Sweet Potato & Black Bean Burgers

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“Sometimes a good vegetarian burger can be better than any beef burger. I think this one I made is pretty flavorful, and it's also fairly healthy. The leftovers freeze OK, but the patties are best reheated in an oven instead of a microwave.”

Ingredients Nutrition

  • 2 (15 ounce) cans black beans, rinsed & drained
  • 1 large sweet potato, peeled & cubed & cooked (just boiled and drained is fine)
  • 1 egg, lightly beaten
  • 2 tablespoons tahini
  • 1 tablespoon agave syrup (or light sweetener of choice)
  • 2 -3 teaspoons adobo seasoning (or favorite spice blend or salt & pepper)
  • 14 teaspoon cayenne pepper
  • 14 cup flour
  • 1 cup panko breadcrumbs
  • 1 -2 tablespoon sunflower oil
  • 8 hamburger buns, sliced or 8 pita bread
  • 2 avocados, peeled & cored & sliced
  • Dijon mustard, to taste


  1. In a large bowl, mash beans and potato together with a potato masher.
  2. Stir in egg, tahini, syrup, seasonings and flour. Mix well Form mixture into eight same-sized patties. If mixture is too moist to handle, add a tad more flour.
  3. Coat patties in Panko. You want them to be well-coated.
  4. Heat sunflower oil in a skillet over medium-high heat. Add the patties in batches and cook until browned on both sides, about 10 minutes. Transfer to a plate lined with paper towels until all patties are cooked.
  5. Serve inside hamburger buns or pitas. Top with sliced avocados and smears of Dijon mustard, or any topping you like.

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