We liked this burger recipe because it made it easy to create a vegetarian variety with sweet potato without the burgers falling apart. This recipe has you bake the burgers — made with black beans, sweet potatoes, and a handful of seasonings — before topping them with lime juice-coated avocado slices, tomato, onion, and coleslaw.
- 1 1/2 Cup black beans, drained
- 6 Tablespoons breadscrumbs
- 3/4 Cups peeled and cubed sweet potato, baked and mashed
- 3 Tablespoons cilantro, chopped
- 1/3 Cup diced white onion
- 1 Teaspoon garlic powder
- 1 Teaspoon chopped garlic
- 3/4 Teaspoons salt
- 1 Teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon cider vinegar
- 2 Tablespoons lime juice
- 1/2 jalapeño, diced and deseeded
- 5 whole-wheat burger buns
- 1/4 lime
- 1 avocado, sliced
- 1 onion, sliced
- 1 tomato, sliced
- Coleslaw, for garnish
Preheat the oven to 375 degrees. Prepare a baking sheet with a light layer of vegetable shortening or nonstick cooking spray.
Place the black beans, breadcrumbs, mashed sweet potato, cilantro, and onion together in a food processor or large bowl. Season the bean mixture with garlic powder, garlic, salt, pepper, olive oil, vinegar, lime juice, and jalapeño.
If using a food processor, pulse the bean mixture together until all ingredients are well combined and evenly distributed. If using a bowl, mash the bean mixture together with a potato-masher until well combined. Shape the black bean mixture into 5 patties of equal sizes with your hands. Roll the unbaked black bean burger patties in additional breadcrumbs if you like your burgers crispy.
Place the burger patties into the oven and bake for 25 minutes. Add the whole-wheat buns to the oven and bake 5 minutes more or until the burgers have cooked through.
Squeeze the wedges of lime over the avocado slices. Line up all 5 toasted burger buns. Top each whole-wheat bun bottom with a slice of tomato, onion, bean burger, and coleslaw. Close each burger with the top bun and enjoy!