Vegan Sweet Potato Black Bean Burgers (Print Version)

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

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss sweet potato cubes with olive oil and spread on prepared tray. Roast for 20-25 minutes until tender. Allow to cool slightly.
03 - Pulse oats in food processor 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 with chunky texture, avoiding overmixing.
04 - Shape mixture into 4 equal burger patties. Place on plate and refrigerate for 15 minutes to firm up.
05 - Heat non-stick skillet over medium heat. Lightly oil surface and cook patties 4-5 minutes per side until crisp and golden brown.
06 - Blend avocado, vegan mayonnaise, lime juice, garlic, and cilantro in blender until smooth. Adjust seasoning with salt and pepper as needed.
07 - 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 genuinely satisfying—the kind of burger that doesn't feel like a compromise, with a crispy crust and a fluffy, spiced center.
  • You can make the patties ahead and freeze them, pulling out dinner from absolutely nothing on a tired Thursday night.
  • The avocado lime sauce tastes fancy but takes three minutes, and people always ask if you made it from scratch.
02 -
  • Don't skip the chilling step or overmix the patty mixture—both turn your burgers into dense, crumbly disappointments instead of crispy-edged treasures.
  • The avocado sauce must be made right before serving; it browns and oxidizes quickly, losing that bright green color and fresh taste.
03 -
  • If your patties are falling apart even after chilling, pulse in a tablespoon or two more oats to add binding power—but do this sparingly or you'll lose the chunky texture.
  • Cook your patties on medium, not high heat; rushing them means the outside burns while the inside stays cool, and you'll lose that perfect crispy exterior with a warm, creamy center.
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