Baked Sweet Potato Black Bean Burgers

Name: Baked Sweet Potato Black Bean Burgers
Prep time: 35 min
Cook time: 53 min
Total time: 1 h 28 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (1 large) (450 g) sweet potato, peeled and cut into 1-inch (2.5 cm) cubes; 2 tbsp (30 ml) olive oil, divided: 1 tbsp for the potatoes, 1 tbsp for brushing the patties; 1½ cups (one 15-oz / 425 g can, drained) (255 g) canned black beans, drained, rinsed, and patted dry; 1 cup (90 g) old-fashioned rolled oats, pulsed in a food processor to a coarse meal, with some flakes still visible; 3 whole (45 g) scallions, thinly sliced, white and green parts; 2 cloves (6 g) garlic, finely grated or minced; ½ cup, packed (20 g) fresh cilantro, leaves and tender stems, finely chopped; 1 tbsp (8 g) chili powder; 1 tsp (2 g) ground cumin; 1 tsp (2 g) smoked paprika; 1 tsp (5 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) fresh lime juice, from about ½ lime; 6 buns (300 g) hamburger buns, split and lightly toasted (about 50 g each); 1 large (150 g) ripe avocado, pitted, peeled, and sliced

From the MyKitchenBank Kitchen

Smoky, Tex-Mex-spiced veggie burgers made with roasted sweet potato, black beans, oats, chili powder, and plenty of cilantro. They bake on one sheet pan, hold together well, and stay moist inside with crisp, browned edges.

Prep: 35 min
Cook: 53 min
Wait: 35 min
Total: 2 hr 3 min
Makes: 6 burgers (about 3½ inches / 9 cm wide)

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Ingredients

6 servings

For the burgers
1 lb (1 large) (450 g) sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) olive oil, divided: 1 tbsp for the potatoes, 1 tbsp for brushing the patties
1½ cups (one 15-oz / 425 g can, drained) (255 g) canned black beans, drained, rinsed, and patted dry
1 cup (90 g) old-fashioned rolled oats, pulsed in a food processor to a coarse meal, with some flakes still visible
3 whole (45 g) scallions, thinly sliced, white and green parts
2 cloves (6 g) garlic, finely grated or minced
½ cup, packed (20 g) fresh cilantro, leaves and tender stems, finely chopped
1 tbsp (8 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (15 ml) fresh lime juice, from about ½ lime
To serve
6 buns (300 g) hamburger buns, split and lightly toasted (about 50 g each)
1 large (150 g) ripe avocado, pitted, peeled, and sliced

Equipment (7)

Large rimmed baking sheet, 18×13 inches (46×33 cm)
Parchment paper
Second rimmed baking sheet or large roasting pan for the potatoes (or roast the potatoes on the same sheet and re-line it with fresh parchment)
Food processor or blender
Large mixing bowl and fork or potato masher
Wide spatula
Measuring cups and spoons

Steps

Before you start

Drain and rinse the black beans, then pat them dry with a clean towel. Extra surface moisture makes the patties soft.
Plan on about 2 hours total. The potatoes need to roast and cool, and the mixture needs 20 minutes to rest so the oats can absorb moisture.
Use old-fashioned rolled oats, not instant or steel-cut. They absorb moisture evenly and give the patties structure.
Line a large rimmed baking sheet with parchment paper. Don't use foil, because the patties will stick to it.

1
Heat oven, prep potatoesOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Line a rimmed baking sheet with parchment.
- Peel the sweet potato and cut it into 1-inch (2.5 cm) cubes, keeping them similar in size so they cook evenly.
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Ready when: Oven reads 400°F (200°C) and the cubes are roughly uniform.
Tip: Keep the cubes at 1 inch. Larger pieces stay firm in the center and make the mash lumpy.
2
Roast sweet potatoOven 400°F / 205°C
- Toss the cubes on the lined sheet with 1 tbsp (15 ml) of the olive oil and ¼ tsp of the salt.
- Spread them in a single layer with space between pieces.
- Roast at 400°F (200°C) for 25 minutes, stirring once halfway through.
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Ready when: A fork slides into a cube with no resistance, and the edges are lightly browned and a little wrinkled.
Tip: Leave the oven on. You'll bake the burgers at the same temperature.
3
Prep the add-ins
- While the potatoes roast and then cool, pulse the oats in a food processor 6 to 8 times until coarse and flour-like, with some flakes still visible.
- Pat the beans dry.
- Slice the scallions, grate the garlic, chop the cilantro, and juice the lime.
- Slide the roasted potatoes (with their parchment) onto a rack or trivet and let them cool for 10 minutes.
- Re-line the baking sheet with fresh parchment.
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Ready when: Potatoes are warm, not hot, to the touch.
Tip: Don't pulse the oats to a fine powder. Some texture helps the burgers stay chewy rather than pasty.
4
Mash potato and beans
- Transfer the cooled sweet potato to a large bowl and mash with a fork or potato masher until mostly smooth, with a few small chunks.
- Add the black beans and mash lightly so about two-thirds of the beans are broken and the rest stay whole.
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Ready when: The mixture looks thick and chunky, with whole beans visible throughout.
Tip: Don't use a food processor here. It will turn the beans to paste and make the burgers dense.
5
Mix the burger dough
- Add the pulsed oats, scallions, garlic, cilantro, lime juice, chili powder, cumin, smoked paprika, the remaining ¾ tsp salt, and the black pepper.
- Stir with a spatula or your hands for about 1 minute until evenly combined and no dry oat patches remain.
- The mixture will be soft and slightly sticky.
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Ready when: A spoonful pressed in your palm holds its shape without crumbling.
Tip: If it's too wet to hold a shape after resting, stir in 2 tbsp more oats. If it's crumbly, mash in a few more beans.
6
Rest the mixture
- Cover the bowl and refrigerate for 20 minutes.
- This gives the oats time to absorb moisture and firms up the mixture so the patties are easier to shape.
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Ready when: The mixture feels firmer and less tacky when touched.
7
Shape the patties
- Divide the mixture into 6 equal portions of about 140 g (a generous ½ cup) each.
- With damp hands, shape each into a patty about 3½ inches (9 cm) wide and ½ inch (1.5 cm) thick.
- Place them on the parchment-lined sheet, spaced 1 inch (2.5 cm) apart.
- Brush the tops lightly with half of the remaining 1 tbsp (15 ml) olive oil.
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Ready when: Patties have smooth edges with no cracks and are an even thickness.
Tip: Wet your hands between patties. Sweet potato mixture sticks to dry hands.
8
Bake first sideOven 400°F / 205°C
- Bake the patties at 400°F (200°C) on the center rack for 15 minutes, until the tops look dry and the undersides are set.
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Ready when: The tops look dry and the edges are beginning to darken.
Tip: Don't flip early. Soft patties will tear if you turn them before the bottoms are set.
9
Flip and finish bakingOven 400°F / 205°C
- Slide a wide spatula under each patty and flip it gently.
- Brush the new tops with the remaining olive oil.
- Bake for 12 to 14 minutes more, until both sides are browned and the edges are crisp.
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Ready when: Both sides are deep golden brown with crisp edges, and a patty feels firm when pressed gently in the center.
Tip: Flip with a wide, thin spatula and support the patty with your other hand if needed.
10
Rest the burgers
- Leave the patties on the baking sheet for 5 minutes.
- They firm up as they cool slightly, which helps them stay intact in the bun.
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Ready when: The patties lift off the parchment cleanly and hold their shape.
11
Assemble and serve
- Set each patty on the bottom half of a toasted bun.
- Top with sliced avocado and add the bun tops.
- Serve right away while the edges are still crisp.
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Ready when: Burgers are warm, with crisp edges and a creamy avocado topping.
Tip: Toast the buns lightly. It keeps them from going soggy against the moist patty.

Good to know

Tips

Pat the beans dry and let the roasted potatoes cool before mashing. Too much moisture is the most common reason veggie burgers fall apart.
Don't over-mash. Whole beans and small potato chunks give the burgers a meaty bite and help them hold together.
Use a wide, thin spatula for flipping and handle the patties gently. They're more delicate than meat burgers.
For more heat, add ½ tsp cayenne or 1 tbsp finely chopped pickled jalapeños to the mixture.

Make ahead

Shape the patties up to 24 hours ahead. Place them on a parchment-lined sheet, cover tightly, and refrigerate, then bake straight from the fridge, adding 2 to 3 minutes to each side. You can also roast and mash the sweet potato a day ahead and store it covered in the fridge.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store cooked patties in an airtight container, with parchment between layers, for up to 4 days. Freezer: freeze cooked patties in a single layer on a tray until solid, then bag them for up to 3 months. Reheat from the fridge or frozen on a baking sheet at 375°F (190°C) for 10 to 12 minutes (15 to 18 minutes from frozen), flipping once, until hot throughout and crisp at the edges.

Substitutions

canned black beans → canned pinto beans or red kidney beans. Use the same weight, drained, rinsed, and patted dry. The flavor will be slightly milder.
old-fashioned rolled oats → panko breadcrumbs or quick-cooking oats. Use the same amount. Panko gives a crunchier texture, and quick oats make a softer one. Use panko only if you don't need them gluten-free.
fresh cilantro → fresh flat-leaf parsley. Use the same amount for a milder herb flavor if you don't like cilantro.
hamburger buns → large lettuce leaves or gluten-free buns. Use gluten-free certified oats and buns if serving someone who avoids gluten.