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: EatingWell.com, February 2020

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

454 calories; protein 11.5g; carbohydrates 54.2g; dietary fiber 8.9g; sugars 8.8g; fat 22.2g; saturated fat 2.7g; vitamin a iu 9670.2IU; vitamin c 8.7mg; folate 94.8mcg; calcium 200.1mg; iron 3.5mg; magnesium 82.4mg; potassium 612.4mg; sodium 432.4mg; thiamin 0.3mg.
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Reviews (8)

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8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2020
Absolutely delicious! I'm not vegan so I used ordinary mayonnaise. I substituted spring onion for the shallots and used less curry with the addition of a bit of cumin, coriander, and ginger powder. The patties held together really well without falling apart in the pan. A quick and easy recipe that I will definitely use again. Read More
Rating: 3 stars
02/28/2020
The recipe yields a LOT, so I'd half it for 3-4 people. The texture, as you'd expect is soft on the inside and has a decent firm outer crust from baking. My biggest issue is with the flavor. The cumin and sweet potato are simply overpowering. It tastes far too sweet to put in a burger, so be sure to add more savory toppings to balance it out. The BBQ sauce I used made this burger just sickeningly sweet. It tasted much better with mayo, mustard and ketchup. This morning, I had some leftovers for breakfast and of course it loses it's texture when reheated, and the flavor was just not satisfying. In short, it just doesn't hold up on it's own and needs help from the ingredients you use with it. Read More
Rating: 5 stars
09/13/2020
These are absolutely delicious. Great flavor and filling. A little hard to form and they aren't terribly wet but putting them in the fridge for a few hours before cooking really helps. Making then for a second time and trying to freeze a few for later and then thaw and cook. Has anyone tried that, do you lose any of the flavor or texture? Read More
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Rating: 5 stars
09/07/2020
What a deceptively easy and tasty recipe, I will make this one again for sure Read More
Rating: 5 stars
01/06/2021
This recipe is excellent. My husband and 7 year old loved these! The only thing I changed was that after processing the oats, I added the remainder of the burger ingredients (except for the scallions and sweet potato) to the food processor and blended it into a paste. This allowed the patties to stick together really well. They didn’t fall apart at all while cooking. Read More
Rating: 5 stars
07/21/2020
I loved this recipe! I am not a vegetarian, but I am looking to reduce my meat intake so finding fun flavorful plant-based recipes has been something I've been doing a lot more of. The texture of this burger is great and I like the addition of oats to give it more of the meaty feel without being heavy. I did add a bit more curry then the recipe called for because I know my personal taste is to have my herbs and spices really pack a punch. My only complaint was that I needed to cook the burgers a little longer then the recipe stated to get a nice outer crust to hold them together better. When I cooked them for the time mentioned, at least on my equipment, they were still fell apart a bit. Even though I was full after eating one they were so good I was already craving another and looking forward to leftovers! Read More
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Rating: 5 stars
06/15/2020
My family loves the sweet potato -black bean burgers (unfortunately I am allergic to legumes, so I can only report their feedback). The taste was superior, the patties can be used in burgers, chopped up and used in wraps, hash, etc). The only negative is they do tend to fall apart - the second time we added egg and they were still crumbly. My suggestion would be to make a little more than double batch - this way you can use the whole can of black beans and you definitely want leftovers! Only changes we made from the recipe is we used regular mayonnaise rather than vegan and didn't bother making the sauce the second time. This recipe is a big hit and now part of our regular rotation. Read More
Rating: 5 stars
02/05/2020
These were a hit with my vegan and meat eating friends. Read More
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