How do you make sweet potato black bean burgers?

Making sweet potato black bean burgers involves roasting sweet potatoes, drying out the beans, and mixing them with ingredients like pearled barley, spices, and a binder. Shape the mixture into patties, chill them, and then cook until crispy on both sides.

What are some plant-based ingredients that I can use to bind a black bean burger?

Plant-based binders like JUST Egg, flaxseed meal mixed with water, aquafaba (chickpea liquid), and breadcrumbs are great for holding black bean burgers together. Each option adds a bit of moisture and structure to keep your patties intact during cooking.

How do you keep black bean burgers from falling apart?

To keep black bean burgers from falling apart, it’s crucial to remove excess moisture from the beans by drying them out in the oven. Using a good binder, like JUST Egg, flaxseed meal, or breadcrumbs, also helps the patties hold together during cooking.

Sweet Potato Black Bean Burger

Description

These sweet potato black bean burgers hit that sweet spot between easy and flavorful. Crispy, smoky, and with just the right amount of kick, they’re perfect for any night you need a no-fuss, satisfying meal. Plus, they’re freezer-friendly, so you’re always a few minutes away from delicious homemade burgers!

Ingredients

for the burgers

1/4 cup pearled barley
4–5 cups water
2 cups small-diced sweet potatoes (about 2 small sweet potatoes)
3 tablespoons olive oil
salt and pepper
2, 15 oz. can of black beans, rinsed
1/2 cup mozzarella-style vegan shredded cheese
one small red onion, diced
4–6 cloves garlic, sliced
1 tablespoon vegan Worcestershire sauce
2 teaspoons steak seasoning
1 teaspoon liquid smoke
1 cup panko breadcrumbs
3/4 cup JUST Egg, plus 1/4 cup if needed

for the special sauce

1 cup vegan mayo
4 tablespoons chopped pickles
2 tablespoons minced shallot
2 tablespoons ketchup
1 teaspoon vegan Worcestershire sauce

to serve

toasted hamburger buns
vegan cheese slices
lettuce, tomato, mandolined red onion

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Instructions

Place the pearled barley and water into a medium-sized saucepan. Cover, bring to a boil, then simmer, uncovered, for about 45 minutes. It should be completely cooked through but still firm to the bite.
Preheat oven to 400.
Toss the sweet potato in 2 tablespoons of the oil and season with salt and pepper. Place on a baking sheet and cook for about 20 minutes, or until it starts developing a little color around the edges. Stir halfway through the bake time.
On a separate baking sheet, place the beans in a single layer. Bake for about 10 minutes, stirring halfway through.
Allow all of the ingredients to cool and place into a large prep bowl.
Add the vegan shreds and stir to combine.
In a medium-sized skillet (I used cast iron), warm the remaining 1 tablespoon of oil over medium heat. Add the diced red onion and allow to soften and slightly caramelize for several minutes.
Add in the garlic and allow to soften for a few minutes more. Add the the prep bowl and stir.
Add the vegan Worcestershire, steak seasoning and liquid smoke to the bowl, stir, then add in the panko.
Add 3/4 cup of JUST Egg and mix thoroughly.
Test the mixture by rolling a small portion into a ball. If it holds together well, proceed to the next step. If the mixture is too dry or crumbly, gradually add the remaining 1/4 cup of JUST Egg until it reaches the right consistency.
Form the mixture into 10-12 patties and refrigerate until ready to use.
If freezing, place patties onto a silpat-lined baking sheet and allow to completely freeze, then transfer to a ziploc or freezer-safe container.
To cook straight from the refrigerator, add some oil to a hot skillet and add the desired number of patties. Cover and allow to cook for a few minutes on each side or until golden.
If using frozen patties, allow them to come to room temp before cooking.
Combine all of the special sauce ingredients beforehand or when ready to serve.
Toast the buns in some melted vegan butter until crisp and golden.
Transfer the patties to the toasted buns and serve with the special sauce or your favorite fixings.

Notes

Storage Tips:

Refrigeration: Store any leftover patties in an airtight container in the fridge for up to 5 days. To reheat, simply warm them up in a skillet over medium heat until they’re crispy again.

Freezing: These burgers freeze beautifully. Once the patties are formed, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. When ready to cook, let them thaw in the fridge overnight or at room temperature for about 30 minutes.

Batching: This recipe is super flexible, so feel free to half, double, or triple it based on how many burgers you want to make.

Additional Tips:

Crisping Up Leftovers: For an extra-crispy finish on reheated burgers, give them a quick toss in a hot skillet with a little oil. It’ll bring back that perfect crunch.

Customizing the Flavor: Feel free to mix up the seasonings to suit your taste. A dash of cumin or smoked paprika can add a different flavor twist, or a bit of hot sauce for a kick of heat.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Lunch, Dinner
Method: Boiled, Baked, Sautéed
Cuisine: American