Black bean sweet potato burgers

You won't miss the meat in this flavorful, hearty veggie burger, loaded with healthy sweet potato, black beans and sharp cheddar cheese.

In your efforts to eat healthier, have you embraced more meatless meals?

We try to, but it's hard when you love bacon and sausage -- and only half-jokingly refer to yourself as The Meatasaurus.

One way we've successfully enjoyed more meatless dinners is with veggie burgers. If your only experience with veggie burgers are those frozen, cardboard-like discs that come four-to-a-box in your grocer's freezer, it's time to put down the processed food and make your own.

A good, homemade veggie burger can truly be a delicious substitute for a traditional grilled burger (not all the time, mind you -- clearly I'm not that cray cray). I love to make big batches of them to keep on hand in the freezer for times when I need a quick lunch or I'm at a loss as to what to make for dinner. They can go from freezer to table in less than 15 minutes.

To keep the freezer back-up meals interesting, I've added this new black bean and sweet potato burger to the stash. It was inspired by a recipe from the brand-new Cabot Creamery Cookbook, which is officially available online or at your favorite bookstore as of today! If you're a fan of cheese (lordy, I do not want to meet the person who isn't a fan of cheese), do yourself a favor and pick up a copy of this cookbook. The recipes -- for everything from entrees to desserts -- are delish, the photos are gorgeous: it's a real treat.

This black bean and sweet potato burger, as its name implies, is loaded with good-for-you veggies and beans, and, unlike some other veggie burgers, it holds together beautiful and is really quite hearty. Plus, the burgers are simple to make and baked rather than fried, with a whole bunch of tangy, sharp cheddar cheese baked right inside.

If you're cutting back on carbs, serve these black bean sweet potato burgers without the bun or atop a bed of greens -- just don't forget to add a little spicy sauce or dressing (I'm partial to serving them with my idiot-proof Siracha mayonnaise, as pictured above).

Are you a veggie burger fan? Or do you have other favorite ways of incorporating meatless meals into your healthy eating routine? Leave a comment: The Ninj wants to know.

Black Bean Sweet Potato Burgers

adapted from The Cabot Creamery Cookbook

Ingredients:
1 15-ounce can black beans, rinsed and drained
1/2 cup bread crumbs
1/4 cup whole wheat flour
1/4 cup fresh parsley leaves
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
3 cloves garlic, minced
1/2 cup sliced green onion
1 cup mashed sweet potato (about 1 large potato)
1 cup sharp cheddar cheese, shredded (I use Cabot Seriously Sharp)

Directions:
Preheat oven to 425 degrees F.

In a food processor, combine the first 9 ingredients (beans through garlic) and pulse a few times until the mixture is well combined (don't over process!). Scrape the mixture into a bowl and add the green onion, sweet potato and cheese. Mix well (easiest to do this with your hands), adding more breadcrumbs if the mixture is too sticky, then shape into 6-8 patties.

Place the patties on a baking sheet coated with non-stick spray and bake for about 10-15 minutes, flipping the burgers halfway through, until the cheese is all melted and the burgers are fully heated. Serve on whole wheat buns with lettuce, tomato and your favorite sauces or toppings.

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