Black Bean & Sweet Potato Veggie Burgers
These homemade black bean & sweet potato veggie burgers are the best. Vegan, gluten-free, quick & easy to make, and they pack a punch when it comes to flavor!
You will never go back to buying frozen veggie burgers after trying these homemade black bean & sweet potato veggie burgers. They are packed with flavor, incredibly easy to make, require just one bowl and ready in under 30 minutes. Comprised of all healthy and nutritious whole food ingredients – these veggie burgers are loaded with plant-based protein and nutrients. Your body will be thanking you for eating such a nourishing meal!
A good veggie burger never disappoints, and I’m usually always in the mood for one. It’s also a great way to load up on your vegetables. These veggie burgers have been on repeat in our house. With the warmer weather coming up, I’m so looking forward to getting them on the grill to add that charred flavor, but for now, we bake them in the oven and they are delicious.
If you’re looking for some meal-prep ideas, these are a great option! I usually put them over a bed of lettuce and add pico de gallo (or tomatoes), avocado, and vegan queso. They are also freezer-friendly, just pop them in the freezer after you shape them and let them come to room temperature prior to cooking.
Black Bean & Sweet Potato Veggie Burgers Ingredients
• Black Beans – of course! I use canned.
• Sweet Potato – this recipe calls for a medium-sized sweet potato which we will cook in the microwave.
• Red Onion – to add sharpness to the flavor.
• Red Bell Pepper – to add a bit of tang.
• Garlic – I am sensitive to garlic so I only use 1 clove, but feel free to use 2 or 3 cloves if you love the flavor.
• Corn – fresh or frozen will work.
• Tamari – if you don’t have tamari, you can substitute soy sauce.
• Seasonings – salt, cajun, paprika, black pepper and chili powder.
How To Make Black Bean & Sweet Potato Veggie Burgers
There are two options: in a bowl or in a food processor.
Bowl Method: Remove the skin from the cooked sweet potato and transfer the flesh to a bowl. Add the black beans, corn, tamari, and seasonings to the bowl and mash all the ingredients together using a masher. Finely dice the red onion, red bell pepper and garlic and add to the bowl with the sweet potato mixture, then mix in the rolled oats. Scoop out about 1/2 cup of the mixture and using your hands, form it into a patty. Place the veggie burgers on a parchment lined tray and they are ready to bake!
Food Processor Method: Add the red onion, red bell pepper and garlic to a food processor and pulse until finely diced. Then remove the skin from the sweet potato and add it to the food processor along with the black beans, corn, tamari, seasonings and rolled oats. Pulse about 3-4 times, stopping to stir it as you don’t want it too mushy. Scoop out about 1/2 cup of the mixture and using your hands form it into a patty. Place the veggie burgers on a parchment lined tray and they are ready to bake!
Black Bean & Sweet Potato Veggie Burger Topping Ideas
I like to top my veggie burgers with guacamole, lettuce, tomato, red onion and some vegan queso for a Mexican twist which I think compliments the burger so well. If you’re feeling extra fancy, pickled red onion and pico de gallo complement this recipe extra nicely.
Serve black bean & sweet potato veggie burgers with a side of homemade sweet potato fries, a salad, or my Vegan Ceviche – you can’t go wrong!
More Hearty Dinner Recipe Ideas
Black Bean & Sweet Potato Veggie Burgers
- 1 sweet potato
- ⅓ red onion diced
- ½ red bell pepper diced
- 1-2 cloves garlic minced
- 1 15oz can black beans rinsed and drained
- ½ cup corn fresh or frozen will work
- 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 gluten-free if needed
- hamburger buns
- avocado or guacamole
- vegan queso
- red onion
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Place the sweet potato in the microwave for 5-6 minutes, until cooked. Remove the skin from the sweet potato and transfer the flesh to a large bowl.
- To the bowl, add the red onion, red bell pepper, garlic, black beans, corn, tamari, salt, cajun, paprika, chili powder and black pepper and mash all the ingredients together using a masher until just a few beans remain whole. *you can also do this in a food processor, see blog post above for instructions*
- Add the rolled oats to the bowl and mix thoroughly.
- Scoop out about 1/2 cup of the mixture and using your hands form it into a round patty. Place the veggie burgers on the tray and bake for 15 minutes, then flip and bake for another 15 minutes (be careful when flipping as they will be delicate).
- Once done, remove from the oven and let them cool on the tray for about 10 minutes so they firm up.
- Place on a toasted burger bun and top with desired toppings. Enjoy!
- To make them in the food processor, see blog post above.
- Store the cooked veggie burgers in an airtight container in the refrigerator for about 5 days.
Nutrition information is automatically calculated, so it should only be used as an approximation.