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
gluten-free rolled oats
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.
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!
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
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 Size:1 patty (no bun)
Keywords: sweet potato burger
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