Sweet Potato and Black Bean Burger

Sweet Potato and Black Bean Burger


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Want an old-fashioned summer burger with a veggie twist? Look no further! This sweet potato, black bean combo creates the perfect burger texture.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • Ingredients:
  • 1 ½ pounds sweet potatoes
  • 1 cup cooked salted black beans, rinsed and drained.
  • 1 cup cooked quinoa or brown rice
  • 1 cup old-fashioned oats
  • ½ onion, diced
  • ½ cup lightly packed fresh cilantro leaves, chopped
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic salt
  • Optional: 1 tbsp brown sugar (for sweetness)
  • 1 ½ Tbsp Vegetable oil for cooking burgers
  • 8 brioche or hamburger buns
  • For Serving:
  • Sliced avocado, tomato, and onion
  • Raw spinach
  • BBQ Sauce

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First, let’s handle our sweet potato prep. Preheat the oven to 350 degrees Fahrenheit. Slice your sweet potatoes lengthwise. Place cut- side down on a nonstick baking sheet. Roast until they yield to pressure, 30 minutes or longer. Once the sweet potatoes are cool enough to touch, remove the skin and lightly mash the potatoes in a large mixing bowl.

Next, we need to crush some oats. Use a food processor or blender break up the oat flakes. A gentle tip, make sure the oats do not get flour-fine. They’re meant to give texture and bonding to the patties.

Once all of your ingredients are properly processed, you can begin to prepare you burger base. Add your black beans, quinoa, onion, paprika, cumin, and garlic salt to the large mixing bowl full of sweet potatoes. Mix so that all ingredients are thoroughly combined. Another quick tip: make sure to mash at least half of the black beans, so that the texture and flavors are cohesive. Pour your ground oats over the mixture and mix well with a large spoon or plastic spatula until the mixture holds together when shaped.

If time allows, maybe chill? If you can swing it, place the mixing bowl in the refrigerator for 15 minutes, as this will help the burgers to hold their shape.

Now it’s time to make your patties. Use a measuring cup to measure out ½ cup of the mixture. Shape it into a patty that is about the size of your palm, then flatten the burgers and smooth edges to form a patty. Repeat for all eight burgers.
It’s time to toast those buns! If you want to add some crunch to your brioche, preheat the oven to 350F. Place the buns on a baking sheet, cut sides up, and bake until lightly toasted, about 2 to 3 minutes.

For this next step, you have two choices: Bake or Fry.

If you want to get frying, warm 1 1/2 tablespoon vegetable oil over medium heat in a large skillet. When hot, place several burgers in the pan, leaving enough room for flipping. Fry each patty until browned and heated through. This will be about 3 to 4 minutes per side if left on medium heat. Add 1 tablespoon oil to the skillet for each fresh pan of patties.

If you want to bake your patties, Preheat the oven to 400 degrees F. When ready, line a baking sheet with parchment paper and brush the patties with olive oil. Then, bake until the patties are golden brown on the outside. Remember to flip the patties halfway through the baking time. This should take about 30 minutes.

Finally, we can prep and serve! Tuck your potato-bean burger inside your toasted bun, and top with avocado, tomato, onion, BBQ sauce, and fresh spinach.

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