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May 28, 2015

by Alyssa

Sweet Potato Black Bean Quinoa Burgers

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These Sweet Potato Black Bean Quinoa Burgers are the ultimate veggie burger to serve at your next cookout. They're quick, healthy and so easy!

These Sweet Potato Black Bean Quinoa Burgers are the best veggie burgers you'll ever taste!

Today we’re having burgers, but not just any burgers, smoky-sweet potato, and black bean quinoa burgers.

Sweet potatoes and black beans are a classic combination – remember my recent quinoa bowl recipe? – and they’re the perfect match for these burgers.

And with the fresh red onions and Mexican spices are thrown into the mix? It screams summer.

The trick to making these healthy Sweet Potato Black Bean Burgers? Grating the potatoes instead of mashing!

When making these quinoa burgers, I wanted to keep them as true to their roots as possible, meaning I didn’t want to have to add a bunch of fillers to help them stick together. So rather than boiling and mashing the potatoes, I grated them and added them uncooked into the mixture (thanks Angela for the tip!). 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.

These burgers also don’t use eggs to bind them together. They’re 100% vegan and you’d never be able to tell the difference!

Oh and one final thing I adore about this recipe? Everything is made with the food processor. That means minimal prep and minimal cleanup. It doesn’t get much better than that!

The ULTIMATE veggie burger >> Sweet Potato + Black Bean Quinoa Burgers [gluten-free + vegan]

Today I’m sharing this recipe for Sweet Potato Black Bean Quinoa burgers on the KitchenAid blog. Please hop on over there and check it out!

Sweet Potato Black Bean Quinoa Burgers

These Sweet Potato Black Bean Quinoa Burgers are the ultimate veggie burger to serve at your next cookout. They're quick, healthy and so easy!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 burgers
Calories 151kcal
Print Pin
4.67 from 3 votes



  • 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!


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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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!

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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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