Black Bean and Sweet Potato Veggie Burgers

Top view of a sweet potato black bean burger with avocado and slaw.

This easy vegan burger recipe has a delicious combination of spices and can easily be made gluten free if needed.

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings burgers

Calories 353kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 cup cooked sweet potato from about 1 medium sweet potato; cooled if possible
1 15-ounce can black beans drained and rinsed; or 1 and ¾ cup cooked black beans
½ cup breadcrumbs sub gluten free breadcrumbs or ground rolled oats if needed
½ cup sliced green onions from about 3 large green onions
3 tablespoons chopped fresh cilantro
3 cloves garlic minced or pressed
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon ground black pepper
½ teaspoon salt
1 tablespoon apple cider vinegar
4 hamburger buns if desired
Toppings of choice lettuce, tomato, onion, avocado, slaw, etc.

US Customary - Metric

Instructions

First, cook the sweet potato. You can do this in advance to save time. The total time for the recipe does not include the time it takes to cook the sweet potato, so keep that in mind. To bake the sweet potato, preheat the oven to 400 degrees F/204 degrees C. Scrub and wash the sweet potato, and then poke several holes in it with a fork. Place the potato on a foil-lined baking sheet on the center rack of the oven, and cook for 45 to 60 minutes or until tender. You can also make a Microwave Sweet Potato. It's helpful to let the sweet potato cool so that it holds the burgers together better. If you have the time, let it cool (this is another reason I recommend prepping in advance).
Change the oven temperature to 375 degrees F/190 degrees C. Line a baking sheet with parchment paper.
Peel, scoop out, and measure the sweet potato flesh. Add it to a large mixing bowl with the black beans. Use the back of a fork or a potato masher to gently mash the beans into the potato.
Add the breadcrumbs, green onions, cilantro, garlic, cumin, paprika, salt, pepper, and apple cider vinegar. Mix until well-combined.
Scoop out ½ cup of the mixture. It's helpful to use a ½ cup measuring cup if you have one. Use your hands to form into a burger about 3 to 4 inches wide and ½-inch thick. Place on the lined baking sheet and repeat until you have 4 burgers.
Bake for 30 to 40 minutes, carefully flipping halfway through, until golden brown. Let cool on the baking sheet for 5 to 10 minutes.
Serve on a bun if desired and with your toppings of choice.
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Notes

Nutrition: The calculated nutrition facts include the buns but not the toppings. Nutrition will vary based on how you serve the burgers.
Alternative cooking methods: You can cook the burgers in a skillet with some oil for 3 to 5 minutes on each side over medium heat. I do not recommend grilling them as they would not hold up well.
Storage: Keep burgers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet until warmed through.
Freezing and reheating: To freeze, let the burgers cool and then transfer to a freezer-safe bag, place in a single layer, and lay flat in the freezer. If you need to stack the burgers in a container, separate them with a piece of parchment or wax paper to prevent sticking. Reheat in the oven at 350 degrees F/177 degrees C for 8 to 10 minutes or until warmed through.

Nutrition