Anytime I can get seconds, thirds or ANOTHER meal option out of a recipe, I’m all ears. A while back we talked about that super easy Tri-Color Refried Black Bean Dip that was part of the Turkey Enchiladas that could fly solo as a delicious appetizer with chips, carrots or a spoon! Well my friends, I have found yet another use for this bad boy… Sweet Potato Black Bean Burgers!
With summer right around the corner (or if you’re in San Diego too, here in full force), it’s time we start chatting burgers, brats and all things BBQ. Since the CEO has been gone, I have a hard time starting the grill on my own… matches and propane don’t sound like a good mix for me. So… off on my mission I went to create a stove-top friendly burger recipe that was sure to leave even the harshest critics satiated and satisfied.
Opening the fridge, I saw that Tri Color Refried Black Bean Dip starring me right in the face. It was literally begging me to use it, feeling unloved for having not been touched for a day or two. Alright, alright, black bean dip and what else? Hmm… bingo, I’ve got it! Cilantro Avocado Dressing, sweet potatoes, corn chips and a whole lotta spices…done!
Out came the Ninja, because lets be honest: it’s easy to clean, it works like a champ, and it has three parts compared to the seven of my food processor! A little of this, a little of that and lots of love when into these bad boys! I had the pleasure of sharing these with the wonderful Dave whom said this was surely one of the best vegetarian patties he had EVER had! Thank you sir, not to shabby if I do say so myself!
Happy grilling :)!
- 1 medium sweet potato skinned, cooked and cooled
- 1/2 cup Tri Color Refried Black Bean Dip
- 1/2 cup whole black beans
- 1 cup corn tortilla chips crushed coarse
- 1 cup panko breading
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 lime juice only
- 3 tbsp . canola oil
Cook sweet potato and let cool. Remove skin and mash.
Add all ingredients (except panko and canola oil) to Ninja, Food Processor or blender.
Pulse for 20-30 seconds until coarse consistency achieved.
Remove and place in bowl. Form into 6 patties.
Press patties into panko breading on each side.
In a large skillet over medium heat, add the canola oil.
Place patties in skillet and cook on each side 3-5 minutes, or until evenly browned.
Remove and enjoy open faced over a salad or on a whole wheat bun with avocado!