Black Bean Sweet Potato Veggie Burgers
These Black Bean Sweet Potato Veggie Burgers are made with whole-food ingredients and packed with flavor. Vegan, gluten-free, freezer-friendly, and perfect for easy weeknight dinners!
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.
Serving: 1patty, Calories: 140kcal, Carbohydrates: 27g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 663mg, Potassium: 408mg, Fiber: 7g, Sugar: 2g, Vitamin A: 5536IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 2mg
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