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Baked Fall Harvest Black Bean Sweet Potato Burgers + Spicy Mayo
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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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Keyword: baked, beans, black beans, burger, classic, dairy-free, dinner, easy, fall recipe, food, healthy, herbs, homemade, indulge, lunch, orange, plant-based, recipe, savory, spices, spicy, sriracha, sweet, sweet potatoes, vegan, weeknight meals
Servings: 6 servings
Calories: 702kcal
Author: Shanika

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 ½ cups bread crumbs + more if needed! (See Notes!)
  • 2 garlic cloves, minced
  • handful fresh parsley
  • sea salt + black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • teaspoon ground cinnamon
  • ½ teaspoon dried thyme
  • ¼ teaspoon cumin
  • 1 scotch bonnet pepper, diced (optional)
  • 6 burger buns, toasted

Vegan Spicy Mayo:

  • 1 cup Primal Kitchen Vegan Mayo (See Notes!)
  • 1 tablespoon hot sauce
  • 1 teaspoon 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 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • teaspoon 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 tablespoon 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!

Notes

  • 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.

Nutrition

Calories: 702kcal | Carbohydrates: 88g | Protein: 15g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1020mg | Potassium: 889mg | Fiber: 12g | Sugar: 21g | Vitamin A: 18409IU | Vitamin C: 53mg | Calcium: 208mg | Iron: 5mg