This was sort of a recipe experiment in my quest to come up with some good veggie burger recipes for this summer. The combo of the sweet potatoes and white beans goes nicely with the smoky adobo spice seasoning. If you don’t have adobo spice seasoning, then try some chipotles in adobo sauce or cajun seasonings which would also work well.
It took a little trial and error to figure out how to best cook these. Because the sweet potato is a bit sticky and the final mixture is a bit mushy, it takes a little bit to get it into a state where the patties won’t fall apart. You’ll need to adjust the amount of wheat flour and breadcrumbs you put into the mixture. Refrigeration before forming the mixture into patties helps and then refrigeration after you’ve made them into patties also helps.
I found the best way to cook these is to make smaller patties and put them into the oven to slow roast. Frying is fine, but you might find a little shove in the oven at the end may help solidify them a bit. So, just be prepared to do your own experimentation with refrigeration and the amount of breadcrumbs and flour you add into the mixture. I don’t think these would do well on a grill, but are fantastic as leftovers.
Sweet Potato and White Bean Veggie Burgers
1 sweet potato, baked/cooked and peeled
2 15oz cans cannellini beans
1/2 cup wheat flour
1/4 cup breadcrumbs
2 teaspoons agave syrup
2 teaspoons hot sauce (or more to your liking)
3 teaspoons adobo seasoning
freshly ground pepper, to taste
Place baked potato into bowl and mash with beans.
Add one tablespoon olive oil to bottom of cast iron pan. (Or, try some avocado oil in the pan.) Place patties on pan and bake for 30 minutes, flipping burgers halfway through. (Depending on size of patties, it may take longer than 30 minutes.) Towards the end of cooking, add cheese on your patties, if desired, and toast your burger buns in the oven. (Daiya vegan pepper jack shreds go well with these burgers.)