Vegan Sweet Potato Black Bean (Print Version)

Hearty burgers featuring roasted sweet potatoes, black beans, and a zesty avocado lime sauce for a flavorful vegan meal.

# What You'll Need:

→ For the Burgers

01 - 1 large sweet potato (about 12.3 oz), peeled and cubed
02 - 1 tablespoon olive oil
03 - 1 can (14 oz) 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 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

# How-To Steps:

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 lightly caramelized. Allow to cool slightly before proceeding.
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 combined but still chunky, avoiding overmixing to maintain texture.
03 - Shape mixture into 4 equal burger patties. Place on a plate and refrigerate for 15 minutes to firm up and hold shape during cooking.
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 with a slightly firm exterior.
05 - Blend avocado, vegan mayonnaise, lime juice, garlic, cilantro, salt, and pepper in a blender or food processor until smooth. Adjust seasoning to taste.
06 - Toast burger buns if desired. Layer lettuce, tomato slices, red onion slices, and cooked sweet potato black bean patty on each bun. Top with generous dollop of avocado lime sauce and serve immediately.

# Expert Advice:

01 -
  • These burgers stay together perfectly even without eggs or binders, holding up to all your favorite toppings without falling apart.
  • The avocado lime sauce is bright and creamy enough that nobody misses dairy, and it takes just two minutes to blend.
  • You can make the patties ahead and refrigerate them for up to a day, making weeknight dinners genuinely simple.
02 -
  • The mixture will feel slightly loose before you refrigerate it, but those fifteen minutes in the cold allow the oats to absorb moisture and everything to firm up enough to handle without falling apart.
  • Avoid the food processor temptation to over-blend; you want texture and heft in your burger, not a smooth paste that cooks up dense and gluey.
  • If your avocado sauce sits for more than a few minutes, press plastic wrap directly onto its surface to prevent browning, which signals oxidation and bitter flavors.
03 -
  • Don't skip the chilling step; it's the difference between a burger that holds together and one that crumbles the moment you bite into it.
  • Toast your buns even if they seem fresh, because the warmth brings out their flavor and creates a subtle barrier against the sauce seeping in and making them soggy.
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