Sweet Potato and Black Bean Veggie Burgers with Avocado Mayo

I was craving veggie burgers recently and I’m just going to let these speak for themselves.


You Will Need:
makes 4 patties

  • 1 medium sized sweet potato
  • 1/2 cup cooked quinoa
  • 1/2 cup old fashioned oats
  • 1 cup drained and rinsed black beans 1/2 of a 15oz can
  • 1/2 small red onion, diced
  • 1/2 red bell pepper; diced
  • 1 garlic clove; minced
  • ~1/2 cup corn I used some corn on the cobb I had left over – cut it from the cobb and pan fried it in cast iron with salt and pepper
  • 1/4 cup lightly packed fresh cilantro leaves; chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne optional, but it gives them a nice heat


  1. Preheat oven to 400F. Roast the sweet potato by cutting it in half length-wise and placing it cut-side down on a parchment lined baking sheet. Bake for 30-40 minutes until tender. Once cooked, allow to cool before removing the skins and set aside
  2. Run your oats through a blender or food processor to break them up, but don’t grind it to flour!
  3. Combine all ingredients in a large bowl until combined; saving the oats for last
  4. If time allows, place the mixture in the refrigerator for at least an hour before shaping into patties; it helps them stay together a little better.
  5. Pan fry the patties in a skillet with olive oil over medium heat for 3-4 minutes on each side
  6. Serve on a bun with all the fixings, or without!


Avocados have kinda been my jam recently, too….


So I decided to make some fresh avocado mayonnaise to go with them!

For the Avocado Mayo You Will Need:

  • 1 ripe avocado
  • 1 tbsp mayo
  • 1 tbsp sour cream
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • ¼ tsp garlic powder
  • salt & pepper to taste
  • pinch of cayenne if you want another kick!



  1. Mash the avocado in a bowl, then stir everything else in until smooth.

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