• 2 cups grated sweet potato
• ½ cup old-fashioned rolled oats
• 1 cup no-salt-added black beans, rinsed
• ½ cup chopped scallions
• ¼ cup vegan mayonnaise
• 1 tablespoon no-salt-added tomato paste
• 1 teaspoon curry powder
• ⅛ teaspoon salt
• 1/2 cup plain unsweetened almond milk yogurt
• 2 tablespoons chopped fresh dill
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 whole-wheat hamburger buns, toasted
• 1 cup thinly sliced cucumber

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Step 1

• Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.

Step 2

• Stir yogurt, dill and lemon juice together in a small bowl; set aside.

Step 3

• Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.

Step 4

• Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

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