Sweet Potato Black Bean Burgers

 

Curry spiced sweet potato-black bean burgers are simple to make. Combining the ingredients with your hands creates a soft, equal texture, and cooking in a cast-iron skillet crisp up the exterior. If preparing this dish gluten-free, replace the bread with gluten-free oats and end up serving the patties in a lettuce wrap.

 

Ingredients

 

2 cups grated sweet potato

½ cup old-fashioned rolled oats

1 cup no-salt-added black beans, rinsed

½ cup chopped scallions

¼ cup vegan mayonnaise

1 tablespoon tomato paste

1 teaspoon curry powder

⅛ teaspoon salt

1/2 cup plain unsweetened almond milk yogurt

2 tablespoons chopped fresh dill

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

4 whole-wheat hamburger buns  toasted

1 cup thinly sliced cucumber

 

Compress grated sweet potato to eliminate extra moisture, place in a large mixing basin. In a food processor, pulse the oats until finely crushed; add to the dish containing the sweet potatoes. Smash together the beans, scallions, mayonnaise, tomato paste, curry powder, and salt in a mixing bowl. Form the mixture into four 1/2-inch-thick burgers. Place the patties on a platter and place them in the refrigerator for 30 minutes.

 

In a small dish, combine the yogurt, dill, and lemon juice; put aside.

In a large cast-iron skillet, heat the oil over medium-high heat. Sauté until the burgers are golden brown, about 3 minutes per side.

Distribute the yogurt sauce evenly between the top and bottom bread halves. Layer each bottom bread half with a burger and cucumber slices, and then replace the top bun halves.