Veggie Burgers with Sweet Potato Fries

Veggie Burgers with Sweet Potato Fries

Hearty black bean patties pair with crisp-edged baked sweet potato fries for a satisfying meatless dinner.

Total 1 hr Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

These black bean and brown rice patties get a quick sear for a crisp crust while sweet potato fries roast until browned at the edges and tender inside. A simple seasoning of smoked paprika and garlic ties both components together, making this an easy weeknight dinner that still feels substantial.

Ingredients

  • 2 medium sweet potatoes, cut into 1/4-inch sticks
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 can (15 oz) black beans, drained, rinsed, and patted dry
  • 1 cup cooked brown rice
  • 1/2 cup rolled oats
  • 1/4 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1 tablespoon ketchup
  • 1 teaspoon ground cumin
  • 4 hamburger buns
  • 4 leaves lettuce
  • 4 slices tomato
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup, for serving fries

Method

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Toss the sweet potato sticks with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on the baking sheet.

  3. Roast the sweet potato fries, flipping halfway through, until browned at the edges and tender, 25 to 30 minutes.

  4. Meanwhile, mash the black beans in a large bowl with a fork or potato masher, leaving some texture.

  5. Add the brown rice, oats, onion, garlic, egg, ketchup, cumin, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper to the mashed beans. Mix until well combined.

  6. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty.

  7. Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat.

  8. Cook the patties until a deep golden crust forms and the centers are heated through, 4 to 5 minutes per side.

  9. Toast the hamburger buns lightly, if desired.

  10. Spread mayonnaise on the bun bottoms and layer with lettuce and tomato. Add a patty to each bun and top with the bun top.

  11. Serve the veggie burgers alongside the sweet potato fries with ketchup for dipping.

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    Veggie Burgers with Sweet Potato Fries

    These black bean and brown rice patties get a quick sear for a crisp crust while sweet potato fries roast until browned at the edges and tender inside. A simple seasoning of smoked paprika and garlic ties both components together, making this an easy weeknight dinner that still feels substantial.

    1 hr 4 servings 520 cal

    Ingredients

    • 2 medium sweet potatoes, cut into 1/4-inch sticks
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1 teaspoon kosher salt, divided
    • 1/4 teaspoon black pepper, divided
    • 1 can (15 oz) black beans, drained, rinsed, and patted dry
    • 1 cup cooked brown rice
    • 1/2 cup rolled oats
    • 1/4 cup yellow onion, finely diced
    • 2 cloves garlic, minced
    • 1 egg, beaten
    • 1 tablespoon ketchup
    • 1 teaspoon ground cumin
    • 4 hamburger buns
    • 4 leaves lettuce
    • 4 slices tomato
    • 1/4 cup mayonnaise
    • 1/4 cup ketchup, for serving fries

    Method

    1. 1

      Preheat the oven to 425°F. Line a baking sheet with parchment paper.

    2. 2

      Toss the sweet potato sticks with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on the baking sheet.

    3. 3

      Roast the sweet potato fries, flipping halfway through, until browned at the edges and tender, 25 to 30 minutes.

    4. 4

      Meanwhile, mash the black beans in a large bowl with a fork or potato masher, leaving some texture.

    5. 5

      Add the brown rice, oats, onion, garlic, egg, ketchup, cumin, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper to the mashed beans. Mix until well combined.

    6. 6

      Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty.

    7. 7

      Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat.

    8. 8

      Cook the patties until a deep golden crust forms and the centers are heated through, 4 to 5 minutes per side.

    9. 9

      Toast the hamburger buns lightly, if desired.

    10. 10

      Spread mayonnaise on the bun bottoms and layer with lettuce and tomato. Add a patty to each bun and top with the bun top.

    11. 11

      Serve the veggie burgers alongside the sweet potato fries with ketchup for dipping.