Black Bean & Sweet Potato Burgers

Black Bean & Sweet Potato Burgers

Why You'll Love This Black Bean & Sweet Potato Burgers

These burgers are a game-changer for anyone looking to incorporate more plant-based meals into their Easy Summer Diet. The star attraction is the incredible texture combination - crispy exteriors with soft, flavorful centers that don't fall apart like many Vegetarian patties.

Making these at home saves you significant money compared to store-bought veggie burgers, which often cost $6-8 for just four patties. With basic pantry ingredients like beans, sweet potatoes, and spices, you'll get 6-8 generous patties for a fraction of the cost.

The customizable flavor profile is another huge benefit. The smoky cumin, zesty lime, and fresh cilantro create a Southwestern profile that's elevated by whatever toppings you choose - from creamy avocado to tangy pickled onions or spicy sriracha mayo. Try these burgers tonight and discover how delicious plant-based eating can be!

How to Make Black Bean & Sweet Potato Burgers

Quick Overview

These burgers come together with minimal effort - just roast sweet potatoes, mash with seasoned black beans, form patties, and pan-fry until golden brown. The whole process takes about 30 minutes of active time, making them perfect for your Easy Summer Diet when you want something substantial without spending hours in the kitchen.

Key Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 small red onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp lime juice
• 1/2 cup rolled oats or breadcrumbs
• Salt and pepper to taste
• 2 tbsp olive oil for cooking

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with a tablespoon of olive oil, spread on a baking sheet, and roast for 20-25 minutes until tender.
2. While the sweet potatoes roast, sauté the diced onion and garlic in a pan with a teaspoon of olive oil until translucent, about 5 minutes.
3. In a large bowl, mash the black beans with a fork or potato masher until about 3/4 are smashed (leave some whole for texture).
4. Add the roasted sweet potatoes to the beans and mash gently to combine while maintaining some texture.
5. Mix in the sautéed onion and garlic, cilantro, cumin, smoked paprika, cayenne pepper, lime juice, and salt and pepper. Stir well to combine.
6. Fold in the oats or breadcrumbs. The mixture should be moist but hold together when formed into a patty. If too wet, add more oats; if too dry, add a splash of water.
7. Form into 6-8 patties, about 3/4 inch thick. Place on a parchment-lined plate and refrigerate for 30 minutes (if time permits) to help them firm up.
8. Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and heated through.

What to Serve With Black Bean & Sweet Potato Burgers 

These Vegetarian patties shine when served on toasted whole grain buns with your favorite toppings. For a complete Easy Summer Diet meal, try pairing them with:

• Fresh green salad with lemon vinaigrette
• Grilled corn on the cob with lime and chili
• Baked sweet potato fries for a double sweet potato experience
• Cooling cucumber and tomato salad
• Creamy coleslaw or tangy vinegar-based slaw

Top Tips for Perfecting Black Bean & Sweet Potato Burgers

• Don't over-mash the mixture - keeping some texture helps the patties hold together better.
• If you're short on time, use canned sweet potato puree instead of roasting fresh ones.
• For a gluten-free option, substitute the oats with gluten-free oats or cooked quinoa.
• If the mixture is too soft to form patties, chill it in the refrigerator for 30 minutes first.
• For a firmer burger, add 1-2 tablespoons of nut butter (almond or peanut) to help bind the ingredients.
• Cook on medium heat to allow the burgers to cook through without burning the exterior.

Storing and Reheating Tips

These burgers are perfect for meal prep as part of your Easy Summer Diet plan! Store cooked patties in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 10 minutes.

For freezing, place uncooked patties between parchment paper sheets and freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before cooking, or cook directly from frozen by adding 2-3 extra minutes per side.

Conclusion

Black Bean & Sweet Potato Burgers offer a delicious way to incorporate plant-based meals into your Easy Summer Diet. With their perfect balance of protein, fiber, and complex carbs, these burgers provide a satisfying meal without weighing you down. Their vibrant flavor and adaptability make them a must-try for anyone looking to eat healthier without sacrificing taste. Why not make a batch this weekend?

FAQs

Can I bake these burgers instead of pan-frying them?
Absolutely! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, brush with olive oil, and bake for 20-25 minutes, flipping halfway through. They'll be less crispy but still delicious and lower in oil.
My burger mixture seems too wet. What should I do?
Add more binding ingredients like oats or breadcrumbs, 1 tablespoon at a time, until you reach the right consistency. Refrigerating the mixture for 30 minutes also helps firms it up before forming patties.
Can I use kidney or pinto beans instead of black beans?
Yes! Any bean variety works well in this recipe. Kidney beans offer a heartier texture, while pinto beans provide a creamier consistency. Feel free to experiment with what you have on hand or prefer.