Ingredients
Ingredient Checklist
- ½ cup old-fashioned rolled oats 1 cup no-salt-added black beans, rinsed ½ cup chopped scallions ¼ cup vegan mayonnaise 1 tablespoon no-salt-added tomato paste 1 teaspoon curry powder ⅛ teaspoon salt 1/2 cup plain unsweetened almond milk yogurt 2 tablespoons chopped fresh dill 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 4 whole-wheat hamburger buns, toasted 1 cup thinly sliced cucumber 2 cups grated sweet potato
Directions
Instructions Checklist
Step 1
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
Step 2
Stir yogurt, dill and lemon juice together in a small bowl; set aside.
Step 3
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
Step 4
Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.
Tips
To make ahead: Prepare patties (Step 1); wrap and refrigerate for up to 2 days.