Sweet potatoes have never been my thing, but these black bean and sweet potato burgers are absolutely amazing. I was extremely skeptical when I decided to try them out, but the flavor of this burger is almost too good to be true.
The texture of these burgers was a little different than I expected; they’re super soft and almost creamy, unlike a traditional burger. If you don’t have any buns laying around, you could serve this over a bed of greens or rice, or even all by itself.
My favorite part about these burgers (besides how delicious they are!) is how quick and easy they are to make. Since most of the ingredients are already cooked up, it only takes about 20 minutes total to mix everything and cook.
I used guacamole to top these burgers, but if you prefer avocado slices, that would work too. Top with a little bit of vegan queso dip for “cheese” burger feel.
- 1 medium sweet potato, cooked
- 1 can black beans, rinsed and drained
- 1/2 cup cooked lentils
- 1/3 cup nutritional yeast
- 2 tablespoons tahini
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 teaspoon grapeseed oil
- Mash the sweet potato, black beans, and lentils in a large mixing bowl.
- Add the remaining ingredients (except the oil), and gently stir until the ingredients are well combined.
- In a large frying pan, heat the oil over medium heat.
- Pat the burger mix into 6 patties (a little larger than 1/4 cup each)
- Cook the burgers for 2-3 minutes on each side.
- Serve immediately.