Black Bean Sweet Potato Burgers
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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
- 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.
- 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
Be sure to check out all of the dinner recipes and sweet potato 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.
Black Bean and Sweet Potato Burger
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 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
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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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/