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Sweet Potato and Black Bean Veggie Burgers

Sweet Potato Veggie Burger Recipe

Summer is around the corner, and we are super excited to try out new tasty recipes, we recently came across some veggie burgers at the grocery store, it inspired us to make our own Sweet Potato Veggie Burgers with black beans. We know you will enjoy this Sweet Potato Veggie Burger Recipe! Have you ever come across a recipe or product and thought, “this sounds good, but…I do not like most of the ingredients”? This happens to us often, so we try to make our own at home. 

Some recipes take a few tries until you get them to where you want them to be. The important thing is to have fun in the kitchen! Whether you are making our Sweet Potato & Black Bean Veggie Burgers or someone else’s lasagna recipe, add what you love and remove what you don’t!.

I often look for a vegetarian burger that I can pick up at the grocery store but come home empty-handed. Unfortunately, store-bought veggie options often have other ingredients that we avoid, such as canola oil and soy. 

So today, we will be sharing our tasty sweet potato and black bean veggie burger, which is also considered a vegan recipe. These burgers are better than any store-bought or restaurant veggie burger that Johnny and I have ever tasted! And I would like to share that the patty does not fall apart during the cooking process! This yummy burger contains sweet potatoes and many flavourful fresh ingredients. A few bonuses when cooking at home, you know what you are about to eat because you made it yourself. This is a gluten-free and vegan recipe that everyone will enjoy. A perfect meal to serve for friends who have gluten sensitivity or intolerance. I have to be honest, I’m not sure how well they would hold up on an outdoor barbecue grill, though, since we’ve only tried to bake them. 

 I hope you love them as much as we do! 


1 ½ pound organic sweet potatoes (smaller potatoes cook faster)

⅓ cup uncooked organic sprouted quinoa or millet (or 1 cup cooked)

1 cup organic old fashioned oats (use certified gluten-free oats if you have a gluten sensitivity)

1 can organic black beans, rinsed and drained (approximately 15 ounces) You may use less if you would like. 

½ small red onion, diced

½ cup lightly packed fresh mint or parsley leaves, chopped

2 teaspoons cumin powder

1 teaspoon chilli powder

1 teaspoon paprika

½ teaspoon organic cayenne powder (optional, to taste)

½ teaspoon Himalayan salt


Wash the sweet potatoes.
Pressure Cooker: When using a pressure cooker, add 1-2 cups of water, you may use a stainless steel rack to place the sweet potatoes on in your pressure cooker. Cook on normal pressure for 16 minutes. Once cooked, remove water from the potatoes. Set aside to cool.

Oven: You may also roast them (this may take longer)- Preheat oven to 400 degrees Fahrenheit. Slice the sweet potatoes in half lengthwise. Place the sweet potatoes cut side down onto a baking sheet. Roast until they are soft, and you can poke your fork through them, 30 to 40 minutes or longer. Remove from your baking sheet and allow the sweet potatoes to cool. Set aside to cool completely.

Note: I like to cook the potatoes at the same time as the quinoa so that they can cool while I prepare the rest of the ingredients.

Rinse the quinoa in a mesh colander then in a small saucepan combine with ⅔ cup water. Bring the quinoa to boil, then cover and reduce heat to maintain a gentle simmer. Let simmer for 15 minutes, then remove from heat, allow the quinoa steam with the lid on for 5 more minutes. Make sure to drain any excess water and set the quinoa aside to cool.

Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up. Make sure not to grind like flour, you would like a thicker consistency.

Once all the sweet potatoes and the quinoa have cooled: Mix the burger ingredients in a large mixing bowl. Combine the sweet potatoes, quinoa, black beans, onion, mint, cumin, chilli powder, paprika, cayenne, and salt. Use a big mixing spoon, fork, potato masher, or the paddle attachment of your mixer to mix really well. Use whichever you feel more comfortable with. It is ok if the black beans get mashed in the process.

Mix in the oats: Sprinkle the ground oats over the mixture and mix well until the mixture holds together to shape a portion of a patty. Suggestion: Cover and refrigerate the mix for best results.

Important: The patties will hold together much better while cooking if they have been chilled first. We suggest approximately an hour or more if you have more time.

Start shaping your burgers: Use a measuring cup to measure your preferred portion ½ or 3/4 cup of the mixture. Gently shape each patty into about 3 ½ inches in diameter. Gently flatten each burger and smooth out the edges of the patties. You should end up with 6-8 or more depending on how big, or small you choose to make your patties. 

✅If you have any left over mixture, feel free to roll it up into bite size veggie balls that you may also freeze to enjoy another day. We enjoyed them in a veggie wrap.


Preheat the oven to 400 degrees Fahrenheit

Add parchment paper over your baking sheet. 

Brush the patties liberally with coconut oil or extra-virgin olive oil. 

Place the burgers on the baking sheet and bake until the patties are golden on the outside, about 35-40 minutes, make sure to flip halfway.

If you have chosen to pan-fry your burgers:

Pan-fry the burgers: Use high-quality coconut oil or vegetable oil for cooking burgers. Please make sure not to cook with olive oil as it has a lower smoke point, which means it is not good for cooking on heat.

Heat 1 tablespoon of oil in a large cast-iron skillet over medium heat. Once it is hot, place a few burgers into the pan. Make sure to leave enough room to flip each one. Cook the patties until they are browned and heated through, this takes approximately 3 to 4 minutes per side. Make sure to add 1 tablespoon of oil to the skillet for each pan of burgers you fry.

Toast the burger buns (optional): Place the buns on a baking sheet, cut sides up, and bake until lightly toasted, about 2 to 3 minutes.

Once your burgers are ready, you can enjoy them with our without a bun, just add your favourite burger toppings! 

Topping suggestions:

Tomato, avocado or guacamole, lettuce, sprouts, ketchup, mustard, and pickles, sauerkraut, etc. Add whatever you love and enjoy every bite of your home-made Sweet Potato and Black Bean Veggie Burgers!

Freezer Storage:

These burgers are fantastic to have on hand! Place your patties in an airtight glass storage container, line each layer with parchment paper to avoid them from sticking together. Make sure that the lid is sealed well before freezing. 


Remove from your container and thaw on a plate an hour or so before you would like to cook them. You may also pop the burgers into the oven at 400-degree for 12 to 15 minutes until warmed through.

I hope you enjoyed my take on the sweet potato and black bean veggie burger recipe! Feel free to share your comments and photos with us below and to tag us on social media! We would love to hear from you!

More recipes here, Bon appetite!

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