Quick Recipe Version (TL;DR)
Quick Ingredients
- For the patties: 1 medium sweet potato, 1 (15-ounce) can black beans, 2 teaspoons olive oil, 1 tablespoon neutral oil, 1/2 cup rolled oats, 1 large egg, 1/4 cup finely chopped onion, 2 garlic cloves, 2 tablespoons cilantro, 1 tablespoon lime juice, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- For the pickled onions: 1/2 medium red onion, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt.
- For the chipotle yogurt: 1/2 cup plain Greek yogurt, 2 teaspoons minced chipotle pepper in adobo, 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1 teaspoon honey, and 1/4 teaspoon kosher salt.
- For serving: 4 burger buns, 1 avocado, 4 lettuce leaves, 1 large tomato, cooked patties, chipotle yogurt, and pickled onions.
Do This
- 1. Pickle the sliced red onion in hot vinegar, water, sugar, and salt for at least 20 minutes.
- 2. Roast diced sweet potato at 400°F for 20 minutes, adding the black beans to the pan for the last 8 minutes to dry them out.
- 3. Stir together Greek yogurt, chipotle, adobo sauce, lime juice, honey, and salt.
- 4. Mash sweet potato and black beans, then mix with oats, egg, onion, garlic, cilantro, lime juice, and spices.
- 5. Shape into 4 patties, each about 4 inches wide and 3/4 inch thick.
- 6. Pan-cook patties in 1 tablespoon oil over medium heat for 4 to 5 minutes per side, until browned and hot in the center.
- 7. Toast buns, then assemble with lettuce, patty, tomato, avocado, chipotle yogurt, and pickled onions.
Why You’ll Love This Recipe
- Hearty and filling: Sweet potato, black beans, oats, and avocado make these burgers satisfying enough for dinner.
- Big flavor, simple ingredients: Smoky spices, tangy pickled onions, and creamy chipotle yogurt make every bite lively.
- Great texture: Roasting the sweet potato and drying the beans helps the patties hold together without turning mushy.
- Easy to make ahead: The patties, sauce, and onions can all be prepared in advance for quicker meals later.
Grocery List
- Produce: 1 medium sweet potato, 1 medium red onion, 2 garlic cloves, 2 limes, fresh cilantro, 1 ripe avocado, 4 lettuce leaves, and 1 large tomato.
- Dairy: Plain Greek yogurt and 1 large egg.
- Pantry: 1 (15-ounce) can black beans, old-fashioned rolled oats, burger buns, olive oil, neutral cooking oil, apple cider vinegar, granulated sugar, kosher salt, black pepper, ground cumin, smoked paprika, chili powder, chipotle peppers in adobo, and honey.
Full Ingredients
For the Sweet Potato Black Bean Patties
- 1 medium sweet potato, about 10 ounces, peeled and cut into 1/2-inch cubes
- 1 (15-ounce) can black beans, drained, rinsed, and patted dry
- 2 teaspoons olive oil, for roasting the sweet potato
- 1 tablespoon neutral oil, such as avocado oil or canola oil, for cooking the patties
- 1/2 cup old-fashioned rolled oats, about 45 grams
- 1 large egg, lightly beaten
- 1/4 cup finely chopped red onion or yellow onion
- 2 garlic cloves, finely grated or minced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
For the Pickled Onions
- 1/2 medium red onion, thinly sliced, about 1 packed cup
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
For the Chipotle Yogurt
- 1/2 cup plain Greek yogurt, preferably 2% or whole milk
- 2 teaspoons minced chipotle pepper in adobo
- 1 teaspoon adobo sauce from the can
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
For Assembling the Burgers
- 4 burger buns, split
- 4 cooked sweet potato black bean patties
- 4 lettuce leaves, such as romaine, green leaf, or butter lettuce
- 1 large tomato, cut into 4 thick slices
- 1 medium ripe avocado, pitted, peeled, and sliced
- 1/2 cup chipotle yogurt
- 1/2 cup drained pickled onions, or more to taste
Step-by-Step Instructions
Step 1: Quick-pickle the onions
Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt. Warm over medium heat for 2 to 3 minutes, stirring until the sugar and salt dissolve. The mixture should be hot and steaming, but it does not need to boil.
Pour the hot vinegar mixture over the onions and press the onions down so they are mostly submerged. Let them sit at room temperature for at least 20 minutes while you make the burgers. They will soften, turn bright pink, and become tangy-sweet.
Step 2: Roast the sweet potato and dry the black beans
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the diced sweet potato on one side of the baking sheet and toss with 2 teaspoons olive oil and 1/4 teaspoon of the kosher salt. Spread the pieces into a single layer so they roast instead of steam.
Roast the sweet potato for 12 minutes. Remove the pan from the oven, stir the sweet potato, and spread the drained, rinsed, and patted-dry black beans on the empty side of the pan. Return the pan to the oven and roast for 8 more minutes, for a total of 20 minutes. The sweet potato should be tender when pierced with a fork, and the beans should look slightly dry with a few split skins. Let everything cool for 5 minutes.
Step 3: Make the chipotle yogurt
In a small bowl, stir together 1/2 cup Greek yogurt, 2 teaspoons minced chipotle pepper in adobo, 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1 teaspoon honey, and 1/4 teaspoon kosher salt. Taste and adjust only if needed: add a few extra drops of lime juice for brightness or another 1/2 teaspoon minced chipotle for more heat. Refrigerate the sauce until the burgers are ready to assemble.
Step 4: Mix the sweet potato black bean patty mixture
Transfer the roasted sweet potato and black beans to a large mixing bowl. Use a potato masher or fork to mash them until the mixture is mostly combined but still has some visible whole and half beans. This gives the patties a hearty, not-too-smooth texture.
Add 1/2 cup rolled oats, 1 beaten egg, 1/4 cup finely chopped onion, 2 minced garlic cloves, 2 tablespoons cilantro, 1 tablespoon lime juice, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until everything is evenly mixed. Let the mixture sit for 5 minutes so the oats can absorb some moisture.
Step 5: Shape the patties
Divide the mixture into 4 equal portions, about 1/2 cup each. With clean hands, shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press the sides firmly so the edges are compact and even. If the mixture feels very soft, let the patties rest on a plate in the refrigerator for 10 minutes before cooking; this helps them firm up.
Step 6: Cook the patties
Heat 1 tablespoon neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium heat for 1 to 2 minutes. Add the patties in a single layer, leaving a little space between them. Cook for 4 to 5 minutes on the first side, until the bottom is deeply browned and the patty releases easily from the pan.
Carefully flip with a thin spatula and cook for another 4 to 5 minutes on the second side. Because the patties contain egg, cook them until the centers reach 160°F on an instant-read thermometer. If the outside is browning too quickly, reduce the heat to medium-low and cook for 1 to 2 minutes longer.
Step 7: Toast the buns and prep the toppings
While the patties cook, toast the split buns cut-side down in a dry skillet for 1 to 2 minutes, or place them directly on the oven rack at 400°F for 2 to 3 minutes. Slice the tomato into 4 thick rounds, slice the avocado, wash and dry the lettuce, and drain the pickled onions well so they do not make the burger soggy.
Step 8: Assemble the burgers
Spread about 1 tablespoon of chipotle yogurt on the bottom half of each bun. Add a lettuce leaf, one sweet potato black bean patty, a tomato slice, several avocado slices, and a generous spoonful of drained pickled onions. Spread another 1 tablespoon chipotle yogurt on the top bun, close the burger, and serve right away while the patty is warm and the vegetables are crisp.
Pro Tips
- Dry beans make better burgers: Do not skip the oven-drying step for the black beans. Extra moisture is the main reason veggie burgers fall apart.
- Mash, but not completely: Leave some black beans partially whole for a more satisfying bite and a less pasty texture.
- Use a gentle flip: Let the patties brown fully before turning. If they resist, give them another 30 to 60 seconds.
- Balance the toppings: The creamy avocado, smoky yogurt, juicy tomato, crisp lettuce, and tangy onions all play a role, so try not to skip more than one topping.
- Adjust the heat: For a milder sauce, use 1 teaspoon minced chipotle instead of 2 teaspoons. For a spicier sauce, add an extra 1 teaspoon adobo sauce.
Variations
- Vegan version: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the flax mixture stand for 10 minutes before adding it to the patties. Use dairy-free yogurt for the sauce and maple syrup instead of honey.
- Cheesy burger: Add a slice of pepper jack, sharp cheddar, or Monterey Jack to each patty during the last 1 minute of cooking. Cover the skillet briefly to help it melt.
- Grain-bowl style: Skip the buns and serve the patties over cooked brown rice or quinoa with lettuce, tomato, avocado, chipotle yogurt, and pickled onions.
Storage & Make-Ahead
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 3 to 4 minutes per side, or in a 375°F oven for 10 to 12 minutes. To freeze, place cooked or uncooked patties on a parchment-lined baking sheet and freeze until firm, about 2 hours, then transfer to a freezer-safe bag or container with parchment between layers. Freeze for up to 2 months. Cook frozen uncooked patties in a lightly oiled skillet over medium-low heat for 6 to 7 minutes per side, or until the centers reach 160°F.
The pickled onions can be made up to 2 weeks ahead and stored in their brine in the refrigerator. The chipotle yogurt can be made up to 4 days ahead and stored covered in the refrigerator. For the best texture, assemble the burgers just before serving.
Nutrition (per serving)
Calories: 525 kcal | Carbs: 74g | Protein: 17g | Fat: 19g | Saturated Fat: 4g | Fiber: 14g | Sugar: 12g | Sodium: 820mg | Cholesterol: 55mg
