Step 1: Roast the Sweet Potato

Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork to allow steam to escape. Place it directly on the oven rack or on a small baking sheet lined with parchment paper. Roast for 45-60 minutes, or until it is completely tender and easily pierced with a knife. The skin should be wrinkly and pulling away slightly. Set it aside to cool until you can handle it safely. Once cooled, slice the potato in half and scoop the soft flesh into a large mixing bowl, discarding the skin.

Step 2: Prepare the Black Beans and Aromatics

While the sweet potato is roasting, prepare your other components. Open the can of black beans and pour them into a colander. Rinse them thoroughly under cold water until the water runs clear. This removes the starchy, salty liquid from the can. Spread the rinsed beans on a clean kitchen towel or a layer of paper towels and gently pat them dry. The drier, the better! Set them aside.

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 5-7 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Remove the skillet from the heat and set aside.

Step 3: Combine and Mash the Burger Mixture

Add the cooked onion and garlic mixture to the large bowl with the roasted sweet potato flesh. Also add the dried black beans, panko breadcrumbs, smoked paprika, chili powder, cumin, salt, and pepper. If using, add the vegan Worcestershire sauce or liquid smoke now.

Using a potato masher or a large fork, begin to mash all the ingredients together. It’s important not to over-mash. You are not looking for a smooth purée. Aim for a chunky, rustic texture where about half the black beans are smashed and the other half remain whole or partially whole. This variation in texture is key to a good burger. Once combined, taste the mixture and adjust the seasoning if necessary.

Step 4: Chill and Form the Patties

This step is highly recommended for preventing the burgers from falling apart. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 24 hours. Chilling helps the breadcrumbs absorb excess moisture and allows the flavors to meld, making the mixture firmer and much easier to handle.

Once chilled, divide the mixture into 6 equal portions. Lightly wet your hands with water to prevent sticking, and shape each portion into a patty about ¾ to 1 inch thick. Place the formed patties on a plate or a parchment-lined baking sheet.

Step 5: Cook the Burgers to Perfection

You have a few options for cooking these delicious patties.

• Pan-Frying (Recommended Method): Heat a tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully place 2-3 patties in the pan, leaving space between them. Cook for 4-5 minutes per side, until a deep, golden-brown crust forms and the burgers are heated through. Avoid moving them around too much in the first few minutes to allow a good crust to develop.
• Baking: Preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet. Lightly brush the tops with olive oil. Bake for 20-25 minutes, flipping them halfway through, until they are firm and lightly browned. Note that baking will result in a slightly drier, less crispy exterior than pan-frying.

Step 6: Assemble and Serve

While the burgers are cooking, prepare your buns and toppings. You can lightly toast the buns for extra texture and flavor. Once the patties are cooked, assemble your burgers immediately. Place a hot patty on a bottom bun, layer with your favorite toppings, add a schmear of sauce on the top bun, and serve right away.