Sweet Potato and Black Bean Burgers
User Reviews
4.8
90 reviews
Excellent
Sweet Potato and Black Bean Burgers
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These Sweet Potato and Black Bean Burgers combine mashed sweet potatoes and lightly mashed black beans blended with spices like garam masala, turmeric, and coriander. Their mixture is bound with oat flour and shaped into patties, then cooked in olive oil until ready to serve in buns with fresh lettuce, tomato, and onion. The burgers offer a hearty texture with a balance of soft and whole beans that provide bite and flavor complexity.
Description
Sweet Potato and Black Bean Burgers use steamed and peeled sweet potatoes mashed with black beans that are only partially mashed to retain texture. The addition of red onion, green chili, garlic and ginger pastes, along with warming spices such as garam masala, turmeric, and coriander, give a layered, mildly spicy flavor. Oat flour absorbs moisture, helping to hold the patties together when cooked in olive oil.
This recipe finishes by serving the patties in brioche or other burger buns, accompanied by fresh tomato, onion slices, and lettuce, providing a balance between the savory patty and fresh crunchy garnishes.
The notes explain how to steam sweet potatoes in an Instant Pot for convenience, and emphasize drying beans to avoid sogginess. The recipe can be made ahead and refrigerated before shaping and cooking.
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Ingredients
- 1 black beans rinsed and drained well, canned
- 2 sweet potato steamed and peeled, about 2 cups, medium
- ¾ cup oat flour Pulse rolled oats in a blender to make coarse flour. You can also use quick oats.
- ½ red onion finely diced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili minced
- 2 teaspoons kosher salt
- 1 teaspoon garam masala
- ½ teaspoon Turmeric ground
- 2 teaspoons ground coriander
- ½ cup cilantro
- 1 tablespoon olive oil plus more for cooking
Sauce
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
To Serve
- 6 Brioche buns or use your favorite burger buns
- 6 lettuce cut into smaller rounds or use smaller boston lettuce leaves, leaves
- 1 red onion thinly sliced, small
- 1 tomato thinly sliced, ripe
Instructions
- Cut the steamed potatoes into 4 to 5 pieces each and add them to a large bowl. Mash the sweet potatoes
- Pat dry the black beans with paper towels to remove any excess moisture. Add them to the mixing bowl with sweet potatoes. Mash only about half of them so you have some whole beans. Not mashing them all gives a nice texture and bite to the burgers.
- Add onions, cilantro, ginger, garlic and green chili. Add turmeric, salt, ground coriander and garam masala. Mix everything together with a rubber spatula.
- Start mixing in a little bit of oat flour at a time. Add more oat flour as needed. The oat flour will absorb excess moisture and help form the patties. Add oil and mix it well. If making ahead you can keep this mixture in the fridge.
- Press down the mixture in the bowl so it's evenly flattened. Using a rubber spatula, divide the mixture into 6 parts. Scoop up each part and shape into a 4 inch patty. Add lightly oil your hands if needed. Place the patties into a parchment paper lined tray. Repeat with the remaining mixture.
- These patties can be refrigerated for up to 24 hours.
Here are a few option to cook these patties:
- Heat a non-stick pan or griddle over medium heat. Add 2 teaspoons of oil and gently pan fry 2 to 4 patties at a time, depending on the size of your pan. Allow burgers to cook on one side for 4 to 5 minutes on low medium heat before flipping over. Cook the other side for 4 to 5 minutes or until both sides are golden brown and crisp.
- Preheat the oven to 375 degrees. Spray both sides of the burgers with oil and bake for 25 to 30 mins flipping halfway through.
- Preheat the air fryer at 400 F for 5 minutes. Spray the Air fryer basket with oil and place 2 to 4 patties in the basket. Lightly spray the burgers with oil and air fry at 370 F for 8 to 10 minutes.
Sauce
- Whish together mayonnaise and sriracha in a small bowl.
Serving
- Cut the brioche buns in half. Lightly spray or brush olive oil on both sides and heat on a stove top griddle until the inside of the bun is golden. Place a lettuce leaf on the bottom bun. Place the burger patty and top with onions and tomatoes. Drizzle a spoonful of sriracha mayo and place the top bun over and serve.
- For a Low Carb option, skip the bun and wrap the bun in lettuce leaves along with onions, tomatoes and sriracha sauce. You can also serve the patty over a bed of arugula, topped with onion, tomatoes, and sriracha mayo.
Notes
- Steam sweet potatoes in an Instant Pot with water and trivet, pressure cook for 15 minutes, and peel after cooling.
- Pat black beans dry thoroughly to prevent excess moisture in the burger mixture.
- The burger mixture can be refrigerated before shaping into patties to help firm up.
- Use oat flour made from ground rolled oats or quick oats to bind the mixture.
Nutrition Information
Show Details
Calories
594kcal
(30%)
Carbohydrates
69g
(23%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
148mg
(49%)
Sodium
1413mg
(59%)
Potassium
470mg
(10%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
13461IU
(269%)
Vitamin C
16mg
(18%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 69g | 23% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 1413mg | 59% |
| Potassium | 470mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 13461IU | 269% |
| Vitamin C | 16mg | 18% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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