If you’re looking for a burger that’s as good for you as it is delicious, let me introduce you to my go-to recipe: Sweet Potato Black Bean Burgers. These patties are packed with flavor, thanks to the natural sweetness of sweet potatoes and the hearty richness of black beans. They’re also super easy to whip up—I make them on busy weeknights when I want something healthy but satisfying. Trust me, even meat lovers will be asking for seconds. Plus, they’re customizable, so you can top them with whatever your heart desires. Let’s get cooking!
Ingredients for Sweet Potato Black Bean Burgers
Gathering the right ingredients is the first step to making these amazing burgers. Here’s what you’ll need:
- 1 large sweet potato (about 1 cup mashed) – cooked until tender, peeled, and mashed
- 1 can (15 oz) black beans – drained and rinsed well
- 1 cup breadcrumbs (I like panko for extra crunch)
- 1 large egg (or flax egg for vegan version)
- 1 teaspoon ground cumin (my secret flavor booster)
- 1 teaspoon smoked paprika (regular works too)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground if possible)
- 1 tablespoon olive oil (for cooking)
A quick tip: make sure your sweet potato is well-mashed and your black beans are thoroughly drained – this makes all the difference in getting the perfect burger texture!
How to Make Sweet Potato Black Bean Burgers
Ready to turn these simple ingredients into the most delicious veggie burgers you’ve ever tasted? Follow my step-by-step method – perfected after many happy (and messy) kitchen experiments!
Mixing the Ingredients
First, grab your biggest mixing bowl – this gets a bit messy and that’s half the fun! Dump in your mashed sweet potato (make sure it’s cool enough so it doesn’t cook the egg), then add the drained black beans. Here’s my trick: I like to mash about half the beans with a fork while leaving some whole for texture.
Next comes the egg (or flax egg), breadcrumbs, and all those wonderful spices. Mix everything together with your hands – yes, your hands! – until just combined. The texture should be moist but hold together when pressed. Too sticky? Add more breadcrumbs, a tablespoon at a time. Too dry? A splash of water or olive oil will fix it.
Forming and Cooking the Patties
Now for the fun part! Divide your mixture into 4 equal portions (I use an ice cream scoop for consistency). Gently shape them into patties about 1/2 inch thick – don’t pack them too tight or they’ll be dense.
Heat your olive oil in a skillet over medium heat (you’ll know it’s ready when a breadcrumb sizzles). Carefully add the patties – don’t crowd the pan! Cook for 3-4 minutes until you get that beautiful golden crust. Flip carefully (I use two spatulas for this) and repeat on the other side. That crispy exterior makes all the difference!
Baking the Sweet Potato Black Bean Burgers
Transfer your partially cooked patties to a parchment-lined baking sheet (this prevents sticking and makes cleanup a breeze). Pop them in your preheated 375°F oven for about 10 minutes. This baking time helps them firm up without drying out.
The burgers are ready when they feel firm to the touch but still have some give – don’t overbake or they’ll be dry. Let them rest for 5 minutes after baking (I know, the wait is torture!) – this helps them set perfectly for serving.
Tips for Perfect Sweet Potato Black Bean Burgers
After making these burgers more times than I can count (and eating plenty of “test” batches), I’ve picked up some foolproof tricks to make them absolutely perfect every single time. These little touches make all the difference between a good veggie burger and a “wow-this-tastes-amazing” burger!
The texture troubleshooting trick
Getting the right consistency is everything with these burgers. If your mixture feels too wet (sticking to your hands like crazy), add more breadcrumbs a tablespoon at a time until it just holds together. Too dry? A tiny splash of water or olive oil will bring it back to life. I always do a test patty – if it holds shape when I gently press it, we’re golden!
Make-ahead magic
These burgers are freezer superstars! You can freeze them two ways: as uncooked patties (just separate with parchment paper) or fully cooked. Either way, they’ll keep for about a month. When you’re ready to eat, thaw overnight in the fridge or cook frozen (just add a few extra minutes to the baking time). Perfect for those “I need dinner now!” nights!
Vegan version works like a charm
For my plant-based friends, swap the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). It binds just as well! I’ve also had success with mashed avocado as a binder – plus it adds creaminess. Just reduce any other liquids slightly if you go this route.
Crispy outside, tender inside secret
The key to that restaurant-quality texture? Don’t skip the pan-searing step before baking! That initial crisp from the skillet creates a delicious crust while keeping the inside moist. And here’s my weird tip – let the formed patties rest in the fridge for 15 minutes before cooking. It helps them hold together better.
Spice it your way
While I love the cumin-paprika combo, this recipe is super flexible. Try adding chili powder for heat, a pinch of cinnamon for warmth, or even some fresh herbs like cilantro. My sister swears by adding a tablespoon of BBQ sauce to the mix – and honestly? She’s onto something!
Serving Suggestions for Sweet Potato Black Bean Burgers
Oh, the fun part—dressing up these gorgeous burgers! I love how versatile they are. My absolute favorite way? Toasted whole wheat bun, a thick smear of garlic aioli, crisp lettuce, juicy tomato slices, and creamy avocado. The cool crunch against the warm, spiced patty is everything.
For days when I’m feeling fancy, I’ll add:
- Tangy pickled red onions (they cut through the sweetness perfectly)
- A slice of pepper jack cheese (melt it during the last minute of baking)
- A slather of chipotle mayo (just mix mayo with a bit of adobo sauce)
- Fresh sprouts or microgreens for that gorgeous pop of color
No bun? No problem! These patties are amazing over a salad, tucked into a pita, or even crumbled into tacos. And sides? You’ve gotta try them with:
- Oven-baked sweet potato fries (double the sweet potato goodness!)
- A simple kale salad with lemon dressing
- Roasted cauliflower with a sprinkle of smoked paprika
- Corn on the cob with chili lime butter
Really, the possibilities are endless—that’s why this recipe stays in my regular rotation. What will you try first?
Storing and Reheating Sweet Potato Black Bean Burgers
Let me tell you about my burger-saving tricks—because leftovers (and make-aheads) are what keep me sane on busy nights! These sweet potato black bean burgers store like a dream, and with my reheating tips, they’ll taste just as good as when they were fresh.
Refrigerating your burgers
After cooling completely (about 30 minutes—I know, patience!), stack your burgers between parchment paper in an airtight container. They’ll stay perfect in the fridge for 3-4 days. Pro tip: Keep any sauces separate until serving to prevent sogginess. I learned that the hard way after one too many mushy buns!
Freezing for future meals
Here’s where these burgers really shine! You can freeze them either before or after cooking—both work great. For uncooked patties: place them on a parchment-lined tray, freeze solid (about 2 hours), then transfer to freezer bags with parchment between each. Cooked burgers? Just wrap each one individually in foil before freezing. Either way, they’ll keep for a solid month.
Reheating like a pro
For refrigerated burgers, I love using my toaster oven at 350°F for about 10 minutes—it brings back that perfect crispiness. Frozen cooked burgers? Pop them straight into a 375°F oven for 15-20 minutes (no thawing needed!). If you’re in a rush, microwave for 1 minute then finish in a hot skillet to crisp up. And my secret weapon? A quick spritz of oil before reheating makes them taste freshly fried!
One last thing—if you froze raw patties, cook them straight from frozen, just add 2-3 extra minutes per side when pan-frying. They might take a bit longer in the oven too, but they’ll come out perfectly every time. Now you’ve got healthy, homemade burgers ready whenever the craving hits!
Nutritional Information
Let’s talk numbers—because knowing what’s in your food makes it even more satisfying! One of these sweet potato black bean burgers packs a nutritious punch. Here’s the breakdown per serving (that’s one burger, no toppings):
- Calories: 280
- Protein: 10g (perfect for keeping you full!)
- Carbs: 45g (thanks to the sweet potatoes and beans)
- Fiber: 8g (that’s nearly a third of your daily needs!)
- Fat: 7g (mostly from the olive oil—healthy fats!)
- Sugar: 5g (all natural from the sweet potato)
Now, here’s my little disclaimer: these numbers are estimates based on my exact recipe. If you tweak things—like using a different type of breadcrumb or adding extra toppings—your nutritional info might vary slightly. But hey, that’s the beauty of cooking at home—you’re in control!
What I love most about these burgers is how balanced they are. You’re getting protein from the beans and egg, complex carbs from the sweet potato, and plenty of fiber to keep things moving smoothly. Plus, they’re way lower in fat than most meat burgers while still being super satisfying. It’s comfort food you can feel good about!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about these sweet potato black bean burgers – and made plenty of mistakes myself! Here are the answers to everything you might wonder about, from my own trial-and-error experience in the kitchen.
Can I Freeze Sweet Potato Black Bean Burgers?
Absolutely! These burgers freeze like a dream – it’s one of my favorite things about them. You’ve got two great options: freeze the uncooked patties (separated with parchment paper in an airtight container) or freeze them after cooking. Either way, they’ll keep beautifully for about a month. When you’re ready to eat, just pop frozen cooked burgers straight into a 375°F oven for 15-20 minutes. If they’re raw, cook them frozen too – just add a couple extra minutes per side when pan-frying.
What Can I Use Instead of Eggs?
For my vegan friends, don’t worry – you’ve got options! My go-to is a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). It works like magic as a binder. I’ve also had success with chia eggs (same ratio as flax) or even mashed banana (about 1/4 cup per burger batch). Just watch the sweetness if you go the banana route! And pro tip: if your mixture feels too wet without eggs, add an extra tablespoon of breadcrumbs.
Why Are My Burgers Falling Apart?
Oh honey, I’ve been there! Usually it’s one of three things: First, your mixture might be too wet – add more breadcrumbs a tablespoon at a time until it holds together when pressed. Second, you might be over-mixing (it makes the beans mushy) – stop as soon as everything’s combined. Third, don’t skip chilling the formed patties for 15 minutes before cooking – it helps them firm up. And when flipping? Be gentle and use two spatulas for support!
Can I Make These Gluten-Free?
You bet! Just swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers. I’ve even used rolled oats pulsed in the food processor when I was out of breadcrumbs – worked great! The texture might be slightly different, but the flavor will still be amazing. Just make sure all your other ingredients are gluten-free too (some spices can contain gluten, surprisingly!).
How Do I Prevent Soggy Patties?
The soggy burger struggle is real! My golden rules: 1) Drain those black beans REALLY well (I pat them dry with paper towels), 2) Don’t skip the initial pan-searing – that crispy crust is your best defense, and 3) Let baked burgers rest for 5 minutes before serving – they’ll firm up perfectly. Also, store leftovers with parchment between patties to prevent moisture buildup. You’ll be amazed at the difference!
For more information on the nutritional benefits of black beans, check out this USDA MyPlate resource. Sweet potatoes are also a nutritional powerhouse, rich in vitamins and fiber. You can learn more about their benefits from the Nutrition.gov website.
PrintIrresistible Sweet Potato Black Bean Burgers in 4 Simple Steps
A delicious and healthy vegetarian burger made with sweet potatoes and black beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burgers 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large sweet potato, cooked and mashed
- 1 can black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Mix mashed sweet potato, black beans, breadcrumbs, egg, and spices in a bowl.
- Form mixture into patties.
- Heat olive oil in a pan over medium heat.
- Cook patties for 3-4 minutes per side until golden brown.
- Transfer patties to a baking sheet and bake for 10 minutes.
- Serve on buns with your favorite toppings.
Notes
- For vegan version, replace egg with flax egg.
- Patties can be frozen before cooking.
- Add more breadcrumbs if mixture is too wet.
Nutrition
- Serving Size: 1 burger
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 45mg
