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.
*To bake sweet potatoes: Preheat oven to 400F. Pierce a sweet potato (or a few) several times with a fork. Place on a baking sheet lined with foil. Bake for 45 minutes to an hour, or until very fork tender. Allow potato to cool. Peel and measure flesh per the recipe.