Sweet Potato Black Bean Burgers

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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.

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

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.

 Overhead view of Sweet Potato Black Bean Burger patties on a marble cutting board

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.
overhead photo of the labeled ingredients in this sweet potato black bean burger recipe

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.

two sweet potatoes after roasting in foil

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

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.

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

Sweet Potato Black Bean Burgers FAQs

Can I grill these burgers?

No, they will fall apart on the grill. This recipe is made to be baked.

Can I double this recipe?

Yes, I often double or even triple this recipe so I can freeze the burgers and have them on hand for a quick lunch.

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

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Sweet Potato Black Bean Burgers

Laura
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.
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

Ingredient Substitutions
  • 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.
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 ablack bean sweet potato burger in an oven preheated to 350 degrees F for 10 minutes or in the microwave until warmed through.
 

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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4.91 from 21 votes (9 ratings without comment)

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50 Comments

    1. I’m SO glad you enjoyed them Krystle!! They are so great to have on hand in the freezer for a quick lunch or dinner!

  1. 5 stars
    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.

  2. 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.

    1. You will need to very finely chop the veggies and mash 1/2 of the beans and all of the sweet potato by hand with a potato masher or fork!

  3. I’ve recently turned veggie myself so i’m always on the look out for new, exciting recipes. This one is definitely on the list to try out, They look incredible

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

    1. Hey Kori! I recommend substituting another veggie that you do love! And then they will still be great!

      1. 5 stars
        This recipe sounds awesome! But being Celiac I can’t tolerate oats because of the small amount of gluten they contain. Do you have a suggestion for a substitute for the oats? I’d really love to try this recipe. Thanks so much