Sweet Potato Black Bean Burgers



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These sweet potato black bean burgers are full of flavor, easy to make and hold together really well. They’re also vegan and gluten-free!

Sweet potato black bean burger on a bun with avocado, tomato, onion and lettuce.

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!

Three black bean sweet potato burgers on buns on a wood cutting board. A bowl of ketchup and onions are beside the burgers.

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.

Five black bean sweet potato burgers on a baking sheet surrounded by basil leaves.

Ingredients Needed for Sweet Potato Burgers

  • sweet potato
  • black beans
  • onion
  • garlic
  • fresh basil
  • gluten-free rolled oats
  • ground flaxseed
  • chili powder
  • cumin
  • Sriracha
  • sea salt
Five sweet potato black bean burgers stacked.

How to Make Sweet Potato Black Bean 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!

Three sweet potato black bean burgers on a wood board with the top bun off. Burgers are topped with tomatoes, onion, lettuce and avocado,

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.

Three black bean sweet potato burgers on a wood cutting board. Burgers are on buns with lettuce, tomato, onion and avocado.

More Sweet Potato Recipes You’ll Love

More EBF Burger Recipes to Try

Be sure to check out all of the healthy dinner recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.14 from 22 votes

Black Bean and Sweet Potato Burger

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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5


  • 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.


Serving: 1patty (no bun) | Calories: 168kcal | Carbohydrates: 29g | Protein: 10g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 795mg | Fiber: 8g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: sweet potato burger
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Absolutely delicious! I used seasoned bread crumbs instead of the oats and cholula instead of the sriracha. So good!! Thank you!

    1. WOO! Love this so much, Abby. Glad you found this recipe and are loving it. Thank you for coming back and sharing your review + star rating, I truly appreciate it!

  2. Do these freeze well? Looking for recipes to prep for a new mumma that are freezer friendly

    1. Hi, Chantelle. I haven’t tried freezing them but it shouldn’t be a problem. I suggest wrapping them in parchment paper before adding to a larger storage bag. I hope this helps!

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