Vegan Sweet Potato Black Bean Burgers (Print View)

Hearty patties blending roasted sweet potatoes and black beans, topped with creamy avocado lime sauce for a satisfying plant-based meal.

# Components:

→ Burgers

01 - 1 large sweet potato (about 12 oz), peeled and cubed
02 - 1 tablespoon olive oil
03 - 1 (14 oz) can black beans, drained and rinsed
04 - 1/2 cup rolled oats
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon fresh lime juice

→ Avocado Lime Sauce

14 - 1 ripe avocado
15 - 2 tablespoons vegan mayonnaise
16 - 2 tablespoons fresh lime juice
17 - 1 garlic clove
18 - 1 tablespoon fresh cilantro, chopped
19 - Salt and pepper to taste

→ To Serve

20 - 4 vegan burger buns
21 - Lettuce leaves
22 - Tomato slices
23 - Red onion slices

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Toss sweet potato cubes with olive oil and spread evenly on the tray. Roast for 20-25 minutes until tender. Remove and let cool slightly.
02 - In a food processor, pulse oats into coarse meal. Add roasted sweet potato, black beans, red onion, garlic, cumin, smoked paprika, chili powder, salt, pepper, cilantro, and lime juice. Pulse until just combined but still chunky, avoiding overmixing.
03 - Divide the mixture into 4 equal portions and shape into burger patties. Place on a plate and refrigerate for 15 minutes to firm up.
04 - Heat a non-stick skillet over medium heat. Lightly oil the surface and cook patties for 4-5 minutes per side until crisp and golden brown.
05 - Combine avocado, vegan mayonnaise, lime juice, garlic clove, and cilantro in a blender or food processor. Blend until smooth. Adjust seasoning with salt and pepper as needed.
06 - Toast burger buns if desired. Layer lettuce, tomato, red onion, sweet potato black bean patty, and generous dollop of avocado lime sauce on each bun. Serve immediately.

# Expert Advice:

01 -
  • They're hearty enough to satisfy anyone at your table, meat-eater or not, without feeling like a compromise.
  • The texture stays crispy on the outside while staying tender inside, which honestly took me a few tries to perfect.
  • You can prep the patties ahead and cook them whenever you're ready, making weeknight dinners suddenly manageable.
02 -
  • The texture of your burger depends entirely on not overmixing, something I learned the hard way when I made them once in a blender and ended up with burger paste instead of a patty.
  • Make sure your avocado is actually ripe before you start the sauce because an underripe one will never blend smoothly, no matter how long you run the processor.
  • Your burgers cook faster than you might expect, so stay close and don't walk away thinking you have time because the line between golden and burnt is quicker than you'd think.
03 -
  • Let your cooked patties rest for a minute or two on a plate before assembling so the sauce doesn't melt into a puddle on the warm burger.
  • Use a bench scraper or sturdy spatula when flipping because these patties are sturdy but appreciate being handled with intention and confidence.
Return