Dinner
Sweet Potato–Black Bean Burgers
Golden patties of sweet potato, oats, and black beans sizzle to a crisp edge, their curry warmth balanced by cooling lemon-dill yogurt. Each bite delivers hearty chew, bright herb notes, and a satisfying savory finish.
- Total
- 21 min
- Prep
- 15 min
- Cook
- 6 min
- Serves
- 4
Nutrition per Serving
- Calories
- 454
- Protein
- 12g
- Carbs
- 54g
- Fat
- 22g
- Fiber
- 9g
- Sugar
- 9g
- Sodium
- 432mg
Ingredients
- 2 cup grated sweet potato
- 1/2 cup old-fashioned rolled oats
- 1 cup no-salt-added black beans, rinsed
- 1/2 cup chopped scallions
- 1/4 cup vegan mayonnaise
- 1 tbsp no-salt-added tomato paste
- 1 tsp curry powder
- 1/8 tsp salt
- 1/2 cup plain unsweetened almond milk yogurt
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 4 whole-wheat hamburger buns, toasted
- 1 cup thinly sliced cucumber
Instructions
- Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
- Stir yogurt, dill and lemon juice together in a small bowl; set aside.
- Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
- Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.