These vegan sweet potato and black bean burgers are smoky, spicy and a little sweet! A delicious crowd-pleasing veggie burger recipe that’s super easy to make and perfect for everything from cookouts to busy weeknights.
When it comes to veggie burgers, black beans are where it’s at. They’re convenient, super healthy and absolutely delicious when mixed with zesty seasonings.
But why stop at just black beans? There are so many delicious dishes that compliment black beans really well, and sometimes it’s good to add a little extra to your black bean burger. That’s where sweet potatoes come in.
I’m basically in love with the combination of sweet potatoes and black beans, as evidenced by my sweet potato black pepper, tostadas, and burrito bowls.
In the case of this burger, sweet potatoes add a touch of earthiness and sweetness, taking the flavor as far as it goes. Sweet potatoes also pair very well with some of the spices I like to use on my burgers, like cumin, garlic, onion, cilantro, and chipotle peppers.
These spicy patties are total flavor-bombs!
Jump:
Ingredients you will need
- Sweet potatoes. Depending on the region you’re shopping in, you’ll need a medium orange sweet potato, which may be labeled as “yum” in the supermarket.
- Togbog in rolled enthusiasm. Oat flour or panko breadcrumbs can be substituted if needed.
- Black beans. To keep things simple we are using canned black beans. If you prefer to cook your beans from scratch, you’ll need about 2 cups (measured after cooking).
- Red onion.
- garlic
- Canned chipotle peppers and adobo sauce. These will add heat and smokiness to your burger. Look for them in the international aisle of the supermarket. If you’re not into heat, use less adobo sauce and no chili, or leave both out and add a teaspoon of smoked paprika for some heat-free smoky flavor.
- Crushed cumin seeds.
- Fresh coriander leaves. Cilantro haters can leave it out.
- Salt.
- Burger bun. Make sure your buns are vegan, as some brands contain milk derivatives.
- toppings. Use what you want here! I’ve always been big on classic toppings like lettuce, tomato, onion and ketchup. These burgers go especially well with sliced avocado or guacamole, salsa or hot sauce.
Tip: If you want to keep these burgers gluten-free, use certified gluten-free oats and buns..
How are they made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Start by baking your sweet potatoes. Poke a few holes in it with a fork or knife, then stick it on the oven rack and bake until it’s soft.
Suggestion: Short on time? Microwave your sweet potatoes instead. If you’re baking it, place it in a microwave-safe dish. Zap it for 4 to 5 minutes.
Place your rolled oats in the bowl of a food processor.
Blend the oats into a coarse powder.
Suggestion: If you don’t have a food processor, simply substitute oat flour or panko breadcrumbs for the oats. Mash the beans with a fork and mix everything in a mixing bowl.
Once your sweet potatoes are cool, scoop out the flesh and add to the bowl of a 1-cup food processor along with the beans, onion, garlic, chipotles, adobo sauce, cumin, garlic, and salt.
Run the machine for a few seconds until the ingredients are finely chopped and well mixed. Don’t overdo it or your burger will be mushy. Be sure to scrape the sides and bottom of the bowl well.
Shape the burger mixture into 4 large patties (or 6 smaller ones) and bake on a parchment paper-lined baking sheet.
Stuff the patties into the buns, pile on the toppings, and enjoy your Black Bean Sweet Potato Burger!
Meal-prep tips
To save time on the day of serving these burgers, you have a few options for preparing ingredients ahead of time:
- Onions can be pre-cut and stored in an airtight container in the refrigerator for up to a day or two.
- Sweet potatoes can be baked in advance. Store your baked sweet potatoes in an airtight container in the refrigerator for up to 3 days.
- Alternatively, you can do all the steps in the recipe except for pre-baking and shaping the burgers. Store the mixed burger mixture in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Remaining and storage
Leftover Sweet Potato Black Bean Burger Patties can be stored in an airtight container or bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.
More vegan burger recipes
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Sweet Potato Black Bean Burgers
These vegan sweet potato and black bean burgers are smoky, spicy and a little sweet! A delicious crowd-pleasing veggie burger recipe that’s super easy to make and perfect for everything from cookouts to busy weeknights.
Materials
-
1
Medium sweet potato -
1 ½
the cup
Togbog in rolled enthusiasm -
1
(14 ounces or 400 grams) can
black beans,
drained and rinsed -
½
the cup
Chop red onion -
2
garlic cloves,
minced meat -
1
Chipotle Chili
(canned), seeded and finely chopped (Note 1) -
2
table spoon
Adobo sauce
From a can of chipotle peppers -
2
teaspoon
cumin -
2
table spoon
fresh coriander leaves,
finely chopped -
salt,
to taste (I use 1 tsp) -
6
Burger bun - Optional toppings, such as avocado, guacamole, lettuce, tomato, onion, ketchup, salsa or hot sauce
instructions
-
Preheat oven to 400°.
-
Scrub the sweet potato and make a few holes with a fork or sharp knife. Place the sweet potatoes directly on the oven rack and bake until they are pierced with a fork, about 45 to 60 minutes. (Note 2). Keep the stove on.
-
Peel and cut the sweet potatoes and allow to cool for a few minutes after baking.
-
Place the oats in the bowl of a food processor fitted with an S-blade. Blend them into a coarse powder.
-
Scoop out 1 cup sweet potato flesh and place in food processor with ground oats (Note 3). Add the beans, onion, garlic, chipotle, adobo sauce, cumin, cilantro, and salt.
-
Run the machine for a few seconds at a time, scraping the sides and bottom of the bowl with a rubber spatula between runs. Continue until the ingredients are blended but still have some texture.
-
Taste-test the mixture and adjust if necessary, adding more chipotle, adobo sauce or salt if needed.
-
Line a baking sheet with parchment paper.
-
Shape the mixture into 6 patties (Note 4) and place them on the baking sheet. The mixture will be very soft at this point, but the burgers will firm up as they bake.
-
Bake the patties for about 30 minutes, carefully flipping them halfway through, until lightly browned.
-
Stuff patties into buns and top with toppings of choice. serve
Recipe notes
- Chipotle peppers and adobo sauce will add some heat. Reduce the amount for milder burgers or increase for spicier burgers. For burgers without heat, omit both and add a teaspoon of smoked paprika.
- If you are short on time, you can microwave sweet potatoes instead. Pierce it with a fork or knife, then place it in a microwave-safe dish. Microwave for 4 to 5 minutes, until fork tender. Let it sit for a few minutes before removing it from the microwave.
- Depending on the size of your sweet potatoes, you’ll probably have some left over. Save it for another use or make a snack out of it.
- You can build 4 or 5 large patios.
- Nutritional information includes 1 bun and 1 patty. It does not include toppings.
nutrients
Sweet Potato Black Bean Burgers
Amount per serving (1 burger)
calories 309
36 calories from fat
% Daily Value*
thick 4g6%
0.7 grams of saturated fat4%
Sodium 778 mg32%
potassium 494 mg14%
carbohydrates 56.4 grams19%
8 grams of fiber32%
7.2 grams of sugar8%
protein 12 grams24%
calcium 118 mg12%
iron 5 mg28%
* Percent Daily Value is based on a 2000 calorie diet.