Baked Black Bean Sweet Potato Burger

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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!

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!




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




50 Comments

  1. I really like this recipe. I’ve tried a few different ones and always come back to this one – it’s my favorite!!

  2. 5 stars
    Made these tonight. Was hoping to have a few left over for tomorrow but no such luck. These were delicious. Topped them with tomatoes and avocado. Yum! Will definitely we making these again and will double the recipe for sure! Thank you!

  3. 5 stars
    Amazing can’t believe how good these are, I doubled the recipe to freeze more. We had ours with a good spread of hommus, smashed avocado, lettuce, tomato and a little bit of sweet chilli sauce on a fresh sesame seed bun, we all had seconds. My 19 month old loved them too.

  4. 5 stars
    ‘Very tasty and surprisingly easy! I served them with a small dab of low fat sour cream and fresh salsa. Looking forward to trying more veggie combos! May even freeze a few for lunches.

  5. 4 stars
    After searching around to try to copy a local restaurant version – I found this one that sounded like one that compared – made recipe as is – and Yum ! Served topped with avocado & tomato slice and a side salad – a Hit ! Only adjustment I would make is temperature and/or cooking time – but that is a personal oven variation only. And I greased parchment – cooked great. Thanks for the recipe !

  6. 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 😀

  7. 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!

  8. 5 stars
    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.

  9. 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.

    1. 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).