Sweet Potato Black Bean Burgers

These Tex-Mex Sweet Potato Black Bean Burgers are easy to make with hearty whole foods, chipotle peppers, and smoky seasonings. Enjoy them for healthy and flavor-packed dinners! Vegan, Gluten-Free and Oil-Free Option.

Course How To, Main

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 20

Cook Time 35

Total Time 55

Servings burgers

Calories 174kcal

Author Caitlin Shoemaker

Ingredients

For the Burgers:

1 medium sweet potato peeled and cut into chunks (about 3 cups shredded)
1/2 red onion
1/2 cup rolled oats
1/4 cup ground flax seed
1 1/2 teaspoon garlic powder
1 1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
2 15 ounce cans black beans drained and rinsed; divided
2 chipotle peppers in adobo* + 1 tbsp adobo sauce
1 tablespoon avocado oil

Serving Suggestions:

Burger Buns
Chipotle Mayo
Red Onion Lettuce, Avocado, etc

US Customary - Metric

Instructions

Prep: Preheat the oven to 400F and grease or line a baking sheet with parchment paper.
Grate the Vegetables: Set up a food processor with a grating disc. Cut the sweet potato and red onion into large chunks and grate using the food processor; empty the food processor and set aside. (Note: if you can also grate the sweet potato and onion using a box grater).
Dry Ingredients: Swap the food processor blade for a standard S-blade. Add the oats, flax seed, garlic powder, cumin, and salt to the processor. Process until a fine flour forms, 30 to 45 seconds.
Make a Paste: Add 1 can of the drained beans along with the chipotle peppers, adobo sauce, and oil. Process until a thick paste forms, about 1 minute. Scrape the sides of the food processor with a spatula as necessary.
Combine: Add the shredded sweet potato/onion mixture to the food processor along with the remaining can of beans. Pulse until the mixture sticks together and is mostly combined, pausing to mix with a spatula as necessary.
Form the Patties: (Tip: it helps to have slightly damp hands for this step!) Use a 1/2 cup to form 8 even patties. Use your hands to flatten and smooth out each patty, then place on the prepared baking sheet.
Bake: Bake in the middle rack of the oven for 20 minutes. Flip the patties, then return to the top rack of the oven and bake for an additional 15 to 20 minutes. Remove from the oven and let the patties sit on the baking sheet for another 5 to 10 minutes to firm up and set.
Serve & Store: Serve warm and as desired - I like to put mine on a toasted bun with lettuce, red onion, and chipotle mayo! Store leftover burger patties in the fridge for up to 5 days, or in the freezer for up to 2 months. Patties can be reheated in the microwave, toaster oven, or on the stovetop.

Notes

Gluten-Free: Use gluten-free oats to make this recipe gluten-free.
Oil-Free: Omit the oil from the recipe; the patties will be less creamy.
Chipotle Peppers: Use only 1 tablespoon of adobo sauce and omit the chipotle peppers. You can also substitute the chipotle peppers for 1/2-1 teaspoon of ground chipotle powder; I’d recommend addition an additional 1 tablespoon of oil as well to make up for the lost moisture from the peppers.

Nutrition