Chipotle Sweet Potato Black Bean Burgers

These sweet and spicy veggie burgers are vegan, gluten free, and best of all delicious! For best results, mix ingredients in advance and chill in the refrigerator for about an hour (overnight is fine too). They can be served with GF hamburger buns, but are also great on their own with toppings like avocado, red onion, or tomato slices, guacamole, or pico de gallo.

Yield: 8

INGREDIENTS:

2 large Sweet Potatoes, peeled and cubed (should yield 2 1/2 - 3 C cubed)

1 T Chipotle Powder

1 tsp Sea Salt

1 T Extra Virgin Olive Oil

1 C cooked Brown Rice

2 C cooked or 1 15 oz. can Black Beans (rinsed well and drained)

1/2 medium Red Onion, diced

1/2 C lightly packed Cilantro or Parsley Leaves, chopped

2 tsp Cumin Powder

1 tsp Chili Powder

1 tsp Chipotle Powder

1 tsp Garlic Powder

1/2 tsp Cayenne Pepper (optional, to taste. Omit for less heat.)

1 tsp Sea Salt

1/2 C Gluten Free Old Fashioned Oats

1 T Hot Sauce (optional - I use Rancho Gordo’s Rio Fuego Very Hot Sauce)

Plus Extra Virgin Olive Oil, to be brushed on before baking

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Lightly coat sweet potatoes with mixture of olive oil, chipotle, and sea salt. Place on parchment lined baking sheet and roast until fork tender and golden (20-30 minutes). Remove from oven and allow to cool.

Note: alternately, you can bake sweet potatoes whole for about an hour and scoop out the flesh. I like roasting them with my choice of spices for a greater depth of flavor.

 2.  In a large mixing bow, combine cooled sweet potatoes with rice, black beans, onion, cilantro, cumin, chili powder, chipotle, garlic, cayenne (if using) and salt.

 3. Use a potato masher or large spoon to blend ingredients really well. You want the beans to be partly smashed, partly whole.

 4. Add oats and mix well until ingredients hold together when shaped into a ball.

  5.  Cover and refrigerate for about an hour to allow mixture to bind together.

  6. Preheat oven to 375 degrees F.

   7. Using your hands, form about 3/4 C of mixture into a patty about 4" wide. Gently flatten and smooth our any rough edges. Repeat process for each patty. You should end up with 8.

   8. On a parchment lined baking sheet, brush 8 circles of olive oil. Place patties on olive oil circles and brush tops lightly with additional oil.

    9. Bake for approximately 15 minutes, then carefully flip each patty and repeat for  another 15 minutes. Tops should be somewhat golden and crisp. Since oven temps can vary, adjust time accordingly.

NOTE: These freeze very well after cooking. To do so, wrap patties individually and place in gallon-size freezer bag in one layer (so they can lay flat in freezer). Reheat while still frozen, about 20 minutes at 350F.