Black Bean Sweet Potato Burger Recipe

Black beans: canned and rinsed, they add protein and a creamy texture to the burgers

Sweet potato: peeled and grated, it brings natural sweetness and moisture

Breadcrumbs: help hold the patties together and give a nice texture

Cumin: a warm spice that adds earthiness and depth

Paprika: adds a mild smoky flavor and a bit of color

Salt: enhances all the flavors in the burger

Black pepper: adds a little kick and balances the taste

Olive oil: used for cooking, it helps the patties get golden and crispy

One of the most important steps in this Black Bean Sweet Potato Burger Recipe is mashing the black beans until they’re mostly smooth. Here’s a simple way to do it that makes the whole process easier and helps your patties hold together better.

First, pour the drained and rinsed black beans into a large mixing bowl. Use a fork or a potato masher and press down firmly on the beans. Keep mashing and turning the beans with your tool until most of them are broken down, but it’s okay if there are still a few small chunks. You want a texture that’s soft enough to mix well with the grated sweet potato and breadcrumbs, but not so mushy that it turns into a paste.

Why does this matter? When the beans are mashed just right, they act like a glue that holds the patties together while cooking. If you don’t mash enough, the patties might fall apart when you flip them in the skillet or move them to the oven. But if you mash too much, the texture can get too soft and the burgers won’t have that nice bite.

A little tip from me: the first time I made these, I didn’t mash the beans enough and my patties kept breaking apart. After that, I learned to mash them well but still leave some chunks for texture. Also, if you don’t have a potato masher, the back of a spoon works just fine. It’s a simple step, but it really makes a difference in how your burgers turn out!

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and flavor profile, making them a good alternative for black beans in burgers.

• sweet potato - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked, providing a comparable flavor and moisture content.

• breadcrumbs - Substitute with oats: Oats can be ground into a coarse flour and used as a binding agent, offering a gluten-free alternative to breadcrumbs.

• cumin - Substitute with ground coriander: Ground coriander has a warm, earthy flavor that can mimic the taste of cumin in the recipe.

• paprika - Substitute with chili powder: Chili powder can provide a similar smoky and slightly spicy flavor, making it a suitable replacement for paprika.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a good alternative to black pepper.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable substitute for olive oil in cooking.

• Allow the black bean sweet potato burgers to cool completely after baking. This helps prevent condensation and sogginess when stored.

• For storing in the refrigerator:

  1. Place the cooled patties in an airtight container.
  2. Separate each patty with parchment paper to avoid sticking.
  3. Store in the refrigerator for up to 4 days.

• For freezing:

  1. Lay the cooled patties on a baking sheet lined with parchment paper.
  2. Freeze the patties for about 2 hours, or until solid. This prevents them from sticking together.
  3. Transfer the frozen patties to a freezer-safe bag or airtight container.
  4. Label the container with the date for reference.
  5. Store in the freezer for up to 3 months.

• Reheating from the refrigerator:

  1. Preheat your oven to 350°F (175°C).
  2. Place the patties on a baking sheet.
  3. Bake for 10-15 minutes, or until heated through.

• Reheating from the freezer:

  1. Thaw the patties in the refrigerator overnight.
  2. Follow the same reheating instructions as for refrigerated patties.

• For a quicker reheating option:

  1. Heat a skillet over medium heat with a bit of olive oil.
  2. Cook the thawed patties for about 3-4 minutes on each side, until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover black bean sweet potato burgers on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crispy texture of the patties.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the patties in the skillet and cook for about 3-4 minutes on each side, or until heated through. This method is quick and helps retain the flavor and texture of the burgers.

• Microwave Method: Place the patties on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the fastest but may slightly alter the texture of the patties.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method helps to restore the crispiness of the patties.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the patties on the toaster oven tray and heat for about 10 minutes or until warmed through. This method is convenient and helps maintain the texture of the burgers.

• Oven: Used to bake the patties to ensure they are cooked through and have a firm texture.

• Mixing bowl: Essential for combining and mixing the black beans, sweet potato, breadcrumbs, and spices.

• Skillet: Needed to cook the patties on the stovetop to achieve a golden brown crust.

• Spatula: Useful for flipping the patties in the skillet without breaking them apart.

• Baking sheet: Used to transfer the patties from the skillet to the oven for baking.

• Grater: Necessary for grating the sweet potato to the right consistency for mixing.

• Measuring spoons: Important for accurately measuring out the spices and olive oil.

• Can opener: Required to open the can of black beans.

• Fork: Handy for mashing the black beans to the desired consistency.

• Peeler: Used to peel the sweet potato before grating.

Prepare ingredients in advance: Drain and rinse the black beans and grate the sweet potato the night before to save time.

Use a food processor: Quickly mash the black beans and mix the ingredients using a food processor instead of doing it by hand.

Preheat the oven early: Start preheating your oven while you prepare the patties to avoid waiting later.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.

One-pan method: Cook the patties in an oven-safe skillet and transfer directly to the oven, reducing cleanup time.