Southwest Sweet Potato Black Bean Burgers
Perfectly hearty and loaded with southwest-style spices and creamy avocado, these sweet potato black bean burgers are so easy to make and amazing stuffed between a bun with all your favorite burger toppings.
Servings 4 servings
Calories 293kcal
Ingredients
Sweet Potato Black Bean Burgers
- 1 can (15 oz) black beans, drained and rinsed
- 1 small sweet potato, peeled and cut into 1/4-in cubes (about 1 cup)
- 1 tablespoon olive oil
- 1/2 cup finely-chopped yellow onion
- 1/2 cup finely-chopped sweet pepper
- 2 medium cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4-1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons ketchup
- 1/3 cup panko breadcrumbs
- 1 large egg (use flax egg if vegan*)
- 1-2 tablespoons vegetable oil for pan searing
Burger Toppings
- 1 medium ripe avocado, pitted and diced
- 1 tablespoon fresh lime juice
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
- Toasted buns, pepperjack cheese slices, sliced tomato, and pickled red onion for serving
Instructions
Sweet Potato Black Bean Burgers
- Preheat oven to 400F. Line a medium baking sheet with parchment paper and spread beans and sweet potatoes out in a single layer. Bake beans and sweet potatoes at 400F 20-25 minutes until sweet potatoes are tender. Allow to cool.
- Heat olive oil in a small skillet over medium-high heat. Add onion and pepper and saute 3-4 minutes until tender. Add garlic and saute 1 additional minute until fragrant.
- Scrape vegetables into a fine-mesh sieve and gently press on vegetables to drain out liquid. Set aside.
- Place beans and sweet potatoes in a large bowl and use a fork to gently mash to a paste (you will want several chunks) Add sautéed vegetables, chili powder, cumin, cayenne pepper, salt, pepper, ketchup, breadcrumbs, and egg. Gently fold black bean mixture until just combined.
- Form black bean mixture into 4 patties. Wrap well and refrigerate until ready to use (patties may be refrigerated up to 6 days and frozen up to 1 month)
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add burgers and sear 3-5 minutes on each side, flipping once until burgers are golden brown and heated through. Repeat cooking with remaining patties, adding more oil to pan as needed.
Burger Toppings
- In a small bowl, mash avocado with lime and cilantro until smooth. Season with salt and pepper to taste.
- Assemble burgers by placing burger patties on toasted buns, spread mashed avocado on patties, and top patties with pepperjack, tomato slices, and red onion. Serve immediately and enjoy!
Notes
Storing Instructions
Store burgers in refrigerator up to 6 days. Burgers may also be frozen up to 1 month.
*To make a vegan-friendly flax egg, whisk 1 tablespoon flaxseed with 2 tablespoons water. Let sit 5 minutes then add to black bean mixture in place of the egg.
Nutrition
Serving: 1burger (calculated without buns or toppings) | Calories: 293kcal | Carbohydrates: 28g | Protein: 6.6g | Fat: 18.7g | Saturated Fat: 3.7g | Cholesterol: 47mg | Sodium: 839mg | Potassium: 732mg | Fiber: 8.3g | Sugar: 3.8g | Calcium: 57mg | Iron: 2mg