Black Bean Sweet Potato Veggie Burgers
These Black Bean Sweet Potato Veggie Burgers are hearty, flavorful, and made with simple ingredients. They’re vegan, gluten-free, freezer-friendly, and easy to make for a weeknight dinner or meal prep.
I’ve been making these black bean sweet potato veggie burgers for years, and I finally decided to update this post with new photos and tips! It’s one of those recipes I always come back to. They’re hearty and flavorful, and, most importantly, they actually hold together. No crumbly veggie burgers here!
If you love the combination of black beans and sweet potato as much as I do, you should try my Sweet Potato & Black Bean Tacos, Vegan Mexican Rice Casserole, or Quinoa Stuffed Sweet Potatoes. I clearly have a type (lol!).
Table of Contents
Why These Are My Go-To Veggie Burgers
Dare I say that you’ll never go back to buying frozen veggie burgers after trying this recipe!
- Big on flavor: Hearty, savory, and packed with flavor, these are anything but boring veggie burgers.
- Simple ingredients: Made with black beans, sweet potato, corn, oats, and everyday vegetables and seasonings. No meat substitutes required.
- They hold together: No eggs needed, and no crumbly burgers falling apart halfway to your mouth.
- Easy to make: The mixture comes together in one bowl or a food processor.
- Two ways to cook: Bake them for an easy hands-off option or pan-fry them for crisp edges.
- Freezer-friendly: Make a double batch and freeze them for an easy lunch or dinner later.
What’s in These Veggie Burgers?
- Black Beans: I use canned black beans for ease. Just be sure to rinse and drain them well.
- Sweet Potato: This adds natural sweetness and helps bind the burgers together. I cook mine in the microwave, which takes about 6–7 minutes and keeps this recipe nice and easy. I use the same shortcut in my sweet potato & black bean tacos.
- Red Onion: For flavor.
- Red Bell Pepper: Orange or yellow bell pepper works too, but red is my favorite here.
- Garlic: I use 2 cloves because I’m quite sensitive to garlic, but garlic lovers can absolutely use 3-4 cloves.
- Corn: Fresh, canned, or frozen all work.
- Coconut Aminos: Adds savory, umami flavor. Use gluten-free tamari if needed, or substitute soy sauce if gluten-free isn’t a concern.
- Rolled Oats: Help bind the burgers together. Use certified gluten-free rolled oats if you need the burgers to be strictly gluten-free.
- Seasonings: Salt, cajun seasoning, smoked paprika, black pepper, and chili powder add plenty of flavor without making it super spicy.
How to Make Black Bean Veggie Burgers
- Step 1: Add the mashed sweet potato, mashed black beans, diced red onion, diced red bell pepper, minced garlic, corn, coconut aminos, rolled oats, and seasonings to a large bowl or food processor.
- Step 2: Mix until fully combined. If using a bowl, stir with a spatula. If using a food processor, pulse until combined but still slightly chunky. The mixture should be thick and hold together when pressed.
- Step 3: Scoop out about ½ cup of the mixture and shape into patties about 3-4 inches wide and ½-inch thick. You should get about 6 veggie burgers.
- Step 4: Place the patties on the prepared baking sheet and bake at 400°F for 30 minutes, until lightly browned. Flip halfway through if desired.
Want crispy edges? Once baked, heat one teaspoon of olive oil in a skillet over medium heat and pan-fry the burgers for 6–7 minutes, flipping halfway through, until golden and crisp.
My Favorite Way to Serve These
These black bean sweet potato veggie burgers are super versatile!
- As a classic burger: Serve on your favorite bun (hamburger bun, sourdough, whole wheat bread) with lettuce, tomato, red onion, and ketchup. I love adding guacamole and a drizzle of my vegan cheese sauce.
- On a salad or grain bowl: Add a veggie burger to your favorite greens or grain bowl for a hearty plant-based lunch.
- For a lighter option: Skip the bun and serve the veggie burger in a lettuce wrap with your favorite toppings.
Pair these veggie burgers with one of these easy vegan side dishes:
My Top Tips
- Don’t over-process the mixture: Whether you’re using a bowl or food processor, keep the mixture slightly chunky. This gives the burgers texture and helps them hold together.
- Check the consistency before forming the patties: The mixture should hold together easily when pressed. If it feels too wet, add 1-2 tablespoons of oats. If it’s too dry, add a small splash of water.
- Bake first, then pan-fry: This is my favorite way to cook these burgers! The oven helps them set and hold their shape, while a quick pan-fry gives you those golden, crispy edges.
- Double the batch: These freeze beautifully, so future you will be very happy to find a stash of homemade veggie burgers in the freezer.
How to Store & Freeze Veggie Burgers
These veggie burgers are perfect for meal prep and store really well!
- To store in the fridge: Store cooked veggie burgers in an airtight container in the refrigerator for 4-5 days.
- To freeze: Place cooked or uncooked veggie burgers in a freezer-safe bag or container. If stacking them, place parchment paper between the patties to prevent sticking. Freeze for up to 3 months.
- To reheat: Reheat refrigerated or frozen burgers in an oiled skillet over medium heat until warmed through, or in a 375°F oven. The skillet is my preferred method because it brings back some of those crispy edges.
- If freezing uncooked burgers: Cook them directly from frozen in the oven according to the recipe instructions.
Veggie Burger FAQs
Yes! You can make these burgers entirely by hand in a large bowl. Mash the black beans and cooked sweet potato with a fork or potato masher, then stir in the remaining ingredients. The mixture should remain slightly chunky.
The key is not over-processing the mixture and making sure it isn’t too wet. The finished mixture should be thick and hold together easily when pressed.
I don’t recommend grilling them directly from the raw mixture because they’re more delicate than traditional burgers. For the best results, bake them first to help them set, then transfer them to the grill. You can also pan-fry them after baking for crispy edges.
Yes! These veggie burgers freeze beautifully. You can freeze them either cooked or uncooked for up to 3 months. For easy meal prep, I like making a double batch and keeping some in the freezer.
More Vegan Dinner Recipes
Looking for more easy vegan dinners? Try these plant-based recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Black Bean Sweet Potato Veggie Burgers
Equipment
Ingredients
Veggie Burgers
- 1 medium sweet potato
- ¼ cup diced red onion
- ½ cup diced red bell pepper
- 2 cloves garlic, minced
- 15 oz can black beans, rinsed and drained
- ½ cup corn, fresh, canned, or frozen
- 1 tablespoon coconut aminos, or tamari or soy sauce
- ¾ teaspoon salt
- ½ teaspoon cajun
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup rolled oats, use certified GF rolled oats if needed
To serve
- hamburger buns
- avocado or guacamole
- vegan cheese sauce
- lettuce
- tomato
- red onion
Instructions
- Cook the sweet potato: Pierce the sweet potato several times with a fork and microwave for 6–7 minutes, or until fork-tender. Let it cool slightly, then scoop out the flesh and mash until smooth.
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prep the veggies: Finely dice the red onion and bell pepper, then mince the garlic. If using a food processor, you can chop the veggies directly in it.
- Mash the black beans: Add the black beans to a large bowl or food processor. Mash or pulse until mostly broken down but still slightly chunky. Don't over-process, as a little texture helps the burgers hold together!
- Mix everything together: Add the mashed sweet potato, diced veggies, corn, coconut aminos, rolled oats, and seasonings. Mix until well combined, either with a wooden spoon or by pulsing in the food processor. The mixture should be thick and hold together when pressed.
- Form the patties: Scoop out about ½ cup of the mixture and shape into patties about 3–4 inches wide and ½-inch thick. You should get about 6 veggie burgers.
- Bake the veggie burgers: Place the patties on the prepared baking sheet and bake for 30 minutes, flipping halfway through if desired, until lightly browned and set.
- Pan-fry option: For an extra golden, crispy exterior, heat a little olive oil in a skillet over medium heat. Once the burgers are done baking, pan-fry them for 6–7 minutes, flipping halfway through, until golden and crisp.
Notes
- Cook the sweet potato in the microwave: This is my favorite shortcut! It takes just 6-7 minutes, so there’s no need to wait for the oven to roast it.
- Don’t over-process the mixture: Whether you’re using a bowl or food processor, keep the mixture slightly chunky. This gives the burgers texture and helps them hold together.
- Check the consistency: The mixture should hold together easily when pressed. If it feels too wet, add 1-2 tablespoons of oats. If it feels too dry, add a small splash of water.
- Bake first, then pan-fry: This is my favorite way to cook these burgers. The oven helps them set, while a quick pan-fry gives them golden, crispy edges.
- Double the batch: These freeze beautifully. I think future-you will be very happy to find a stash of homemade veggie burgers in the freezer!
- Storage: Store leftover cooked burgers in an airtight container in the refrigerator for 4-5 days.
So flavorful & comes together so easily!
This will be on repeat in my house 😋
So glad you enjoyed these veggie burgers, sweet friend! Thanks for sharing your review and star rating here, it means a bunch 💛 I can’t wait to see what you make next!
These really are the best veggie burgers! I love black beans and sweet potato together. So easy to throw together and especially love having them in the freezer for dinner in a pinch.
These look so good! Can’t wait to try them! What kind of sauce did you use on top of them?
Thanks Michelle! In the photos I was using a store-bought vegan queso, but if you’re looking to make your own sauce, my veggie cheese sauce is a great option! I hope you love them!
They look delicious. Are these Black Bean & Sweet Potato Veggie Burger freezer friendly?
Thank you
Yes they are! You can either pre-cook the burgers, freeze them and reheat in the oven, or, freeze the uncooked patties, then allow them to thaw overnight in the fridge before cooking them according to the recipe. Enjoy!