Chili Style Sweet Potato Black Bean Burgers with Baked Cheddar Beer Onion Rings

My Unexpected Culinary Adventure: Chili Style Sweet Potato Black Bean Burgers

As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are a blur of school pick-ups, homework help, and the ever-present to-do list. So, when I stumbled upon this recipe for Chili Style Sweet Potato Black Bean Burgers, I was intrigued, but also slightly skeptical. Could a burger, packed with wholesome ingredients, actually taste good and be easy enough to whip up on a busy weeknight? The answer, my friends, is a resounding yes!

The initial prep was surprisingly straightforward. I love how versatile this recipe is; I substituted some ingredients to suit my family's preferences – using what I already had in the pantry, which is a lifesaver on those days when grocery shopping isn't an option. The sweet potato added a delightful sweetness that balanced perfectly with the smoky chili powder and the savory black beans. The process of creating the patties was messier than I anticipated; the mixture was quite sticky, but that's where the magic happened. I embraced the mess, and the slightly rustic, irregular-shaped patties became a symbol of my imperfectly perfect weeknight cooking journey.

Making the onion rings was a fun, albeit slightly messy, affair. The beer-battered onions were crispy and golden-brown, a delightful contrast to the soft interior of the burgers. Using leftover pumpkin beer added a touch of unexpected autumnal flavor that the whole family loved. The baking process was simple – pop them in the oven and let them work their magic while I tackled another item on my list. This multitasking approach proved to be invaluable when cooking amidst the whirlwind of my week.

The final assembly of the burgers was as simple as it could be. The patties, once cooked, held their shape admirably, proving my initial doubts about their structural integrity were unfounded. The addition of a perfectly fried egg on top was a revelation, adding a creamy richness that perfectly complemented the spicy-sweet flavors of the burger. This is a great meal option for any day of the week, especially for family dinner or a casual gathering.

The flavors combined in a way that surprised even me. The earthiness of the sweet potatoes, the heartiness of the black beans, and the satisfying crunch of the onion rings all worked together in perfect harmony. This was far from your typical burger; it was a culinary adventure that delighted my taste buds and satisfied my need for a quick, healthy, and delicious meal. I served the burgers on toasted buns, but I have also used lettuce wraps for a lighter alternative. I strongly recommend making extra patties as they're equally delicious cold the next day.

This recipe became an instant family favorite, and I can't wait to experiment with different variations. Perhaps a southwestern twist next time, or maybe even incorporating some different types of cheese. The possibilities are endless! This recipe isn't just a meal; it's a reminder that even amidst the chaos of everyday life, there's always time for a little culinary creativity, and that the most satisfying meals are often the ones made with love, a bit of mess, and a whole lot of heart.

This wasn't just a meal; it was a mini-celebration of simple pleasures and a testament to the fact that even a busy working mom can conjure up delicious and healthy meals. It's about embracing the imperfections, accepting the mess, and savoring the delicious results.

I highly recommend this recipe to any busy individual looking for a quick, healthy, and delicious meal option. It's perfect for weeknights or weekends, and it's sure to become a new favorite in your household. So, roll up your sleeves, embrace the kitchen chaos, and get ready for a flavorful journey!

Step-by-step

• In a bowl combine the quinoa, mashed sweet potatoes, mashed black beans, tomato paste, egg, chili powder, smoked paprika, cinnamon, cayenne, salt, pepper, brown sugar and worcestershire. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 4). The mixture will be very wet and sticky, this is fine, just make rough circles. Place on a plate lined with wax paper and place in the fridge while you prepare the onion rings.
• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper or a silpat.
• To make the onion rings, whisk together the flour, buttermilk, beer and dijon mustard in medium size mixing bowl. In another shallow bowl, mix together the cheddar cheese cracker crumbs, Panko bread crumbs, smoked paprika, salt and pepper.
• Now take the slices of onion and dip them through the buttermilk/beer mixture, making sure they are completely covered in batter. Using your other clean hand, dredge the onion ring through the cheddar crumbs, coating completely. Place on the prepared baking sheet and repeat with the remaining onion slices. Once you have coated all the onions slices, lightly spray them with olive oil or cooking spray.
• Bake for 20 to 25 minutes, or until coating is crisp, flipping half way through. Season with salt, to taste.
• While the onion rings are baking, cook the burgers. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove patties from the fridge and place in the hot skillet. They will be moist and sticky. Cook for 5-6 minutes, then if needed add more oil and flip the burgers very gently (be gentle, they crumble easily when hot). Cook for another 5-6 minutes. It is important to not flip the burgers until they are ready. During the last minute or so of cooking add some cheddar cheese to the top of each burger, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were a little moist and very delicate, if they break on you, just put them back together the best you can. Once you remove them from the skillet and they cool slightly, they will firm up.
• To assemble the burgers, place each burger on a bun (or lettuce), top with an egg and a few onion rings.