Black Bean Burgers with Chipotle Aioli and Sweet Potato Fries

Black Bean Burgers with Chipotle Aioli and Sweet Potato Fries ingredients

• 2 large (about 1.5 lbs), p sweet potatoes
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 15-oz cans, rinsed and d canned black beans
• 0.5 medium, finely diced red onion
• 2 cloves, minced garlic
• 0.5 medium, finely diced red bell pepper
• 0.75 cup panko breadcrumbs
• 1 large, lightly beaten egg
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp, for cooking olive oil
• 0.5 cup mayonnaise
• 1 tbsp, pureed (or 1 peppe chipotle in adobo sauce
• 1 tsp lime juice
• 0.25 tsp garlic powder
• 4 burger buns
• 4 lettuce leaves
• 4 tomato slices
• 4 red onion slices

How to make Black Bean Burgers with Chipotle Aioli and Sweet Potato Fries

1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper for the sweet potato fries.
2. Prepare the sweet potato fries: In a large bowl, toss the 2 large peeled and cut sweet potatoes with 2 tbsp olive oil, ensuring they are lightly coated. Sprinkle with 1 tbsp cornstarch and toss again until evenly coated. This helps achieve crispiness.
3. Spread the sweet potato fries in a single layer on the prepared baking sheets, making sure they are not overcrowded. Roast in the preheated oven for 20 minutes, then flip them and continue to roast for another 15-20 minutes, or until golden brown and crispy. Season with 0.5 tsp salt and 0.25 tsp black pepper immediately after removing from the oven.
4. While the fries are roasting, prepare the black bean burgers. In a large bowl, mash the 2 rinsed and drained cans of black beans with a fork or potato masher until mostly mashed but still with some texture remaining.
5. Heat 1 tbsp olive oil in a small skillet over medium heat. Add 0.5 finely diced red onion and 0.5 finely diced red bell pepper. Cook for 5-7 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant. Let cool slightly.
6. Add the cooked onion and bell pepper mixture to the mashed black beans. Stir in 0.75 cup panko breadcrumbs, 1 lightly beaten large egg, 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Mix thoroughly until well combined.
7. Divide the mixture into 4 equal portions and form them into patties, about 1-inch thick. Ensure they are firm enough to hold their shape.
8. Prepare the chipotle aioli: In a small bowl, whisk together 0.5 cup mayonnaise, 1 tbsp pureed chipotle in adobo sauce, 1 tsp lime juice, and 0.25 tsp garlic powder until smooth. Taste and adjust seasoning or spice level if desired.
9. Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Carefully place the black bean patties into the hot skillet. Cook for 5-7 minutes per side, until deeply golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
10. Toast the burger buns lightly on a separate dry skillet or in the oven for a minute or two, if desired.
11. Assemble the burgers: Spread a generous amount of chipotle aioli on the top and bottom halves of each toasted bun. Layer with a lettuce leaf, tomato slice, a black bean patty, and red onion slices.
12. Serve the black bean burgers immediately with the hot, crispy sweet potato fries on the side.

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