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!


  • 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)


  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!


  • 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.


Keywords: Sweet Potato Black Bean Burger