[Leftover] Sweet Potato, Black Bean, and Quinoa Burgers
with chipotle mayo / green bean “fries”
Tonight's meatless burgers deliver loads of savory, southwestern flavor. They're also weeknight-friendly thanks to sweet potatoes and quinoa cooked earlier in the week. We love them with zesty chipotle mayo, but feel free to use your preferred burger toppings if you like.
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Green onions - 2 stalks , chopped, green and white parts combined
- Roasted sweet potatoes (leftover from Tuesday) - 1 cup
- Cooked quinoa (leftover from Tuesday) - 1 cup
- Paprika, smoked - 1/2 tsp
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Lettuce, romaine - 4 leaves
- Tomatoes, medium - 1 , sliced
- Mayonnaise - 1/3 cup
- Adobo sauce - 1 tsp (from a can of chipotle peppers in adobo sauce, sub hot sauce)
- Lime juice - 1 tsp
- Oil, cooking - 2 Tbsp
- Hamburger buns - 4
- Green beans - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Cumin - 1 tsp
- Lime juice - 1 tsp
Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed. (Can be done up to 5 days ahead)
Make burger patties - Drain and rinse beans and chop green onions. Place beans and sweet potatoes in a mixing bowl and mash with a pastry blender or fork, leaving some larger pieces of beans intact for texture. Fold in quinoa, smoked paprika, cumin (portion for burgers), coriander, salt, pepper, and onions. Mix until thoroughly combined. You can also pulse the ingredients in a food processor, if you prefer. Form the mixture into burger-shaped patties - one per serving. (Can be done up to 3 days ahead)
Lettuce / Tomatoes - Prep as directed.
Make chipotle mayo - In a small bowl, whisk together mayonnaise, adobo sauce, and lime juice (portion for burgers) until combined.
Heat oven to 425 F / 218 C degrees. Spread green beans out on a baking sheet and toss with cooking oil and cumin (portions for beans). Season with some salt and pepper. Roast beans, shaking the pan halfway through, until they are crisp-tender and beginning to brown in spots, 8 to 10 minutes. Toss finished beans with lime juice (portion for beans).
While green beans roast, heat a nonstick skillet with cooking oil (portion for burgers) over medium heat. Place burger patties in the skillet and cook until golden brown on both sides and heated through, 4 to 5 minutes per side. Transfer to a paper towel-lined plate.
Toast hamburger buns, if desired.
Spread buns with chipotle mayo and fill with burger patties, lettuce, and tomatoes.
Serve burgers with green bean “fries” on the side, along with extra chipotle mayo for dipping. Enjoy!