Baked Black Bean Sweet Potato Burger

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This black bean sweet potato burger recipe is a healthy meatless main dish. They are vegan, gluten-free and freezer-friendly – perfect for meal prep.

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


Say hello to a delicious plant-based, nutrient packed, homemade black bean sweet potato burger!

These Baked Black Bean Sweet Potato Burgers are one of my favorite meatless meals. I’m an herbivore living amongst carnivores So on the nights when we grill meat, you will usually find me enjoying one of these homemade black bean veggie burgers instead (on a homemade burger bun, of course).

These Baked Black Bean & Sweet Potato Veggie Burgers are healthy (vegan & gluten-free)! They’re 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 Black Bean Sweet Potato Burger patties on a marble cutting board

How to make homemade Black Bean Sweet Potato Burgers

Grease the pan generously

These black bean and sweet potato 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.

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

Bake

I do not recommend cooking these black bean sweet potato 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).

How to Freeze Veggie Burgers

Once the baked veggie burgers are 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 freeze for up to two months. To reheat, either warm a black bean sweet potato burger 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 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 added finely diced carrots and peas. I’d recommend keeping the overall amount the same if you change the type.
  • Spices. You can customize the spices to your tastes. If you don’t keep Italian Seasoning on hand, dried oregano or basil is a great substitute.
  • 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.
Front view of a Baked Sweet Potato Black Bean Veggie Burger with two patties on a bun with lettuce and red onion

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Black Bean Sweet Potato Burgers

Laura
Baked Black Bean & Sweet Potato Veggie Burgers are vegan, gluten-free and freezer-friendly! The perfect make-ahead meatless main dish! 
4.91 from 21 votes
Course Main Course
Cuisine American
Servings 6 Veggie Burgers
Calories 96.6
Prep Time10 minutes
Cook Time30 minutes
Roasting sweet potatoes1 hour
Total Time1 hour 40 minutes

Ingredients 
 

Instructions 

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

Video

Notes

To freeze:

Let the 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.

Ingredient Substitutions

  • 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 added finely diced carrots and peas. I’d recommend keeping the overall amount the same if you change the type.
  • Spices. You can customize the spices to your tastes. If you don’t keep Italian Seasoning on hand, dried oregano or basil is a great substitute.
  • 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.

Nutrition

Serving: 1veggie burger | Calories: 96.6kcal | Carbohydrates: 19.4g | Protein: 4.7g | Fat: 0.7g | Potassium: 312.3mg | Fiber: 5.1g | Sugar: 3.5g | Vitamin A: 2570IU | Vitamin C: 81.2mg | Calcium: 20mg | Iron: 1.4mg

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

Did you enjoy this recipe? Have a question? Leave a comment below!

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50 Comments

  1. Do you think chickpea or almond flour would work to replace the oat flour? Some flax seeds? Trying to make it grain free.

  2. 5 stars
    Loved these. Switched chopped & fried mushrooms for one of the peppers and only 1/2 the beans. My son & I loved them.

  3. 5 stars
    I didn’t have corn on hand so I substituted the corn for chickpeas. I roasted the chickpeas prior to adding it. I put the chickpeas in the food processor as well. Turned out good. Love this recipe. Thank you.