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
- ⅓ red onion, diced
- ½ red bell pepper, diced
- 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
To serve
- hamburger buns
- avocado or guacamole
- vegan cheese sauce
- lettuce
- tomato
- red onion
Instructions
- Cook the sweet potato: Pierce the sweet potato with a fork and microwave for about 6-7 minutes, until fork-tender. Let it cool slightly, then remove the flesh from the sweet potato 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 red bell pepper. Mince the garlic. If you’re using a food processor, you can chop everything directly in there.
- Mash the black beans: Add the black beans to a large bowl (or the food processor) and mash (or pulse) until mostly broken down but still a little chunky (texture is key here).
- Mix everything together: Add the mashed sweet potato, diced veggies, corn, tamari, rolled oats, and seasonings. Mix until fully combined, either with a wooden spoon or in the food processor. The mixture should be thick and hold together easily.
- 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, until lightly browned, flipping halfway through if desired.
- Pan-fry option: If you prefer a crispier exterior, you can definitely pan-fry these too! Once the burgers done baking, heat oil in a skillet over medium heat and pan-fry for 6–7 minutes total, flipping halfway through, until golden and crisp.
Notes
- Cook the sweet potato in the microwave. Quick, easy, and efficient! It only takes about 6-7 minutes to cook a sweet potato in the microwave.
- Don’t over-process the mixture. Whether you’re using a bowl or food processor, keep a slightly chunky texture. This helps the burgers hold together better.
- If the mixture feels too wet or too dry: Add a tablespoon or two of oats if it’s too wet, or a splash of water or tamari if it feels dry. It should hold together easily when pressed.
- Bake first, then pan-fry. Baking helps the burgers bake properly and set, while a quick pan-fry gives them that golden, crispy exterior. This is my favorite way to cook them!
- Double the batch. They freeze beautifully, and I think future-you will be very happy to have veggie burgers ready to go!
- To store in the fridge: Store 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, place sheets of parchment paper between them 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 (my preferred method), or in the oven at 375°F until heated through. If you froze uncooked veggie burgers, cook them in the oven according to the instructions.
Serving: 1patty, Calories: 142kcal, Carbohydrates: 28g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 663mg, Potassium: 428mg, Fiber: 7g, Sugar: 2g, Vitamin A: 5847IU, Vitamin C: 16mg, Calcium: 45mg, Iron: 2mg
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