Smoky Sweet Potato Black Bean Burgers with Avocado

Why You’ll Love This Recipe

• Big flavor, simple pantry staples: beans, oats, and smoky spices.
• Oven-baked patties hold together beautifully and get lightly crisp.
• Balanced and satisfying: fiber-rich sweet potatoes, protein from beans and yogurt.
• Meal-prep friendly: the mixture and patties freeze well.

Grocery List

• Produce: 1 large sweet potato, 1 avocado, 1 lime, small red onion, cilantro, lettuce, tomato (optional)
• Dairy: Greek yogurt (2% or whole milk)
• Pantry: 1 can black beans, old-fashioned rolled oats, 1 egg, smoked paprika, cumin, chili powder, garlic powder, onion powder, kosher salt, black pepper, hot sauce, honey, neutral oil, whole-grain burger buns

Full Ingredients

For the Burgers

• 1 large sweet potato (about 1 lb/450 g), scrubbed
• 1 can (15 oz/425 g) black beans, drained, rinsed, and patted dry
• 3/4 cup (70 g) old-fashioned rolled oats (use gluten-free if needed)
• 1 large egg
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely minced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp neutral oil (avocado, canola, or light olive oil), divided

For the Spicy Yogurt Sauce

• 1/2 cup (120 g) Greek yogurt (2% or whole)
• 1 tbsp fresh lime juice
• 2 tsp hot sauce (chipotle in adobo, cayenne pepper sauce, or sriracha)
• 1/2 tsp honey (or maple syrup)
• Pinch kosher salt

To Serve

• 4 whole-grain burger buns, toasted
• 1 ripe avocado, sliced
• Lettuce leaves and tomato slices (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Brush or rub the parchment with 1 teaspoon of the oil to help crisp the patties and prevent sticking.

Step 2: Cook the sweet potato quickly

Use a fork to poke the sweet potato 6–8 times. Microwave on a microwave-safe plate on High for 7–9 minutes, flipping once, until very tender when pierced. Let cool for 5 minutes, then split open and scoop the flesh into a large mixing bowl. Mash until mostly smooth.

Step 3: Build the burger mixture

Place the drained, rinsed, and patted-dry black beans in the bowl with the sweet potato. Lightly mash the beans so about half are broken and half remain whole for texture. Add the oats, egg, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, red onion, and cilantro. Stir until evenly combined, then let the mixture rest for 5 minutes to hydrate the oats. If the mixture seems too soft, mix in 1–3 tablespoons additional oats.

Step 4: Shape and bake the patties

Divide the mixture into 4 equal portions. With slightly damp or lightly oiled hands, shape each into a 1/2-inch-thick patty about 3.5–4 inches wide. Transfer to the prepared baking sheet and brush tops with the remaining oil. Bake for 12 minutes, carefully flip with a thin spatula, and bake 8–10 minutes more, until set with lightly crisped edges. For extra color, broil 1–2 minutes, watching closely.

Step 5: Make the spicy yogurt sauce

While the patties bake, whisk the Greek yogurt, lime juice, hot sauce, honey, and a pinch of salt in a small bowl until smooth and pink-tinted. Adjust heat and salt to taste.

Step 6: Toast buns and assemble

Toast the whole-grain buns during the last few minutes of baking. To assemble, spread the spicy yogurt sauce on the bottom bun, add lettuce (if using), a burger patty, avocado slices, and tomato. Spoon on more sauce and cap with the top bun. Serve warm.

Pro Tips

• Dry the beans well: Excess moisture makes patties soft. After rinsing, pat beans dry with towels.
• Rest the mixture: Those 5 minutes let the oats absorb moisture so patties hold their shape.
• Adjust texture: Too soft? Add a tablespoon or two of oats. Too firm? Stir in 1–2 teaspoons water or lime juice.
• For deeper flavor: Roast the sweet potato (400°F/200°C for 40–50 minutes) instead of microwaving when you have time.
• Make it sturdier: Chill shaped patties 15–30 minutes before baking for extra hold.

Variations

• Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, rested 5 minutes) and use a dairy-free yogurt for the sauce.
• Spicy Chipotle: Add 1 finely minced chipotle in adobo and 1 tsp adobo sauce to the burger mix; use chipotle hot sauce in the yogurt.
• Gluten-Free: Use certified gluten-free oats and buns.

Storage & Make-Ahead

Refrigerate cooked patties in an airtight container for up to 4 days or freeze up to 3 months (separate with parchment). Reheat from chilled at 400°F (200°C) for 10–12 minutes or in an air fryer at 375°F (190°C) for 6–8 minutes. From frozen, add a few extra minutes. Unbaked patties can be shaped, chilled up to 24 hours, or frozen and baked from frozen, adding 4–6 minutes. Spicy yogurt sauce keeps 4 days refrigerated.

Nutrition (per serving)

Approximate values for 1 burger with bun, avocado, and sauce: 520 calories; 20 g protein; 77 g carbohydrates; 17 g fat; 15 g fiber; 780 mg sodium. Values will vary based on brands and buns.