We’re officially ready to lighten up our lunches and dinners with some healthy, spring- and summer-ready recipes, and tops on our list are sandwiches. We can’t sing the praises of these all-in-one, portable meals enough. That got us to thinking: veggie burgers are a great alternative to their fatty, meat-based cousins, but store-bought types are often made with bland, nonnutritive meat replacers like TVP. So why not just craft our own veggie burger recipe that’s not only healthy and less dense, but that’s also bursting with rich flavor?
Enter our Sweet Potato Black Bean Veggie Burger, a tasty, filling little gem that you’ll reach for whenever the hankering for a sandwich strikes. It’s made with just four main ingredients, plus spices, and is baked—not fried—so you won’t feel like you downed a cup of oil afterward. And since a burger without sauce is no mealtime friend of ours, we created a supersimple, kick-in-the-pants Chipotle Mayo recipe, featuring smoky chiles in adobo, to go with it. Just toss the mayo ingredients in a blender, give it a whirl, and you’re good to go.
To stay on the healthy track, serve these sweet potato burgers with lemony sautéed green beans and garlicky, oven-roasted potatoes. Or sub the potatoes for eggplant fries—a bit more of a calorie indulgence, but a nice, crunchy complement.
Sweet Potato Black Bean Burgers with Spicy Chipotle Mayo
By Sarah Bessette
Makes 8 servings
For the burgers:
2 sweet potatoes, cooked and mashed
1 (15-ounce) can of black beans
1/2 cup roasted salted sunflower seeds
2 cups steamed brown rice
2 1/2 teaspoons cumin
1 teaspoon liquid smoke
1/4 teaspoon chipotle chili
1/4 teaspoon salt
1/4 teaspoon pepper
For the mayo:
1 cup mayo
1 (7-ounce) can chiles in adobo sauce
1 teaspoon oregano (preferably Mexican)
- To make the burgers, preheat oven 350 degrees F. Spray a baking sheet with nonstick spray or line with parchment paper.
- In a large bowl, combine all of the burger ingredients; mix well. Using a rounded ½-cup measure, scoop up the burger mix, place it on the baking sheet, and press down gently to make a disk. Repeat with the remaining burger mix. Bake for 35 to 40 minutes, until starting to crisp and brown.
- To make the mayo, combine all sauce ingredients in a food processor or blender. Refrigerate for 30 minutes before serving.