Sweet potato-black bean burgers
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​These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun. Source: EatingWell.com, February 2020
​Ingredients
  • 2 cups grated sweet potato
  • ½ cup old-fashioned rolled oats
  • 1 cup no-salt-added black beans, rinsed
  • ½ cup chopped scallions
  • ¼ cup vegan mayonnaise
  • 1 tablespoon no-salt-added tomato paste
  • 1 teaspoon curry powder
  • ⅛ teaspoon salt
  • 1/2 cup plain unsweetened almond milk yogurt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice 
  • 2 tablespoons extra-virgin olive oil
  • 4 whole-wheat hamburger buns, toasted
  • 1 cup thinly sliced cucumber
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Nutrition Facts
Serving Size: 1 burger
Per Serving:  
454 calories; protein 11.5g; carbohydrates 54.2g; dietary fiber 8.9g; sugars 8.8g; fat 22.2g; saturated fat 2.7g; vitamin a iu 9670.2IU; vitamin c 8.7mg; folate 94.8mcg; calcium 200.1mg; iron 3.5mg; magnesium 82.4mg; potassium 612.4mg; sodium 432.4mg; thiamin 0.3mg.​
​Directions
  • Step 1 ​​Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
  • Step 2 Stir yogurt, dill and lemon juice together in a small bowl; set aside.
  • Step 3 Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
  • Step 4 Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.
Tips
To make ahead: Prepare patties (Step 1); wrap and refrigerate for up to 2 days.