Hearty and healthy Sweet Potato Black Bean Burgers with Cilantro Yogurt Sauce. The BEST texture and ready in under 30 minutes!
Hey what’s up hello!
Here we are back in veggie burger land. Now that I’ve nailed the dreamiest veggie burger texture, I want to make three million and five versions.
Today’s recipe is inspired by my Pumpkin Walnut Burgers, which in my humble opinion, totally give new meaning to veggie burgers. No mush allowed! Textural perfection only!
Although it’s been a hot minute since I posted a veggie burger on the blog, we’re no strangers to burgers in the hummus household. These Easy Vegan Black Bean Burgers are a staple for something quick and I do adore these Salmon Burgers to death.
But let me tell you…it’s no easy feat to make ones that stays firm firm firm and aren’t hella mushy in the middle.
Until now! I’ve found that the key is drying oat the beans in the oven first so there isn’t excess moisture. Toasting the oats along with them guarantees a maximum flavor situation.
The “dough,” once it’s all blended up in the food processor, should stick together easily in your hands. Like cookie dough! We’re basically making savory cookies here.
Key ingredients and substitution ideas
Chickpeas: The base of our burgers, packed with plant plant protein and fiber.
Walnuts: I love walnuts! They’re help with the “meaty” texture and offer a great flavor boost, too. Full of heart-healthy, plant-based omega-3 fatty acids.
Roasted sweet potato: For a bit of moisture, flavor, and binding assistance. Roasting it before hand means it’ll lend a specifically sweet and smoky flavor that microwaving or steaming will not. I love freezing extra chunks for blending into smoothies!
Old-fashioned oats: A fun twist on breadcrumbs to help the burgers stay together. Use certified gluten-free if needed.
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Onion: Flavor town! Red onion would work as well. Make sure it’s finely diced to help everything stick together well.
Cilantro: I love cilantro here for southwestern flavor, but you could also use parsley if that’s your jam.
Spices: Chili powder, garlic powder (or you can use a couple cloves of fresh garlic), smoked paprika, and cumin. You can adjust the amount of spices to your preference and even add a pinch of cayenne or red pepper flakes if you want things spicy.
Yogurt: So simple for a creamy sauce to slather on. Dairy or non-dairy will work. I like Greek here but anything unflavored and unsweetened will do. The higher the fat content, the richer the sauce will be.
More burgers to love:
If you make these sweet potato burgers, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!
Hearty and healthy Sweet Potato Black Bean Burgers with Cilantro Yogurt Sauce. The BEST texture and ready in under 30 minutes! Vegan option and gluten free.
For the burgers:
- 1 15oz can black beans, drained and rinsed
- 1 cup old-fashioned oats (certified gluten free if needed)
- 3/4 cup chopped walnuts
- 1 cup roasted sweet potato (flesh from 1 large sweet potato)
- 1/2 cup diced onion
- 1/2 cup cilantro, chopped
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 1/4 tsp fine sea salt
For the sauce:
- 3/4 cup plain Greek yogurt (can sub regular yogurt or non-dairy yogurt)
- 1/4 cup cilantro, chopped
- 1 lime, juiced (1 tbsp lime juice)
- 1/2 tsp fine sea salt
- 1 tsp sriracha (or your favorite hot sauce, chipotle tabasco is great too!)
- Preheat oven to 350F. Spread drained beans, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
- To the bowl of a food processor, add toasted beans, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
- Add 1 cup of sweet potato, onion, cilantro, garlic, spices, and salt. Pulse until combined. The mixture should resemble cookie dough and form a ball when processing. It should not be crumbly and should easily form burgers when you pack it together with your hands. If it seems too dry, add more sweet potato until the texture is right.
- Warm a drizzle of olive oil in skillet over medium low heat (I used a large cast iron). Using a heaping 1/3 cup measure, form mixture into 6 even burgers (this helps with a round shape, too). Once hot, cook burgers for about 4-5 minutes per side or until browned, turning down the heat if they’re cooking too quickly.
- Make sauce by stirring together yogurt, cilantro, lime juice, salt, and sriracha in a small bowl. Devour burgers with sauce and toppings of choice.
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