Sweet Potato-Black Bean Burgers

Craving a burger that’s both incredibly satisfying and packed with wholesome ingredients? These Sweet Potato-Black Bean Burgers are about to rock your world with their perfect blend of sweet, savory, and spicy flavors.

The magic happens when curry-spiced sweet potatoes meet creamy black beans, all topped with a zingy dill-yogurt sauce that’ll make your taste buds dance. These aren’t just another veggie burger – they’re a texture paradise with crispy edges and a tender center that’ll have even dedicated meat-lovers asking for seconds.

Ingredients

For the Burgers:

• 2 cups grated sweet potato
• ½ cup old-fashioned rolled oats
• 1 cup no-salt-added black beans, rinsed
• ½ cup chopped scallions
• ¼ cup vegan mayonnaise
• 1 tablespoon no-salt-added tomato paste
• 1 teaspoon curry powder
• ⅛ teaspoon salt

For the Sauce & Assembly:

• ½ 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

Steps

1. Thoroughly squeeze grated sweet potato using 2-3 paper towels until no more moisture releases (this prevents soggy burgers). Transfer to a large bowl. Process oats in a food processor for 30-45 seconds until finely ground and add to sweet potatoes.
2. Combine sweet potato mixture with beans, scallions, mayonnaise, tomato paste, curry powder, and salt. Using clean hands, mash and mix until ingredients are well-incorporated but some bean texture remains. Form into 4 patties, each ½-inch thick. Refrigerate for 30 minutes to help patties hold together.
3. While patties chill, prepare the sauce. Mix yogurt, dill, and lemon juice in a bowl until smooth. The sauce should be thick but spreadable – if too thick, thin with 1-2 teaspoons water.
4. Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat (approximately 375°F/190°C). When oil shimmers, add patties. Cook for 3 minutes per side until golden brown and crispy. The exterior should be deeply colored but not burnt.
5. Assemble burgers by spreading yogurt sauce on both bun halves. Place patties on bottom buns, top with cucumber slices, and close with top buns. Serve immediately while patties are hot and crispy.

Smart Swaps

• Use Greek yogurt instead of almond milk yogurt (1:1 ratio) for extra protein
• Substitute quinoa flakes for oats to boost protein content
• Try butter lettuce wraps instead of buns for a lower-carb option

Make It Diabetes-Friendly

• Use 100% whole grain buns (reduces net carbs by 8g per serving)
• Replace sweet potato with cauliflower rice (reduces carbs by 15g per serving)
• Serve open-faced to halve the bread portion
• Add avocado slices to slow glucose absorption

Pro Tips

• Don’t skip the chilling step – it’s crucial for burger stability
• Pat cucumber slices dry before adding to prevent soggy buns
• Make a double batch and freeze uncooked patties for up to 3 months