Sorry for the lack of posts lately – – I have been in the shuffle of moving all of my belongings and creating a new office space in my man’s gorgeous home!
So many Thank-Yous + Hugs go out to Caleb + his family for making my move go so smoothly!
Last week I wanted to experiment with a can of Chipotle Peppers that Caleb and I purchased awhile back from El Rey. I decided to make some spicy veggie burgers.
These sweet and spicy veggie burgers are both super-duper delicious and relatively healthy!
One of my favorite things about making veggie burgers is that there is a lot of leftovers and they are super convenient to freeze. I also love that you have so many choices of amazing toppings to load it up with.
Enjoy the recipe and the iPhone snaps! #yummo
Chipotle Black Bean + Sweet Potato Veggie Burgers
- 3 small sweet potatoes
- 1 1/2 cups old fashioned oats
- 1 15 oz. can organic black beans, rinsed and drained
- 1 yellow onion, diced
- ½ cup lightly packed fresh cilantro leaves, chopped
- 11 oz can of La Costena Chipotle Peppers in Adobo Sauce
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne powder
- 1 teaspoon celery salt
- Pretzel Buns
- Your favorite toppings and sauces (guacamole, feta cheese, tomatoes, hot sauce, mustard, pickles, etc)
- George Foreman Grill
- Preheat oven to 400 degrees
- Preheat the oven to 400 degrees. Make several small incisions in the potato. Place on baking sheet and roast until they yield to a gentle squeeze, 30 to 40 minutes. Once the sweet potatoes are cool enough to handle, remove the skin (it should pull off easily) and set aside to cool.
- Heat 1/2 tablespoon coconut oil in a non-stick skillet over medium heat. Add chopped onions and simmer until they are nicely browned. Add the La Costena Chipotle Peppers in Adobo Sauce and let simmer on low heat for 10 minutes.
- Grind the oats. Use a food processor or blender to grind the oats until the flakes become fine like flour.
- In food processor (or blender) combine the sweet potatoes, oats, onions and pepper mixture, cilantro, cumin, chili powder, chipotle or paprika, cayenne and salt. Pulse until all ingredients are combined into a thick mashed potato consistency.
- Plug in George Foreman grill so it can warm up.
- Remove from food processor and place in a large mixing bowl. Add the black beans and mix until thoroughly combined. It’s ok if some of the black beans get smashed in the process.
- If possible, cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first). If you do not have time to chill, it is okay!
- Use a measuring cup to measure out ½ cup of the mixture and place it on hot George Foreman grill. Slowly lower lid, the patties will flatten nicely as they cook. Grill for 3-5 minutes and remove once the patty has become crispy on the top. (You can also panfry your patties. Heat 1 tablespoon oil in anon-stick skillet over medium heat. Place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side)
- Place patties in the pretzel buns and top with feta cheese and tomatoes. Place back onto grill for a few minutes or just enough to toast the pretzel buns and melt the cheese.
- Top with your favorite sauces and enjoy!
Personal // Food Photography by Studio 29 Photography