If you don’t have dinner plans for tonight, I’ve got you covered. Whether you’re reading this on the day I publish it, Cinco de Mayo, or some random Tuesday in July, these Sweet Potato and Black Bean Burgers are a good idea.
I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.
I know not everyone agrees with the whole veggie burgers > hamburgers assessment, but even if you don’t, I think you’ll love these.
I wanted to make them as simple as possible. Even though I adore these Beet Burgers, they are a bit of a process. These Sweet Potato and Black Bean Burgers are pretty simple. The most “difficult” part is getting the sweet potatoes and quinoa that’s used to make them cooked. If you’re a food prepper, cook them both on Sunday or whatever day you do your food prep. If you stay home during the day, roast those babies in the oven and cook the quinoa while you’re doing something else. If you’re rushing to get dinner done and the sweet potatoes aren’t cooked, use the microwave. They’ll be done before your quinoa is cooked. I know, I know. The microwave isn’t the “healthiest” option, but hey, something has got to give sometimes, you know?
Once you’ve the tators and quinoa cooked, you’re golden. Mix up the rest of the ingredients and you’re a few minutes away from feasting on Sweet Potato and Black Bean Burgers.
I flavored these with some of my favorite Mexican-inspired spices and herbs. It’s perfect for Cinco de Mayo or anyday you’re craving those flavors. Fresh cilantro, chili powder, and cumin, along with a hint of lime. Pretty much my favorites together.
I’m not saying it’s mandatory, but it’s an excellent idea to top your burg with some fresh guacamole. This is my absolute all-time favorite recipe that always gets rave reviews.
I pan fry these in a little bit of oil, which gets them crispy on the outside. They stay tender on the inside, but not totally mushy. They are veggie and bean burgers, so they don’t have the texture of a hamburger, but they are firm enough to stay together. If you want to bake them, that’s fine, they just won’t have that nice crispy exterior.
I also served these with some cold beer, because it just seemed like the right thing to do. The healthier option would be to exclude the beer, but a cold beer with a veggie burger tastes so good! Moderation.
These burgs are vegan and gluten-free (you’d need to get a gluten-free bun, of course) and 100% satisfying. All I think they need is a nice salad for a side dish and you’ve got yourself a meal. Add I hope you love them!
Before I get to the recipe, I want to let you know about something that could be a HUGE game changer in your life!
Are you trying to live a healthy life, but need some guidance? I want to help you! Download my Healthy Living Playbook, which is a road map to healthy living. It’s a how-to and motivational guide all wrapped into one, and it’s FREE! Get your copy by clicking on the image below!
Sweet Potato Black Bean Burgers
These Sweet Potato Black Bean burgers are vegan, gluten-free, and bursting with flavor. They are easy to make with a crispy exterior and tender inside!
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 6 1x
- Category: dinner
Ingredients
- 1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
- 1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
- 1/2 cup cooked quinoa
- 1 (15 ounce) can black beans, drained and rinsed
- 1/4 cup loosely packed fresh chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/8 teaspoon garlic salt
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- oil (I like avocado oil for this)
Instructions
- Mix together your flaxseed meal and water and set it aside until it gels.
- Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
- In a large skillet, heat a thin layer of oil over medium high heat.
- Form the sweet potato mixture into 6 patties.
- When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
- Carefully flip each patty and cook an additional 5 minutes on the second side.
- Serve with your favorite toppings like guacamole. Enjoy!
Nutrition
- Serving Size: 1 burger
- Calories: 111
- Sugar: 1.3g
- Sodium: 222.2mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 20.5g
- Fiber: 6.6g
- Protein: 5.7g
Note: The prep time does not include cooking time for sweet potato and quinoa.
Kristin says
May 5, 2016 at 3:07 pmLooks delicious! What type of bun did you serve these on?
Maryea says
May 5, 2016 at 4:47 pmI used a 10 grain bun that was baked fresh from our “healthier” local grocery store (Dorothy Lane Market if you are local). 🙂
Shannon S. says
August 25, 2017 at 9:15 amHi, do the nutritional facts include the bun?
Maryea says
August 25, 2017 at 1:00 pmNo, they do not.
Monica says
December 10, 2017 at 12:43 pmCan I freeze the patties after or before cooking?
Maryea says
December 10, 2017 at 9:53 pmAfter is better.
Carol says
May 6, 2016 at 11:34 amGreat timing! I was looking for a good veggie burger this week, to put on my summer recipe calendar and voila! Although I won’t be able to wait until summer to try it! Thank you thank you thank you!
Maryea says
May 7, 2016 at 12:06 pmI love when that happens!
Michele Laas says
May 12, 2016 at 6:52 pmWas wondering are the really soft? Look and smell amazing !
Maryea says
May 13, 2016 at 6:31 amThey are soft on the inside and get crispy on the outside. I find that if I make them too stiff, they get dried out. I hope you enjoyed them!
Courtney says
May 27, 2016 at 10:24 pmI made this recipe for myself and my boyfriend yesterday. He was a strict vegetarian for about four years, so he’s definitely had his fair share of veggie burgers. After he polished off the last of them, he said they were his favorite veggie burger that he ever had! He doesn’t usually throw around the word “favorite” lightly, so I know he is a big fan. Thanks for the recipe. It’s absolutely one of our favorites!
★★★★★
Maryea says
May 30, 2016 at 7:38 amOh that makes me so happy! Thanks for taking the time to let me know, Courtney. 🙂
Brittany Wright says
June 3, 2016 at 11:03 pmAmazing! I have been a vegetarian for over 3.5 years and haven’t found anything quite this tasty and it was very inexpensive to make. Love it!
★★★★★
Maryea says
June 4, 2016 at 6:25 pmI’m so glad to hear that! 🙂 🙂
Lorraine says
June 8, 2016 at 6:14 pmWould these work on the grill?
Becky says
June 10, 2016 at 7:23 pmI’m wondering the same thing. They look fantastic!
Maryea says
June 11, 2016 at 7:51 amThanks, Becky! I’m not sure as I haven’t tried it. I worry about them falling apart, but it could work. Please let me know if you give it a try (and I’ll do the same if I try it). 🙂
Tara says
June 11, 2017 at 10:21 amI did them on the grill. As long as you make them thick enough and don’t get tempted to turn them over too soon or too much, you’ll have minimal problems. You could put some foil on the grill but I didn’t find it necessary. I had some left over (we had a big party) so I just reheated the grilled burgers on the stove. So good! I just came searching for the recipe because I want them again. They are my favorite ever meatless burger.
★★★★★
Tara says
June 11, 2017 at 10:23 amThough I will say a little oil on the grill to keep it from sticking would be good. Especially if you try to turn them over too soon.
★★★★★
Maryea says
June 11, 2017 at 10:31 pmSo glad to hear that you made these on the grill! I’ve been wanting to try it! Thanks for the feedback. 🙂
Paul Weigel says
July 5, 2017 at 10:36 pmCook the veggie burgers on the Square grate with holes on four sides and bottom,used to cook veggies on the grill. You’ll find them in BBQ grill sections of most stores. The grate has fluted sides.
Maryea says
July 6, 2017 at 6:27 amOh that’s a good idea!
Maryea says
June 11, 2016 at 7:50 amThat’s a great question! I haven’t tried it. I *think* it would work, but I hate to say that without trying it. Please let me know if you do.
Margie says
June 11, 2016 at 3:38 pmHi. Can u sub for the quinoa and if so what?
Maryea says
June 13, 2016 at 9:55 amYou could try breadcrumbs or rolled oats.
Lindsey says
May 29, 2017 at 2:24 pmCould you sub quinoa for brown rice? And if I don’t have flaxseed do you think I could just did an egg as an ingredient binder?
Maryea says
May 30, 2017 at 6:44 amYes, I think both of those substitutions would work!
Clare says
June 12, 2016 at 2:23 pmCould these be frozen? I’m probably the only person who would eat these at a family bbq!
Maryea says
June 13, 2016 at 9:53 amHaha! My family bbq would probably be the same. 😉 Yes, I do think these would freeze well.
Cherie says
June 14, 2016 at 1:27 pmI’m allergic to quinoa. Would rice work instead?
Maryea says
June 15, 2016 at 6:59 amYes!
Leisa says
June 19, 2016 at 5:51 pmThese taste SOOOOO good, but I absolutely can’t get them to hold together! Which ingredient should I add more off if the mix is too runny? I SO want this to work!!!
Maryea says
June 21, 2016 at 6:33 amI would mash them a bit more if you haven’t already. If the mixture feels too wet or sticky, add some more quinoa. If you don’t have more quinoa on hand, you can add breadcrumbs or oats. If it’s not sticking together but is dry, try to add another flax egg. I hope this helps! Sorry they weren’t holding together for you. Veggie burgers can be finicky sometimes!
Leisa says
June 23, 2016 at 1:16 pmThanks!
LaTisha says
February 28, 2017 at 3:11 pmCan you use chia seeds instead of flaxseed?
Deryn from running on real food says
June 19, 2016 at 10:05 pmLooking for some new summer veggie burger recipes and these look great! I love using sweet potato but haven’t done quinoa yet in a burger, can’t wait to try them!
Maryea says
June 21, 2016 at 6:27 amI hope you love these, Deryn! 🙂
Elise says
June 22, 2016 at 11:16 amYum!! For those of us who are not concerned with it being vegan, do you think a cheese would be good on this, or would it be too weird with the flavor? Trying to please some carnivores, so I’m thinking if I’m not giving them meat I could at least throw some dairy on there 🙂 just not sure what type would taste good! Let me know if you have a suggestion, thanks!
Annita says
September 12, 2016 at 10:35 pmI suggest cheddar. It usually works well with these flavours but melt it. Melted cheddar is always better 🙂
Maryea says
September 14, 2016 at 9:43 amSo sorry I missed your comment back in June. As Annita suggested, cheddar would be great here. I also think some crumbled Cotija would be fantastic.
Ira says
June 10, 2017 at 11:14 amThe tanginess of the goat cheese would be great
Jorie B says
June 27, 2016 at 2:51 pmI have made these and LOVED them, however, we dont have any more quinoa but I was wondering if riced califlower would work?? I am guessing the quinoa is a good sponge for certain things within this dish but maybe not.
Thank you!!
★★★★★
Maryea says
June 27, 2016 at 11:02 pmI have never thought of riced cauliflower as a substitute for something like this, and I’m really not sure if it would work. I really can’t say either way–sorry! Please do let me know if you try it, though.
Xiomara says
June 28, 2016 at 5:12 pmThank you so much for this recipe! We love it at my house, specially the hubby! Lol Very good bold flavor! I’m making a big batch of this and freezing it for later use and even for when I have people over! Thanks again!
★★★★★
Maryea says
June 29, 2016 at 3:49 pmYou’re welcome! Thanks for the feedback! 🙂
Miranda says
August 7, 2016 at 8:53 pmI’m excited to try these burgers. They look very tasty!! But I’m wondering if they would freeze well and if so, how long would they last in freezer?
Maryea says
August 7, 2016 at 11:44 pmI’m sorry, but I haven’t tried freezing these so I’m not sure! I have a feeling they would freeze well and would probably last 3 months in the freezer.
Mixsi says
August 23, 2016 at 7:56 pmI’m making them now and I’m having a hard time keeping them together..
Maryea says
August 24, 2016 at 11:56 amI’m sorry to hear that, Mixsi. I hope they worked out for you. I’ve gotten a lot of good feedback from these and I’ve not had trouble with them. In general, if I find a veggie burger falling apart as I try to flip it, I usually have good luck just forming it back together with the spatula and once it’s cooked it stays together better. Without being there, though, it’s hard for me to determine what happened with your particular batch.
DonnaGirl says
August 24, 2016 at 7:00 amWe made these tonight, and they were as delicious as they look! My daughter and I have been experimenting with vegan eating and have had a few recipes that were better left online :). This one is perfect! We made a double batch and will freeze them. My husband (steak and potatoes all day every day) said after a bite, “hmm…pretty good.” He didn’t want to trade for steak, but that is high praise. I will say that they almost burned on “medium high” heat, but we kept an eye on them and it was no problem. I love that this recipe didn’t call for a food processor, because we don’t have one. HIGHLY recommend!
★★★★★
Maryea says
August 24, 2016 at 11:54 amThanks so much for your feedback, Donna. I really appreciate it! “Pretty good” would be high praise for a veggie burger from my husband as well. If I get a pretty good, I know it’ll be much loved by most people.:)
Patty says
September 15, 2016 at 5:38 pmI can’t wait to try these burgers, they look amazing. I!ll let you know how it goes.
Maryea says
September 16, 2016 at 8:06 pmThanks, Patty!
Ruth says
January 29, 2018 at 7:11 pmDidn’t work at all. Burgers didn’t hold together. Made a double recipe and not sure what to do with it now.
★
Maryea says
January 30, 2018 at 6:44 amIt’s hard for me to troubleshoot without being there to actually see what yours look like, but I’m sure there’s a way to salvage it. Maybe you didn’t mash the mixture enough and need to mash it more. You could add another flax egg and see if that helps. I’m sorry these didn’t hold together well for you!
Patrick says
September 29, 2016 at 11:02 pmI tried this recipe out tonight, they were extremely flavorful however the texture was like very runny mashed potatoes. They had no form at all. they were a complete mess to eat, even after pan frying them. I tried the recipe to the exact measurements as well. Maybe there is some other way to get them to hold together a bit more, then this recipe would be perfect.
★★★
Maryea says
September 30, 2016 at 7:17 amEeek! That doesn’t sound right at all. I’m sorry you had trouble with these staying together. Without being there and seeing the burgers, I can’t really speculate as to what went wrong as I mine haven’t turned out anything like runny mashed potatoes in the times I’ve made these.
Becca says
December 4, 2016 at 2:34 pmDelicious! I was looking for something fun to do with my last sweet potato — I appreciate that all the ingredients are things people tend to have on hand. Would definitely make again!
★★★★★
Maryea says
December 5, 2016 at 9:54 amThanks for the feedback, Becca! I appreciate it. I’m glad you liked these. 🙂
Madi says
January 4, 2017 at 11:05 amThese look great! Do they freeze well?
Maryea says
January 4, 2017 at 11:24 amYes, they do! I have only tried cooking first, then freezing. Then just reheat in the pan (microwave would probably work also).
Emily says
January 20, 2017 at 11:28 amThese look delicious! Is the 1 egg a substitute for the flaxseed meal + water or just the water?
Allyson says
February 21, 2017 at 10:45 amEmily The egg would be a substitute for the flaxseed meal and water (which makes a flax egg).
Jessica says
January 21, 2017 at 3:23 pmI’ve never had a veggie burger before in my life and didn’t think I would like them. I just tried out this recipe and it blew my mind. So good! Even my carnivorous husband likes them. Thank you for this recipe!
Maryea says
January 22, 2017 at 9:11 pmYessss! I love hearing this. Thanks so much, Jessica. 🙂
Wendy says
February 5, 2017 at 9:18 pmHi! They were good, but definitely need a cup of breadcrumbs!
Kelly says
February 20, 2017 at 5:21 pmLiterally my favorite!!
★★★★★
Maryea says
February 22, 2017 at 12:26 pmSO happy to hear that, Kelly! 🙂
Emilia says
February 24, 2017 at 10:32 amHey! I tried this recipe last weeks, and the burger just floated out when I took a bite. It was way to mushy..
Maryea says
February 27, 2017 at 8:29 amI’m really sorry to hear the consistency wasn’t to your liking. I’ve always thought these were the right consistency, but everyone has different preferences. You can always add some breadcrumbs to make it more dry.
Camille Coad-Williams says
March 16, 2017 at 12:11 amI just made these. I needed a quick healthy vegan meal after shopping for a Mother of the Bride dress for 5 hours. i didn’t want to wait to cook any quinoa so I left it out and added some chickpea flour to bind it. Tasted fantastic! I would know, I’ve had my fair share of Veggie burgers. I didn’t have cilantro so I left that out too. Made 3 big burgers which I cooked and put in the fridge for another time.
★★★★★
Maryea says
March 16, 2017 at 8:12 amThanks for the feedback Camille! Glad you liked these. 🙂
Michele says
April 10, 2018 at 9:38 pmHow much chickpea flour did you add?
Lizzy says
March 27, 2017 at 9:20 pmJust made this recipe for my parents tonight and it was a hit! I love that the simple base of ingredients (bonus-we already had them all stocked in the pantry) makes such a flavorful, filling dish. I am so looking forward to having leftovers tomorrow and I am saving this recipe so I can meal prep the burgers for lunches in the future. Thank you!
★★★★★
Maryea says
March 29, 2017 at 6:58 amYay! So glad to hear this, Lizzy! 🙂
Melinda says
April 8, 2017 at 7:43 pmLove Love Love these! Had to sub lentils as I was out of black beans…amped up the spices also.
Fried them up in coconut oil…delish. Thank you for such an amazing recipe…love the zesty lime
★★★★★
Maryea says
April 9, 2017 at 8:04 amYou’re welcome, Melinda!
Kristi says
May 6, 2017 at 7:45 amI’m finding this post far after publication, but the timing was still perfect for me! My carnivorous hubby ordered his first black bean burger ever yesterday. He loved it and wants me to start making them at home. The spices in this recipe look perfect and I love the addition of the sweet potato for all it’s nutritional value. Can’t wait to try them!
Maryea says
May 6, 2017 at 8:30 amPerfect! I hope you love these Kristi! 🙂
Sunny says
May 10, 2017 at 1:54 pmI’m an vegetarian and must say this recipe looks great. Just wonder if I can replace quinoa with something else?
★★★★
Maryea says
May 10, 2017 at 2:29 pmWould rice work for you?
Jen says
August 31, 2017 at 7:30 pmI’m going to make these tomorrow and don’t have cilantro! Do you think they’d be good without? Any ideas for substitution?
Excited to try these. They look great!
Maryea says
August 31, 2017 at 9:35 pmI would just leave it out. I think they’ll still be good without it!
Zhané says
November 17, 2017 at 10:54 pmHow long if you want to put it in the oven?
★★★★★
Maryea says
November 20, 2017 at 11:11 amI’ve not tried it, but I would guess 25 minutes.
Darpana says
January 23, 2018 at 6:13 am“Thank you for sharing, Keep bringing more!!
Will hear from you soon.
Cheers!!”
★★★★★
Victoria says
February 13, 2018 at 11:26 amI made these last night as a meatless Monday dinner and they were delicious. I did have some trouble getting them to stay together, but I added bread crumbs in addition to the quinoa and that seemed to do the trick. Thanks for the recipe.
★★★★
Maryea says
February 15, 2018 at 11:54 amYou’re welcome!
Mariel says
March 9, 2018 at 8:56 pmI love veggie burgers and have been searching for a good homemade recipe. I will be making this again! 🙂 I added a little hot sauce and onion powder to mine along with all your ingredients. SO GOOD.
★★★★★
Michele says
April 10, 2018 at 9:39 pmHow much chickpea flour did you add?
Yelena says
August 24, 2018 at 9:08 pmThese look great. I don’t have black beans on hand but have pinto beans, red kidney beans, black lentils, green lentils, and red lentils, as well as chickpeas. Would any of these be a good substitute?
Maryea says
August 27, 2018 at 9:20 amI would try the pinto beans or red kidney beans!
Stephanie says
December 30, 2018 at 5:35 pmI am not sure what I did wrong but mine were a bunch a mush. I did the egg instead of flaxseed. Maybe next time I’ll use the flaxseed.