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
onion
garlic
fresh basil
gluten-free rolled oats
ground flaxseed
chili powder
cumin
Sriracha
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.
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!
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.
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!
These burgers were amazing!! So flavourful and easy to make!! Will definitely be added to the meal rotations!! 100% suggest you try and make these! You won’t regret it!!
DELICIOUS! Simple to make, cooked in a pan on high heat to get a nice crisp on the outside and it went so well with the softer texture inside. The spices in the recipe gives it such great flavor. My favorite veggie burger!!! So glad I have 4 more to enjoy. Thank you!!
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!
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Do these freeze well? Looking for recipes to prep for a new mumma that are freezer friendly
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!
These burgers were amazing!! So flavourful and easy to make!! Will definitely be added to the meal rotations!! 100% suggest you try and make these! You won’t regret it!!
Ah yay!! Happy to hear these burgers were a hit, Nancy. Thanks for the review. It means so much to me!!
DELICIOUS! Simple to make, cooked in a pan on high heat to get a nice crisp on the outside and it went so well with the softer texture inside. The spices in the recipe gives it such great flavor. My favorite veggie burger!!! So glad I have 4 more to enjoy. Thank you!!
I’m so glad you loved these, Danielle!! I so appreciate you coming back to leave a review. <3
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!