Sweet Potato Black Bean Burgers
These sweet & earthy veggie burgers pack SO MUCH FLAVOR and nutrition into a quick plant-based dinner recipe. It’s a crowd pleaser and one you’ll be coming back to again and again.
Ingredients
For the burgers:
2 cups shredded sweet potato
1 can black beans, drained and rinsed
1/4 cup green onion (scallions), finely chopped
1/2 tablespoon hot sauce (optional)
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1 teaspoon curry powder
1 tablespoon flour
2 tablespoons olive oil (or your favorite cooking oil)
For the spread:
1/2 cup plain plant-based yogurt or mayo
2 tablespoons fresh tender herbs, chopped (try dill, basil, parsley, or cilantro)
2 tablespoons olive oil
2 tablespoons lemon juice
For serving:
Whole-wheat hamburger buns or english muffins, toasted
Your favorite burger fixins! Try:
Fresh cucumbers or pickles (optional)
Fresh lettuce or other leafy greens (optional)
Fresh onion slices (optional)
Tomato slices (optional)
Preparation
1. Squeeze sweet potato shreds in a clean cotton cloth (or paper towel) to remove excess moisture.
2. In a large bowl, mash drained and rinsed black beans with a fork until almost no whole beans are left.
3. Add sweet potato shreds, scallions, hot sauce, tomato paste, salt, curry powder, and flour to the black beans.
4. Stir the ingredients together until well combined.
5. Heat oil in a large skillet (cast iron is perfect!) over medium high heat.
6. While the skillet is heating, divide the mixture into 4 even sections and use your hands to pat each section into a compact patty shape.
7. Cook the patties in the oil for 3-5 minutes on each side or until dark golden brown and crispy. Be sure to keep and eye on the heat - low and slow is the way to go.
8. While the patties cook, stir together all the ingredients for the spread. Taste and adjust to your liking. You might try adding more salt or lemon juice to really make it sing!
9. Remove patties from the skillet and build your ideal burger!
Note: These burger patties keep very well in the fridge for up to 5 days. They also work as hearty salad toppers and even make an awesome breakfast!
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