I love spicy burgers. Today, I'll share a healthy veggie burger that has the right kick of spiciness. This chipotle sweet potato bean burger could be your net favourite healthy snack.
Poke holes in sweet potatoes with a fork and microwave until soft. Mine were very large, so they took about 10 minutes. I flipped them over every few minutes.
While cooking sweet potatoes, add drained and rinsed black and pinto beans to a large bowl and mash well. Add the rest of the burger ingredients besides the breadcrumbs and stir to combine.
When sweet potatoes are done cooking, remove the skins and mash them into the burger mixture. Add bread crumbs until the mixture reaches a consistency that you can form patties. Form burgers into patties with your hands and place them on a baking sheet. I did large burgers, so I had 6, but if you like them smaller, you could probably get 8.
Freeze burgers on a baking sheet. I rolled them in more breadcrumbs to prevent them from sticking.
Remove the burgers from the freezer and cook on the grill or the stovetop until a crust forms outside and the burgers are heated through. I cooked them in a cast-iron skillet over medium heat with avocado oil for about 5 minutes on each side.
Serve burgers on buns (or bed of lettuce if avoiding bread) with toppings of choice and the mayo.