These black bean sweet potato burgers are full of flavor, easy to make and hold together really well. They’re also vegan and gluten-free!
These burgers are a tasty spin on traditional black bean burgers. They’re made with cooked sweet potatoes, rolled oats and flax so they’re completely gluten-free and vegan, loaded with flavor and hold together well!
I made these for my dad on Father’s Day and we both LOVED them. The consistency is perfect, and I really like the flavor that the fresh basil and cooked sweet potato added.
If you haven’t already, broil your cubed sweet potato until soft. Add the beans, sweet potato chunks and oats to the processor and pulse another 5-6 times. Make sure you don’t over process – I prefer slightly chunky burgers. The beans should be broken up but there should still be some visible in the burgers.
Transfer the veggie mixture into a large bowl and stir in the flaxseed egg, chili powder, cumin, Sriracha and salt. Form into five patties. If the mixture is too wet, you can add in extra oats.
Cook the patties in a skillet for about 6-7 minutes or bake them for about 25 minutes. Serve on a bun with condiments of your choice!
What To Serve With Sweet Potato Burgers:
These burgers pair nicely with just any side you could think of. I like pairing them with one of the following sides.
If you make these black bean sweet potato burgers, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other EBF readers!
A tasty spin on regular black bean burgers. This version is made with sweet potatoes, oats and flax so they’re gluten-free and vegan. They’re loaded with flavor and hold together well!
Ingredients
1/2 cup chopped onion
2 cloves garlic
1/4 cup fresh basil
15 ounce can of black beans, rinsed and drained
1/2 sweet potato, chopped into 1/2 inch pieces and boiled for 7–8 minutes until soft
1/2 cup gluten-free rolled oats
2 1/2 Tablespoons ground flax mixed with 3 Tablespoons water (or 1 egg)
1/2 teaspoon chili powder
1/2 teaspoon cumin
sriracha sauce, to taste
sea salt, to taste
whole grain burger buns
Instructions
Heat a skillet with non-stick spray. Once warm, add the onion and garlic to the skillet and cook until onions are translucent and start to brown a bit. Put the cooked onion mixture into a food processor(affiliate link) or blender. Add the basil and pulse several times. Add the beans, sweet potato cubes and oats to the processor and pulse five or six times. Don’t over process, as you want your bean burgers to be a little chunky. The beans should be broken up but there should still be some visible in the burgers.
Transfer the veggie and bean mixture into large bowl and stir in the flax egg, chili powder, cumin, sriracha and salt. Form into five patties. (If the mixture is too wet to work with at this point add extra oats).
In the same skillet, heat on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total OR you can bake them on 375° for about 25 minutes, flipping once.
Put the burgers on a bun and serve with condiments of your choice. I used spicy mustard, onions, lettuce, and ketchup.
Hello there! Are these burgers soft or kind of crunchy? The only other black bean burgers I have tried aren’t soft but they didn’t have sweet potato or oats and I was wondering if that made the consistency a little different? I’m going to try them anyway, I was just curious.
Hey Samantha – They aren’t crunchy, but are also not too soft. They hold together really well and I love the texture. 🙂 Let me know what you think if you try these!
Yay! I’m so glad you enjoyed these black bean sweet potato burgers and I’m glad they turned out for you without the oats. Thanks so much for taking the time to leave a comment and star rating. I so appreciate it!
Hey Jessica – I have tons of recipes on the website, is there a specific recipe you’re looking for? I’m so glad to hear that you and your mother have enjoyed this burger recipe. Thanks so much for coming back to comment and star rating, I so appreciate it!
Wow – these are the best veggie burgers ever! Even my non veggie burger loving husband said they were great and would have them again. Thanks for the awesome recipe!
So glad you liked the burgers, Elyse. You can definitely freeze them to keep on hand for quick meals. I like cooking them, letting them cool and then freezing.
Absolutely great! I didn’t use the food processor in steps, just threw everything in and turned it on low until everything was combined. Honestly a little sticky doesn’t make much of a difference. I added about 1tbs of whole wheat flour to the initial recipe (could have added oats but didn’t want to blend it too much more). With a bit of olive oil in a non-stick pan, I was able to form 5 balls and drop them directly onto the pan, which caused them to flatten out a bit, and they cooked beautifully! No need to add anything extra. Thanks for a great Sunday dinner! Served with thick sweet potato wedges and salsa 🙂
This recipe is driving me crazy. I haven’t tried it yet, but I’ve had to add over three cups of oats so far and its still very sticky. I”m having to add more spices to keep it from being bland from the oats
I’m so sorry you’re having trouble, Hannah. You definitely shouldn’t need 3 cups of oats. Was your sweet potato extra large? I’m wondering if that is making the mixture extra moist?
The black bean/sweet potato burgers were phenomenal!! I used half of this recipe, half of your other ones (added in the egg again) and re-glutenized it by adding about 1/4 cup whole wheat flour instead of adding too many more breadcrumbs. We also added a bit of garam masala (1 teaspoon or so?) to the burgers to Indianify them a bit.
Out of six, I only had one, because the boyfriend ate the other five. Next time – doubling the recipe! Or hiding some burgers. Not sure which.
I tried your recipe for Sweet Potato and Black Bean burgers and loved it! I used regular white potatoes that I needed to use up and they were great. I linked back to your recipe on my blog. Thanks for the recipe!
The black bean and sweet potato burgers were absolutely delicious! I did, however, add another ingredient, which were called Chunky Chickpeas from the brand called Tastybite. The chickpeas are already seasoned, which added a unique and tasty flavor to the burger. I will definitely be making these very often this summer!
that burger looks PERFECT! i will have to make that very soon. what have i been up to? spent the weekend in milwaukee at 2 Milwaukee Brewer games and dined at the Comet Cafe, which was on Diners, Drive-Ins, and Dives 🙂
thank you so much for listening so patiently. you are a sweetheart, for sure! really enjoyed our lunch – can’t wait to hang again soon. maybe when isaac settles back in we can have a house-warming date 🙂 -rebekah
ps – i think the best GF cereal is enjoy life’s nutty flax. like rice krispies, but WAY more nutritious. and crunchier too! -rebekah
that would be such a crazy burger combo.. black beans and sweet potatoes!! wow. i’ll probably be making lots of veggie burgers this summer so these will be added to my list. THANK YOU!! <3
barbara's products.. and especially those rice puffs are really tasty! i like how they are pretty filling too and the taste is awesome! not like kashi which i didnt really like. the other varieties seem to work better in baking it seems.
The Village Garden looks so cute, and I had no idea that’s what buckwheat looked like! Never thought about it, but definitely not what I was expecting!
How does nayonaise compare to the real thing? It it good or just taste like another soy replacement for something with eggs?
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Hello there! Are these burgers soft or kind of crunchy? The only other black bean burgers I have tried aren’t soft but they didn’t have sweet potato or oats and I was wondering if that made the consistency a little different? I’m going to try them anyway, I was just curious.
Hey Samantha – They aren’t crunchy, but are also not too soft. They hold together really well and I love the texture. 🙂 Let me know what you think if you try these!
These are truly delicious & worth the work. I substituted nutritional yeast for the oats since I did not have any oats. Delicious!
★★★★★
Yay! I’m so glad you enjoyed these black bean sweet potato burgers and I’m glad they turned out for you without the oats. Thanks so much for taking the time to leave a comment and star rating. I so appreciate it!
thank you for sharing this recipe. This recipe really help me and now my mother try to make this food with your recipe. Can you share another recipe?
★★★★★
Hey Jessica – I have tons of recipes on the website, is there a specific recipe you’re looking for? I’m so glad to hear that you and your mother have enjoyed this burger recipe. Thanks so much for coming back to comment and star rating, I so appreciate it!
OMG!!!!! Deeeeeelush!
★★★★★
Do you peel the sweet potatoes or leave unpeeled?
Hi Samantha. Good question. I usually peel them. I’ll add that to the recipe.
Can you freeze these?
★★★★★
Yes. I would cook them, let them cool and then freeze that way you can just thaw and reheat them when you’re ready to eat.
Made this today. Nicest vegi burger ever. tremendous.
Wow – these are the best veggie burgers ever! Even my non veggie burger loving husband said they were great and would have them again. Thanks for the awesome recipe!
Yay! I love that Kylie. So glad you both loved these. 🙂
Made these last night, they were amazing! Has anyone tried freezing them? I would love to keep some on hand for quick meals!
So glad you liked the burgers, Elyse. You can definitely freeze them to keep on hand for quick meals. I like cooking them, letting them cool and then freezing.
Absolutely great! I didn’t use the food processor in steps, just threw everything in and turned it on low until everything was combined. Honestly a little sticky doesn’t make much of a difference. I added about 1tbs of whole wheat flour to the initial recipe (could have added oats but didn’t want to blend it too much more). With a bit of olive oil in a non-stick pan, I was able to form 5 balls and drop them directly onto the pan, which caused them to flatten out a bit, and they cooked beautifully! No need to add anything extra. Thanks for a great Sunday dinner! Served with thick sweet potato wedges and salsa 🙂
★★★★
This recipe is driving me crazy. I haven’t tried it yet, but I’ve had to add over three cups of oats so far and its still very sticky. I”m having to add more spices to keep it from being bland from the oats
I’m so sorry you’re having trouble, Hannah. You definitely shouldn’t need 3 cups of oats. Was your sweet potato extra large? I’m wondering if that is making the mixture extra moist?
The black bean burgers are so yummy! My carnivore hubby said they were great and he is full! Amazing! Thank you!
The black bean/sweet potato burgers were phenomenal!! I used half of this recipe, half of your other ones (added in the egg again) and re-glutenized it by adding about 1/4 cup whole wheat flour instead of adding too many more breadcrumbs. We also added a bit of garam masala (1 teaspoon or so?) to the burgers to Indianify them a bit.
Out of six, I only had one, because the boyfriend ate the other five. Next time – doubling the recipe! Or hiding some burgers. Not sure which.
So happy that you liked the burgers Adriana! Too funny about your bf, next time I suggest making the double batch. 😉
I tried your recipe for Sweet Potato and Black Bean burgers and loved it! I used regular white potatoes that I needed to use up and they were great. I linked back to your recipe on my blog. Thanks for the recipe!
Thanks for trying the recipe Bonnie! I’m glad you like them.
I have to try the black bean & sweet potato burgers. They sound delicious!
The black bean and sweet potato burgers were absolutely delicious! I did, however, add another ingredient, which were called Chunky Chickpeas from the brand called Tastybite. The chickpeas are already seasoned, which added a unique and tasty flavor to the burger. I will definitely be making these very often this summer!
The burger looks delicious, I can’t wait to try it!!
Oo I am always looking for new veggie burger recipes! I have a bulgar and sweet potato burger on my site if you want to check it out! It’s tasty~
http://thehealthyapron.com/2010/05/24/little-miss-forgetful/
Oh that burger!!! I’m definitely going to try that this week — I have everything on hand! May try it on the grill….
WOW what a delish burger girl!! that sounds awesome! you are a great daughter btw 🙂 love you!
that burger looks PERFECT! i will have to make that very soon.
what have i been up to? spent the weekend in milwaukee at 2 Milwaukee Brewer games and dined at the Comet Cafe, which was on Diners, Drive-Ins, and Dives 🙂
so good to see your beautiful face today, girl.
thank you so much for listening so patiently. you are a sweetheart, for sure! really enjoyed our lunch – can’t wait to hang again soon. maybe when isaac settles back in we can have a house-warming date 🙂
-rebekah
ps – i think the best GF cereal is enjoy life’s nutty flax. like rice krispies, but WAY more nutritious. and crunchier too!
-rebekah
That was so sweet of you to cook for your Dad!
What a wonderful idea for WF to have that garden! I hope they can do something like that when they are done building our store. 🙂
ohhh.. you’re getting a WF!! How excited are you?
Those burgers sounds so good – I’ll definitely have to try them soon! And Toy Story 3 was so, so cute, I absolutely loved it.
What a cute garden! I love the creative signs!
that would be such a crazy burger combo.. black beans and sweet potatoes!! wow. i’ll probably be making lots of veggie burgers this summer so these will be added to my list. THANK YOU!! <3
barbara's products.. and especially those rice puffs are really tasty! i like how they are pretty filling too and the taste is awesome! not like kashi which i didnt really like. the other varieties seem to work better in baking it seems.
xoxo <3
What a wonderful vegan meal. I loved seeing the sweet potato in your black bean burger…very unusual, and I’m sure very tasty!
The Village Garden looks so cute, and I had no idea that’s what buckwheat looked like! Never thought about it, but definitely not what I was expecting!
How does nayonaise compare to the real thing? It it good or just taste like another soy replacement for something with eggs?