Sweet Potato Black Bean Burgers are simple to make and genuinely tasty. Ditch the packaged veggie patties loaded with processed ingredients—these homemade vegan burgers come together quickly with whole-food ingredients you likely already have on hand.
Veggie burgers that are both nutritious and satisfying can be hard to find, so making them at home is often the best option. This sweet potato and black bean burger recipe is quick, flexible, and packed with wholesome ingredients. It’s easy to customize and works well for weeknight dinners, meal prep, or freezing for later.
Ingredients and Substitutions
- Sweet potatoes: Cooked and mashed sweet potatoes create the moist base that binds these burgers without eggs. You can boil or bake them. Mashed butternut or acorn squash also work well.
- Black beans: Any canned bean will do—kidney beans make a great swap.
- Quinoa: Leftover cooked grains add texture and structure. Use rice, farro, millet, or any grain you have. If you don’t have cooked grains, rolled oats work as an alternative.
- Chia seeds: When mixed with the mashed sweet potato, chia seeds act as a binder. Ground flax seed is a fine substitute.
- Veggies: Finely chopped broccoli was used here, but small pieces of kale, cabbage, shredded beets or carrots, cauliflower, or cauliflower rice are all suitable.
- Herbs & spices: Fresh parsley or other herbs plus spices like cumin and chili powder add flavor depth.
- Onions: Red or yellow onion, shallots, spring onions, or leeks all work.
- Optional: Serve with your favorite condiments such as guacamole or a simple homemade BBQ sauce.
How to make Veggie Burgers
- Mash sweet potatoes and beans together. If you don’t have leftover cooked sweet potato, peel and cube a medium one, boil for about 15 minutes until soft, drain, and mash. A few bean chunks are fine—this helps with texture.
- Stir in chia seeds, cooked grains, chopped onion, finely chopped veggies, parsley, and the spices until the mixture is evenly combined.
- Shape the mixture into patties and place them on a rimmed baking sheet lined with unbleached parchment paper.
- Bake in a preheated 450°F oven for 15 minutes, flip, and bake another 10 minutes until the outsides are crisp and the centers are tender.
Baking at a high temperature yields a firmer, slightly crisp exterior and saves time, since the burgers don’t need constant attention like pan-frying does.
What to serve with Sweet Potato Burgers
- Guacamole: a creamy scoop brightens the flavor and pairs perfectly with these patties.
- Slaw: a crunchy slaw is more interesting than a single leaf of lettuce and adds freshness.
- Pickled red onions: tangy pickled onions are quick to make and add a bright, slightly sweet bite.
- Crispy roasted potato wedges: a savory side that complements the burger without being overpowering.
Debra’s Pro Tips
- Prep ahead: form the patties, place them on a baking sheet, cover, and refrigerate until ready to bake.
- Make sweet potatoes ahead: bake at 375°F for 45–60 minutes depending on size, scoop and mash, and refrigerate until needed.
- Cook extra quinoa or another grain when you’re making it for a different meal and reserve ¼ cup for the burgers.
- Freeze cooked patties in an airtight container for up to 3 months; reheat or grill straight from frozen.
These burgers can be on the table in about 30 minutes, including simple toppings—making them a reliable and nutritious weeknight option.
📖 Recipe
Sweet Potato Black Bean Burgers
Pin Recipe
Ingredients
- 1 14.5-oz. can Black beans 1 ½ cups
- 1 medium sweet potato approximately 1 ½ cups diced
- ¼ cup broccoli finely chopped
- 2 Tablespoons fresh parsley chopped
- 2 Tablespoons red onion minced
- ¼ cup cooked quinoa
- 2 tablespoon chia seeds
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
Instructions
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Preheat oven to 450°F and line a baking tray with unbleached parchment paper.
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Peel and dice the sweet potato. Place in a small saucepan, cover with water, and cook until tender (about 15 minutes). Drain and transfer to a medium bowl. Drain and rinse the beans, then add to the bowl and mash beans and potato together with a masher or fork. A few chunks are fine.
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Add broccoli, onion, parsley, quinoa, chia seeds, salt, cumin, and chili powder. Stir until well combined.
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Divide into four equal portions and shape into patties on the prepared pan.
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Bake for 15 minutes, flip, and bake for an additional 10 minutes.
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Burgers will continue to firm as they cool slightly after coming out of the oven.
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Serve with your favorite buns and condiments.
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Store cooked burgers in an airtight container in the fridge for up to a week or freeze for up to 3 months.
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To reheat, bake at 450°F for about 10 minutes.
Notes
Broccoli: Swap with kale, cauliflower, cabbage, or any sturdy vegetable you have on hand.
Quinoa: Substitute any cooked grain such as rice, farro, or millet.
Red onion: A large shallot can be used if you don’t have onion.
Nutrition
Calories: 136kcal
Carbohydrates: 24g
Protein: 5g
Fat: 3g
Fiber: 7g
Note
Nutrition figures are estimates. For the most accurate results, calculate nutrition using the exact ingredients and brands you use.