Lime Drenched Sweet Potato Black Bean Patties
These Sweet Potato Black Bean Patties are baked and drenched in a simple sweet lime glaze. A budget-friendly, protein-packed meal that’s easy to prepare, freezer-friendly, and full of flavor.
I think bean burgers deserve more love than they get. However, I understand why they don’t get that love. For me, my bean burgers need to have good texture. No mushiness please! And they also have to have good flavor. These feel like that perfect balance of both. A smoky savory pattie that gets coated in a sweet and tangy lime drench to balance it.
Perfect flavor in handheld form. So here is my burger formula with all the tips for success!
Why You’ll Love These Lime Drenched Sweet Potato Black Bean Patties
- Great to batch prep. Make these ahead of time to help make assembling protein-rich meals later in the week much easier.
- Packed with fiber. Thanks to the beans, oats, and sweet potatoes, these patties are loaded with soluble fiber, which may help with lowering cholesterol numbers.
- Budget-friendly ingredients. Beans are incredibly cheap, and no eggs are needed to bind everything together, which helps drive the cost of these patties down significantly.
Key Ingredients and Substitutions
- Black Beans: For convenience, I used canned black beans. You can also substitute red kidney beans. Be sure to drain them well before use.
- Sweet Potato: This acts as our binder, but butternut squash can be used as an alternative.
- Bell Pepper: I used a red bell pepper, but feel free to use any color you prefer.
- Onion: This recipe calls for a yellow onion, but you can substitute red or white onion based on your preference.
- Oats: I used rolled oats, but quick oats or bread crumbs can work as an alternative.
- Spices: This includes a combination of smoked paprika, coriander, fennel seeds, and cumin. Feel free to adjust the amounts based on your preference.
- Bouillon: I used a vegan “beef” bouillon, which I crumble into the bean mixture. Alternatively, feel free to use a vegetable based bouillon cube or paste.
- Lime: Fresh lime is best.
- Agave: Feel free to use maple syrup if preferred.
How to Make Lime Drenched Sweet Potato Black Bean Patties
Preheat the oven to 425F and line two baking trays with parchment paper.
Drain the black beans thoroughly to remove as much excess water as possible. Spread the beans out on one of the baking trays in a single layer.
Add the sweet potatoes to one side of the second baking tray, and the onions, bell pepper, and garlic to the other side. Drizzle with oil, and a pinch of salt, and toss to coat. Spread out the vegetables in a single layer.
Place both trays in the oven. Bake the black beans for 15 minutes on the top rack, and bake the vegetables on the bottom rack for 15-20 minutes, or until the potatoes are easy to pierce with a fork. Once out of the oven, allow to cool for 10 minutes.
Transfer the beans and baked vegetables to a food processor along with the oats, paprika, coriander, fennel seeds, crumbled bouillon cube, and tamari. Pulse until well combined and the mixture holds together, scraping the sides down as needed.
Scoop out 1/3 cup of the mixture at a time and shape into round patties, about 1/2 inch thick. Place the patties on a lined baking tray and spray both sides lightly with oil. Bake in the oven for 15 minutes.
While the patties bake, whisk together the oil, lime juice, agave, and a pinch of salt in a bowl. With a pastry brush, brush the tops of the patties with the lime drench, flip, and repeat on the other side. Return to the oven for an additional 5-10 minutes, or until golden brown on both sides.
Allow the patties to cool and firm up for 10 minutes. Brush with more of the lime drench before serving if desired.
Expert Tips
- Reduce the moisture to get the best texture. Roasting your ingredients ahead of time helps cook off some of the moisture from the beans and veggies, preventing them from being soggy once formed into patties. Don’t skip this step!
- Allow the patties to cool. Once out of the oven, the patties will be soft. Allow the burgers to cool for 5-10 minutes to firm up before serving.
- Make these patties easier. If you’re not in the mood to chop, use a food chopper to dice up your veggies. You can also use pre-cut veggies to reduce the workload. If you use frozen chopped veggies, you may need to roast them a little longer, so adjust cooking time as needed.
- Tip for mashing without a food processor. Instead of using rolled oats, use quick oats and mash everything together with a potato masher. This helps minimize dishes. Alternatively, I like to use an immersion blender that I use to process everything together if I don’t feel like using my food processor.
Frequently Asked Questions
Yes! These patties can be stored in the freezer for up to 3 months. When storing in a freezer safe container, I recommend placing a piece of parchment paper between each patty to prevent them from sticking together. To reheat, just remove a patty and place in the oven at 400F for 8-10 minutes or until heated through.
These burgers can be stored in an airtight container in the fridge for at least 4-5 days.
Ensure that the oats you use for this recipe are certified gluten-free. If you’re intolerant to oats, you can use an equal amount of cooked rice or quinoa as an alternative.
Make It Balanced
If you need some ideas for how to serve these patties, consider any of the following ideas.
- Serve in a bun like a burger and your favorite condiments like ketchup mayo, pickled onions, and/or pickled jalapeños
- Enjoy in a bowl with some cilantro lime rice and jalapeño your favorite crema
- Dice up 1-2 patties and enjoy over your favorite salad
More Ways to Use Your Beans
- Pickled Jalapeño Edamame Toast
- Peanut Miso Cucumber Crunch Sandwich
- Herby Nut Roasted Butter Bean Wraps
- Samosa Wraps
- Crispy Black Bean Tacos
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Lime Drenched Sweet Potato Black Bean Patties
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 patties 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Sweet Potato Black Bean Patties are baked and drenched in a simple sweet lime glaze. A budget-friendly, protein-packed meal that’s easy to prepare, freezer-friendly, and full of flavor.
Ingredients
Black Bean Patties
- 2, 15 oz cans black beans, drained and rinsed
- 1 medium sweet potato (350g), cut into 1/2-inch cubes
- 3/4 cup old-fashioned rolled oats
- 1/2 medium yellow onion, diced
- 1/2 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp ground cumin
- 1/2 vegan “beef” bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Base
- 1 tbsp tamari
- Kosher salt, as needed
- Oil spray
Lime Drench
- 2 tbsp avocado oil
- Juice of 1 small lime
- 1–2 tbsp agave syrup
Instructions
- Preheat the oven to 425F and line two baking trays with parchment paper.
- Drain the black beans thoroughly to remove as much excess water as possible. Spread the beans out on one of the baking trays in a single layer.
- Add the sweet potatoes to one side of the second baking tray, and the onions, bell pepper, and garlic to the other side. Drizzle with oil, and a pinch of salt, and toss to coat. Spread out the vegetables in a single layer.
- Place both trays in the oven. Bake the black beans for 15 minutes on the top rack, and bake the vegetables on the bottom rack for 15-20 minutes, or until the potatoes are easy to pierce with a fork. Once out of the oven, allow to cool for 10 minutes.
- Transfer the beans and baked vegetables to a food processor along with the oats, paprika, coriander, fennel seeds, crumbled bouillon cube, and tamari. Pulse until well combined and the mixture holds together, scraping the sides down as needed.
- Scoop out 1/3 cup of the mixture at a time and shape into round patties, about 1/2 inch thick. Place the patties on a lined baking tray and spray both sides lightly with oil. Bake in the oven for 15 minutes.
- While the patties bake, whisk together the oil, lime juice, agave, and a pinch of salt in a bowl. With a pastry brush, brush the tops of the patties with the lime drench, flip, and repeat on the other side. Return to the oven for an additional 5-10 minutes, or until golden brown on both sides.
- Allow the patties to cool and firm up for 10 minutes. Brush with more of the lime drench before serving if desired.
Notes
Reduce the moisture to get the best texture. Roasting your ingredients ahead of time helps cook off some of the moisture from the beans and veggies, preventing them from being soggy once formed into patties. Don’t skip this step!
Allow the patties to cool. Once out of the oven, the patties will be soft. Allow the burgers to cool for 5-10 minutes to firm up before serving.
Serve these patties with your favorite sauce. I love these with some mayo ketchup (whisk together 3 tbsp vegan mayo, 2 tbsp ketchup, 1 grated clove of garlic, 1-2 tsp lime juice and a pinch of zest), cilantro lime dressing, or the jalapeno lime crema from my cookbook.
Make these patties easier. If you’re not in the mood to chop, use a food chopper to dice up your veggies. You can also use pre-cut veggies to reduce the workload. If you use frozen chopped veggies, you may need to roast them a little longer, so adjust cooking time as needed.
Tip for mashing without a food processor. Instead of using rolled oats, use quick oats and mash everything together with a potato masher. This helps minimize dishes. Alternatively, I like to use an immersion blender that I use to process everything together if I don’t feel like using my food processor.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
I made this for dinner tonight and my husband declared it the best “burger” he’s ever had. I served this over a bed of arugula and rice, and with smashed avocado, cucumber salad (recipe also from your website!), and a gojuchang mayo sauce. It was an explosion of flavors. Thank you for another amazing recipe!