Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium sweet potato (12 oz/340 g), peeled and 1/2-inch cubes
- 1 tbsp olive oil
- 1 can (15 oz/425 g) black beans, drained, rinsed, patted dry
- 1/2 small red onion, finely minced (plus rings for topping)
- 2 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tbsp tomato paste
- 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder
- 3/4 tsp kosher salt, 1/4 tsp black pepper
- 1/2 cup mayonnaise, 1 chipotle in adobo + 1 tsp adobo sauce, 1 tsp lime juice
- 4 whole-wheat burger buns
- 1 avocado, sliced; 4 lettuce leaves; 1 large tomato, sliced; red onion rings
- 1 tbsp oil or butter for toasting
Do This
- 1) Heat oven to 400°F. Toss sweet potato with 1 tbsp oil and roast 20–25 minutes, until tender with dry edges.
- 2) Stir mayo, minced chipotle + adobo, and 1 tsp lime juice; season with a pinch of salt.
- 3) Mash beans (leave some chunks). Mix in roasted potato, onion, garlic, panko, egg, tomato paste, spices, 3/4 tsp salt, 1/4 tsp pepper. Rest 10 minutes.
- 4) Shape into 4 patties (about 4 inches wide, 3/4 inch thick). Place on a parchment-lined sheet.
- 5) Bake at 400°F for 15–18 minutes, flipping at 10 minutes. Optional: sear in 1 tsp oil, 1–2 minutes per side.
- 6) Toast buns cut-side down in a skillet (or under the broiler) 1–2 minutes. Slice avocado and tomato.
- 7) Assemble: bun, chipotle mayo, lettuce, patty, tomato, avocado, onion rings, more mayo. Serve warm.
Why You’ll Love This Recipe
- Hearty, smoky-sweet black bean–sweet potato patties that hold together and crisp up beautifully.
- Stacked with creamy avocado, fresh veggies, and a zingy chipotle mayo for big, balanced flavor.
- Mostly pantry staples, weeknight-friendly, and make-ahead friendly.
- Customizable heat level and easy to adapt for vegan or gluten-free diets.
Grocery List
- Produce: Sweet potato, avocado, lettuce (romaine or green leaf), large tomato, red onion, garlic, 1 lime
- Dairy: None
- Pantry: Black beans (15 oz can), whole-wheat burger buns, mayonnaise, chipotle peppers in adobo, panko breadcrumbs, tomato paste, olive oil, ground cumin, smoked paprika, chili powder, kosher salt, black pepper
Full Ingredients
For the black bean–sweet potato patties
- 1 medium sweet potato (12 oz/340 g), peeled and cut into 1/2-inch cubes
- 1 tbsp olive oil (for roasting sweet potato)
- 1 can (15 oz/425 g) black beans, drained, rinsed, and patted very dry
- 1/2 small red onion, finely minced (about 1/3 cup)
- 2 garlic cloves, minced
- 1/2 cup panko breadcrumbs (use gluten-free if needed)
- 1 large egg, lightly beaten
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp fresh lime juice
- Optional for extra crust: 1 tsp olive oil for pan-searing
For the chipotle mayo
- 1/2 cup mayonnaise
- 1 chipotle pepper in adobo, finely minced, plus 1 tsp adobo sauce (use 2 peppers for extra heat)
- 1 tsp fresh lime juice
- Pinch of kosher salt
For assembly
- 4 whole-wheat burger buns
- 4 crisp lettuce leaves (romaine or green leaf)
- 1 large tomato, sliced
- Red onion rings (from remaining onion)
- 1 ripe avocado, sliced
- 1 tbsp butter or olive oil for toasting buns
Step-by-Step Instructions
Step 1: Preheat and roast the sweet potato
Heat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp olive oil and a pinch of salt on a rimmed sheet pan. Spread in a single layer and roast for 20–25 minutes, stirring once halfway, until tender with lightly dry, caramelized edges. Cool for 5 minutes.
Step 2: Make the chipotle mayo
While the sweet potato roasts, stir together mayonnaise, minced chipotle, adobo sauce, and 1 tsp lime juice. Season with a pinch of salt to taste. Cover and refrigerate until serving.
Step 3: Build the patty mixture
Place the drained, rinsed black beans on a clean towel and pat very dry. In a mixing bowl, lightly mash the beans with a fork or potato masher until about two-thirds mashed with some chunks remaining. Add the roasted sweet potato, minced red onion, garlic, panko, beaten egg, tomato paste, cumin, smoked paprika, chili powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp lime juice. Mix until evenly combined. Let the mixture rest for 10 minutes to hydrate the breadcrumbs. If it feels too wet, mix in 1–2 tbsp additional panko.
Step 4: Form the patties
Line the sheet pan with fresh parchment. Divide the mixture into 4 equal portions (about 4 oz/115 g each) and shape into patties approximately 4 inches wide and 3/4 inch thick. Use damp hands for easier shaping and press the edges firmly so they hold together.
Step 5: Bake (and optionally sear) the patties
Bake the patties at 400°F for 15–18 minutes, flipping after 10 minutes, until set and lightly browned. For a deeper crust, heat 1 tsp olive oil in a nonstick skillet over medium-high heat and sear the baked patties for 1–2 minutes per side.
Step 6: Toast the buns and prep the toppings
Warm a skillet over medium heat. Add 1 tbsp butter or olive oil and toast the split buns cut-side down until golden, 1–2 minutes. Slice the avocado and tomato and separate a few red onion rings.
Step 7: Assemble the veggie burger deluxe
Spread chipotle mayo on both cut sides of the buns. Layer bottom bun with a lettuce leaf, a patty, tomato slices, avocado slices, and red onion rings. Add an extra swipe of chipotle mayo, cap with the top bun, and serve immediately.
Pro Tips
- Dry beans thoroughly. Excess moisture is the number one reason veggie burgers fall apart.
- Roast the sweet potato for flavor and structure. Roasting concentrates sweetness and dries the cubes so the patties set firmly.
- Let the mixture rest. Ten minutes helps the panko absorb moisture, making patties easier to form.
- Want a grill mark finish? Bake first to set, then grill over medium-high heat 2–3 minutes per side.
- Toast the buns. A lightly crisped bun stands up to juicy toppings and keeps everything from getting soggy.
Variations
- Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, rested 5 minutes). Use vegan mayonnaise. If the mix feels soft, add up to 2 more tbsp panko.
- Gluten-Free: Use certified gluten-free panko or 1/3 cup oat flour in place of panko and gluten-free buns.
- Extra Cheesy: Add a slice of pepper jack or sharp cheddar to each patty during the last minute of baking; cover to melt.
Storage & Make-Ahead
Uncooked patties: Form, place on parchment, cover, and refrigerate up to 24 hours. Cooked patties: Cool, store airtight up to 4 days, or freeze up to 2 months with parchment between patties. Reheat from chilled in a skillet over medium heat 3–4 minutes per side, or from frozen in a 375°F oven for 15–18 minutes. Chipotle mayo keeps up to 5 days refrigerated. Assemble burgers just before serving for best texture.
Nutrition (per serving)
Approximate per assembled burger: 640 calories; 34 g fat; 73 g carbohydrates; 16 g protein; 13 g fiber; 980 mg sodium. Nutrition will vary based on buns, mayo, and toppings chosen.
