Name: Smoky Black Bean & Sweet Potato Vegan Burgers
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium sweet potato (about 8 oz), peeled and diced; 1 tbsp olive oil; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1 cup canned black beans, drained and rinsed; 1/2 cup rolled oats; 1/2 cup cooked quinoa (or brown rice); 2 tbsp ground flaxseed; 2 tbsp water; 1 tbsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; Burger buns (vegan, 4); Lettuce leaves; Tomato slices; Sliced avocado; Red onion rings; Vegan mayo or aioli (optional)

Smoky Black Bean & Sweet Potato Vegan Burgers

BakedBanana9350

This smoky black bean and sweet potato burger is a hearty, flavor-packed vegan main that’s perfect for Ontario’s mild summer evenings. Roasting sweet potato brings out its natural sweetness, which pairs beautifully with the earthiness of black beans and the subtle crunch of oats. Smoked paprika and cumin give it a rich, barbecue-inspired edge, while lemon juice brightens up the whole bite. Served with classic burger toppings and creamy avocado, these burgers are both nourishing and satisfying—ideal for a plant-based cookout or a cozy dinner at home.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss diced sweet potato with 1/2 tbsp olive oil and a pinch of salt. Spread on the baking sheet and roast for 20 minutes, until soft and lightly caramelized. Cool slightly.
In a small bowl, mix ground flaxseed and water. Let sit for 5 minutes to thicken (flax egg).
In a skillet, heat remaining 1/2 tbsp olive oil over medium heat. Sauté red onion for 3-4 minutes until soft, then add garlic and cook for 1 minute more. Remove from heat.
In a large bowl, mash roasted sweet potato and black beans together, leaving some texture. Add sautéed onion & garlic, oats, quinoa, flax egg, smoked paprika, cumin, thyme, salt, pepper, and lemon juice. Mix thoroughly until combined.
Let the mixture rest for 10 minutes so oats can hydrate. If too sticky, add a bit more oats. If too dry, add a splash of water.
Form mixture into 4 patties. Place on the parchment-lined baking sheet. Bake at 400°F for 18-20 minutes, flipping halfway, until crisp at the edges and set in the middle.
Lightly toast burger buns. Layer each bun with lettuce, tomato, baked patty, avocado, red onion, and vegan mayo if desired. Serve immediately.