These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.

Robin Bashinsky
Source:, February 2020




Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead: Prepare patties (Step 1); wrap and refrigerate for up to 2 days.

Nutrition Facts

454 calories; protein 11.5g 23% DV; carbohydrates 54.2g 18% DV; dietary fiber 8.9g 36% DV; sugars 8.8g; fat 22.2g 34% DV; saturated fat 2.7g 14% DV; vitamin a iu 9670.2IU 193% DV; vitamin c 8.7mg 15% DV; folate 94.8mcg 24% DV; calcium 200.1mg 20% DV; iron 3.5mg 19% DV; magnesium 82.4mg 29% DV; potassium 612.4mg 17% DV; sodium 432.4mg 17% DV; thiamin 0.3mg 33% DV.