Serves 6-8 • Prep time 1 hour, plus 15 minutes • Cook time 20 minutes
3 medium sweet potatoes
1 can black beans
1 C vegetable or canola oil
1/2 tsp pepper
Our editors used a combination of blackened seasoning and Montreal Steak seasoning, but the possibilities are endless.
2 C Panko bread crumbs, divided
Our test kitchen also tried gluten free bread crumbs, and the results were crunchy and wonderful.
Cook sweet potatoes at 400º for one hour, or until the insides are tender when pierced with a fork. This step can be done earlier in the day or even the day before.
Once the sweet potatoes have cooled, scoop the insides into a large bowl. Pour the uncooked black beans and your choice of seasonings in the bowl and mix. Add one cup bread crumbs and mix again. Now is a good time to taste the mixture. Adjust per your taste, and mix in the egg.
Put the leftover bread crumbs in a shallow bowl and have ready for the next step. Form patties from the sweet potato mixture roughly 3-4” in diameter and 3/4” thick. Lay the patty in the bread crumbs, covering each side with crumbs. Set aside.
Once all of the patties are formed, heat enough oil in a pan to reach 1/2” deep. Once oil is heated to medium heat, lay the patties in the pan, cooking each side 3-4 minutes. When you flip the patty, it should stay together. If it doesn’t, cook it a little longer on that side. The patties will reach a brown color, crispy on the outside and soft in the middle. Serve on a bun with your favorite burger toppings.