Save Discover a plant-based favorite with these Vegan Sweet Potato Black Bean Burgers. These hearty, flavorful patties combine the natural sweetness of roasted sweet potatoes with the protein-packed richness of black beans. Topped with a creamy, zesty avocado lime sauce, this recipe offers a satisfying and nutritious meal that is perfect for any day of the week.
Save The secret to these burgers lies in the texture. By pulsing the oats into a coarse meal and keeping the sweet potato and bean mixture chunky, you achieve a bite that is substantial and satisfying. This recipe yields four generous burgers that are as beautiful to look at as they are delicious to eat.
Ingredients
For the Burgers:
- 1 large sweet potato (about 350 g), peeled and cubed
- 1 tablespoon olive oil
- 1 (400 g) can black beans, drained and rinsed
- 1/2 cup (50 g) rolled oats
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
For the Avocado Lime Sauce:
- 1 ripe avocado
- 2 tablespoons vegan mayonnaise
- 2 tablespoons fresh lime juice
- 1 garlic clove
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
To Serve:
- 4 burger buns (vegan)
- Lettuce leaves
- Tomato slices
- Red onion slices
Instructions
- Step 1
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Step 2
- Toss the sweet potato cubes with olive oil and spread on the tray. Roast for 20-25 minutes until tender. Let cool slightly.
- Step 3
- In a food processor, pulse the oats into a coarse meal. Add roasted sweet potato, black beans, onion, garlic, cumin, smoked paprika, chili powder, salt, pepper, cilantro, and lime juice. Pulse until just combined but still chunky (do not overmix).
- Step 4
- Shape the mixture into 4 equal burger patties. Place on a plate and refrigerate for 15 minutes to firm up.
- Step 5
- Heat a non-stick skillet over medium heat. Lightly oil the surface and cook the patties for 4-5 minutes per side until crisp and golden brown.
- Step 6
- For the sauce, blend all avocado lime sauce ingredients in a blender or food processor until smooth. Adjust seasoning as needed.
- Step 7
- Toast the burger buns if desired. Assemble the burgers with lettuce, tomato, red onion, the sweet potato black bean patty, and a generous dollop of avocado lime sauce. Serve immediately.
Zusatztipps für die Zubereitung
If you prefer to skip the stovetop, the patties can be baked at 200°C (400°F) for 20 minutes. Simply flip them halfway through the cooking time to ensure an even crispiness on both sides.
Varianten und Anpassungen
To add even more texture and color to your burgers, try folding in a handful of sweet corn or finely diced bell peppers into the burger mixture before shaping the patties. For a gluten-free version, ensure your oats and buns are certified gluten-free.
Serviervorschläge
Serve these burgers alongside a side of crispy baked sweet potato fries or a light, fresh garden salad. They also pair excellently with a cold glass of lime-infused sparkling water.
Save These Vegan Sweet Potato Black Bean Burgers are a testament to how flavorful and filling plant-based cooking can be. Whether for a summer barbecue or a cozy weeknight dinner, they are sure to become a recurring favorite in your kitchen.
Recipe FAQ
- → Can I make the patties ahead of time?
Absolutely. Shape the uncooked patties and refrigerate for up to 24 hours before cooking. You can also freeze them between parchment paper for up to 3 months. Thaw in the refrigerator overnight before cooking.
- → What can I substitute for rolled oats?
Quinoa flakes, breadcrumbs, or crushed crackers work well as binders. For a grain-free option, use almond flour or extra cooked quinoa. The texture will vary slightly but still hold together nicely.
- → How do I prevent the patties from falling apart?
Refrigerating the shaped patties for at least 15 minutes helps them firm up. Don't overprocess the mixture—keeping it slightly chunky provides better structure. Cooking until properly browned on both sides also ensures they hold together when assembled.
- → Can I bake these instead of pan-frying?
Yes, bake at 200°C (400°F) for 20 minutes on a parchment-lined baking sheet, flipping halfway through. The result will be slightly less crispy but still delicious and perfect for batch cooking.
- → How long does the avocado sauce last?
The sauce stays fresh in an airtight container in the refrigerator for 2-3 days. The lime juice helps prevent oxidation, but press plastic wrap directly onto the surface to minimize browning. Give it a quick stir before serving.
- → Can I grill these outdoors?
These work great on the grill. Use a well-oiled grill basket or place directly on grates that have been cleaned and oiled. Grill over medium heat for 4-5 minutes per side. The smoky flavor from grilling complements the cumin and smoked paprika beautifully.