Sweet Potato Black Bean Burger

These recipe for the BEST Sweet Potato Black Bean Burger is vegan, gluten free, and full of bold flavors. Even the meat eaters like this one!

If you don’t have dinner plans for tonight, I’ve got you covered. How about a plant-based dinner that’s also gluten free? Now you’re listening, right? 

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.

They’re flavored with some favorite Mexican-inspired spices and herbs. In my book those flavors are always a winner. Fresh cilantro, chili powder, and cumin, along with a hint of lime. Pretty much my favorites together.

Recipe Ingredients

I wanted to make these  as simple as possible. Even though I adore these Beet Burgers, they are a bit of a process. This recipe for Sweet Potato and Black Bean Burgers are pretty simple. Let me show you!

 How to Make the Best Sweet Potato Black Bean Burger

If you stay home during the day, roast those babies in the oven or use this recipe for Instant Pot Sweet Potatoes 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.

Once you have cooked sweet potatoes and quinoa, put all of the ingredients in a large bowl and stir to combine. 

Use a potato masher to mash the beans, but leave some in tact.

Form the mixture into 6 patties. 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’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 guacamole recipe that always gets rave reviews.

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. They would also be awesome with these Air Fryer Carrots.  I hope you love them!

Recipe Notes

• If you have time, after you form the patties, refrigerate them for 30 minutes or more. This is not mandatory, but does help them hold together better.
• When you are flipping your burgers, if they fall apart at all, simply use the spatula to form them back together.
• To ensure you get a nice, crispy exterior, make sure your pan is hot before you place the patties in the pan.
• I recommend a well-seasoned cast iron skillet for this recipe.

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Who’s ready for a Sweet Potato Black Bean Burger for dinner?! If you try this recipe, please give it a star rating below! Your feedback really helps more people who want to try the recipes!

Looking for plant-based dinners? You might also love this One Pot Coconut Curry Lentil Bowl, this Vegetable Lentil Soup, or this Lentil Loaf.

Sweet Potato Black Bean Burgers

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

• Author: Maryea Flaherty | Happy Healthy Mama
• Total Time: 22 mins
• Yield: 6 1x

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Description

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!

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Mix together your flaxseed meal and water and set it aside until it gels.
2. 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.
3. In a large skillet, heat a thin layer of oil over medium high heat.
4. Form the sweet potato mixture into 6 patties.
5. 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.
6. Carefully flip each patty and cook an additional 5 minutes on the second side.
7. Serve with your favorite toppings like guacamole. Enjoy!

Notes

• If you have time, after you form the patties, refrigerate them for 30 minutes or more. This is not mandatory, but does help them hold together better.
• When you are flipping your burgers, if they fall apart at all, simply use the spatula to form them back together.
• To ensure you get a nice, crispy exterior, make sure your pan is hot before you place the patties in the pan.
• I recommend a well-seasoned cast iron skillet for this recipe.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: dinner
• Method: stovetop
• Cuisine: Mexican

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.

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This recipe was originally published in May 2016. The post was updated with a new video January 2020.