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.
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!
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.
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.
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.
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
Ingredients
- 15 oz black beans drained & rinsed
- ½ cup mashed sweet potato about 1 small potato, roasted
- ½ cup frozen or fresh corn
- 1 medium green bell pepper diced
- 1 red pepper diced
- ¼ cup old-fashioned oats
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- ½ tsp paprika
- 1 tsp Italian Seasoning
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp sea salt or more 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
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
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!
Lori
Loved these. Switched chopped & fried mushrooms for one of the peppers and only 1/2 the beans. My son & I loved them.
Melanie
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.
Susan Hippard
I really like this recipe. I've tried a few different ones and always come back to this one - it's my favorite!!
Anne Marie
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!
Bonita
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.
Ann
'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.
Brenda
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 !
Kristin
Do you think I could use parchment instead with no greasing of the pan?
Laura
No I do not recommend parchment because they will likely stick.