Sweet Potato Black Bean Burgers
Do you observe “Meatless Monday”? For as many meatless meals I have around here, I don’t think we have discussed this very important day of the week! Not that we observe it every week. I mean, is it even a real thing? Anyway, for various reasons, we choose to eat meat/poultry only a couple of times per week.
Now, let me tell you – Paul and I were both born and raised in the Midwest so I don’t that that either of us could completely give up red meat. Let’s just establish that right now. However, we do feel passionately about buying high quality meat when we do consume it and that just means that we consume it less often.
But let me assure you that we do not sacrifice flavor or variety with our meatless meals. You might know I have a thing with black bean burgers. I have probably never made one the exact same twice. I guess the more variety, the better. Our friends and family love these and they really can be made with any combination of veggies and flavors.
But it wasn’t until recently that had planned to make black bean burgers and then realized that I had some sweet potatoes that really needed to be eaten. So I threw some sweet potatoes in with the flavors of our favorite black bean burgers. I left the quinoa out of this one, added a little sugar and man, do these take their place at the top of the list of favorite meals. An instant winner in our house!
These burgers are super simple and the flavors are very adaptable. We like them spicy but if you are feeding them to kids, I would recommend reducing the hot sauce a bit. Also, these freeze and re-heat beautifully. Just freeze them on waxed paper on a cookie sheet, then remove from the freezer, wrap in plastic wrap and then in foil. Thaw in the fridge when you are ready to cook them. The burgers will also last, uncooked, for about four days in an airtight container in the fridge.
I have an ongoing relationship with Imperial Sugar for recipe development. All opinions are my own, as always.