Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

These Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo are the best veggie burger you’ll ever have! Perfectly flavored black bean sweet potato patties based on tender burger buns, sautéed kale, and topped with spiced caramelized oranges and a delicious vegan spicy mayo. The best Fall flavors jam-packed in one savory recipe. A weeknight and vegan family favorite for the entire season.

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

These Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo are SO AMAZING, ya’ll.

Honestly, I made these during a full day of food photography and after these shots, couldn’t resist eating a whole burger in between other content shooting. Haha.

Can I say that I’m absolutely obsessed? OK. Good.

Sponsored Post: This post is sponsored by Primal Kitchen but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

When it comes to whipping together burgers, if I’m honest, they are my most challenging to make look appetizing enough for that award-winning shot. I know, it’s crazy, but true. 

If you’ve been an avid follower of Orchids + Sweet Tea, then you know that I have a few burger + sandwich recipes but nothing great in number. Well, now you know why. Haha.

Luckily, I’m in the mode of doing everything challenging this year, so you might see a few more of these before the year ends. Who knows.

It’s #OrangeWeek on Orchids + Sweet Tea!

I don’t know about you, but oranges have been such an under-utilized ingredient for me. Granted, I tend to use oranges in a smoothie, as juice, or something of that realm. However, I haven’t experimented much with this flavor UNTIL NOW. 

To recap this week so far, I’ve made everything from sweet to savory in the sense of orange-infused. I shared these Crispy Baked Sticky Orange Cauliflower Bites with you guys and you love them as much as I do! Yay!

Of course, I couldn’t be present in the Fall season without a good ole’ comforting bowl of oatmeal—–this Maple Cinnamon Oatmeal + Caramelized Oranges — the epitome of Fall in a bowl. 

Of course, I have a few more delicious recipes on their way and I hope that you continue to enjoy this orange-filled ride!

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

OK, so let’s chat about these burgers specifically for a sec, shall we? So, I decided to make a delicious vegan burger option because why not, right?

But of course, since it’s Fall, I felt like the flavors had to be warm and comforting, which is what Autumn is all about, am I right?

Besides flavor, I knew that I had to make these burgers hearty and meaty so that the average person wouldn’t realize the fact that it was meatless. While this is usually done by using things like mushroom or tofu, I wanted to create something simpler and just use my favorites—-sweet potatoes + black beans.

So this is how this burger was birthed. If I may say so myself—-these burgers are in fact EVERYTHING!

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Who is Primal Kitchen + Why Do I Use Them?

So, if you’ve ever visited my website’s shop page, then you’re aware that I love Primal Kitchen and they’re actually one of my favorite food staples. 

If you aren’t familiar, Primal Kitchen makes a variety of delicious dressings, oils, and pasta sauces, and mayos, all made with real ingredients. Most of my go-to’s actual include their dressings + marinades and other condiments so I can attest to the healthy ingredients used and delicious flavors. 

For a bit of backstory, Primal Kitchen began with the vision in mind to create the world’s best-tasting, real-food pantry staples and their amazing mayo made with avocado oil was born. 

Personally, my favorite part of their story is their mission to always create products that are not only readily available, but are also real, simple, and made with exceptional ingredients. 

Quality is everything to me, especially when using ingredients for my family and I, therefore, Primal Kitchen grabbed my attention a few years ago and I haven’t looked back ever since.

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Why Spicy Mayo?

When it comes to a good burger, I heavily believe that the sauce is what either makes it exceptional or just OK. Am I right? So, while this Fall Harvest Veggie Burger comes with a lot of bold + savory flavors, I felt that having a simple yet delicious sauce would do the trick.

If we’re honest, most of the greatest sauces for burgers are made with a some sort of mayo base, so I figured—why not just add a nice spicy profile to the vegan mayo which would add it’s own flavor but also bring the other flavors together. Plus, the awesome part about Primal’s Vegan Mayo is that it has no dairy, Whole30 Approved, and Certified Keto. You can locate this vegan in the refrigerator aisle of Target

Need Other Burger Ideas? These are My Ultimate Faves!

The classical burger has been recreated in this recipe, but with a vegan twist and a load of flavor. These Spicy BBQ Lentil Quinoa Vegan Burgers are certainly the new way to enjoy a nice hearty meal without the meat. 

When it comes to these Extra Crispy Carrot Spinach Quinoa Veggie Burgers, there isn’t much that can be said. It’s just too delicious! There’s so much flavor going on, you wouldn’t even be able to tell that it’s made out of veggies and not meat. 

These delicious Baked Salmon Sliders with BBQ Jerk Sauce are a must-have for the summer. They are perfectly small to act as a great appetizer for guests, a nice bite to eat for lunch, or perhaps a few good bites for dinner. 

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Best Tips for Making Veggie Burgers.

NO NEED TO PUT THEM IN THE FRIDGE.

For most veggie burgers, there’s actually no need to refrigerate the patties before cooking them. Honestly, using a great binder (flax eggs, sweet potatoes, breadcrumbs, chickpea, etc.) works just fine for keeping things thick + together. Personally, I make my patties and place them onto a lined baking sheet and pan fry them right before baking them in the oven.

THEY CAN BE STORED LONGER.

if you’re into making your meals ahead of time, then these veggie burgers are great! You can make your patties and plastic wrap them individually before placing them in a tightly sealed container and refrigerate them for up to 5 days. And if you’re all about making your own burgers for months in advance, then you can freeze them for 3-4 months.

IT’S ALL ABOUT THE BUNS!

The thing that I learned later in the burger game was that the buns actually matter. Not only when it comes to taste, but also to how well your veggie burger holds together once other toppings go onto it, including the sauce. So, don’t overlook the need to have sturdy (yet soft) potato buns or artisan kind of buns. 

YOU CAN EAT THESE ANYTIME.

The great thing about these burgers is that you can enjoy them anytime—-whether as an easy weeknight meal, meal prep for the week, Game Day handheld goodness, family gathering, you name it. Simply spruce them up by making them mini sliders for better party food or add your own favorite greens and toppings. Either way, it’s all good.

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Now let’s dig into this recipe, shall we?

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Add all of the burger ingredients to a food processor and pulse until broken down and well combined. **NOTE: If too sticky, add additional breadcrumbs until it’s ‘paste-y’ enough to form into a ball without struggle.**

Now, form mixture into medium-sized patties with your hands to ensure that everything sticks together well. Repeat until all mixture is used.

If looking for a bit of a brown crust, pan fry a bit first. To do this: Heat a large skillet over medium-high heat and add 1 Tbsp vegan butter. Once melted, add patties and let brown on one side before turning to other side, about 2-3 minutes. Repeat until all patties are brown.

Carefully put the patties onto the baking sheet and bake for 15-20 minutes or until crispy.

To Make Vegan Spicy Mayo:

Add all ingredients to a small bowl and mix until well incorporated. Adjust hot sauce or sriracha to taste.

To assemble, prepare your burger buns, top with greens, then add veggie patty, and top with spicy mayo. Serve with your favorite side—-fries, sweet potato fries, salad, or whatever. 

Bon Appetit!

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
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Ingredients

Black Bean Sweet Potato Burgers:

  • 1 (15 oz.) can black beans, drained + rinsed
  • 2 cups mashed sweet potato (That's about 2 medium potatoes; See Notes!)
  • 1 1/2 cups bread crumbs + more if needed! (See Notes!)
  • 2 garlic cloves, minced
  • handful fresh parsley
  • sea salt + black pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/8 tsp ground cinnamon
  • 1/2 tsp dried thyme
  • 1/4 tsp cumin
  • 1 scotch bonnet pepper, diced (optional)
  • 6 burger buns, toasted

Vegan Spicy Mayo:

  • 1 cup Primal Kitchen Vegan Mayo (See Notes!)
  • 1 Tbsp hot sauce
  • 1 tsp cajun seasoning, homemade or store-bought (See Notes!)

Caramelized Oranges:

  • 2 medium navel oranges, sliced with skin
  • 2-3 Tbsps vegan butter
  • 3 Tbsps organic brown sugar, Vegan-approved 
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • pinch of allspice
  • pinch of sea salt

Other:

  • Your fave greens (Kale, Spinach, Lettuce, Arugula, etc.)

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Add all of the burger ingredients to a food processor and pulse until broken down and well combined. **NOTE: If too sticky, add additional breadcrumbs until it’s ‘paste-y’ enough to form into a ball without struggle.**
  • Now, form mixture into medium-sized patties with your hands to ensure that everything sticks together well. Repeat until all mixture is used.
  • If looking for a bit of a brown crust, pan fry a bit first. To do this: Heat a large skillet over medium-high heat and add 1 Tbsp vegan butter. Once melted, add patties and let brown on one side before turning to other side, about 2-3 minutes. Repeat until all patties are brown.
  • Carefully put the patties onto the baking sheet and bake for 15-20 minutes or until crispy.

To Make Vegan Spicy Mayo:

  • Add all ingredients to a small bowl and mix until well incorporated. Adjust hot sauce or sriracha to taste.

To Make Caramelized Oranges:

  • In a large skillet of medium-high heat, add the butter and heat until melted. Add brown sugar, spices, and sea salt and stir until well combined and ‘bubbly’.
  • Add the sliced oranges and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. **NOTE: Be sure to turn over the orange slices onto their opposite sides every 2 minutes or so to avoid burning.**
  • To assemble, prepare your burger buns, top with greens, then add veggie patty, and top with spicy mayo. Serve with your favorite side----fries, sweet potato fries, salad, or whatever. 
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftovers can be stored for up to 5 days. And if you're all about making your own burgers for months in advance, then you can freeze them for 3-4 months.
  • MAKE AHEAD: You can make your patties and plastic wrap them individually before placing them in a tightly sealed container and refrigerate them for up to 5 days. 
  • PRIMAL KITCHEN: You can purchase this Vegan Mayo with Avocado Oil at Target in the refrigerator aisle. 
  • HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed gluten-free bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container. 
  • SWEET POTATOES: Preheat oven to 400 degrees. Thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil. Bake on a foil paper lined baking sheet for 25-30 minutes, until tender when pressed gently.

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Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo.

ORCHIDS + SWEET TEA

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