basically the juice the chipotles are packed in)
- Safflower Oil
- Mash beans & potato together until relatively consistent.
- Add in seasonings + Quick Oats.
- Form into patties.
- Press with breadcrumbs or panko on both sides.
- Heat pan with Safflower oil over medium-low heat and cook on each side for about 2 minutes. Be careful as these do fall apart, make sure to use a spatula appropriately sized.
- Top w/Chipotle Veganaise (1 part veganaise to 1 part chipotle sauce), Avocado, and Red Onion.