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.
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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.
Thanks the great knowledge you provided
These turned out great! The texture, flavour, consistency – just created a really pleasant burger. They were easy to make, didnt stick at all to my pan and cleaned up really easily after. Thanks!
So happy to hear this! Thanks for the feedback and rating!
The burger looks urprisingly good.
Can I freeze them before cooking them
I think that would work!
I did it and it was very tasty, you are wonderful
I accidentally mixed the flax meal into all the ingredients without mixing in water first . Did I just ruin the recipe ??
No, I think it will still work. Just leave the water out!
What can I use instead of quinoa?
Wow! I am in love with this wreath! I better add this to my to do list for the Fall!! 🙂 Thanks for the awesome ideas 🙂
Can you store them in the fridge after they are cooked?
Yes, I have done this many times.
Your share is the great knowledge I have gathered, you are an important person I admire, thank you
Love the recipe. Wondering if I’m supposed to mix the avocado oil in with the patty mixture, or the oil is just used on the pan for frying up the patties?
I was wondering the same thing
Oh my gosh I made this today and it is WonDerful!!!!! Thank you.
I’m so happy to hear that!
thank you soo much for the recepie
mata rani shayari
With ingredients in my pantry, I was searching for related recipes and came across these delicious outbursts burgers. Simple, easy and wow to fullest. Wonderfully healthy meal plan.
Even though the consistency is very different from a regular burger, the flavor is delicious! I would definitely make them again!