This sweet potato black bean burger is simple to make and a fantastic meatless option. It’s a flavorful, nutritious plant-based burger made with familiar ingredients—these veggie patties are likely to become a new favorite.
Click here to PIN this sweet potato black bean burger recipe!
These sweet potato burgers are surprisingly delicious. Mashed sweet potatoes combined with black beans, rice and a few other ingredients create a satisfying meatless alternative that even fans of beef burgers enjoy.
They’re kid-friendly too—my children finish every bite, which says a lot. If you’re looking for a vegetarian burger that’s both comforting and wholesome, this recipe fits the bill.
Plant Based Burger
Plant-based diets are getting a lot of attention, and a plant-based burger can simply mean a well-made veggie burger like this one. This recipe uses accessible pantry staples and straightforward techniques to deliver great texture and flavor. If you enjoy experimenting, try swapping spices or grains to match your tastes.
If you want a meatless burger that satisfies, this sweet potato and black bean patty is an excellent choice. I still enjoy a variety of foods in moderation, but I like rotating plant-based meals into our routine for variety and nutrition.
Can I freeze these sweet potato burgers?
This recipe yields 10 patties. We usually eat a few and freeze the rest. After thawing overnight, they reheat nicely in the oven. My favorite way to serve them is on a homemade bun with kale and a little seasoned ketchup (mix in a dash of Worcestershire sauce). You can also serve them wrapped in lettuce for a lighter option.
Mix things up to suit your preferences—use quinoa instead of rice, adjust spices, or swap walnuts for a different texture. No matter the variation, the patties stay soft inside with pleasantly crispy edges for a satisfying meatless meal.
Other meatless recipes:
- Quinoa and Black Bean Salad
- Summer Quinoa Salad
- Vegetable White Lasagna
- Southwestern Stuffed Sweet Potatoes
Recipe Card
Sweet Potato Black Bean Veggie Burger
30 mins
35 mins
1 hr 5 mins
Ingredients
- 2 large sweet potatoes , peeled and cut into 1-inch pieces
- Olive oil
- 1 cup black beans (canned) , drained and rinsed
- 1 cup cooked brown rice
- ½ cup finely chopped walnuts
- ½ cup finely chopped yellow onion
- 3 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon brown sugar (optional)
Instructions
- Preheat oven to 400°F. Place the peeled and cut sweet potatoes in the center of a shallow rimmed baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper. Toss by hand and spread the potatoes in a single layer. Roast 20–25 minutes, or until fork tender.
- Reduce oven temperature to 375°F. Place half of the black beans in a large mixing bowl and lightly mash with a fork. Stir in the remaining beans. Add the roasted sweet potatoes and mash together with the beans. Stir in the rice, walnuts, onion, cumin, smoked paprika, salt, pepper and brown sugar if using, until well combined.
- Use a ⅓-cup scoop to form level mounds on a greased or parchment-lined baking sheet. Bake 20 minutes, flip, then bake another 15–20 minutes until the edges are crispy.
- Serve on small burger buns with kale and ketchup, or wrapped in lettuce. Store leftovers in the refrigerator for up to 3 days.
- To freeze: cool patties to room temperature, transfer to a freezer bag in a single layer, and freeze up to 3 months. Thaw in the fridge overnight and reheat in the oven at 375°F until heated through.
Notes
- These patties also work well as a side dish without a bun.
- Cooked white rice or quinoa can substitute for the brown rice.
Nutrition
|
Calories: 136 |
Carbohydrates: 21 g
|
Protein: 4 g
Pin this plant based burger recipe.
This recipe was originally published February 23, 2016 and updated January 7, 2020 with new recipe tips.