I first made this black bean and sweet potato burger over 4 years ago and it’s the one veggie burger that I keep coming back to over and over again. Not only is it super flavorful and hearty, it also holds together without an excess of breadcrumbs or eggs.
I find that’s the problem with most homemade veggie burgers; they are either too mushy or packed with too much breadcrumbs to hold them together that they lack any real flavor. As a bonus, this one is vegan and gluten-free, relying on brown rice and rolled oats as binders instead. I’ve just started going through some of my older posts and updating them again and this is the first one I’m resharing.
There is just something so perfect about creamy, slightly sugary sweet potatoes and hearty black beans. Add a bit of cumin and chili powder and you’ve got a winning combination for a zillion different creations, especially this sweet potato & black bean burger.
The best thing about this patty is that it’s perfect the day of or made ahead of time and placed in the freezer. Since I love the convenience of frozen burgers, I tend to make a bunch of these to have for dinner that night and freeze for later.
Do you ever make your own burger patties? What are your favorite flavor combinations?
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Sweet Potato Black Bean Burgers! Vegan and gluten-free patty! You’ve gotta try this healthy plant-based veggie burger, holds together without breadcrumbs and perfectly spiced!
- 2 cups cubed peeled sweet potato
- 1 tbsp. olive oil
- 1 cup old-fashioned oats
- 3/4 cup brown rice, cooked
- 1 15 oz. can black beans (rinsed and drained)
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 tbsp. cumin powder
- 1 tbsp. chili powder
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup cilantro, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 burger buns
- Toppings: lettuce, tomato, avocado
- Preheat the oven to 400 degrees F.
- Peel and dice the sweet potatoes, toss with 1 tbsp. olive oil and pinch salt/pepper. Add sweet potatoes to a baking pan and roast for 30-40 minutes until soft
- While the potatoes are cooking, make the rice. Set aside.
- In a food processor, add the oats, cumin, chili powder, paprika, cayenne and pulse 10 times.
- Place the spice and oat mixture into a large bowl.
- Add the sweet potato, brown rice, black beans, red onion and garlic to the bowl of the food processor and grind until combined and slightly chunky. You don’t want it to be completely pureed but it should be able to stick together fairly easily.
- Add the sweet potato mixture to the oat mixture along with the minced cilantro and stir together until combined. Place the mixture into the fridge for at least 20 minutes to cool and form an easier patty.
- Preheat a non-stick pan (preferably cast-iron) to medium heat. Lightly oil with more olive oil or with cooking spray.
- Scoop out ~1/2 cup of the mixture and form into a patty. Place patty into the pre-heated pan and cook for 4-5 minutes per side until crispy and lightly-browned.
- Place on toasted bun and serve with toppings of choice.
For completely gluten-free burger, use a gluten-free bun and certified gluten-free oats.
- Serving Size: 1 patty
- Calories: 270
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 4 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 10 g