Sweet Potato-Black Bean Burgers
These vegan sweet potato-black bean burgers spiced with curry powder are easy to make.
Makes 4
Ingredients
2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped spring onions
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
Step 1
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
Step 2
Stir yogurt, dill and lemon juice together in a small bowl; set aside.
Step 3
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
Step 4
Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.
Tips
– To crispen, cook in a cast-iron pan.
– To make ahead: Prepare patties (Step 1); wrap and refrigerate for up to 2 days.
NOTES FROM OTHERS:
– The burger was amazing and my husband loved it. I did alter the recipe a little. I grated the sweet potatoes, but I also boiled one or two and added them, as part of the 2 cups. It helped bind the burger, even more. I also added garlic and jalapeño. (We add garlic to everything and we also like our food spicy.)
– This is my all time favorite burger! I didn’t alter it at all except I used ketchup, mustard and vegan mayonnaise instead of the yogurt dill sauce…added avocado and lettuce to the cucumber slices…delicious!
– A little hard to form and they aren’t terribly wet but putting them in the fridge for a few hours before cooking really helps.