Hearty burgers with roasted sweet potatoes, black beans, and zesty avocado lime cream for a satisfying plant-based meal.
# What You'll Need:
→ For the Burgers
01 - 1 large sweet potato (about 12 oz), peeled and cubed
02 - 1 tablespoon olive oil
03 - 1 can (14 oz) black beans, drained and rinsed
04 - 1/2 cup rolled oats
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons chopped fresh cilantro
13 - 1 tablespoon fresh lime juice
→ For the Avocado Lime Sauce
14 - 1 ripe avocado
15 - 2 tablespoons vegan mayonnaise
16 - 2 tablespoons fresh lime juice
17 - 1 garlic clove
18 - 1 tablespoon chopped fresh cilantro
19 - Salt and pepper to taste
→ To Serve
20 - 4 vegan burger buns
21 - Lettuce leaves
22 - Tomato slices
23 - Red onion slices
# Method:
01 - Preheat oven to 400°F and line a baking tray with parchment paper. Toss sweet potato cubes with olive oil and spread evenly on the tray. Roast for 20-25 minutes until tender and allow to cool slightly.
02 - In a food processor, pulse oats into a coarse meal. Add roasted sweet potato, black beans, red onion, garlic, cumin, smoked paprika, chili powder, salt, pepper, cilantro, and lime juice. Pulse until just combined with chunky texture, avoiding overmixing.
03 - Shape mixture into 4 equal burger patties and place on a plate. Refrigerate for 15 minutes to firm up and hold their shape.
04 - Heat a non-stick skillet over medium heat and lightly oil the surface. Cook patties for 4-5 minutes per side until crispy and golden brown.
05 - Blend avocado, vegan mayonnaise, lime juice, garlic, and cilantro in a blender or food processor until smooth. Adjust seasoning with salt and pepper as needed.
06 - Toast burger buns if desired. Layer each bun with lettuce, tomato slices, red onion slices, cooked sweet potato black bean patty, and a generous dollop of avocado lime sauce. Serve immediately.
