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!
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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
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 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
- Total Time: 22 mins
- Yield: 6 1x
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!
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!
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.
Please note that links to products are affiliate links. Thank you!
This recipe was originally published in May 2016. The post was updated with a new video January 2020.
I liked the taste of the burgers however they came out very soft.
They were too soft to put on a bun so I just served alone with a salad. I cooked for at least 10 minutes each side, so not sure what I may have done wrong!
Was your pan hot enough to create a sear on the outside of the burger? They should be crispy/seared on the outside, and soft on the inside.
I 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.
These 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?
I would try the pinto beans or red kidney beans!
How much chickpea flour did you add?
I 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.
I 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.
You’re welcome!
“Thank you for sharing, Keep bringing more!!
Will hear from you soon.
Cheers!!”
How long if you want to put it in the oven?
I’ve not tried it, but I would guess 25 minutes.
I’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!
I would just leave it out. I think they’ll still be good without it!
I’m an vegetarian and must say this recipe looks great. Just wonder if I can replace quinoa with something else?
Would rice work for you?
I’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!
Perfect! I hope you love these Kristi! 🙂
Love 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
You’re welcome, Melinda!
Just 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!
Yay! So glad to hear this, Lizzy! 🙂
I 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.
Thanks for the feedback Camille! Glad you liked these. 🙂
How much chickpea flour did you add?
Hey! I tried this recipe last weeks, and the burger just floated out when I took a bite. It was way to mushy..
I’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.
Literally my favorite!!
SO happy to hear that, Kelly! 🙂
Hi! They were good, but definitely need a cup of breadcrumbs!
I’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!
Yessss! I love hearing this. Thanks so much, Jessica. 🙂
These look delicious! Is the 1 egg a substitute for the flaxseed meal + water or just the water?
Emily The egg would be a substitute for the flaxseed meal and water (which makes a flax egg).
These look great! Do they freeze well?
Yes, they do! I have only tried cooking first, then freezing. Then just reheat in the pan (microwave would probably work also).