These Air Fryer Sweet Potato and Black Bean Burgers are smoky, slightly sweet, and hearty. The patties are full of warm spices and savory black beans and served with a homemade sun-dried tomato aioli for a creamy addition. They are cooked in the air fryer until crispy on the outside and tender on the inside. These burgers do not skimp on flavor.
You can make the sweet potato and black bean base the night before and refrigerate until ready to use. The flavors will develop more the longer it chills.
Roast the sweet potato in the air fryer basket. Remove the skin from the sweet potato and place in a bowl. Lightly mash it. Then add black beans, red onion, garlic, breadcrumbs, smoked paprika, cumin, chili powder, salt and pepper to the bowl. Mix and mash to combine. Feel free to leave chunkier or mash more for a smoother texture. Cover and place in the refrigerator for at least 30 minutes or overnight.
Divide the mixture into 4 even sections and form a patty out of each one. Make sure the patties are about the size of the bun for reference to size. Spray the bottom of the basket with cooking spray and gently place the patties in. Then lightly spray the tops of the patties. Cook for 16-18 minutes, flipping halfway through cooking. The patties should have a golden crust.
While the patties are cooking, make the sun-dried tomato aioli. Mince the sun-dried tomatoes and add to the mayonnaise along with the garlic and some salt. You can add some of the oil from the sun-dried tomatoes for more flavor.
Assemble the burgers. Toast the brioche buns and add some spinach to the bottom. Then place a patty on top followed by some aioli. Add a slice of tomato and top with pickled red onions.
Add the top bun and serve right away.
Enjoy!
Air Fryer Sweet Potato and Black Bean Burgers with Sun-dried Tomato Aioli FAQS:
You will need the following ingredients:
Sweet potato, black beans, red onion, garlic, breadcrumbs, smoked paprika, cumin, chili powder, salt, pepper, mayonnaise, sun-dried tomatoes, garlic, brioche buns, tomato, pickled red onions, spinach
You will need the following supplies:
An air fryer, mixing bowls
Place leftover burgers into an airtight container. I would remove the tomato and pickled red onions and store separately. Refrigerate for up to 5 days. Heat the patty separately until warmed through then reassemble the burgers.
These Sweet Potato and Black Bean Burgers are best served right after assembling, while the patty is still hot.
Notes:
- You can make the sweet potato and black bean base the night before and refrigerate until ready to use. The flavors will develop more the longer it chills.
- You can freeze the patties after you shape them. Place on a tray and freeze, then place in between layers of parchment paper and freeze in an airtight container or zip-lock bag for up to a month.
- You can add some nuts and seeds to the base for more flavor and some crunchiness. Pecans and pepitas are good options.
- If you do not want to air fry the patties, you can pan fry instead. Add some oil to a hot skillet and cook until browned on each side, about 4-5 minutes per side.
- If you want a chunkier burger, with large pieces of potatoes and black beans, don’t mash as much as we did. Our consistency is more smooth and the inside is pretty tender and soft.
- You can add cheese to the patties in the last minute of cooking if you would like. Cheddar to mozzarella are nice additions.
Air Fryer Sweet Potato and Black Bean Burgers with Sun-dried Tomato Aioli
Ingredients
For the Burgers:
- 1 large sweet potato
- 1 (15 oz) can black beans, drained and rinsed
- ¼ cup red onion, finely chopped
- 2 cloves garlic, minced
- ⅓ cup of breadcrumbs
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking Spray
For the Sun-Dried Tomato Aioli:
- ½ cup mayonnaise
- ¼ cup sun-dried tomatoes in oil
- 1 clove garlic, minced
- Salt, to taste
To Assemble the Burgers:
- 4 brioche buns
- 4 tomato slices
- ¼ cup pickled red onions
- ½ cup spinach or baby spinach
Instructions
- Wash and dry the sweet potato and pierce with a fork several times. Place the sweet potato in the air fryer basket and lightly spray with cooking spray. Roast for 35-40 minutes at 400°F until the potato is very tender.
- Remove the skin from the sweet potato and place in a bowl. Lightly mash it.
- Add black beans, red onion, garlic, breadcrumbs, smoked paprika, cumin, chili powder, salt and pepper to the bowl. Mix and mash to combine. Feel free to leave chunkier or mash more for a smoother texture.
- Cover and place in the refrigerator for at least 30 minutes or overnight.
- Preheat the air fryer to 375°F. Divide the mixture into 4 even sections and form a patty out of each one. Make sure the patties are about the size of the bun for reference to size.
- Spray the bottom of the basket with cooking spray and gently place the patties in. Lightly spray the tops of the patties. Cook for 16-18 minutes, flipping halfway through cooking. The patties should have a golden crust.
- While the patties are cooking, make the sun-dried tomato aioli. Mince the sun-dried tomatoes and add to the mayonnaise along with the garlic and some salt. You can add some of the oil from the sun-dried tomatoes for more flavor.
- Assemble the burgers. Toast the brioche buns and add some spinach to the bottom. Place a patty on top followed by some aioli. Add a slice of tomato and top with pickled red onions. Add the top bun and serve right away.
Notes
- You can make the sweet potato and black bean base the night before and refrigerate until ready to use. The flavors will develop more the longer it chills.
- You can freeze the patties after you shape them. Place on a tray and freeze, then place in between layers of parchment paper and freeze in an airtight container or zip-lock bag for up to a month.
- You can add some nuts and seeds to the base for more flavor and some crunchiness. Pecans and pepitas are good options.
- If you do not want to air fry the patties, you can pan fry instead. Add some oil to a hot skillet and cook until browned on each side, about 4-5 minutes per side.
- If you want a chunkier burger, with large pieces of potatoes and black beans, don’t mash as much as we did. Our consistency is more smooth and the inside is pretty tender and soft.
- You can add cheese to the patties in the last minute of cooking if you would like. Cheddar to mozzarella are nice additions.
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