Sweet Potato Black Bean Burger
If you’re looking for a healthy and delicious plant-based meal, look no further than these sweet potato black bean burgers! They’re a breeze to make with only a few simple ingredients. Plus, they’re freezer-friendly for those busy weeknights!
I love this sweet potato black bean burger recipe because it’s the perfect way to get a dose of plant-based protein without sacrificing flavor. The texture is hearty and satisfying, and I always feel good eating wholesome, real-food ingredients.
I love serving these burgers with homemade Vegan Buns and some Vegan Guacamole for topping. So good!
Reader Reviews
This was a great burger!!!
Suzi
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Sweet potatoes: Choose medium-sized sweet potatoes for the best results. They’ll be easier to cook and blend into the burger mixture. Look for them near the regular potatoes in your grocery store.
- Oatmeal: Old-fashioned or rolled oats work best. Quick oats can be substituted but may result in a slightly softer burger. You’ll find them in the cereal aisle.
- Walnuts: Pecans or sunflower seeds can be used as a substitute. Find nuts in the baking aisle or the bulk section of your grocery store.
- Black beans: Canned black beans are super convenient. Be sure to rinse and drain them before adding to the recipe. You’ll find them in the canned goods aisle.
- Dehydrated onions: These add subtle onion flavor – look for them in the spice aisle. If you don’t have them, you can substitute 1/2 teaspoon of onion powder.
- Taco seasoning: Choose a salt-free version if possible to control the sodium level. I love my homemade taco seasoning because I can control the sodium! If you need more, add a bit of salt to taste during cooking. Find taco seasoning packets in the spice aisle.
Buying Guide: When selecting sweet potatoes, look for firm, smooth ones without bruises or blemishes. Store them in a cool, dark place for optimal freshness.
Storage Tips
Store leftover burgers in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooked burgers on a baking sheet lined with parchment paper in a single layer. Freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
The patties will firm up even more as they cool. So making them ahead of time and allowing them to come to room temperature before serving them is ideal.
Frequently-Asked Questions
Are black bean burgers good for you?
Yes, the majority of black bean burgers are good for you. That’s because they’re made with black beans, vegetables and grains. Black beans are loaded with fiber, potassium, folate, and a whole host of other important phytonutrients.
Can I freeze black bean burgers?
Freezing black bean burgers is easy to do! Cook the burgers and allow them to cool. Transfer them to a freezer bag or container and freeze for up to 2 months.
What Makes This Recipe Shine?
- Healthy: These burgers are packed with nutrients from the sweet potato, black beans, and other wholesome ingredients.
- Flavorful: The combination of spices and textures creates a truly delicious and satisfying flavor profile.
- Versatile: Serve these burgers on buns, lettuce wraps, or over a salad – endless possibilities!
Black Bean Burger Toppings
Serve sweet potato bean burgers on toasted buns with your favorite toppings. Looking for a low-carb option? Serve them lettuce-wrap style. Or crumble the burgers over a salad for a hearty and filling meal.
These are my favorite bean burger toppings:
- Lettuce/greens — We like everything from crunchy romaine to iceberg.
- Onions — You can serve thinly sliced raw onions, or make simmered onion confit to place on top of burgers.
- Coleslaw — Add flavor with some creamy vegan coleslaw on top of burgers.
- Mayo — Everyone loves a dollop of plant-based mayo on a bean burger!
- BBQ — Make your burgers saucy with some homemade BBQ Sauce.
- Smoky — Add slices of smoky tempeh bacon for added protein, texture, and flavor.
What’s your favorite veggie burger topping? Is it onion rings? Something unusual? Leave it in the comment below!
Marly’s Tips
Here are some tips for making this sweet potato black bean burger recipe perfect every time:
- Don’t overwork the burger mixture – a few pulses in the food processor are enough.
- For extra crispy burgers, pan-fry them in a little bit of olive oil.
- If the mixture seems too wet, add an extra tablespoon or two of oatmeal.
- Use different seasonings for variety, such as mesquite-grilled seasoning or spicy chipotle.
- To grill these burgers, skip the skillet and bake the patties for about 10 minutes, and then grill them. This helps them firm up so they will grill nicely.
More Vegan Burgers
This sweet potato and black bean burger is a go-to favorite. You can even make them into “meatballs”. Use this chickpea balls recipe as a guide for forming and cooking them.
Here are more vegan burger and sandwich recipes that we love:
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
Sweet Potato Black Bean Burger
Ingredients
- 1 medium sweet potato
- 1 cup oatmeal
- ¼ cup chopped walnuts
- 15 oz black beans (canned) rinsed and drained
- 1 tablespoon dehydrated onions
- 1 teaspoon garlic powder
- 1 tablespoon taco seasoning (See note on salt)
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon ground flax seeds
- ¼ cup frozen corn
Instructions
- Scrub and wash the outside of a sweet potato. Use a fork to stab the potato several times and then place it in the microwave and cook for two minutes. Use oven sits to remove from the oven and allow it to cool. After it's cooled, chop into large cubes.
- Place the oatmeal and walnuts in a food processor and pulse until a coarse flour is formed.
- Add the cubed sweet potatoes, drained black beans, onions, garlic powder, taco seasoning, nutritional yeast flakes, and ground flax seeds. Pulse for a couple of seconds and then use a spatula to push the ingredients back down. Pulse again for several seconds. It's good to leave some texture in the burgers so don't puree it down to a paste, just creating a cohesive mass.
- Add the frozen corn and use a spatula to stir it throughout. Let that mixture sit for about 5 minutes.
- When you're ready to cook the burgers, turn your oven to 200°F/95°C and spray a skillet with vegetable cooking spray. Place the skillet over medium to medium-high heat. Form patties and place them in the heated skillet using a spatula.
- Cook patties for about 5 minutes on one side. Sprinkle salt and pepper on the uncooked side of the patties. Flip the patties and cook on the other side until the patties have firmed up and are brown on both sides.
- Place the cooked burgers on a baking pan and place that pan in your heated oven or toaster oven. Repeat cooking any remaining veggie patties using the process described above until all the burgers are cooked, allowing each about 10 minutes to stay in the oven before serving.
- Serve on toasted buns with dairy-free mayo, pickles, onions, and sliced tomatoes.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2021.
This was a great burger!!! Had a white sweet potato (Japanese) already cooked so used that and omitted the corn. (not a fan in a burger). Pan fried for dinner and stored the rest for later. Better warmed the next day even!! Thanks Marly!!
This sounds so delicious! I noticed miso is listed in the directions but not in the amounts.
Hi Rebecca! Thanks for pointing that out. I removed miso from the text of the instructions. Hope you love this recipe!
How much miso?
Hi Maggie. See above. The word “miso” has been removed from the text of the recipe. The ingredients are correct.