This is the recipe I make when someone tells me they could never go plant-based because they would miss real food. It's hearty, satisfying, sticks-to-your-ribs filling — and the cashew cheese on top is the kind of thing that makes you wonder why you ever needed dairy at all.
Make a double batch. The patties freeze beautifully and the cashew cheese will become a staple of your fridge.
Why it works. Sweet potato gives the body slow-burning carbohydrates that fuel you for hours. Black beans bring fiber and plant protein together in one bite. Cashews — rich in healthy fats and minerals — make the cheese feel like an indulgence. This is what whole-food eating looks like when it isn't afraid to be filling.
Ingredients
For the patties
- 1 large sweet potato, baked, peeled, and mashed (about 1.5 cups)
- 1 can (15 oz) black beans, drained, rinsed, and patted dry
- 1/2 cup rolled oats
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- Freshly ground black pepper
For the cashew "cheese"
- 1 cup raw cashews, soaked in hot water 30 minutes and drained
- 1/4 cup water, more as needed
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 small clove garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric, for color
To serve
- Sprouted-grain or sourdough buns
- Butter lettuce, sliced tomato, sliced red onion
- Optional: avocado, sprouts, pickled jalapeños
Method
- Make the cashew cheese first. Blend all cheese ingredients on high until completely smooth and silky, scraping down as needed. It should be the texture of a soft spread cheese. Refrigerate while you make the patties.
- In a large bowl, mash together the sweet potato and about three-quarters of the black beans — leave some beans whole for texture. Stir in the oats, onion, garlic, cumin, paprika, salt, and pepper.
- Let the mixture rest for 10 minutes. The oats absorb moisture and the patties firm up.
- Form into 6 patties, about 3/4-inch thick.
- Bake on a parchment-lined sheet at 400°F for 25 minutes, flipping once, until firm and lightly crisped on the outside. Or pan-cook in a non-stick skillet over medium heat, 4 to 5 minutes per side.
- Toast the buns. Build the burger: lettuce, patty, generous spread of cashew cheese, tomato, onion, top bun. Eat with both hands.
Notes
- Freeze ahead. Patties freeze beautifully. Form them, freeze on a sheet, then transfer to a bag. Bake straight from frozen, adding 10 minutes to the time.
- Beyond the burger. Cashew cheese keeps in the fridge for a week. Use it on baked potatoes, pasta, or as a dip for raw vegetables.
