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Easy Big-Batch Sweet Potato and Black Bean Burgers

Easy Big-Batch Sweet Potato and Black Bean Burgers - featured image
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These hearty and wholesome veggie burgers combine roasted sweet potatoes and black beans with a hint of spice for a quick, crowd-pleasing meal that’s perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 3 medium sweet potatoes (about 1.5 lbs / 700g), peeled and diced
  • 2 cans black beans (15 oz / 425g each), drained and rinsed
  • 1 small yellow or white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup rolled oats (90g), lightly ground
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water (for flax egg)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil (divided)
  • ¼ cup fresh cilantro or parsley, chopped (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Spread diced sweet potatoes on a baking sheet, drizzle with 1 teaspoon olive oil, and toss to coat evenly. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While potatoes roast, mix 2 tablespoons ground flaxseed with 6 tablespoons water in a small bowl. Let sit for 5-10 minutes until thickened to form flax egg.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion for 5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Set aside to cool slightly.
  4. In a large bowl, combine roasted sweet potatoes and rinsed black beans. Mash with a fork, potato masher, or pulse gently in a food processor until mostly combined but still slightly chunky.
  5. Stir in sautéed onion and garlic, rolled oats, flax egg, chili powder, smoked paprika, cumin, salt, black pepper, and fresh herbs if using. Mix well. If mixture is too wet, add more oats one tablespoon at a time.
  6. Divide mixture into 8-10 even portions (about ⅓ cup or 80g each). Form each into a round, flat patty about ¾ inch (2 cm) thick.
  7. Heat remaining 1 tablespoon olive oil in a non-stick skillet over medium heat. Cook patties in batches for 4-5 minutes per side until golden brown and crispy. Flip carefully to keep patties intact.
  8. Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm on toasted buns with your favorite toppings.

Notes

Do not overmix the burger mixture to avoid dense patties. Roast sweet potatoes instead of boiling to enhance flavor. Test cook one patty first to adjust seasoning or texture. Use a wide spatula and flip gently to keep patties intact. Patties can be stored in the fridge for up to 4 days or frozen for up to 3 months. Baking option: bake patties at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: sweet potato, black bean, veggie burgers, plant-based, vegan, gluten-free, easy recipe, big batch, healthy, quick dinner

Find it online: https://freshforkful.com/easy-big-batch-sweet-potato-and-black-bean-burgers-recipe-for-perfect-veggie-meals/