Sweet Potato Black Bean Burger: Vegan, Hearty & Flavor-Packed
Smoky-spiced patties pack hearty bites and stash flat in freezer for stress-free meals.
Sweet Potato Black Bean Burger
These sweet potato black bean burgers boast rich flavor, real nutritional punch, and a deeply satisfying texture—proving that plant-based burgers can be both wholesome and delicious. By combining sweet potato, earthy black beans, whole grains, nuts, and aromatic spices, this recipe delivers a burger that’s as nourishing as it is crave-worthy. Whether grilled, baked, or pan-fried, these patties hold together and dazzle with every bite.
Why You’ll Love This Recipe
- Hundreds of Five-Star Reviews: A proven favorite in the plant-based community.
- Perfect Texture: Firm on the outside, tender and hearty inside.
- Bold, Smoky Flavor: Thanks to cumin, smoked paprika, and optional chipotle.
- Gluten-Free & Vegan: Naturally meets dietary needs—with nut and grain substitutions available.
- Make Ahead Friendly: Patties hold up well in the freezer for meal prep ease.
Ingredients
- 2 cups mashed sweet potato (about 2 large potatoes, organic preferred)
- Olive oil (for roasting sweet potato)
- 1–1.5 cups cooked brown rice (or substitute with cooked quinoa for variation)
- 1 cup cooked, salted black beans (drained and rinsed; add extra salt if beans are unsalted)
- 1/2 cup finely diced green onion
- 1/2 cup walnut or pecan meal (or finely chopped nuts—a food processor makes this easy)
- 2.5 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1/4 tsp chipotle powder (optional, for heat and smokiness)
- 1 tbsp brown sugar (optional, for subtle sweetness)
For serving, consider these toppings:
- Sliced avocado
- Sprouts, lettuce, or parsley
- Sliced red onion
- Your favorite BBQ sauce, such as Whiskey BBQ Ketchup
- Whole grain or gluten-free buns
How to Make Sweet Potato Black Bean Burgers
This burger is straightforward but benefits from a little time and care. Here’s how to achieve the ultimate plant-based patty:
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (204°C).
- Halve sweet potatoes lengthwise and lightly brush or spray with olive oil.
- Place cut side down on a baking sheet lined with parchment paper.
- Roast for 30–35 minutes until tender all the way through.
- Cool slightly, then scoop out flesh and mash with a fork or potato masher.
2. Prepare Other Key Ingredients
- While potatoes roast, cook brown rice or quinoa as directed (if not already prepared).
- Finely dice green onions; pulse walnuts or pecans in a food processor until a coarse meal forms.
- Drain and rinse black beans thoroughly. Pat dry with a clean towel to remove excess moisture.
3. Combine the Burger Base
- In a large mixing bowl, add mashed sweet potato, cooled rice/quinoa, black beans, green onion, nut meal, cumin, smoked paprika, salt, pepper, chipotle powder (if using), and brown sugar (if using).
- Mix well to fully combine, ideally with clean hands for even texture.
- Gently mash some black beans as you mix for binding, leaving a few whole for texture.
4. Shape and Bake the Patties
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
- Scoop 1/3-1/2 cup portions of the mixture and form into burger patties, about 1/2-inch thick.
- Place formed patties on the baking sheet and lightly brush the tops with a bit of olive oil.
- Bake for 20 minutes, then gently flip and bake another 15–20 minutes. Patties should be golden brown and feel firm at the edges.
- For crispier burgers, pan-fry in a little oil after baking for 2–3 min per side.
What others are reading
Success Tips & Substitutions
- Don’t Over-Mash: Keep a bit of texture in the black beans and nuts for bite.
- Rice Options: Brown rice gives hearty structure, while quinoa offers a lighter feel. For extra nutrition, try black rice or buckwheat (as some recipe reviewers have enjoyed).
- Nut-Free Version: Use almond meal, oat flour, or seed meal if nut allergies are an issue.
- Flavor Boosts: Up the smokiness with extra smoked paprika or chipotle powder.
- Batch Cooking: Form raw or baked patties and freeze between parchment layers up to 1–2 months.
Serving Suggestions
- Classic: Stuff burgers into toasted buns with sliced avocado, crispy lettuce, red onion, and tangy BBQ sauce.
- Salad Bowl: Serve a burger atop a bed of greens with shredded carrots, radish, sprouts, and a citrusy tahini dressing.
- Protein Plate: Pair alongside roasted veggies and quinoa or millet for a balanced, bun-free meal.
- Brunch Style: Top with sautéed mushrooms and a dollop of vegan sour cream.
Storage & Make-Ahead
- Fridge: Keep cooked burger patties in an airtight container for up to 3–4 days.
- Freeze: Lay cooled patties between parchment in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then reheat on the stove or in the oven.
- Reheating: Warm baked burgers in a skillet over medium heat or in a 350°F oven until hot and crisp on the edges.
Nutrition Highlights
| Nutrient | Approximate Amount (per burger) | Key Benefits |
|---|---|---|
| Calories | ~180-220 | Light but filling |
| Protein | ~5-8g | Plant-based source |
| Fiber | ~6g | Supports digestion |
| Iron | ~10% DV | Thanks to beans and nuts |
| Vitamin A | 80–120% DV | From sweet potato |
Note: Nutrition values are estimates and will vary based on exact ingredients and serving size.
Recipe Variations
- Spice Lovers: Double the smoked paprika or add red chili flakes for extra heat.
- Nut-Free: Swap walnuts/pecans for toasted sunflower or pumpkin seeds.
- Grill-Ready Option: Make patties slightly thinner and bake until extra firm, then finish on the grill over medium-high heat to impart a smoky char.
- Morning Burger: Top with sautéed spinach and a fried (or vegan) egg substitute for a savory breakfast spin.
- Cheesy: For non-vegan twist, a thin slice of your favorite cheese in the last few minutes of baking or grilling.
Frequently Asked Questions (FAQs)
Q: Can I make these burgers gluten-free?
A: Yes—use cooked brown rice, quinoa, millet, or buckwheat, which are all gluten-free, and serve on certified gluten-free buns or lettuce wraps.
Q: How do I keep the patties from falling apart?
A: Make sure black beans are very well drained, and mash the mixture enough to bind without making it soupy. Baking dries the mixture and helps firm the patties.
Q: Can I freeze the burger mixture or cooked burgers?
A: Absolutely. Shape the burgers and freeze raw or cooked, layering with parchment paper to prevent sticking.
Q: What nuts or seeds can I substitute for walnuts/pecans?
A: Use almond meal for a mild flavor, or sunflower/pumpkin seeds for a nut-free, crunchy texture.
Q: Are the burgers spicy?
A: The base burger has a mild smoky warmth. Add more chipotle powder or hot sauce in the mix if you prefer extra heat.
Expert Tips & Final Thoughts
- Bake sweet potatoes and rice in advance for easy assembly on busy nights.
- Chill shaped patties for 10–20 minutes before baking or frying—they’ll hold together better.
- Serve with a bright, crunchy slaw or pickles to complement the burger’s creamy sweetness.
- This burger is perfect for meal prepping plant-based lunches and dinners all week long.
Enjoy these Sweet Potato Black Bean Burgers as a family dinner, meal prep staple, or at your next cookout. Packed with flavor, fiber, and protein—yet free from animal products and artificial fillers—these burgers show that wholesome, satisfying plant-based eating is deliciously achievable for everyone.
References
- https://minimalistbaker.com/smoky-bbq-black-bean-burger/
- https://www.youtube.com/watch?v=DSuwA_HvnrQ
- https://minimalistbaker.com/sweet-potato-black-bean-burger/
- https://dailydozenmealplans.com/2016/09/27/recipe-review-minimalist-bakers-sweet-potato-black-bean-burger/
- https://minimalistbaker.com/tag/burger/
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