Introduction
There’s just something special about a homemade veggie burger, isn’t there? It brings back memories of cozy nights, simple meals, and the satisfaction of knowing exactly what went into your food. These Sweet Potato Black Bean Patties are exactly that kind of recipe – comforting, wholesome, and packed with flavor.
Forget those dry, bland store-bought versions! These patties are moist, hearty, and bursting with sweet, smoky, and tangy notes thanks to the sweet potato, black beans, and a glorious lime drizzle. The best part? They are surprisingly easy to whip up and are perfect for a quick weeknight dinner or a fun weekend cookout. Get ready to fall in love with your new favorite veggie patty!
Why You’ll Love This Recipe
- Fast: From prep to plate, these come together quicker than you think.
- Easy: Simple ingredients and straightforward steps mean anyone can make them.
- Giftable: (Okay, maybe not literally, but they are perfect for sharing with friends and family!)
- Crowd-Pleasing: Even picky eaters will be asking for seconds. Seriously!
- Healthy & Delicious: A win-win for your taste buds and your body.
Ingredients
Here’s what you’ll need to gather from your pantry and fridge to make these delightful patties:
- 2 (15 oz) cans Black beans: Our protein-packed base! Make sure they’re rinsed and drained well.
- 1 medium Sweet potato (about 350g): For natural sweetness and that lovely texture.
- 1/2 medium Yellow onion: Adds a savory depth of flavor.
- 1/2 medium Red bell pepper: A little sweetness and color!
- 4 cloves Garlic: Because everything is better with garlic, right? Mince it finely.
- Juice of 1 small Lime: This is the “lime drenched” part! It adds a vital bright, tangy note.
- 3/4 cup Old-fashioned rolled oats: Our magical binder that helps hold everything together.
- 1/2 vegan bouillon cube: Crumbled finely, this boosts the savory “umami” flavor.
- 1 tbsp Agave syrup: Or maple syrup, just a touch of sweetness to balance the flavors.
- 1 tbsp Tamari: A savory, slightly sweet umami punch. Use gluten-free tamari if needed.
- 2 tbsp Avocado oil: For sautéing our veggies and cooking the patties. You can use olive oil too.
- 1/2 tsp Ground coriander: A warm, citrusy spice.
- 1/2 tsp Fennel seeds: Adds a lovely subtle anise note – trust me on this one!
- 2 tsp Smoked paprika: Essential for that smoky, savory depth. Don’t skip it!
- 1/4 tsp Ground cumin: A little earthy warmth.
- Kosher salt: To enhance all those beautiful flavors.
- Oil spray: For cooking the patties if you’re not using oil in the pan.
How to Make It
Let’s get cooking! Don’t worry, it’s super simple.
Step 1: Prep the Sweet Potato
Start by cooking your sweet potato. You can peel it, cube it, and boil it until fork-tender (about 10-15 minutes), or prick it with a fork and microwave it whole until soft (about 5-8 minutes depending on size). Once cooked, let it cool slightly, then mash it up in a large bowl. You’ll need about 1 cup of mashed sweet potato.
Step 2: Sauté the Veggies
While the sweet potato is cooking, finely chop your onion and red bell pepper. Heat the avocado oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and set aside.
Step 3: Mash the Beans
Add the rinsed and drained black beans to the bowl with the mashed sweet potato. Using a fork or a potato masher, mash the beans. You don’t want them completely smooth – leave some whole or partially mashed beans for texture! About 3/4 of the beans mashed is perfect.
Step 4: Combine Everything
Add the sautéed onion and bell pepper mixture, the lime juice, rolled oats, crumbled bouillon cube, agave syrup, tamari, ground coriander, fennel seeds, smoked paprika, and cumin to the sweet potato and black bean mixture. Add a good pinch of kosher salt to start. Use a spoon or your hands to mix everything together really well until it’s uniformly combined.
Step 5: Taste and Adjust
Now’s the time to be a chef! Taste a little bit of the mixture (it’s safe!). Does it need more salt? More lime? A pinch more smoked paprika? Adjust the seasoning to your liking. I often find it needs a touch more salt and sometimes a tiny squeeze more lime.
Step 6: Shape the Patties
Divide the mixture into 4-6 equal portions (you’ll get about 4 good-sized burger patties or 6 smaller slider-sized ones). Shape each portion into a patty, about 1/2 to 3/4 inch thick. They should hold together nicely, but if they feel too wet, you can add a tablespoon or two more oats (or breadcrumbs if you don’t need them gluten-free). If they feel too dry, add a tiny splash of water or lime juice.
Step 7: Cook the Patties
Heat a little more avocado oil (or use oil spray) in a non-stick skillet over medium heat. Carefully place the patties in the hot skillet. Don’t overcrowd the pan – cook in batches if necessary. Cook for about 5-7 minutes per side, until they are golden brown, heated through, and have a nice crispy crust.
Step 8: Serve and Enjoy!
Serve your delicious Sweet Potato Black Bean Patties warm! They are fantastic on burger buns with your favorite toppings, over a salad, or as part of a bowl with rice and veggies. Enjoy every bite!
Substitutions & Additions
Feeling creative? Want to use what you have on hand? Here are some ideas:
- Beans: Instead of black beans, try kidney beans or pinto beans.
- Sweet Potato: Butternut squash or even regular potato could work, though the flavor profile will change slightly.
- Veggies: Swap red bell pepper for green or yellow, or add in some finely diced zucchini or mushrooms (make sure to cook them well to remove moisture). A finely diced jalapeño adds a nice kick!
- Binder: If you don’t have oats, plain breadcrumbs or a couple of tablespoons of all-purpose flour can work. For gluten-free, ensure your oats are certified GF and check your bouillon/tamari.
- Sweetener: Maple syrup or brown sugar can replace agave.
- Tamari: Soy sauce works if you don’t need it gluten-free. Coconut aminos is another soy-free option.
- Boosters: Stir in a handful of frozen corn kernels, some chopped fresh cilantro, or a pinch of cayenne pepper for heat.
Tips for Success
Just a few little pointers to make sure your patties turn out perfect every time:
- Don’t Over-Mash: Leaving some whole beans gives the patties great texture.
- Taste and Adjust: Seasoning is key! Don’t be afraid to taste the mix before cooking.
- Let the Oats Hydrate: Once you mix everything, letting the mixture sit for 5-10 minutes allows the oats to absorb moisture and helps the patties hold their shape better.
- Don’t Rush the Cook: Cook them until they are truly golden and slightly crispy on both sides. This helps them stay together and develops great flavor.
- Prep Ahead: You can make the mixture up to a day in advance and store it in the fridge. Shape and cook the patties when you’re ready to eat!
How to Store It
Got leftovers? (You might not, they’re that good!)
- In the Fridge: Store cooked or uncooked patties in an airtight container in the refrigerator for up to 3-4 days.
- In the Freezer: Cooked or uncooked patties can be frozen! Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep for up to 3 months. Thaw in the fridge before cooking or reheating, or cook directly from frozen (might take a few extra minutes).
- Reheating: Reheat cooked patties in a skillet over medium heat until warmed through, or in the oven at 350°F (175°C) for 10-15 minutes.
FAQs
Here are a couple of common questions about these patties:
Q: Can I bake these instead of frying?
A: Yes! For a hands-off approach, place shaped patties on a lightly oiled baking sheet. Bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown and heated through. They won’t get quite as crispy as pan-frying, but it’s a healthier option!
Q: How can I make these gluten-free?
A: Good news! The recipe as written uses naturally gluten-free ingredients (beans, sweet potato, veggies, spices, agave, avocado oil, lime). Just ensure the rolled oats you use are certified gluten-free (some oats can have cross-contamination) and double-check that your vegan bouillon cube and tamari are also certified gluten-free.
Q: What should I serve these patties with?
A: The possibilities are endless! Serve them classic-style on burger buns with lettuce, tomato, onion, avocado, and your favorite sauce. Or, skip the bun and serve them over a salad, in a bowl with rice or quinoa and roasted veggies, or simply alongside some sweet potato fries or a simple side salad. A drizzle of extra lime juice or a dollop of vegan sour cream or sriracha mayo would be delicious!
Sweet Potato Black Bean Burgers
Equipment
- Large bowl for mashing and mixing
- Fork or potato masher for mashing beans and sweet potato
- Skillet for sautéing vegetables and cooking patties (non-stick recommended)
- Baking Sheet optional, for baking alternative or freezing
- Parchment paper optional, for baking alternative or freezing
- Airtight container for storage
- Freezer bag for freezing
Ingredients
Hauptzutaten
- 2 cans Black beans 15 oz each, rinsed and drained well
- 1 medium Sweet potato about 350g
- 0.5 medium Yellow onion
- 0.5 medium Red bell pepper
- 4 cloves Garlic minced finely
- 1 small Lime, juiced Juice of 1 small lime
- 0.75 cup Old-fashioned rolled oats
- 0.5 vegan bouillon cube Bouillon cube crumbled finely
- 1 tbsp Agave syrup Or maple syrup
- 1 tbsp Tamari Use gluten-free tamari if needed
- 2 tbsp Avocado oil For sautéing and cooking. Can use olive oil.
- 0.5 tsp Ground coriander
- 0.5 tsp Fennel seeds
- 2 tsp Smoked paprika
- 0.25 tsp Ground cumin
- Kosher salt To enhance all those beautiful flavors
- Oil spray For cooking the patties if not using oil in the pan
Instructions
- Prep the Sweet Potato: Start by cooking your sweet potato. You can peel it, cube it, and boil it until fork-tender (about 10-15 minutes), or prick it with a fork and microwave it whole until soft (about 5-8 minutes depending on size). Once cooked, let it cool slightly, then mash it up in a large bowl. You'll need about 1 cup of mashed sweet potato.
- Sauté the Veggies: While the sweet potato is cooking, finely chop your onion and red bell pepper. Heat the avocado oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and set aside.
- Mash the Beans: Add the rinsed and drained black beans to the bowl with the mashed sweet potato. Using a fork or a potato masher, mash the beans. You don't want them completely smooth – leave some whole or partially mashed beans for texture! About 3/4 of the beans mashed is perfect.
- Combine Everything: Add the sautéed onion and bell pepper mixture, the lime juice, rolled oats, crumbled bouillon cube, agave syrup, tamari, ground coriander, fennel seeds, smoked paprika, and cumin to the sweet potato and black bean mixture. Add a good pinch of kosher salt to start. Use a spoon or your hands to mix everything together really well until it's uniformly combined.
- Taste and Adjust: Now's the time to be a chef! Taste a little bit of the mixture (it's safe!). Does it need more salt? More lime? A pinch more smoked paprika? Adjust the seasoning to your liking. I often find it needs a touch more salt and sometimes a tiny squeeze more lime.
- Shape the Patties: Divide the mixture into 4-6 equal portions (you'll get about 4 good-sized burger patties or 6 smaller slider-sized ones). Shape each portion into a patty, about 1/2 to 3/4 inch thick. They should hold together nicely, but if they feel too wet, you can add a tablespoon or two more oats (or breadcrumbs if you don't need them gluten-free). If they feel too dry, add a tiny splash of water or lime juice.
- Cook the Patties: Heat a little more avocado oil (or use oil spray) in a non-stick skillet over medium heat. Carefully place the patties in the hot skillet. Don't overcrowd the pan – cook in batches if necessary. Cook for about 5-7 minutes per side, until they are golden brown, heated through, and have a nice crispy crust.
- Serve and Enjoy!: Serve your delicious Sweet Potato Black Bean Patties warm! They are fantastic on burger buns with your favorite toppings, over a salad, or as part of a bowl with rice and veggies. Enjoy every bite!