Looking for the best homemade black bean burger recipe? Then these Hearty Sweet Potato Black Bean Burgers are for you! Gluten free, packed with nutritious bell pepper, sweet potato and black beans, you won’t ever want to buy store-bought veggie burger patties again!
Jump to:
- Why you need to make this Easy Veggie Burger Recipe
- What you need to make this recipe for black bean burgers
- How to make these black bean sweet potato burgers
- Recipe Notes + expert tips
- FAQs on making these black bean veggie burgers
- Other burger recipes you may enjoy
- Gluten Free Sweet Potato Black Bean Burgers
Why you need to make this Easy Veggie Burger Recipe
Veggie burgers with black beans are a wonderful meal option since they’re loaded with fiber and nutrients, as well as being super satisfying and a wholesome alternative to animal proteins (although I do love a great turkey or beef burger like these Turkey Parmesan Burgers or highlighted in my Beef Slider Burger Board).
If you’re searching for your next favorite vegetarian burger recipe, this one is sure to appease anyone hoping for a veggie option at your next BBQ! The flavors are mild and familiar and the prep process couldn’t be easier!
What you need to make this recipe for black bean burgers
Ingredient Tips
- Canned Black Beans: These are a perfect time-saving option for this recipe (see 5 Benefits of Canned Beans in a Healthy Diet). Try to buy salt/sodium free but if that’s not available (or not on sale), draining and rinsing canned beans can reduce their sodium content by more than 40%. Be sure to drain and rinse them well before using so that you are in control of the sodium content!
- Corn: Using canned or frozen corn is also an option if it’s not corn season!
- Spice: For a less spicy burger, omit the cayenne pepper. For a spicier burger, add in 1 seeded and chopped jalapeno!
Ingredient Swaps
- If you can’t find gluten free breadcrumbs, here are a few alternatives:
- Make your own with GF bread. Just double toast the bread and crumble into crumbs!
- Crush up your favorite GF tortilla chips.
- Oats can be used by placing a cup of whole rolled oats into your blender or food processor (only whole rolled can be used here, not steel cut) and blend until a breadcrumb consistency is reached. Be sure to use certified gluten free oats if this applies to you!
- If you need to make without eggs for a vegan burger, you can use flaxseed eggs (refer to this post on how to make them!)
- A second option is adding 2-3 tablespoons of unsweetened nut or seed butter. This will help the burger patties to adhere together, just note this option would make the burgers a bit more firm since there is less water content than whole eggs or flaxseed eggs!
How to make these black bean sweet potato burgers
(1) Preheat oven then get started on your saute.
(2) While onions and peppers are cooking with the garlic and oil, begin to mash the black beans.
(3 + 4) Do not over mash! Use a pastry blender or the back of a fork to coarsely mash so there are still some whole beans.
(5 + 6) Mix in the sweet potato and combine.
(7) Stir in the spices to the black bean mixture.
(8) Add the corn to the saute pan once the onions are translucent, then remove from heat.
(9) Combine the saute mixture with the black bean mixture. Stir.
(10) Toss in the breadcrumbs and stir.
(11 + 12) Mix in the eggs. Stir until uniformly combined.
(13) Portion into 8 large, or 12 smaller, patties on a baking sheet lined with parchment paper.
(14) Cook until lightly browned and crisp on the edges.
Then viola, enjoy warm and serve as desired!
Recipe Notes + expert tips
Here are a few tips to keep in mind while making these burgers:
- Do not over mash the black beans. You want a coarse mash, so some beans are still whole. I DO NOT recommend using a food processor for these, but if you don’t have handy kitchen tools such as a pastry blender or potato masher, clean hands can do the job.
- Unlike the beans, make sure the sweet potato is mashed very well so that it incorporates seamlessly into the patties!
- My toddler is a big fan of seasoning and spices, so clearly she had no problem going to town on these burgers prepared as is! If your eaters are a little more selective, feel free to lower the amount of spices used.
- These make 8 giant Sweet Potato Black Bean Burgers, but please feel free to decrease patty size to yield 12 burgers if you want a smaller portion.
- And, as always, serve as desired! These taste great on your bun of choice or bed of lettuce topped with avocado, tomato and onion!
FAQs on making these black bean veggie burgers
Yes, they can! However, they may fall apart more easily than their animal-based counter parts. It’d be best to lay them on well-greased aluminum foil instead of lying directly on the grill. Also, when molding the patties, try to make them approximately 1/2-3/4″ in thickness all the way around to ensure even cooking.
Absolutely! We’d recommend you bake first, as per recipe, then store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months. Placing a square of parchment paper between the burgers will keep them from sticking to each other. When you’re ready to reheat, bake again as per recipe, heat on the stovetop, or pop in the microwave until the internal temperature reaches 165 degrees Fahrenheit.
Black beans are a powerhouse food and are a good source of fiber, protein, and B vitamins such as folate and thiamin. When eaten with other carbohydrates, black beans can reduce the blood sugar increase that occurs after a meal, helping to decrease the risk of diabetes and related disorders.
In addition to black beans, other legumes such as kidney beans, peas, lentils, and chickpeas also have great health benefits, and should be included as part of a healthy diet!
Other burger recipes you may enjoy
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Gluten Free Sweet Potato Black Bean Burgers
Ingredients
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 cup chopped bell pepper 1 medium
- 1/4 cup chopped onion
- 1/2 cup corn 1 ear
- 3 cups cooked black beans
- 1 cup mashed sweet potato
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2/3 cup gluten-free breadcrumbs
- 2 large eggs
Instructions
- Preheat oven to 375 degrees F.
- Saute the olive oil with the garlic, onion and red bell pepper on the stove. After onions become translucent, stir in the corn. Remove from heat.
- Add the black beans to a large bowl. Using a pastry blender (or avocado masher or back of a fork), coarsely mash the beans. Do not mash them in their entirety!
- Add the mashed sweet potato to the black beans and mix together. Add in the spices, and continue to mix.
- Stir in the breadcrumbs, mix, then add the eggs. Ensure the mixture is evenly combined at this point before moving onto the next step.
- Line a baking sheet with parchment paper. Form black bean mixture into 8 even patties (12 if you prefer smaller patties.) Place on the baking sheet and into the oven. Bake for 10-12 minutes, flip, then bake remaining 10-12 minutes. Tops should be slightly crisp when done.
- Remove from oven and assemble into a burger on a GF bun or serve on top of a bed of mixed greens with all the toppings.
- Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Notes
- Do not over mash the black beans. You want a coarse mash, so some beans are still whole. I DO NOT recommend using a food processor for these, but if you don’t have handy kitchen tools, clean hands can do the job.
- Unlike the beans, make sure the sweet potato is mashed very well so that it incorporates seamlessly into the patties!
- My toddler is a big fan of seasoning and spices, so clearly she had no problem going to town on these burgers prepared as is! If your eaters are a little more selective, feel free to lower the amount of spices used.
- These make 8 giant Sweet Potato Black Bean Burgers, but please feel free to decrease patty size to yield 12 burgers if you want a smaller portion.
- And, as always, serve as desired! These taste great on your bun of choice or bed of lettuce topped with avocado, tomato and onion!
Nutrition Per Serving
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So many typos in my comment, but I’m sure you could figure it all out haha
Hah I didn’t even notice one until I just re-read it- #computereyes 🙂
You recipes always sound so good! I’m the same way with our grill…don’t know if I trust myself to get it all fire up without backup nearby. Indoor grilling is for me 😉
Ah thanks Melanie- you are too kind! My goal this year is to learn the grill on my own- so hopefully I’ll have a post lined up to help us all lol!
Love making my own veggie burgers, haven’t done it in forever! It says gluten free, did you find gluten free panko? I’m always looking for brand suggestions for the hubby!
Yes! Ian’s has a great GF panko breadcrumb- http://www.vitacost.com/ians-natural-foods-panko-breadcrumbs-gluten-free-original?csrc=PPCADW-%5Bkeyword%5D&mtp=s8TmJsKp2-dc|pcrid|99291902171|mt|b&gclid=Cj0KEQiAtri0BRDLoaCF95e7o_sBEiQA_pgRQz92SGyAbQ_L-xBuWon4-8frQBdCSJF9D1SSgfyiYdcaAg1B8P8HAQ LOL- there’s the link! I’m going to the GF expo next month too, I’ll be on the lookout for you!
Looks great! I’m all about a good veggie burger, can’t wait to try these!
Thanks Alex- I have a more unique one Mr CEO and I have been munching on lately, but unfortunately my photos stunk so I need to make it again lol!