We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preheat the oven to 375 degrees. Prepare a baking sheet with a light layer of vegetable shortening or nonstick cooking spray.
Place the black beans, breadcrumbs, mashed sweet potato, cilantro, and onion together in a food processor or large bowl. Season the bean mixture with garlic powder, garlic, salt, pepper, olive oil, vinegar, lime juice, and jalapeño.
If using a food processor, pulse the bean mixture together until all ingredients are well combined and evenly distributed. If using a bowl, mash the bean mixture together with a potato-masher until well combined. Shape the black bean mixture into 5 patties of equal sizes with your hands. Roll the unbaked black bean burger patties in additional breadcrumbs if you like your burgers crispy.
Place the burger patties into the oven and bake for 25 minutes. Add the whole-wheat buns to the oven and bake 5 minutes more or until the burgers have cooked through.
Squeeze the wedges of lime over the avocado slices. Line up all 5 toasted burger buns. Top each whole-wheat bun bottom with a slice of tomato, onion, bean burger, and coleslaw. Close each burger with the top bun and enjoy!
Sweet Potato Black Bean Burgers
These healthy vegan black bean burgers feature oats, sweet potato, jalapeno, and corn for a tasty patty that&rsquos easy to make, holds together well and is perfect on a burn or salad.
African-Inspired Sweet Potato and Black Bean Burgers
Happy Labor Day! Okay, I’m a few days late, but believe me, making these sweet potato burgers was a labor (get it?) of love. I had a craving for a burger that would combine sweet potatoes, black beans, and West African seasonings, and I wouldn’t rest until I got it right. So I used my Labor Day weekend to make them three times until I finally hit on the combination of ingredients that got me sweet potato burgers that were rich with the aromatic flavors of cumin and ginger and moist but not mushy.
Making 3 dozen burgers could be a pain, but I have a little secret to making them uniformly round without getting my hands too dirty: I use a 1/3-cup measuring cup to scoop up the burger mix and then use the bottom of the cup to press it into a stainless steel form. I know, I could buy a burger press, but the steel ring is less expensive, easier to clean, and doubles as a cuff bracelet when I’m feeling all Wonder Woman-y.
Fortunately, my whole family, including “She Who Prefers Burgers Named Boca,” loved these burgers. They’re a little softer than other veggie burgers, so they wouldn’t work well on the grill (though you could reheat them there), but the flavor is just incredible. I served them on buns with most of the traditional burger condiments–ketchup and my homemade mayo–but I left off the mustard because I wanted to be able to taste the burger’s seasonings. They’re also delicious without the bun, with a little chipotle mayo or sriracha ketchup.
And they freeze well–in case you’re planning to make as many as I did!
Sweet Potato: Use a box grater to finely shred. Remove excess moisture.
Black Beans: Thoroughly rinse and drain. Remove excess moisture.
Egg: Do not skip this ingredient. This is your binder and it’s literally holding the whole burger together!
Panko: We made this recipe with Kikkoman panko, which can be found in the Asian section of most grocery stores. If you’re NOT using Kikkoman then add slowly until the desired texture is achieved.
Easy Weeknight Sweet Potato Burger Recipe
These easy weeknight sweet potato burgers are done in 20 minutes, and are so delicious they’ll be put on the meatless Monday rotation!
During the week, time after work seems to pass faster than anything I’ve ever experienced. I blame it on Ben lol, in the best way possible.
Gone are the days I can just spend countless time putting together dinner. Now it’s more of a strategic game of “what will get done the fastest.”
I happened to have a lone sweet potato in my refrigerator (it was a pretty big one) and a 1/2 used can of spicy black beans and made up this recipe on the fly. I tried something new: I microwaved the sweet potato instead of boiling it, and it took so much less time and worked so well, it’s now my favorite way to make mashed sweet potato for these sweet potato burgers!
You can use any kind of black beans you want: plain black beans, spicy black beans, or chili black beans, they all work!
While the sweet potatoes are microwaving/cooking, you mix together a sriracha mayo sauce and get the toppings ready (all you do is slice an avocado, get some lettuce cut and cut a bun in half.)
When the sweet potato is done cooking, you drain the water and then mix up the burgers and cook them for a few minutes in a pan on the stove top. Then you assemble your burger and you’ve got yourself an amazing and easy weeknight vegetarian dinner!
These easy weeknight sweet potato burgers have a really good taste and fill you up, they’re hearty and soooo good! I took them to work for a week straight and have not been able to stop raving about them, these sweet potato burgers are one of my favorite recipes I’ve created, my hubby agrees, he loves these too, so now they’re made on repeat over at our house.
Gluten-Free Black Bean Burgers
These Gluten-Free Black Bean Burgers are packed with flavor (even a little spicy if you like!) and so satisfying! Plus they're super easy to make and made with mostly pantry ingredients. Paired with crispy sweet potato fries, it's an easy dinner any day of the week!
Easy, Flavorful, Nourishing and Satisfying!
New! I’ve added a cooking video to this page so you can see how quick and easy it is to make these gluten-free Black Bean Burgers + Sweet Potato Fries!
If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.
If you have black beans in your pantry, these Gluten-Free Black Bean Burgers are a must try!
To know my family, it so know that my husband and I both love veggie burgers and bean burgers! And Black Bean Burgers are my husband’s favorite!
So I set out to make a black bean burger he would LOVE!
These have the most amazing flavor (can be a bit spicy if you like!), hold together well, are packed with nutrients and are enjoyed by the omnivores and vegetarians in our family!
Plus they are suuuuper easy to make and made with almost all pantry ingredients you probably have in your home already!
A perfect, easy dinner any day of the week! Meatless Monday? Weekend Eats? These are always a good idea!
The recipe is based on one we got from my son’s school years ago. We added in some egg to get it to hold together better, adjusted the spices to our tastes and saute them for the best crispy edges!
All you need is 5 main ingredients —
gluten-free panko (we used Aleia’s, Amazon affiliate link)
a little fresh cilantro (or parsley if you prefer)
And this is the type of lunch or dinner you can decide you want and be eating it 30 minutes later!
All you do it mash the black beans a bit with a spoon or in a stand mixer (I do everything in my basic Kitchen Aid Stand Mixer, Amazon affiliate link, as you know by now).
Saute the chopped onion and garlic, then mix in the dry spices.
Mix the black beans, egg and panko. Then add in the seasoned onion mix and fresh cilantro.
That’s it! Then you’re ready to make your patties.
Form into 7 or 8 patties depending on the size you prefer.
Then saute 6-8 minutes each side.
We have tried baking them and brushing them with a touch of avocado oil before hand to get those crispy edges, so I added that as an option below but we prefer sauteing them for the extra flavor.
And if you want to complete your meal, a simple batch of baked sweet potato fries are the best complement!
The potatoes can bake for 30 minutes while you mix and saute the burger.
And their crispy sweetness is the perfect complement to the spicy burgers!
Plus we served the burgers here with quick pickled red onions, sriracha aioli, tomato and avocado for extra flavor and a super satisfying meal!
The sriracha aioli recipe one is a super simple recipe I have used for years — a mix of sesame or olive oil, mayonnaise (vegan or regular) and sriracha.
And you can adjust the measurements for the amount of spiciness you prefer but it adds the best flavor!
Some quick tips for making perfect fries:
- Make sure the sweet potatoes are well dried after scrubbing off any dirt
- No matter what size you cut them, cut them as evenly as possible so that they cook evenly
- Make sure they are well coated but not dripping in oil and place on an ungreased baking sheet or baking sheet covered in parchment paper.
- Place them on the baking sheet so that they are not touching so that they can get crispy.
- Roast them at a high temperature
Hope you love it all as much as we do!
Love homemade veggie burgers? Have you tried our White Bean Quinoa Burgers? They are a fan favorite among so many of you!
Scroll down for recipe and leave a comment if you try.
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.
How To Make Ahead & Store
The uncooked burger mix: Can be covered and stored in the fridge for 3-4 days before cooking. This can be in a large bowl of the mix or as pre-formed patties. The uncooked patties can also be frozen for up to three months.
The cooked patties: are best eaten immediately. However, they can be frozen for up to three months. To reheat, you can bake them in the oven or allow to thaw and then lightly fry for a few minutes until warmed through and crispy.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here’s what you’ll need for this sweet potato burger recipe:
- Sweet potato — You’ll need a medium sweet potato, roughly 5 inches long and 2 inches wide.
- Oatmeal — We’re using oatmeal instead of bread crumbs to keep these burgers gluten-free. If you prefer breadcrumbs substitute it in the same quantity.
- Walnuts — A great, healthy fat option
- Black beans — You’ll need one 15-ounce can of black beans or 1 3/4 cup cooked black beans.
- Dehydrated onions
- Garlic powder
- Nutritional yeast flakes
- Seasoning — I like adding taco seasoning to give the burgers a zesty flavor, but you can use any of your favorite seasonings here.
- Ground flax seeds
- Corn — You can use either canned or frozen
This recipe for Sweet Potato Black Bean Burgers was first posted in April, 2013. Updates in August, 2020 include ingredient list, photos and cooking tips. Be sure to check out the cooking video from 2013.
When our kids were growing up, our dinners were meat-centric. Like many American family dinners, our usual suppers included a slab of steak or a couple pork tenderloins with the side dishes playing a smaller roles. But the times are changing! I make many vegetarian dishes for my personal chef clients like cauliflower rice pilaf and these tasty Mediterranean quinoa bowls. I&rsquoll be adding a few meatless meals to our weekly menu. First up is this recipe for a slightly sweet and smoky Sweet Potato Black Bean Burger.
I&rsquom little leery of the veggie burgers available in my local grocery store&rsquos freezer section. The preformed patties with less than real looking grill marks remind me more of pressed sawdust than a burger. My idea of a burger was a juicy beef one topped with melty cheese. I was convinced that a burger made from vegetables was not a real burger at all. But my daughter so wisely stated that it&rsquos on a bun, it&rsquos burger shaped, it&rsquos served with French fries&hellip.it&rsquos a burger. I&rsquoll buy that. And after fiddling with some bean and veggie burger recipes, I am now a veggie burger convert.
Sweet Potato and Black Bean Burgers are loaded with a variety of vegetables and do not skimp on flavor. Packed with protein rich black beans, the hearty burgers have a nutritional punch from the added vegetables. The sweet potatoes are complex carbohydrates full of fiber and vitamins A and C. The mushrooms are a good source of B vitamins. And the spinach is one of the most nutrient packed vegetables and is an excellent source of vitamins A, C, and E as well as iron and calcium.
The burgers take about 30 minutes to make. The vegetables are sautéed before they are added to the black beans. About half of the beans are kept whole while the remainder are mashed. This helps bind the burgers and gives them texture. After forming the burgers, a quick sauté in a hot pan adds a crispy browned crust and enhances their flavor. Served on whole wheat buns with a spicy yogurt sauce, thick slices of tomatoes and crisp lettuce, Sweet Potato and Black Bean Burgers will be a welcome addition to your dinner table. I suggest making a double or even triple batch as they freeze well and will make for a quick meal on a busy weeknight.
A throwback video from 2013
Adding a meatless meal to your dinnertime is a healthy way to eat. Sweet Potato and Black Bean Burgers are also economical as a dinner for 4 can be made for around 5 dollars. That will help keep a little extra cash in your wallet which is a good thing.
This recipe was voted Best Unique Recipe by the staff at the Pritikin Longevity Center + Spa.