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Lunch recipe · from the recipe book

Smoky Kidney Bean and Sweet Potato Burgers

Hearty, smoky-sweet bean patties with crisp seared edges and a tender center, stacked with crunchy lettuce, juicy tomato, sharp red onion and a tangy mustard-yogurt sauce.

Smoky Kidney Bean and Sweet Potato Burgers

Ingredients

  • 2 cups316 gKidney beans, canned, drained and rinsedpatted dry
  • 1½ medium200 gSweet potatoespeeled and finely grated
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gOlive oildivided
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gYellow mustard
  • 8 slices256 gWhole-wheat bread8 slices, used as buns
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 1½ medium200 gTomatoessliced
  • ½ medium60 gRed onionthinly sliced into rings

Steps

  1. Prep first: peel and grate the sweet potato, mince the garlic, slice the tomato and red onion, and separate the romaine leaves.
  2. Heat one third of the olive oil in a large skillet over medium heat. Add the sweet potato and garlic and cook, stirring, for 5 minutes until soft and slightly dry. Transfer to a large bowl and let cool for a few minutes; wipe out the skillet.
  3. Add the kidney beans to the bowl and mash with a fork or potato masher, leaving some pieces chunky.
  4. Stir in the oats, egg, tomato paste, smoked paprika, cumin, salt and black pepper until the mixture holds together.
  5. Shape the bean mixture into 4 patties about 3/4 inch thick and chill them on a plate for 15 minutes so they firm up.
  6. Meanwhile, make the sauce: stir the Greek yogurt and mustard together in a small bowl.
  7. Heat the remaining two thirds of the olive oil in the skillet over medium heat. Cook the patties for 4 to 5 minutes per side, flipping gently, until deeply browned and the centers reach 160°F (71°C).
  8. Toast the whole-wheat bread slices in the skillet or a toaster until crisp.
  9. Spread the mustard-yogurt sauce on 4 slices of toast, then layer each with romaine, a patty, tomato and red onion. Top with the remaining 4 slices and serve.

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

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

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