Sweet Potato Black Bean Burgers (Printable Version)

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

# The Ingredients You'll Need:

→ For the 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 (1.75 oz) 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 chopped fresh cilantro
13 - 1 tablespoon fresh lime juice

→ For the 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 chopped fresh cilantro
19 - Salt and pepper to taste

→ To Serve

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

# Step-by-Step Instructions:

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 and allow to cool slightly.
02 - In a food processor, pulse oats into a 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 while maintaining a chunky texture; avoid overmixing.
03 - Shape the mixture into 4 equal burger patties. Place on a plate and refrigerate for 15 minutes to firm up the structure.
04 - Heat a non-stick skillet over medium heat. Lightly oil the cooking 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 and adjust seasoning with salt and pepper as needed.
06 - Toast burger buns if desired. Layer lettuce, tomato, and red onion on the bottom bun. Place the sweet potato black bean patty on top and add a generous dollop of avocado lime sauce. Cap with the top bun and serve immediately.

# Additional Tips::

01 -
  • They're genuinely filling enough to satisfy even if you're not vegan, with protein and fiber that keeps you full hours later.
  • The avocado lime sauce is so good you'll want to drizzle it on everything else you eat for the next week.
  • You can make the patties ahead and freeze them, which means busy weeknights become way less stressful.
02 -
  • Do not skip the chilling step or the patties will fall apart in the pan—this learned this the hard way on my first attempt.
  • If your avocado isn't ripe enough, the sauce will taste thin and separated, so choose one that gives just slightly to thumb pressure.
03 -
  • Don't let your food processor overwork the mixture—you want texture and bite, not a smooth paste.
  • The patties taste even better the next day if you make them ahead, so don't hesitate to assemble them in the morning and cook them later.
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