Black Bean Veggie Burger With Crispy Sweet Potato Fries

It is 6:45 on a Friday, the sweet potato fries are in the oven, and you are standing at the counter with a fork and two cans of black beans, mashing like it is a personal project. A black bean veggie burger takes about 43 minutes, and it comes out of the pan looking like it belongs in a restaurant that charges for the lettuce.

A veggie burger that does not need to be a compromise.

The beans get mashed with breadcrumbs, an egg, cumin, smoked paprika and garlic powder, shaped into four patties, and seared until golden. The sweet potato fries roast while you work. Then the buns get toasted in the same skillet, which picks up a little of what the patties left behind, and everything gets stacked with avocado, tomato and lettuce.

How to make it

1. Dice the yellow onion and cut the sweet potatoes into 1/2 inch fries about 5 to 8 minutes of prep work.
2. Toss the sweet potato fries with 1 tablespoon of the vegetable oil, salt, and black pepper then spread on a baking sheet.
3. Roast the sweet potato fries at 425 F for 20 to 25 minutes until golden and crisp, turning once.
4. Drain and rinse the 2 cans of black beans then mash them roughly with a fork leaving some chunks.
5. Mix the mashed beans with the 1/3 cup breadcrumbs, 1 egg, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt, and black pepper then form into 4 patties.
6. Heat the remaining 1 tablespoon vegetable oil in a skillet over medium heat and cook the patties 4 to 5 minutes per side until golden.
7. Split and toast the 4 hamburger buns in the same skillet.
8. Slice the tomato, avocado, and remaining onion then place each patty on a bun and top with 1 lettuce leaf, tomato, onion, and avocado.

Notes

Cooked leftovers keep three to four days in the fridge, per USDA FSIS. Store the patties, the fries and the toppings separately, and build each burger fresh so the bun does not go soggy.

The cooked patties freeze well. Wrap them individually, freeze, and thaw overnight in the fridge. Reheat in a skillet over medium heat until hot through. The fries do not freeze or reheat well, so eat them the first night.

Day two is a good day for a black bean veggie burger as a lunch, reheated in a skillet and put on a fresh bun. The spices settle in.

If the patties are too soft to handle, chill them for 10 to 15 minutes before they go in the pan, or add a spoonful more breadcrumbs. Swipe this one into a week where you are cooking for someone who says veggie burgers are a punishment, and the agent can put the buns, beans and avocado in the cart while you plan your victory lap.

Timing is easy once you see the shape of it. Get the sweet potato fries in the oven first, since they take the longest, then mash the beans and form the patties while they roast. The patties go in the pan as the fries finish, and a black bean veggie burger lands on the plate right alongside them.

Swaps that actually work

The black beans and the spices are the point of a black bean veggie burger. The binder, the toppings and the bun are flexible.

For the binder, the egg and the breadcrumbs hold the patty together. If you need an egg-free version, a spoonful of ground flaxseed mixed with water works as a binder for many cooks, though it makes a slightly softer patty. For the breadcrumbs, crushed crackers or rolled oats do the same job.

For the beans, rinse and drain them well, and pat them dry with a towel. Wet beans make soft patties. Pinto or kidney beans can replace part of the black beans.

For the spices, cumin and smoked paprika are what give the patty its smoky depth. Chili powder is a fair stand-in for a little extra heat, and a pinch of cayenne works too.

For the buns, any hamburger bun works. Swipe right on the store brand and the agent will not tell the brioche you looked. A lettuce wrap or a toasted English muffin is a lighter option.

For the toppings, avocado, tomato, lettuce and onion are the plan. A spoon of mayonnaise mixed with a little chili sauce or lime juice makes a simple sauce.

For the fries, sweet potato fries want a hot oven and a single layer. Regular potato fries work too, though they will need a little more time.

The swap that costs you the dish is skipping the roughness. A smooth paste turns into a gummy patty, and it is the chunks that give a black bean veggie burger its texture.

If it goes wrong

The patties fall apart. The mixture was too wet, or the patty was flipped too early. Pat the beans dry, add a spoonful more breadcrumbs, and let the first side form a crust before you turn it. A patty that falls apart on the first flip is playing hard to get, and patience is the whole seduction.

The patties are dry or crumbly. There was too much breadcrumb, or they cooked too long. Add a splash of oil to the pan and serve with avocado or sauce for moisture.

The fries are limp. The pan was crowded, or the potatoes were wet. Spread them in a single layer with space between, and turn once. If they are soft, pop them back in the oven for a few minutes.

It tastes flat. Most often salt. Season the patties generously, and add a pinch of flaky salt on the avocado and tomato when you build the burger.

If you are cooking for a crowd, the patties can be shaped ahead and chilled until the pan is ready. Keep them on a plate with parchment between layers, and cook them in batches. A black bean veggie burger holds well in a low oven while the rest finish, so everyone eats at the same time.

What to serve with it

The default is the sweet potato fries on the side, which are in the method already, so for once a side shows up having been invited. The better version of the default is a crunchy slaw or a simple cucumber salad, which cuts the richness of the avocado.

The thing in the fridge that lifts it: a pickle slice, a squeeze of lime, or a smear of mustard. Hot sauce goes well here too.

It works as lunch the next day. A cold patty crumbled over a salad is a good use of a leftover, and it is the only time a cold patty gets to be the main character twice.

Why this one earns its place

A good veggie burger can make the meat eater at the table stop and ask what is in it. It is satisfying without being heavy, and it turns a Friday into something that feels a little more deliberate. Serve it to the skeptic and let them reach their own conclusion, which is the nicest way to be right.

This one earns a spot in rotation because it is built from a pantry staple, comes together in one skillet and one oven tray, and does not ask anyone to pretend.

If you want to keep the burger night going, these are good company: Portobello Burger for another meatless stack, Homemade In-N-Out Double Double for the other side of the argument, and decision fatigue and what to eat for the nights you cannot pick.

More like this: all American recipes in Crave Corner.