Sweet Potato Black Bean Burger (Plant-based burger)
These sweet potato black bean burgers are a delicious, simple, and hearty lightly spiced, smoky plant-based burger option. The burgers are super versatile, easy to prepare, and freezer-friendly. Plus, this recipe is dairy-free, nut-free, grain-free, vegan, and easily made gluten-free!
Peel and chop the sweet potatoes into small cubes. Then roughly chop the onion and garlic*.
Place on a baking tray and spray with some olive oil or another cooking spray. Then bake the sweet potato, onion, and garlic for 25-30 minutes at 180ºC/350ºF. Flip them halfway through cooking.
In the last 15 minutes, add the beans to the oven. This allows them to bake and dry for a bit. You can skip this step if you prefer the burgers wetter/mushier.
Remove the garlic skin and then add all of the ingredients to a blender or food processor and process them into a slightly chunky paste. Taste the raw vegan burger mix and adjust the seasonings to your liking if needed.
Form the patties. You can use a large ice-cream scoop or around 1/3 cup** to measure them out evenly and then shape by hand. The mixture shouldn't be sticky or too dry and crumbly.
To cook the black bean burgers, heat a neutral oil in a large skillet and pan-fry the burgers over medium heat for 3-4 minutes on each side, until browned and crispy.You could also oven-bake the burgers. To do this, place them on parchment paper and lightly spray with a little neutral oil. Then bake in a preheated oven at 180ºC/360ºF for 15-20 minutes or until lightly browned and cooked through (flip once, halfway for best results).
To assemble the burgers, simply layer with the veggies of your choice, avocado mash (or guacamole), and sauce.You can leave your burger buns as is, lightly fry them in the pan, toast them, or even broil/grill them in the oven for a minute or so until warm and toasty.
How To Make Ahead & Store
The uncooked burger mix: Can be covered and stored in the fridge for 3-4 days before cooking. This can be in a large bowl of the mix or as pre-formed patties. The uncooked patties can also be frozen for up to three months. The cooked patties: are best eaten immediately. However, they can also be frozen for up to three months. To reheat, you can bake them in the oven or allow to thaw and then lightly fry for a few minutes until warmed through and crispy.
* I actually left the garlic whole while roasting, but you could chop it further.** You could also use a burger press or metal rings to evenly shape the patties.
To add spice: Feel free to add some cayenne pepper, chili powder, chipotle powder, or even a chopped jalapeño pepper to the burger mixture for spice.
This burger is fairly good for adding extra veggies; mushrooms, shredded carrot, corn, etc. Just make sure to adjust the amount of potato/beans or breadcrumbs/oats to keep the correct consistency.
The sweet potato: You could alternatively microwave, bake, or pressure-cook the sweet potato. The texture will change slightly depending on the method you choose. I like roasting them for a slightly caramelized crispiness before blending the burger patty mix. Adjust the amount of 'binder' needed based on how 'wet' your potatoes are.
You can leave the sweet potato unpeeled if preferred. The skin will still mash in the food processor.
You can optionally add some ground flaxseed or pumpkin seeds to absorb some moisture further and add some texture and nutrients.
Feel free to experiment with the seasonings. These sweet potato black bean burgers pair well with many herbs and spices and global flavor profiles.