Sweet Potato Burgers with Avocado Smash
Looking for a delicious plant-based burger that’s packed with flavor? These sweet potato burgers are your answer! Perfect for a hearty meal, these burgers are not just healthy; they are incredibly satisfying and full of savory goodness, making them a crowd-pleaser for any occasion.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked black beans, drained and rinsed
- 1/2 cup breadcrumbs (or gluten-free alternative)
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 ripe avocado
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
- Burger buns or lettuce leaves for serving
- Olive oil for frying
Instructions
- Cook the Sweet Potatoes: Boil or steam the sweet potatoes until tender, about 15-20 minutes. Drain and let them cool slightly.
- Make the Burger Mixture: In a large bowl, mash the sweet potatoes with a fork. Add in the black beans, breadcrumbs, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix until well combined.
- Form the Patties: Shape the mixture into burger patties, about 1/2 inch thick. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- Prepare the Avocado Smash: In a bowl, mash the avocado with lime juice, salt, and cilantro until creamy but still chunky.
- Cook the Burgers: Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.
- Assemble: Serve the burgers on buns or wrapped in lettuce leaves, topped generously with the avocado smash.
Cook’s tips
- Make sure the sweet potatoes are completely cool before mixing to prevent a mushy texture.
- Refrigerating the patties for at least 30 minutes is essential – it helps them hold their shape during cooking.
- Use a well-oiled non-stick skillet to get a golden, crispy crust without sticking.
- If the mixture feels too wet, add extra breadcrumbs; if too dry, a splash of water will help bind it.
Substitutions
- Use quinoa or gluten-free oats instead of breadcrumbs for a gluten-free option.
- Swap black beans for chickpeas or lentils for a different flavor and texture.
- Add a pinch of cayenne or chipotle powder to the patty mixture for a spicy kick.
- For a creamier avocado smash, mix in a spoonful of vegan yogurt or sour cream.
Storage & reheating
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
Frequently asked questions
Can I make these burgers vegan?
Yes, they are already vegan if you use vegan breadcrumbs and buns. The recipe is entirely plant-based.
Can I freeze the patties?
Absolutely! Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Can I bake them instead of frying?
Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
What can I serve with these burgers?
They pair well with sweet potato fries, a fresh green salad, or coleslaw. You can also serve them in lettuce wraps for a low-carb option.
