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Baked Black Bean & Sweet Potato Veggie Burgers

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Baked Black Bean & Sweet Potato Veggie Burgers are vegan, gluten-free and freezer-friendly! The perfect make-ahead meatless main dish!

Front view of a Baked Black Bean & Sweet Potato Veggie Burgers with two patties on a bun with lettuce and red onion

Say hello to some serious plant-based, nutrient packed, veggie-tastic deliciousness.

This recipe forBaked Black Bean & Sweet Potato Veggie Burgers is a favorite that I’ve been making for many  moons. 😉 As you all know, I’m a total herbivore living amongst carnivores {can anyone else relate}?! So on the nights when I spoil my hubby and kids with grilled steak,  you will usually find me noshing on one of these homemade black bean veggie burgers instead.

TheseBaked Black Bean & Sweet Potato Veggie Burgers are super healthy {we’re talking vegan AND gluten-free}! They’re jam-packed with protein, fiber and nutritious vegetables! Plus they’re freezer-friendly, making them the perfect cook once, eat for a week meal option!

Overhead view of Baked Black Bean & Sweet Potato Veggie Burgers patties on a marble cutting board

This recipe comes to you as part of The Recipe Redux! This month, in honor of Earth Day {tomorrow}, we were challenged to share a recipe that reduces waste.

Well, I don’t know about you…but sometimes I find a shriveled green pepper or sweet potato hiding in the back of my veggie drawer. Upon discovering their concerning {but not totally inedible} appearance, I begin thinking of ways to use them! I hate wasting food, so I try my best not to! These Baked Sweet Potato Black Bean Veggie Burgers are the perfect “clean out the veggie drawer” recipe! I have suggested using bell peppers and corn, however, the sky’s the limit when it comes to choosing what veggies to include!

Questionable carrots? No problem.

Shriveled zucchini? Toss some in.

Wilty spinach? Give it one more chance to shine.

Front view of a Baked Black Bean & Sweet Potato Veggie Burger with two patties on a bun with lettuce and red onion

How to make homemade Black Bean & Sweet Potato Veggie Burgers

1. Grease the pan generously

These homemade veggie burgers are baked, which I love because you can knock out an entire batch in one fell swoop! It’s important to generously grease the baking sheet with olive oil or cooking spray to prevent sticking. Then, before it’s time to {very carefully} flip them, spray the side that is facing up with oil or cooking spray to doubly ensure they won’t stick to the pan.

2. Baking

I do not recommend cooking these Black Bean & Sweet Potato Veggie Burgers on the grill, because they will almost definitely fall apart! If you are trying to avoid the oven, sauté the veggie burgers in olive oil over medium-high heat for 4-5 minutes per side (or until golden brown).

3. Freezing

Ok maybe the fact that these homemade black bean veggie burgers can be frozen is my favorite thing about them?! Can you tell I just love these guys?! Once they’re completely cooled, layer them on a baking sheet lined with wax paper and pop them in the freezer. Once they’re frozen, put them in an airtight container and presto…you have lunch for the whole week! To reheat, either warm in an oven preheated to 350 degrees F for 10 minutes or in the microwave on high for 1 minute!

Front view of a Baked Sweet Potato Black Bean Veggie Burger with two patties on a bun with lettuce and red onion

Black Bean & Sweet Potato Veggie Burgers: Substitutions

One of my favorite things about these veggie burgers is how customizable they are! Like I said before, it’s a great”clean out the veggie drawer” recipe!

Veggies

 I’ve written the recipe with my favorite combination of vegetables, but you can substitute the peppers and corn for your faves! I have used finely diced carrots and peas with great success! I’d recommend keeping the overall amount the same if you change the type!

Spices

 Again, I’ve included my favorite blend of spices, however feel free to customize to your tastes! If you don’t keep Italian Seasoning on hand, dried oregano or basil is a great substitute! I am slightly obsessed with coriander, so I recommend not skipping it! 😉

Oats

Any type of oats (quick cooking, old fashioned, etc) work in this recipe because they are blended in the food processor. Please do not leave them out, they’re necessary to help the veggie burgers hold together!

Overhead view of a Baked Sweet Potato Black Bean Veggie Burger with two patties on a bun with lettuce and red onion and a cucumber rose

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5 from 3 votes
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Black Bean & Sweet Potato Veggie Burgers

Baked Black Bean & Sweet Potato Veggie Burgers are vegan, gluten-free and freezer-friendly! The perfect make-ahead meatless main dish! 

Course Main Course
Cuisine American
Keyword baked veggie burger, black bean veggie burger, sweet potato veggie burger, vegan veggie burger
Prep Time 10 minutes
Cook Time 30 minutes
Roasting sweet potatoes 1 hour
Total Time 1 hour 40 minutes
Servings 6 Veggie Burgers
Calories 96.6 kcal
Author Laura

Ingredients

Instructions

  1. Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft.
  2. Finely dice peppers using a food processor.
  3. Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes).
  4. Turn off heat and add corn. Stir until combined. Set aside to cool.
  5. Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade.
  6. Process for about 15 second or until combined.
  7. Add oats and spices and process until combined.
  8. Transfer processed mixture to a medium bowl.
  9. Add cooled veggies and the other half of the beans and mix well. Taste and adjust seasonings if needed.
  10. Grease two large baking sheets.
  11. Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet.
  12. Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping).
  13. Bake at 400 degrees F. for 20 minutes.
  14. After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned.
  15. Remove from oven, let cool slightly and serve.

Recipe Notes

To freeze: let patties cool to room temperature, then place them in a single layer on a greased baking pan (or one lined with wax paper). Once they are completely frozen, transfer to a ziploc bag or airtight container. To reheat: Place in a warm oven (350 digress F) for about 10 minutes or until heated through. You can also microwave on high for 1 minute but the burgers will not retain their crispness if done this way.

Nutrition Facts
Black Bean & Sweet Potato Veggie Burgers
Amount Per Serving
Calories 96.6 Calories from Fat 6
% Daily Value*
Total Fat 0.7g 1%
Potassium 312.3mg 9%
Total Carbohydrates 19.4g 6%
Dietary Fiber 5.1g 20%
Sugars 3.5g
Protein 4.7g 9%
Vitamin A 51.4%
Vitamin C 98.4%
Calcium 2%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

Front view of a Baked Sweet Potato Black Bean Veggie Burger with two patties on a bun with lettuce and red onion

If you hadn’t heard…our sweet baby girl, Mara Hope, was born on Good Friday and we are in LOVE. I will still be around my little corner of the web, sharing delicious recipes with you {plus a SUPER exciting VITAMIX giveaway coming in May}! However, I will only be posting once a week as I soak in every moment of my sweet baby and learn how to function as a family of SIX!

These Baked Sweet Potato Black Bean Veggie Burgers are a lifesaver right now! Knowing I have a heathy lunch or dinner option that can be ready in 1 minute flat is perfection!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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Reader Interactions

Comments

  2. Michelle

    February 4, 2019 at 4:58 pm

    Hi Laura,

    I made these today! They smell great when baking. They taste fantastic too.
    I doubled the recipe. But didn’t double all of the spices and I think they still tasted great.
    I was wondering what to top with? We used hummus and put on naan buns for the kids.
    I am assuming they won’t crisp up on the inside?
    Also, I tried to dice peppers in my FP but they ended up more like a paste?? Should I have used a different blade for this?

    In either case my husband and I both enjoyed them and I managed to get all 3 kids plus one of their friends to eat them! So I consider it a win.
    I’ll be making them again!
    They even look very similar to your picture. I just cooked longer because I like more crispy edges 😀

    Reply

  3. Michelle

    February 4, 2019 at 3:57 pm

    I’m making these tonight! They smell delicious! I doubled the recipe and added some carrots and spinach.What would you recommend topping these with? My kids love hummus. Would this work? I don’t think I could get them to eat with spinach and onions.
    Suggestions?
    Also, I tried to dice my peppers in my food processor but they came out like a purée. Should I have used a shredding blade vs the s shape?
    Thanks!

    Reply

  4. Tom

    January 8, 2019 at 9:07 pm


    The trick to making any good veggie burger (or any other vegan meat style things, even store bought) is to use a sandwich press. Just line it with some baking paper, and then squish your patties or sausages in there for a few minutes. Frozen stuff works too.

    You can even make pancakes in there. But don’t close the lid fully. It saves you from having to flip them.

    Reply

  5. Moriah

    November 12, 2018 at 7:16 am

    These looked so good and everything was going great but mine did not stick together at all when I flipped them, ever so carefully they crumbled. I tried to reform them and when I took them out after the second 20 minutes they were burnt on the outside sort of and still mushy inside. The only thing I did differently from the original recipe was add chopped onion and I didn’t have a spray oil so I poured olive oil directly in the pan and rubbed it around with a paper towel.

    Reply

    • Laura

      November 13, 2018 at 6:59 am

      Moriah I’m so sorry they didn’t turn out for you! Adding chopped onion could, in fact, impact the final consistency of the veggie burger if it’s not chopped very finely (if that makes sense).

      Reply

  7. Rachel Hill

    June 15, 2018 at 3:35 pm


    Made these today with zucchini, onion, carrots and spinach instead of the peppers & corn. DELICIOUS!!! And I loved that I was able to use what I had on hand.

    Reply

  8. Abbie

    June 3, 2018 at 10:02 am

    I liked the recipe, but made some adjustments. I left out the corn and jacked up the spices, Next time I will use real onion and garlic rather than powder.

    Reply

  12. Kelsey

    August 4, 2017 at 8:26 am

    The recipe calls for 15oz of beans but I only see where you use half. Am I missing where the other half is used?

    Reply

  17. Mona

    April 24, 2017 at 12:44 pm

    These veggies burgers look incredible! Love the idea of keeping a bunch in the freezer. Would these work for gilling or do you this they ‘d be too delicate. I have a cast iron grill pan and I’m thinking that might be best.

    Reply

  19. Serena

    April 22, 2017 at 3:30 pm

    The tip to spray one side before flipping is absolutely brilliant! Wow. No more crumbly burgers. Yippee. And of course your photos are gorgeous…but not nearly as beautiful as that new little blessing of a babe in you IG feed I see. CONGRATULATIONS!!!! (Now you have 4 like me.) (:

    Reply

  21. Alison's Allspice

    April 21, 2017 at 2:18 pm

    I have traveled with frozen veggie burgers like this one to many family events as the herbivore among carnivores. You really can add just about any veggie into a burger, but I do love your sweet potato version. Thanks!

    Reply

  24. Emily

    April 21, 2017 at 6:52 am

    We’re not the only ones with shriveled veggies? I’ve been known to be way too parannoyed about having spoiling or ‘wrinkled’ veggies, but this is a wonderful idea for using those up. Thank you so much Laura!

    Reply

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