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Sweet Potato-Black Bean Burgers

This recipe crafts flavorful, plant-based sweet potato and black bean burgers. Combining grated sweet potato, mashed black beans, oats, and aromatic spices, these patties are pan-fried until golden. A refreshing dill and lemon yogurt sauce complements the savory burgers, which are served on toasted buns with fresh cucumber, offering a satisfying and healthy meal option.
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Total Time 45 minutes
Course lunch/dinner
Cuisine south east asian
Servings 4 people
Calories 2056.1 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Box Grater For sweet potato
  • 1 Potato masher or fork For black beans
  • 1 Large Non-Stick Skillet
  • 1 Spatula For flipping burgers

Ingredients
  

Main

  • 2 cups grated sweet potato
  • ½ cup old-fashioned rolled oats
  • 1 cup no-salt-added black beans rinsed
  • ½ cup chopped scallions
  • ¼ cup vegan mayonnaise
  • 1 tablespoon no-salt-added tomato paste
  • 1 teaspoon curry powder
  • ⅛ teaspoon salt
  • 1/2 cup plain unsweetened almond milk yogurt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 4 whole-wheat hamburger buns toasted
  • 1 cup thinly sliced cucumber

Instructions
 

  • Grate the sweet potato and rinse the black beans thoroughly under cold water.
  • In a large mixing bowl, lightly mash the rinsed black beans, leaving some texture. Add the grated sweet potato, old-fashioned rolled oats, chopped scallions, vegan mayonnaise, tomato paste, curry powder, and salt. Mix thoroughly until all ingredients are well combined and the mixture can hold its shape.
  • Divide the burger mixture into 4 equal portions and form into patties, approximately 1-inch thick. For best results, chill the formed patties in the refrigerator for at least 15-20 minutes to help them firm up.
  • Prepare the yogurt sauce: In a small bowl, combine the plain unsweetened almond milk yogurt, chopped fresh dill, and lemon juice. Stir well to combine and set aside.
  • Heat the extra-virgin olive oil in a large non-stick skillet over medium heat.
  • Carefully place the chilled patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until the burgers are golden brown and heated through.
  • While the burgers are cooking, toast the whole-wheat hamburger buns to your preferred crispness.
  • Thinly slice the cucumber for serving.
  • Assemble the burgers by placing a cooked sweet potato-black bean patty on the bottom half of each toasted bun.
  • Top with a generous spoonful of the dill-lemon yogurt sauce and a few slices of fresh cucumber. Place the top bun and serve immediately.

Notes

Achieving the right texture for the burger patties is crucial; don't over-mash the black beans – a slightly chunky texture works best. The oats are key for binding; if your mixture feels too wet, add a tablespoon more oats until it holds together. Chilling the formed patties for 15-20 minutes before cooking can significantly help them hold their shape better during pan-frying. When cooking, use medium heat and avoid overcrowding the skillet to ensure a golden-brown crust without burning. For an extra layer of flavor, consider adding a pinch of smoked paprika to the burger mix. The fresh dill and lemon in the yogurt sauce cut through the richness of the burger, providing a vibrant contrast. Serve immediately on toasted buns with plenty of fresh cucumber.