1 medium (1 lb.) sweet potato
½ cup frozen corn kernels
1 (15 oz.) can black beans
1 whole chipotle pepper in adobo sauce
½ cup cornmeal
¼ tsp garlic powder
½ tsp cumin
½ tsp salt
4 Burger buns
1. Wash the sweet potato well and then poke it several times with a fork so that steam can escape while it cooks. You may decide to either cook it in the microwave, or in the oven.
2. While the sweet potato is cooling, prepare the rest of the ingredients. Place the frozen corn in a large bowl. Drain and rinse the black beans. Allow as much excess water to drain away as possible, and then add them to the bowl with the corn. Roughly chop the cilantro leaves and then add them to the bowl, along with half of the cornmeal (1/4 cup), garlic powder, cumin, and salt. Take one chipotle pepper out of the can, mince it, and then add it to the bowl along with about one teaspoon of the adobo sauce from the can.
3. Once the sweet potato is cool enough to handle, scoop out the flesh and add it to the bowl with the rest of the ingredients. Stir everything together and then either use a potato masher or the back of a fork to slightly mash the beans. Cover and chill the mixture for 30 minutes to allow the cornmeal to absorb some of the moisture.
4. Divide the sweet potato mixture into four (or six) portions and shape each into a patty, approximately ¾ inch thick. Use the remaining ¼ cup of cornmeal to coat the outside of the patties. This will provide a nice crunch to the burger.
5. To cook the patties in a skillet, heat ½ tablespoon of vegetable oil in a heavy bottomed skillet over a medium flame. When the oil is hot (it should look wavy on the surface), add two of the patties. Cook for about 5 minutes on each side or until the patties are golden brown.
Burgerbytes' Sweet Potato Chipotle Burgers
Ingredients
Instructions
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