Sweet Potato Black Bean Burgers
Posted Apr 21, 2017, Updated Jul 22, 2024
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This sweet potato black bean burgers recipe is a healthy meatless main dish. They are vegan, gluten-free and freezer-friendly – perfect for meal prep.
Say hello to a delicious plant-based, nutrient packed, sweet potato black bean burger.
They are an easy meatless meal absolutely bursting with flavor.
I’m an herbivore living amongst carnivores So on the nights when we grill burgers, you will usually find me enjoying one of these homemade black bean veggie burgers instead (on a homemade burger bun, of course).
They are healthy (vegan & gluten-free), packed with protein, fiber and nutritious vegetables! Plus they’re freezer-friendly, making them the perfect cook once, eat for a week meal option.
Sweet Potato Black Bean 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. You can substitute the peppers and corn with different vegetable such as: grated carrots or zucchini, peas, etc.
- Spices. You can customize the spices to your tastes. Dried oregano or basil are good substitutes for Italian seasoning.
- Oats. Any type of oats (quick cooking, old fashioned, etc) work in this recipe because they are blended in the food processor. All-purpose flour is a good substitute.
How to Make Sweet Potato Black Bean Burgers
Let’s discus how to make sweet potato black bean burgers together, and don’t forget to watch the video.
Begin by roasting a sweet potato until soft (about 1 hour at 400 degrees F). Or, you can roast more to have mashed sweet potato on hand to make sweet potato casserole and mashed sweet potatoes.
Then, cook the peppers and olive oil to a non-stick skillet until soft (about 5 minutes).
Once the peppers are soft, turn off the heat and stir in the corn.
Then, place the cooked sweet potato and half of the black bean beans (about ¾ cup) into a food processor fitted with the “S” blade. Process for about 15 second or until combined.
Next, add the oats and spices and process until combined. Then transfer the processed mixture to a medium bowl.
Add the cooled veggies and the other half of the beans and mix well. Taste and adjust seasonings if needed.
Then, 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.
Serve
Serve on hamburger buns with your favorite condiments and side dishes. Here are some suggestions:
- Ketchup
- Mustard
- Guacamole
- Pickles
- Lettuce
- Tomato
- Onion
- Mayonnaise
- Cheese (add cheese in the last 2 minutes of baking on the second side so it melts).
Store/Freeze
Store in a single layer in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 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 until warmed through.
Sweet Potato Black Bean Burgers FAQs
No, they will fall apart on the grill. This recipe is made to be baked.
Yes, I often double or even triple this recipe so I can freeze the burgers and have them on hand for a quick lunch.
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Sweet Potato Black Bean Burgers
Ingredients
- 15 ounces black beans )(drained & rinsed
- ½ cup mashed sweet potato (about 1 small potato, roasted)
- ½ cup corn
- 1 green bell pepper (small, diced)
- 1 red bell pepper (small, diced)
- ¼ cup old-fashioned oats
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt (or to taste)
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
- Veggies. You can substitute the peppers and corn with different vegetable such as: grated carrots or zucchini, peas, etc.
- Spices. You can customize the spices to your tastes. Dried oregano or basil are good substitutes for Italian seasoning.
- Oats. Any type of oats (quick cooking, old fashioned, etc) work in this recipe because they are blended in the food processor. All-purpose flour is a good substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think chickpea or almond flour would work to replace the oat flour? Some flax seeds? Trying to make it grain free.
Love this recipe and your adorable family!
Love these!!! Even my uncle loved it and he isn’t plant based.
Loved these. Switched chopped & fried mushrooms for one of the peppers and only 1/2 the beans. My son & I loved them.
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.