Hearty patties with roasted sweet potato, black beans, and spices, topped with zesty avocado cream on toasted buns.
# Components:
→ For the Burgers
01 - 1 large sweet potato (about 12 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 fresh cilantro, chopped
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 fresh cilantro, chopped
19 - Salt and pepper to taste
→ To Serve
20 - 4 vegan burger buns
21 - Lettuce leaves
22 - Tomato slices
23 - Red onion slices
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil and spread on the prepared baking sheet. Roast for 20-25 minutes until tender. Remove from oven and let cool slightly.
03 - Pulse oats in a 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 combined but still chunky, avoiding overmixing.
04 - Form mixture into 4 equal burger patties. Place on a plate and refrigerate for 15 minutes to firm up.
05 - 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.
06 - Blend avocado, vegan mayonnaise, lime juice, garlic clove, cilantro, salt, and pepper in a blender or food processor until smooth. Adjust seasoning as needed.
07 - Toast burger buns if desired. Layer lettuce, tomato, red onion slices, patty, and generous dollop of avocado lime sauce on each bun. Serve immediately.
