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.
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
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.
Stir yogurt, dill and lemon juice together in a small bowl; set aside.
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
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.