Black Bean and Mole Sweet Potato Burgers with Chipotle Mayo

Delicious and flavorful vegetarian burgers featuring black beans and sweet potato, spiced with mole flavors and topped with a smoky chipotle mayo. Perfect for a satisfying and healthy dinner.

Prep Time

20 minutes

Total Time

55 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.31/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner•Bread

Cuisine:

American

Main Ingredient:

Vegetarian

Mood:

Healthy

Ingredients

Servings

1mediumSweet Potato(Peeled and cubed)

£0.70

115-ounce canBlack Beans(Drained and rinsed)

£0.75

0.5mediumRed Onion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.10

0.5cupPanko Bread Crumbs

£0.35

1largeEgg(Optional: Use flax egg for vegan option)

£0.30

2tablespoonsMole Powder(Or a blend of chili powder, cocoa powder, cinnamon, cumin, and coriander)

£0.50

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

1tablespoonOlive Oil(For cooking)

£0.15

0.5cupMayonnaise

£0.40

1peppersChipotle Peppers in Adobo Sauce(Finely chopped, adjust to taste for spiciness)

£0.60

1teaspoonLime Juice(Freshly squeezed)

£0.10

4Burger Buns(Your favorite type)

£1.00

As neededToppings(Lettuce, tomato, avocado, red onion, cheese, etc.)

Total Cost

£5.25

£1.31 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender. Let cool slightly.
2.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and garlic and cook until softened, about 5 minutes. Set aside to cool.
3.
In a large mixing bowl, mash the black beans with a fork or potato masher. Some beans should remain whole for texture.
4.
Add the cooked sweet potato, sautéed onion and garlic mixture, panko bread crumbs, egg (or flax egg), mole powder, salt, and pepper to the mashed black beans. Mix well until combined.
5.
Form the mixture into 4 patties. Place the patties on a baking sheet lined with parchment paper.
6.
Bake for 20-25 minutes, flipping halfway through, until the burgers are firm and slightly browned. Alternatively, you can pan-fry the burgers in a skillet with a little oil over medium heat until golden brown on both sides.
7.
While the burgers are baking, prepare the chipotle mayo. In a small bowl, combine the mayonnaise, chopped chipotle peppers, adobo sauce (from the can), and lime juice. Mix well.
8.
Toast the burger buns.
9.
Assemble the burgers by spreading chipotle mayo on the toasted buns. Add the black bean and sweet potato patties and your favorite toppings. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

585 kcal / 2447 kJ

Carbs

59g

23% of RDA

Fat

32g

46% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

15 g

17% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier chipotle mayo, add more chipotle peppers or a dash of hot sauce.

If the burger mixture is too wet, add more panko bread crumbs until it reaches a consistency that can be formed into patties.

For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Also ensure the buns and toppings are vegan friendly.

The burgers can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or skillet before serving.

Add other vegetables like corn or bell peppers to the burger mixture for extra flavor and nutrients.

Cooking Equipment

Oven

Large Skillet or Frying Pan

Mixing Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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