Hearty, firm Sweet Potato & Black Bean Burgers made with oats and served with a creamy Cilantro Yogurt Sauce. Excellent no-crumble texture, ready in under 30 minutes, and freezer-friendly.
This recipe delivers a reliably firm, satisfying veggie burger that holds together without becoming mushy. It builds on techniques used in other standout veggie burgers by toasting ingredients to remove excess moisture and create a meaty texture. These burgers are simple to make, adaptable for vegan or gluten-free diets, and perfect for batch cooking and freezing.
Ingredients
- Black beans: Drained and rinsed. Drying them briefly helps prevent excess moisture in the mixture.
- Walnuts: Provide a hearty, meaty texture and a pleasant, toasty flavor.
- Roasted sweet potato: Adds natural sweetness, moisture, and binding power. Roasting concentrates flavor more than steaming or microwaving.
- Old-fashioned oats: Act like breadcrumbs to bind the patties. Toasting the oats enhances their flavor. Use certified gluten-free oats if needed.
- Onion: Finely diced for flavor and to help the mixture stick together. Red or yellow both work.
- Cilantro: Bright, Southwestern-style flavor; swap parsley if preferred.
- Spices: Chili powder, garlic powder (or fresh garlic), smoked paprika, and cumin. Adjust amounts to taste and add cayenne if you like heat.
- Yogurt: For the sauce—plain Greek or regular dairy yogurt or a neutral non-dairy yogurt work well. Use unsweetened yogurt for best results.
How to roast a sweet potato
- Preheat the oven to 400°F (200°C). Pierce sweet potatoes several times with a fork.
- Place them on a foil-lined baking sheet and roast 45–60 minutes, until very tender.
- Let cool, peel, and use the measured flesh in the recipe.
Serving ideas
These burgers are excellent on a sesame bun with lettuce, the cilantro yogurt sauce, and pickles. They also pair well with fries or a simple salad. Other side ideas include:
- Kale salad
- Healthy broccoli salad
- Grilled sweet potatoes
If you try these sweet potato burgers, please leave a comment and rating—feedback is appreciated.
Sweet Potato, Oat & Black Bean Burgers
5 from 15 reviews
- Author: Alexis Joseph
- Prep Time: 18 minutes
- Cook Time: 10 minutes
- Total Time: 28 minutes
- Yield: 6 burgers
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Hearty Sweet Potato & Black Bean Burgers with a bright Cilantro Yogurt Sauce. They offer great texture, come together quickly, and can be made vegan and gluten-free.
Ingredients
For the burgers:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup old-fashioned oats (certified gluten-free if needed)
- ¾ cup chopped walnuts
- 1 cup roasted sweet potato flesh (from about 1 large sweet potato)
- ½ cup diced onion
- ½ cup chopped cilantro
- 1 ½ tsp chili powder
- ½ tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 ¼ tsp fine sea salt
For the sauce:
- ¾ cup plain yogurt (Greek, regular, or non-dairy)
- ¼ cup chopped cilantro
- 1 lime, juiced (about 1 tbsp)
- ½ tsp fine sea salt
- 1 tsp sriracha or preferred hot sauce
Instructions
- Preheat oven to 350°F (175°C). Spread the drained beans, walnuts, and oats on a parchment-lined baking sheet and bake for 13 minutes to dry and toast. Let cool slightly.
- Place the toasted beans, walnuts, and oats into a food processor and pulse until chopped but not turned to powder—you want some texture remaining.
- Add 1 cup roasted sweet potato, diced onion, chopped cilantro, garlic (or garlic powder), spices, and salt. Pulse until the mixture comes together and resembles cookie dough. It should form a ball when pressed and hold its shape without crumbling. If it feels too dry, add more sweet potato in small increments.
- Heat a drizzle of olive oil in a skillet over medium-low heat. Use a heaping ⅓ cup measure to portion the mixture into 6 patties and press into rounds. Cook about 4–5 minutes per side until browned, reducing heat if they brown too quickly.
- Make the sauce by stirring together yogurt, cilantro, lime juice, salt, and sriracha. Serve the burgers with the cilantro yogurt sauce and preferred toppings.
Notes
To bake sweet potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, place on a foil-lined baking sheet, and bake 45–60 minutes until very tender. Cool, peel, and measure the flesh for the recipe.