Sweet Potato Black Bean Burger with Chili Lime Mayo
This Sweet Potato Black Bean Burger with Chili Lime Mayo is made with quinoa, sweet potatoes, black beans and spices. No eggs required! It's gluten free, vegetarian and vegan.
This Sweet Potato Black Bean Burger with Chili Lime Mayo is made with quinoa, sweet potatoes, black beans and spices. No eggs required! It's gluten free, vegetarian and vegan.
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon chili garlic sauce
- 1 1/2 cups cooked quinoa
- 2 medium sweet potatoes (halved lengthwise)
- 2 teaspoon cumin powder
- 1 15-ounce can black beans (rinsed and drained)
- juice of 1/4 of a lime
- buns or lettuce wraps
- lettuce tomatoes, avocados, radishes
- Carbohydrate 16.62856724009 g
- Cholesterol 2.62500000221905 mg
- Fat 3.44311026249744 g
- Fiber 2.30840675115321 g
- Protein 2.55720875003254 g
- Saturated Fat 0.395426370107343 g
- Serving Size 1 1 burger pattie (84g)
- Sodium 83.32863546719 mg
- Sugar 14.3201604889368 g
- Trans Fat 2.92805082468472 g
- Calories 107 calories
Step-by-step
- Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes.
- While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside.
- In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside.
- In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture.
- Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each.
- Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.
Black beans supply the structural matrix for these patties, anchoring the mixture while sweet potatoes deliver essential natural starches that bind everything together without requiring traditional binders. Thoroughly rinsing canned beans removes excess starched canning liquid that otherwise prevents the exterior from crisping in the oven. Roasting the sweet potatoes cut-side down on parchment paper concentrates their internal sugars and drives off excess moisture, a necessary step since wet mash yields fragile patties that crumble during flipping.
Partial mashing creates varied particle geometry within each patty, leaving whole bean fragments intact alongside smooth starch to resist structural collapse under heat. Mixing cooked quinoa into this starchy paste introduces absorbent protein networks that capture remaining internal moisture during the forty-minute total thermal exposure. Handling the warm mixture requires gentle compaction by hand to form uniform portions measuring roughly one-third cup each before baking on parchment-lined baking sheets.
Acid from fresh lime juice cuts through the dense fat profile of the mayonnaise base, balancing heavy earthy notes from cumin and garlic powder through reactive sensory contrast. Chili garlic sauce introduces capsaicin compounds that interact with tongue receptors alongside aromatic volatile oils released by toasted spices. Emulsifying these elements correctly establishes a sharp condiment contrast against the sweet, caramelized exterior of the baked vegetable patties.
Coating both sides with olive oil before baking triggers surface browning via Maillard reactions at four hundred degrees Fahrenheit. Flipping the patties precisely at the twenty-minute mark ensures even heat transfer across the parchment paper, yielding an exterior crust capable of supporting toppings like lettuce and avocado without losing structural integrity.
