Follow these detailed steps carefully to achieve perfectly formed, flavorful patties that hold together beautifully and a creamy, zesty aioli to match.

Step 1: Prepare the Sweet Potato

First, preheat your oven to 400°F (200°C). Wash and scrub the sweet potato thoroughly. Using a fork, pierce the skin several times all over the potato. This allows steam to escape during baking, preventing it from bursting in the oven. Place the potato directly on the middle oven rack and bake for 45-60 minutes, or until it is completely soft and easily pierced with a knife. The timing will vary depending on the size of your potato. Once cooked, remove it from the oven and let it cool for at least 15-20 minutes, or until it’s cool enough to handle safely.

Step 2: Prepare the Black Beans and Aromatics

While the sweet potato is baking, you can prepare the other patty components. Open the can of black beans and pour them into a colander or fine-mesh sieve. Rinse them thoroughly under cold running water until the water runs clear. This removes the starchy canning liquid, which can make the patties gummy and overly salty. Set the rinsed beans aside to drain completely, shaking the colander occasionally to remove excess water. Patting them dry with a paper towel is a great extra step to ensure your patty mixture isn’t too wet.

Next, heat one tablespoon of olive oil in a small skillet over medium heat. Add the finely diced red onion and cook, stirring occasionally, for about 3-4 minutes until it begins to soften and become translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Remove the skillet from the heat and set it aside.

Step 3: Create the Patty Mixture

Once the baked sweet potato is cool enough to handle, slice it in half lengthwise and scoop the soft flesh into a large mixing bowl. Discard the skin. Using a potato masher or a large fork, mash the sweet potato until it’s mostly smooth. A few small lumps are perfectly fine and will add to the texture.

Add the thoroughly drained black beans to the bowl with the mashed sweet potato. Using your potato masher or fork, gently mash the beans into the potato. You are not looking for a perfectly smooth paste; aim for a chunky texture where about half the beans are broken down and the other half remain whole. This textural contrast is key to a great veggie burger.

Now, add the sautéed onion and garlic mixture, the panko breadcrumbs, smoked paprika, ground cumin, chili powder, salt, and black pepper to the bowl. Using a spatula or your hands, mix everything together until just combined. Be careful not to overmix, as this can lead to a dense, tough patty. The mixture should be firm enough to hold its shape. If it feels too wet, add another tablespoon or two of panko breadcrumbs. If it seems too dry and crumbly, you can add a tablespoon of water or olive oil.

Step 4: Form and Chill the Patties

Line a baking sheet or large plate with parchment paper. This will prevent the patties from sticking. Divide the mixture into 12 equal portions. A cookie scoop can be helpful for uniform sizing. Roll each portion into a ball and then gently flatten it into a small patty, about 3/4-inch thick and slightly wider than your slider buns (they will shrink a bit during cooking).

Place the formed patties on the parchment-lined baking sheet. For the best results, cover them with plastic wrap and chill them in the refrigerator for at least 30 minutes, or up to 24 hours. This crucial chilling step helps the patties firm up and hold their shape much better during the cooking process, preventing them from falling apart in the pan.

Step 5: Prepare the Spicy Aioli

While the patties are chilling, prepare the spicy aioli. In a small bowl, combine the mayonnaise, sriracha, freshly squeezed lime juice, and grated garlic. Whisk everything together until it’s smooth and fully incorporated. Taste the aioli and adjust the seasonings if needed. You might want more sriracha for heat, more lime juice for zest, or a tiny pinch of salt to make the flavors pop. Cover and refrigerate the aioli until you’re ready to serve.

Step 6: Cook the Sliders

Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. Once the oil is shimmering hot, carefully place the chilled patties in the pan, ensuring you don’t overcrowd them. You will likely need to cook them in two batches.

Cook the patties for 4-5 minutes per side, until they are beautifully golden-brown, crisp on the outside, and heated through. The high initial heat is key to developing a fantastic crust. Be gentle when flipping them with a thin, flexible spatula.

Step 7: Assemble and Serve

While the last batch of patties is cooking, you can toast your slider buns. You can do this in a toaster, under the broiler, or in a dry pan on the stovetop for a minute or two until golden. Toasting the buns is a non-negotiable step that adds texture and prevents them from becoming soggy from the aioli and patty.

To assemble the sliders, spread a generous amount of the spicy sriracha aioli on both the top and bottom toasted buns. Place a hot sweet potato and black bean patty on the bottom bun. Add your favorite toppings—such as a piece of crisp lettuce, a slice of ripe tomato, or some creamy avocado—and place the top bun on. Serve immediately while hot and enjoy!