Smoky with a little bit of sweet, this sweet potato black bean burger recipe is easy to throw together with minimal ingredients. Serve in buns with optional (but so good!) Sriracha mayo, lettuce, red onion and tomato slices.
If you have a sweet potato, a can of black beans and some simple pantry staples, then you can make these burgers. I love how budget friendly and simple this recipe is, plus they taste amazing! If you can, I highly recommend making some simple Sriracha vegan mayo. The creamy, spicy sauce pairs perfectly with the sweet and smoky burgers.
I think you will love these Sweet Potato Black Bean Burgers. They’re:
Very mildly smoky and spiced
Subtly sweet and savory
Filling and satisfying
Crispy on the outside, tender inside
& just 9 ingredients!
How to make them
Start by roasting a medium sweet potato in the oven until fork tender. I like to speed things up by cutting the sweet potato in half lengthwise, then place orange flesh side down and bake for about 30 minutes.
Once the flesh is cool enough to handle, scoop out the cooked sweet potato flesh and add to a large bowl. Mash, then add the black beans and mash a bit more, leaving some beans whole.
Now, to the same bowl, add the diced red onion, oats, spices and salt. Mix well with a large spoon. Add more salt to taste.
Shape into patties with your hands, using about 1/2 cup for each one. Place burgers on a greased pan (or use parchment paper).
Bake for 15 minutes, flip gently and bake for 15 more minutes. Remove from oven.
Sriracha mayo
For the optional Sriracha mayo, simply stir together 1/2 cup of vegan mayo (store bought or homemade), with 1 tablespoon Sriracha hot sauce and a tiny pinch of garlic powder.
To serve
Serve sweet potato black bean burgers with Sriracha mayo (or regular mayo), lettuce, tomato slices, red onions, and/or avocado slices. Enjoy!
Gluten free
To ensure these burgers are gluten free, use gluten free certified oats, and gluten free buns.
If you liked this recipe, make sure to check out The Best Veggie Burger Recipe as well.
Sweet Potato Black Bean Burger
Ingredients
Sweet potato black bean patties
- 1 medium sweet potato, cooked
- (1)15-ounce can black beans, drained and rinsed (1 1/2 cups)
- 1/4 cup chopped small red onion
- 1/2 cup rolled oats or quick oats
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon salt
Sriracha mayo, optional
- 1/2 cup Vegan Mayo
- 1 tablespoon Sriracha hot sauce
- tiny pinch garlic powder
For serving
- 6 burger buns
- lettuce, tomato slices, red onion, avocado slices
Instructions
- Preheat oven to 400 degrees. Lightly grease a baking sheet with olive oil. Cut the sweet potato in half lengthwise and place facedown on the pan. Bake for about 30 minutes, until fork tender and cooked through. Remove from oven. Lower the oven to 375 degrees.
- When the sweet potatoes are cool enough to handle, peel off the skin and add the flesh to a large bowl. Mash with a potato masher, add the black beans and slightly mash the beans into the sweet potatoes, leaving some beans whole.
- To the bowl with the sweet potatoes and black beans, add the diced red onion, oats, cumin, smoked paprika, onion powder, garlic powder and 1/2 teaspoon salt. Stir well with a large spoon until combined. Taste, add more salt if desired.
- Prepare a baking sheet for the burgers by either lightly greasing with oil or using parchment paper. You can use the same pan you cooked the sweet potato on.
- Fill a 1/2 cup measuring cup, then form into a burger shape, about 1 inch thick. You can make them thinner or thicker as you prefer. Place burgers on the prepared baking sheet. Bake for 15 minutes, flip carefully and bake for 15 more minutes. Remove from oven.
- Optional Sriracha mayo: In a small bowl, stir together the vegan mayo (homemade or store bought), Sriracha and a tiny pinch of garlic powder.
- Serve in buns with optional Sriracha mayo (or regular vegan mayo), lettuce, tomato slices, red onion and/or avocado slices.
Notes
- Store leftover patties in the refrigerator for 3-4 days, or freeze them. Reheat either in the microwave or the stovetop until warm.
- If you don't like onions or have picky kids, you can omit the red onions.
- Gluten Free: To ensure these are gluten free, use gluten free certified oats and a gluten free bun.
Nutrition
*This recipe was first posted July 2017 and has been updated with an easier recipe process and ingredients, and new photos.
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So easy made twice
Flavor nice but burger very dry..
any suggestions??
It could be the moisture level of whatever sweet potato you used. Next time, add oats only as needed if it seems dry. If you need to fix a dry mixture, you could always add just a little water for moisture and mix until the mixture is not so dry.
Hi Nora! This recipe was great, if not a little sticky! We topped with homemade vegan beet jam, which cooled down the spice. I did have to cook the sweet potatoes a bit longer to get them soft enough to mash. We always look forward to making your vegan recipes, as they always turn out great! Thank you
Hi Dorte. I’m glad the burgers turned out great for you! Thanks for sharing your cooking experience, and your awesome review! I appreciate you using my recipes. Happy cooking to you!
What could I use in place of oats that will hold the ingredients together,I’m gf,but I also can’t have oats.
Maybe almond flour? That should work well.
I can’t do almond flour. Would GF flour work such as Bobs 1 to 1 GF flour?
That should work well, yes.
I have yet to make one of your recipes and not absolutely love it. I have bookmarked dozens of your recipes on my phone, and made most of them at least once. Thank you! I tell everyone about this website. These burgers are so delicious and simple to make with ingredients most people already have in their kitchens.
Hi Rebecca. Your comments are so uplifting! I am thrilled you are loving my recipes, and I appreciate you trusting them and using them! These burgers are a favorite with us, and it’s so great you are enjoying them! Thank you for sharing your fabulous review!
I have made this recipe twice and LOVE them! The only thing I can’t figure out is how to keep them from falling apart…lol.
I used one egg as a binder, it firmed up the patties nicely.
I never leave reviews on recipes but I must say this recipe did not disappoint. Flavor is amazing and will be doing it again. I made sautéed mushrooms and onions. Husband even liked it.
Thank you so much for the wonderful review, April! 🙂
These turned out SOOO good. I’m addicted. These will be my new go-to veggie burger recipe. It was so easy too. Highly recommend you give it a try.
The only difference I did is freeze my patties raw and then fry them in a pan when I want one.
That’s amazing to hear! I’m thrilled you love burgers and thank you so much for your wonderful review!
Fixed these twice in two weeks. Very easy. We love the flavor. I only had a can of mixed beans last night. They were still delicious. Love your recipes Nora!
I’m thrilled you love the burger recipe! Thanks for your terrific review and feedback!
Made these for dinner tonight and they were absolutely delicious, easily the best homemade vegetarian/vegan burger recipe I’ve tried. The seasoning amounts are spot on and give a great flavor to the burger, next time I’ll probably try adding a little cayenne pepper to add a little more spiciness. Thank you!
Thank you for taking time to share your fabulous review and feedback! Adding a little cayenne will be delicious! Happy cooking!
Once frozen, would I reheat from frozen, or thaw before rehearing? Thanks!
I just reheat from frozen, but you can thaw, then reheat if you prefer.
These are so yummy!!! Easy and quick to pull together, perfect for meal planning. My one year old just loves these! Thanks so much!
Wonderful, I’m thrilled you loved the recipe! 🙂