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. Source:, February 2020

Robin Bashinsky


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; 22.2 g total fat; 2.7 g saturated fat; 432 mg sodium. 612 mg potassium; 54.2 g carbohydrates; 8.9 g fiber; 9 g sugar; 11.5 g protein; 9670 IU vitamin a iu; 9 mg vitamin c; 95 mcg folate; 200 mg calcium; 3 mg iron; 82 mg magnesium;