Black Bean Sweet Potato Burgers
Published Jul 15, 2020, Updated Jul 29, 2022
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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.
Ingredients Needed for Sweet Potato Burgers
- sweet potato
- black beans
- fresh basil
- gluten-free rolled oats
- ground flaxseed
- chili powder
- sea salt
How to Make Black Bean Veggie Burgers
To make flavorful veggie burgers, it does take a little bit of prep work, but I promise it’s 100% worth it! Start by sautéing the onion and garlic in a skillet until the onions are translucent. Add the onion mixture and basil to a food processor or blender and pulse several times.
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.
- Crispy Baked Zucchini Fries
- Greek Quinoa Salad
- Curried Cauliflower Salad
- Healthy Pasta Salad
- Pesto Pasta Salad
- Asparagus Salad
- Orzo Salad
- Crispy Baked Zucchini Fries
More Sweet Potato Recipes You’ll Love
- Baked Sweet Potato Chips
- Sweet Potato Croutons
- Roasted Sweet Potatoes
- Baked Sweet Potato Fries
- Grilled Sweet Potatoes
- Roasted Sweet Potato Salad
- Sweet Potato Casserole
- Sweet Potato Curry
- Sweet Potato Brownies
More EBF Burger Recipes to Try
- Spinach and Feta Turkey Burgers
- Cilantro Lime Chicken Burgers
- Teriyaki Salmon Burgers
- Easy Black Bean Burgers
- Curried Pumpkin Black Bean Burgers
- The Best Turkey Burger
- Salmon Burgers
Black Bean and Sweet Potato Burger
- 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 old fashioned 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
- 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 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.
Nutrition information is automatically calculated, so should only be used as an approximation.