Black Bean and Corn Veggie Burger with Sweet Potato

Name: Black Bean and Corn Veggie Burger with Sweet Potato "Bun"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds; 3 tablespoons olive oil, plus more for oiling the grill grates; Kosher salt; One 15-ounce can black beans, rinsed; 1/2 cup frozen corn, thawed; 1/3 cup finely diced pepper Jack cheese; 5 tablespoons stone-ground cornmeal; 1 large egg white; 2 scallions, thinly sliced; 2 tablespoons mayonnaise; 4 lettuce leaves

Servings: persons

2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds
3 tablespoons olive oil, plus more for oiling the grill grates
Kosher salt
One 15-ounce can black beans, rinsed
1/2 cup frozen corn, thawed
1/3 cup finely diced pepper Jack cheese
5 tablespoons stone-ground cornmeal
1 large egg white
2 scallions, thinly sliced
2 tablespoons mayonnaise
4 lettuce leaves

1
["Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat.", "Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt.", "Lightly oil the grill grates.", "Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side.", "Set aside to cool completely.", "(These ""buns"" can be refrigerated in an airtight container up to 2 days.)", "Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste.", "Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt.", "Form the mixture into 4 patties about 1/2 inch thick.", "Refrigerate for at least 20 minutes up to overnight.", "Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat.", "Put the remaining 2 tablespoons cornmeal onto a plate.", "Dredge both sides of the patties in the cornmeal.", "Cook until golden brown, 3 to 4 minutes per side.", "Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.", "Brush 4 of the grilled sweet potato slices with some of the mayonnaise.", "Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together."]

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds, 3 tablespoons olive oil, plus more for oiling the grill grates, Kosher salt, One 15-ounce can black beans, rinsed, and more.

Yes, Black Bean and Corn Veggie Burger with Sweet Potato "Bun" falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Corn Veggie Burger with Sweet Potato "Bun"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions