September 9, 2021

by Alyssa

Sweet Potato Black Bean Burgers

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These Sweet Potato Black Bean Burgers are loaded with fiber, protein, and spice thanks to oats, quinoa, and a savory spice blend. The ultimate high-protein, gluten-free and vegan dinner or lunch!

black bean burgers on a bun with onion, tomato and lettuce

Burger night is always a special occasion around here!

Whether it's Cheezy Broccoli Quinoa Burgers or juicy Herbed Turkey Burgers with Zucchini Buns, I love piling flavorful burger patties high with toppings and savory sauces.

These sweet potato black bean burgers are what I always reach for when I want a vegan dinner that has the heft of something made with meat. They're loaded with good-for-you ingredients like rolled oats, quinoa and beans to pack in plenty of fiber, protein and flavor.

three veggie burgers on sesame seed buns with red onion and tomato

How to Make Vegan Black Bean Burgers

You'll need a food processor to make the dough for your burgers.

Once you have the dough combined, we'll bake them in the oven for a hands-off cooking process. If you want to sear them you totally can, but I like the mess-free version of baking.

While the burgers are baking, can blend up your favorite sauce (definitely try our chili lime tahini sauce!) and prepare your toppings.

stack of cooked black bean sweet potato burgers

Ingredients

Here's what you need to make these sweet potato black bean burgers:

  • Sweet potato. Shred your sweet potato in a food processor or on a box grater.
  • Black beans. You could also sub red beans in a pinch.
  • Oats. Use gluten-free rolled oats if necessary.
  • Quinoa. See how to cook quinoa perfectly here.
  • Onion
  • Garlic
  • Lime. You can also use lemon.
  • Flaxseed meal. This is an important binder since there are no eggs in this vegan recipe.
  • Chili powder, cumin, coriander, and cayenne. Feel free to use more or less spice, depending on your preference for heat.

You'll notice that this ingredient list is clean and straightforward. I like to stay away from added fillers and starches in my burgers, so the flavors shine through and they're as healthy as possible.

Plus, grating the potatoes help reduce the amount of the dry ingredients you need, so we only ended up using ½ cup of oats and ½ cup of quinoa.

Directions

Follow these steps to make and bake your burgers:

collage of a food processor with rolled oats

In a food processor, blend the oats on high to make a coarse oat flour. Remove the oats from the food processor to a mixing bowl.

food processor with shredded raw sweet potato

Next, peel and roughly chop the sweet potato. Grate it with the shredding disc of your food processor. Then remove the potato to the mixing bowl with the oats. You'll need two cups of shredded sweet potato.

collage of a food processor with black beans and onions for burgers

Make a flax egg by combining the flaxseed meal and water. Set this aside to gel. Add the beans, onion, garlic, and lime juice and zest to the empty food processor. Pulse until the ingredients come together in a dough.

collage of the ingredients mixed for black bean sweet potato veggie burgers

Transfer this mixture to the bowl, along with the cooked quinoa and flaxseed egg. Stir everything to make a uniform consistency.

uncooked black bean sweet potato burgers on a baking sheet

Shape the burgers into 6 equal patties and arrange them on a parchment-lined baking sheet. Chill the burgers for half an hour while you preheat the oven.

six baked black bean burgers on a baking sheet

Bake the black bean burgers for 20 minutes, then flip and cook them for another 15 to 20 minutes, until they're crispy on all sides. Cool the burger for 5 to 10 minutes out of the oven before serving them on buns with your favorite toppings.

pouring sauce on a black bean burger with red onion and tomato

Topping Ideas for Sweet Potato Black Bean Burgers

You can add anything you like to these burgers, which are plenty flavorful on their own. Here are some of my favorites:

sweet potato black bean burger cut in half served on a bun with sauce and avocado

More Vegan Burger Recipes to try:

If you love these Sweet Potato Black Bean Burgers, be sure to let me know what you think with a comment below!

Sweet Potato Black Bean Burgers

These Sweet Potato Black Bean Burgers are the ultimate veggie burger loaded with colorful vegetables, qiunoa, oats and spices.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 burgers
Calories 151kcal
Print Pin
black bean burgers on a bun with onion, tomato and lettuce
4.75 from 4 votes

Ingredients

Instructions

  • Add oats to the bowl of a food processor. Process on high until the oats are ground into a coarse flour consistency, about 30-60 seconds. Transfer the oats to a mixing bowl and wipe out the bowl of the Food Processor, returning it to the base.
  • Peel the small sweet potato and slice it into quarters lengthwise. Using the shredding disk, feed the pieces of sweet potato through the opening in the lid, pushing them down using the food pusher.
  • Measure 2 cups of the shredded sweet potatoes and add them to the bowl with the oats. Wipe out the Food Processor bowl again and place it back on the base.
  • Whisk together the flaxseed meal and water and set this aside to thicken.
  • Add black beans, onion, garlic, and the lime zest and juice to the Food Processor. Pulse until the mixture comes together, with a few larger chunks still remaining and transfer it to the mixing bowl. To the mixing bowl, add quinoa and the flaxseed gel and stir to combine.
  • Season this mixture with salt, pepper, chili powder, cumin, coriander and cayenne pepper.
  • Shape the mixture into equal-sized burgers and place them on a parchment paper-lined baking sheet. Chill the burgers in the fridge for at least 30 minutes prior to baking.
  • For cooking, preheat the oven to 375 degrees F. Bake the burgers on the middle rack for 20 minutes. Remove and flip them overcooking for another 15-20 minutes more.
  • Remove from the oven and let cool for 5-10 minutes to let the burgers set.
  • Serve with guacamole, tomatoes, sprouts and buns!

Nutrition

Serving: 1patty | Calories: 151kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 388mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4182IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg

 

 

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13 comments

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!

13 comments
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  1. Could you make these with a blender
    or other methods instead of using a food processor? We don’t have a food processor. Thanks!

  2. I’m not able to access the sweet potato quinoa burger recipe. Can you provide a viable link? Thanks.

  3. I love these! So good but lazy…. The idea of being able to grate one or two cup bags for freezer is so handy. I should love to know your list of freezer gratings as I know some freeze badly. It is trial and error with me.

  4. […] Sweet Potato Black Bean Quinoa Burgers from Simply Quinoa. […]

  5. Do you happen to know if these will freeze well? I imagine you would do that before cooking, right?

    • I believe that they would, yes. I think you could freeze either before or after cooking. I’ve done both with other quinoa burgers before, so it’s really up to you 🙂 Hope you love them!

  6. These look so good and I have made a vegan gluten and lactose free burger before but these are amazing! My kids love them, and they like meat!

  7. Now these sound good.
    But, you know I always have to substitute sweet potatoes for my mix of squash or pumpkin and potato? I cannot take the flavour of sweet potato and just change as it is not worth being ill, it is just as moist and has those sticking powers (pinch of psyllium if not) so have you tried that?
    An, you sound to be having a whale of a time nowadays. One thing I do miss though… Where are the pictures of your dog?

    • I haven’t tried that trick before, but I bet it would work. For this one, I think you’d certainly need some psyllium to help as a binder as those have much more liquid than sweet potato. Let me now if it works for you!

      And I know…I should share more pictures of her 🙂 Maybe I’ll do a little blog post about her soon 🙂

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