Chipotle Black Bean and Bacon Oat Burger
with Garlicy Sweet Potato Fries
This DIY veggie burger topped with bacon marries the zesty flavours of the southwest with black beans and chipotle sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Black Beans
½ cup
Quick Oats
(Contains: Oats)
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
28 g
Crispy Shallots
(Contains: Wheat)
4 tbsp
Chipotle Sauce
(Contains: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Egg, Milk, Mustard, Soy)
28 g
Spring Mix
2 unit(s)
Sweet Potato
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
2 tbsp
Mayonnaise
(Contains: Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg, May contain traces of allergens, Egg, Mustard)
90 mL
Dill Pickle, sliced
100 g
Bacon Strips
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp garlic salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Meanwhile, drain and rinse black beans.
- Add beans and oats to a large bowl. Mash to a chunky consistency.
- Add half the chipotle sauce, 1/2 tsp (1 tsp) garlic salt and half the crispy shallots.
- Stir to combine.
- Form mixture into three (six) TK-inch-wide patties.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until golden-brown, 4-6 min per side. Transfer to a plate.
- Meanwhile, strain pickles.
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn.)
- Spread mayo over buns.
- Stack remaining shallots, patties (use 2 patties for 2 ppl and 4 for 4 ppl), bacon, spring mix and pickles on bottom buns. Close with top buns. (NOTE: Enjoy extra patties for breakfast or lunch with eggs!)
- Divide burgers and sweet potatoes between plates.
- Serve remaining chipotle sauce on the side for dipping.
If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
Top burgers with bacon when you assemble them.
