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Lunch recipe · from the recipe book

Kidney Bean Sweet Potato Burgers with Mustard

Tender, lightly sweet kidney bean and sweet potato patties with smoky paprika, crisped in the oven and topped with tangy quick cucumber pickles, sharp yellow mustard and crunchy romaine.

Kidney Bean Sweet Potato Burgers with Mustard

Ingredients

  • 1¾ cups sliced180 gCucumberthinly sliced into rounds
  • ¼ cup60 gApple cider vinegar
  • ¼ cup60 gWater
  • 1½ tsp6 gGranulated sugar
  • ¾ tsp4 gSaltdivided
  • 1½ tbsp20 gOlive oildivided
  • ½ cup chopped80 gYellow onionfinely chopped
  • 2 medium250 gSweet potatoespeeled and coarsely grated
  • 2 cloves6 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2½ cups400 gKidney beans, canned, drained and rinsedpatted dry
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • ½ tsp1 gBlack pepper
  • 8 slices256 gWhole-wheat bread8 slices, toasted
  • 2½ tbsp40 gYellow mustard
  • 1¼ cups chopped60 gRomaine lettuceleaves torn to fit

Steps

  1. Make the pickles first: in a bowl, stir the cider vinegar, water, sugar and a quarter of the salt until dissolved. Add the cucumber, press it under the liquid and let stand at least 30 minutes while you make the burgers.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  3. Heat half the olive oil in a skillet over medium heat. Cook the onion for 4 minutes, then add the sweet potato and cook, stirring, until soft, about 6 minutes. Stir in the garlic and smoked paprika for 30 seconds, then let cool for 5 minutes.
  4. In a large bowl, mash the kidney beans with a fork until mostly smooth with some pieces left. Add the sweet potato mixture, oats, egg, black pepper and the remaining three-quarters of the salt and mix well.
  5. Shape the mixture into 4 patties about 3/4 inch thick and set them on the baking sheet. Brush the tops with the remaining half of the olive oil.
  6. Bake for 12 minutes, gently flip, and bake 10 to 12 minutes more until browned and firm, reaching 160°F (71°C) in the center.
  7. Toast the whole-wheat bread. Spread the mustard on 4 slices, add the romaine, a patty and the drained cucumber pickles, then top with the remaining toasted bread.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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