I’m going to start off with a quick disclaimer. These photos don’t do these burgers justice.
Some days, when the light’s dropping early and your stomach’s rumbling from room-filling aromas, you end up with photos that don’t quite showcase the awesomeness of what lays in front of you.
But stay with me here.
Smoky + sweet + hearty black beans and oats = one killer veggie burger.
Sure, the burgers are vegan. And so as depicted, they are a tad sloppy. But not fall apart-on-you sloppy. These are no sloppy Joe’s. Far from it actually as far as a vegan burger goes.
You could certainly throw in an egg if you’re concerned about this. Or do as I do, and utilized the two-spatula technique when it comes time to flip them in the frying pan during the cooking process. Just give them a little squeeze, and they’ll firm up nicely as they cook.
But let’s get to the important topic of discussion here – the taste.
This isn’t your bland restaurant veggie burger. I’ve had one too many of those to know better. Rather, these are packed with all the complimentary flavor you’d expect from a recipe worthy of putting on the repeat list. The spice from the chipotle and smokiness from the paprika pairs well with the creamy sweet potato, all of which gets finished off with a little lime. The cumin and beans team up for a little Mexican flare, and the oats bind it all together.
Finish it off with your favorite toppings. I might suggest some guacamole if you have it on hand, but even just a handful of spinach and a dollop of ketchup will do.
Note, these freeze well, so if you have extras or want to double the recipe, go for it!
- 2 1/2 Tbsp. olive oil, divided
- 1 onion, diced
- 5 cloves garlic, minced
- 1 med.-lg. sweet potato, cubed
- 1/2 cup old fashioned rolled oats
- 1 1/2 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. hot chipotle powder
- 1 (15 oz.) can black beans, well-drained
- 1/2 lime, juiced
- Salt, to season
- Whole wheat buns and favorite toppings
- Preheat oven to 425. Line a large baking sheet with aluminum foil. Scatter cubed sweet potatoes on top and toss with 1 Tbsp. olive oil. Bake for 20 minutes, or until cubes are nearly tender.
- Meanwhile, heat remaining 1 1/2 Tbsp. olive oil in a skillet. Add garlic and onion, and cook over medium-high heat until onion is translucent, 7-10 minutes.
- Add beans to a mixing bowl. Mash with a fork, breaking down the beans but still leaving them coarse. Stir in onions, spices, oats and salt, to season. When sweet potatoes are finished, add to bowl, along with the lime juice. Stir to combine.
- Reduce oven to 350F. Line baking sheet with aluminum foil and drizzle with olive oil to lightly coat. Form bean and sweet potato mixture into 6 patties. Bake for 30 minutes.
- Serve on top of a bun with your favorite toppings (spinach, sprouts, avocado, ketchup, mustard, red onion, etc.)