Get another good pantry staple recipe on the table tonight with this Cuban Sweet Potato & Black Bean Burger Recipe. Blend the spice mixture up first before mixing it in with the mashed beans and sweet potatoes. Bake the sweet potatoes ahead of time by wrapping them in foil and baking for 425 degrees for 55-70 minutes. If you don't have a food processor to blend the spices together you can blend them in a blender. Whatever is easier for you! Use sandwich buns or sandwich bread to assemble the burgers. Due to quarantine, I don't have buns, so use whatever works for you. Either way, just don't skimp on the Cumin-Lime Mayonnaise Sauce!
9-10toasted sandwich bunsor 18-20 pieces of toasted sandwich bread
3-4oz.Baby spinach
Instructions
Preheat the oven to 375 degrees and line a rimmed baking sheet with parchment paper. Spray the parchment paper lightly with non-stick cooking spray.
Whisk together all of the spices -- the cumin through brown sugar-- with a fork in a small dish.
Add the onion, garlic, green pepper, and spice blend to the bowl of a small food processor or blender and run for 15-45 seconds, or until the mixture forms a smooth paste.
Scrape down the sides of the food processor bowl or blender and add the vinegar, black pepper, and egg to the bowl or blender and pulse 4-5 times, or until the egg is completely blended into the mixture.
In a large mixing bowl, mash the black beans with a pastry cutter or a fork, or until the beans are about 75% fully mashed.
Add in the sweet potato and mash them into the beans under the potatoes are totally broken down. Pour in the panko bread crumbs and lightly mix them in with a rubber scraper until they're fully incorporated.
Pour the spice and egg mixture into the mashed sweet potato mixture and stir the two together until it forms a thick burger-like consistency.
Make the burgers by scooping out ½ cup burger mixture and shaping gently with your hands to make burger patties. Place them 1-2 inches apart on the parchment paper-lined baking sheet.
Bake the burgers for 30-32 minutes, or until the burgers are crisp and are starting to brown around the edges.
While the burgers bake: combine the mayonnaise, lime juice, cumin, and pinch of salt in a small mixing bowl and whisk together until blended.
Remove the burgers from the oven when done baking and assemble the burgers with 1 tablespoon mayonnaise sauce and ¼ cup baby spinach. Enjoy!
Notes
Make this dish gluten-free by substituting in rice panko breadcrumbs. These burgers keep covered in an airtight container in the fridge for 3-4 days. The lime mayonnaise sauce keeps covered for 7-10 days. Reheat the burgers in the toaster oven on low for 2-4 minutes, or until the burgers are crisped up and heated through.