These vegetarian sweet potato black bean burgers are nutritious, flavorful and so easy to make. You can even freeze a batch for quick weeknight meals!
I am so excited to share these sweet potato black bean burgers with you! This is my go-to veggie burger recipe.
I've been making this recipe for years because the combination of sweet potato and black beans never gets old (which is why I also love sweet potato black bean enchiladas and sweet potato black bean quesadillas!).
If you are looking for a black bean burger recipe that's more than just black beans and veggies, then this is the recipe for you!
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Recipe features
- Flavors: Lightly smoky from chipotle chili powder and subtly sweet from the sweet potato.
- Great for meal prep: Easy to double and freeze for later like store bought black bean burgers.
- Texture: Sweet potato black bean burgers are soft-yet-firm and they do not fall apart! I include several tips in the blog post if you're curious about how to avoid crumbly veggie patties.
- Pantry-friendly: Made with mashed sweet potato, inexpensive pantry staples like black beans and onions, and a handful of spices.
- Dietary features: vegetarian, vegan-optional, soy-free, gluten-free optional, nut-free
Ingredients
- Black beans: I use one can of drained and rinsed black beans and usually choose "no salt added". This is equal to about 1 and ½ cups of black beans. You can also use beans cooked from dry. Check out my instant pot black beans to see how!
- Sweet potato: Choose an orange-fleshed sweet potato. One large sweet potato usually makes about 1 cup of mashed sweet potato. Use leftover sweet potato in vegan sweet potato pancakes or in place of pumpkin in these vegan pumpkin muffins.
- Bread crumbs: Choose plain finely ground breadcrumbs like the Progresso brand. I haven't tried these with panko breadcrumbs but it should work.
- Chipotle chili powder adds smokiness. An equal amount of chili powder will work (but I do recommend chipotle chili powder as it has a great distinct flavor). You can also try smoked paprika in addition to or in place of the chili powder.
Step by step instructions
Start by roasting a sweet potato: Poke a few holes in a medium sweet potato. Place on a piece of foil or sheet pan and roast at 400F for 45-60 minutes, until very tender. Juices should be coming out of the holes and it should be very easy to poke the sweet potato with a knife. Bake time will vary based on the sweet potato size.
There's a secret to really, really good burgers: sauté the onions, peppers, and garlic instead of adding them straight to the mix. This softens them and releases a lot of their flavor and sweetness.
Heat oil in a medium skillet over medium heat. Once hot, add the peppers, onions, and salt. Sauté until golden and softened, about 6 to 8 minutes.
Add the jalapeño (optional) and garlic and sauté until nice and soft. A little bit of browning is a good thing. Stir in the spices and toast for just 30 seconds, stirring frequently. This blooms the spices and enhances their flavors.
While the vegetables are cooking, mash the baked sweet potato. Because all sweet potatoes are different sizes, you'll want to mash the sweet potato and then measure it out.
Combine the sweet potato and black beans and mash a little more. Most of the black beans should be at least partially broken down, but leave some whole beans for texture.
Stir in the sautéed veggies with the seasonings, bread crumbs, and whisked egg. Mix until the mixture is holding together.
Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than ½ inch thick when cooking. The thinner the patty, the firmer it will be.
Cook in a large skillet over medium heat. I use my cast iron skillet or the skillet I cooked the peppers and onions in for extra flavor. Lightly oil the skillet to prevent the patty from sticking.
Cook on each side for 3 to 4 minutes or until golden.
Serve on a sweet potato bun with a side of chips and vegan French onion dip or a kale chickpea salad for a complete meal. They're also perfect for potlucks with vegetarian pasta salads and vegan fruit salad!
How to hold veggie burgers together
There are two main things that cause black bean burgers to crumble: too much moisture and not enough binding ingredients.
We can do a few simple things to make sure these sweet potato black bean burgers pass the crumble test:
- Sauté the veggies to remove extra moisture AND deepen their flavor. It's a win-win.
- Lightly pat the canned black beans with a paper towel or clean dishcloth to remove extra moisture.
- Binding ingredients like an egg (or flax egg) and breadcrumbs help keep everything together. Eggs tend to bind better than flax eggs.
Tips and variations
- Make it vegan: Make this recipe vegan by replacing the egg with a flaxseed egg. To make a flax egg, simply combine 1 tablespoon of ground flaxseed with 3 tablespoons warm water and let rest for 5 minutes. It won't hold together as well as an egg but it gets the job done.
- Oven instructions: Line patties on a parchment paper-lined baking sheet. Bake at 350F for 25 minutes, flipping halfway through. The patties will be slightly dryer but still delicious!
- Make gluten-free by replacing bread crumbs with finely ground gluten-free rolled oats. You can grind them up in a blender or food processor (these are the ones that I use). This is also a good option if you just don't have breadcrumbs on hand.
- Sizes: This recipe makes 6 medium veggie burgers. You can also shape them into meatballs or chickpea fritters sizes. The cook time will remain the same.
- Variations: These patties work well with roasted butternut squash for a fall twist. Canned pumpkin also works but canned pumpkin will be a little wetter so you may need to add extra breadcrumbs 1 tablespoon at a time until the mixture holds together.
- Grill option: I haven't tested this recipe on the outdoor grill but they do work on a grill pan.
Storage tips
- Leftovers: For best quality, keep refrigerated in a closed container for 3 to 4 days. I like to form the patties before refrigerating them for easier use.
- How to freeze: I recommend forming individual patties and cooking them on the stove before freezing. This way you can take them out of the freezer and reheat them on the stove instead of needing to cook the entire burger.
- Store patties between layers of wax paper to prevent them from sticking to each other. Keep in an airtight freezer container for up to 3 months.
Looking for more vegetarian favorites?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegetarian Sweet Potato Black Bean Burgers
Ingredients
- ½ cup mashed sweet potato from one medium sweet potato, see note #1
- 1 and ½ cups black beans, drained and rinsed equivalent to one 15 ounce can
- 2 teaspoons extra virgin olive oil plus more for coating sweet potato
- 1 cup diced white onion from one medium onion
- ½ medium red bell pepper diced
- ½ teaspoon salt divided in half
- 1 small jalapeño diced (optional
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chipotle chili powder
- 1 teaspoon dry parsley
- 1 large egg whisked
- 1 cup plain bread crumbs
- 5 burger buns
- lettuce and barbecue sauce for topping
Instructions
- Preheat the oven to 400 degrees F. Lightly coat whole sweet potato in olive oil (optional). Poke several holes in the sweet potato using a knife. Place on a baking sheet and roast in the oven until tender, about 45 minutes to an hour depending on the size of your sweet potato.
- Remove skin from the sweet potato. Mash the inside until almost pureed. Measure out ½ cup of the mashed sweet potato. Before adding black beans, pat them with a paper towel to remove excess moisture. Combine the sweet potato and black beans and mash a little more. You want some whole beans to remain for texture. Set aside.
- Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Once hot, add diced onion, diced bell pepper and ¼ teaspoon salt . Sauté until softened, about 6 minutes. Add jalapeño and garlic and sauté a minute more, until golden and aromatic.
- Stir the sautéed ingredients into the sweet potato mixture. Add the seasonings (cumin, ¼ teaspoon salt, chipotle chili powder, parsley), whisked egg and bread crumbs. Mix until a loose ball forms.
- Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than ½ inch thick when cooking. The thinner the patty, the firmer it will be.
- Heat a skillet over medium heat (I use the same skillet I sautéed the onions in for extra flavor). Lightly spray with non-stick cooking spray. Once hot, add patties. Cook until lightly browned, about 5 minutes. Flip and cook the other side until browned.
- Serve on burger buns with for favorite fixings, such as lettuce or kale and barbecue sauce. Enjoy!
Video
Notes
- Sweet potato: Choose an orange fleshed sweet potato. One large potato usually makes about 1 cup sweet potato mash.
- To make gluten-free: Gluten free rolled oats can be finely ground in a food processor and used in place of bread crumbs. You can also do this if you just don't have bread crumbs on hand.
- To make vegan: Replace one egg with one flaxseed egg. To make a flaxseed egg, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water. Let rest for 5 minutes before using. This mixture will not be as firm as the egg version but still works well.
- How to bake: Line patties on a parchment paper lined baking sheet. Bake at 350 for 25 minutes, flipping halfway through.
- To freeze: Form into individual patties before freezing. I like to cook my patties before freezing, but you can also freeze uncooked patties. Store in a freezer-safe container between layers of wax paper to prevent sticking. Heat frozen patties in a skillet until fully thawed and cooked through.
- Leftovers: For best quality, keep leftovers refrigerated in a closed container for 3-4 days.
Bernadette Chute says
I am so happy you have gluten free and vegan options! I am definitely going to try this recipe!
Cassidy Reeser, MS, RD says
I'm so glad you find that helpful!! Enjoy!
M. says
Absolutely delish and quick to pull together for an easy weeknight dinner.
Cassidy Reeser says
Thanks so much for the review!
Holly says
Can you make these with a different type of bean? I am unable to use black beans .
Cassidy Reeser says
I think pinto beans would work well! Or any kind of white bean.
Sue Hammond says
I made them. Very tasty and easy to make.
Cassidy Reeser says
Thank you for the review!
Lisa says
Can you use plain panko or seasoned breadcrumbs?
Cassidy Reeser says
Either of those works!
Kim Bernlohr says
Gluten free sub for breadcrumbs? Thank u!
Cassidy Reeser says
You can use an equal amount of oat flour, I just put rolled oats into a blender and pulse until very fine.
Lisa says
Have you ever tried to grill these?
Cassidy Reeser says
I haven't. I feel like they'd work since they are quite firm but I'm not 100%. I'll update the post when I get a chance to try it out!
DJ says
I grilled over a campfire after original cook method and they were great!
Cassidy Reeser says
Awesome! Thanks for sharing and reviewing.
Callie Barber says
I did not expect these to be as tasty as they are! So amazing and the spices bring so much flavor. Will definitely make again!
Cassidy Reeser says
Thanks so much for the review, they are a favorite of mine! 🙂
Dave says
Easily my favorite plant-based burgers! Craveable and easy to make.
Cassidy Reeser says
So glad that you like them! Thanks for the review.
Hallie says
Made these for the first time.
And found them very very delicious. Pretty easy to make I put them in the oven to bake and then reheated them in the microwave the next day. Thank you for the recipe. Look forward to more I have fun putting them all together I'm not a cook but it's fun
Cassidy Reeser says
So glad that you liked them, thanks for the review!
Nancy says
I have been looking for a good homemade black bean burger for a long time and decided to try yours. Both my husband and I liked this one, and as he said, " put this on the menu again! " That's high praise! The mix of sweet potato and black beans gave them a delightful and unique taste.
Cassidy Reeser says
So happy to hear that, thanks for the review! 🙂
Barry Pawson says
I made a double batch: one using sweet potatoes, one using butternut squash. Both were very good. Sweet potato recipe was more flavorful. Butternut squash recipe was a little bland. Do you know I could add to recipe to spice it up? I do not know my spices . . .
Cassidy Reeser says
Hi Barry, first off- thanks for making the recipe! Butternut squash can be more bland than sweet potato from the start since it's not as sweet. You can always double the cumin and chili powder in the recipe. Other options: add 1/2 teaspoon of paprika (smoke paprika adds a LOT of flavor if you have it available), 1/2 teaspoon of coriander, may an extra pinch of salt will keep the same flavor profile. Fresh herbs would also be delicious but might change the flavor direction- like a heaping tablespoon of fresh chopped parsley, rosemary or thyme. I hope this helps!
Barry . Pawson says
Can I substitute butternut squash for sweet potatoes
Cassidy Reeser says
I haven't tried it myself but I don't see why it wouldn't work. I'm interested to hear if you try it!
Dorothy says
Do you know the nutrition information based solely on the burgers (without the bun)?
Cassidy Reeser says
Hi! It looks like they are around 211 calories, 34 g carb, 9 g protein and 4 g fat without the buns.
Connie says
I made a double batch and going to bake the patties 40 mins 350 degrees. Then cool and freeze.
Cassidy Reeser says
Sounds like a great idea, thanks for making them!
Debbie says
I made these with the flax egg and then brown them in a skillet. They didn't firm enough for me but the taste was delicious. Next time will try in oven and hopefully that will firm them up more, otherwise I would have given it a 5 star. Thanks for sharing!
Cassidy Reeser says
Hi Debbie, thanks for the review! 🙂