Sweet Potato Black Bean Burgers

These vegan sweet potato black bean burgers have a Tex-Mex vibe and are so much tastier than whatever you can buy at the store.

Every plant-based cook needs a solid veggie burger recipe in their arsenal, and this, my friends, is mine. I hope it becomes yours too!

The foundation of these burgers consists of roasted sweet potato and canned black beans. Walnuts break up the mushy sweet potato texture, a handful of aromatics (onion, cilantro, cumin, chili powder) gives these a Tex-Mex flavor, and panko breadcrumbs bind everything together.

And because these are baked, not fried, you don’t have to babysit them on the stove or worry about them sticking to the skillet.

Key Ingredients + Substitutions

• Sweet Potato: You’ll need one large sweet potato.
• Black Beans: You’ll need either one can, or 1 1/2 cups home-cooked beans.
• Onion: You can use white, yellow, or red onion here.
• Walnuts: Add texture and healthy fats to these burgers. If you have a nut allergy, you can sub with raw sunflower seeds, or skip them altogether.
• Cilantro: Offsets the potato’s sweetness with grassy freshness. If you don’t like cilantro, sub with parsley.
• Chili Powder: Infuses the burgers with a savory, smoky flavor and a bit of heat. (Chipotle chili powder is my go-to.) If you don’t have any, sub with smoked paprika.
• Panko Breadcrumbs: These crunchy breadcrumbs hold the entire mixture together. For gluten-free burgers, use gluten-free panko. You can also swap in oat flour (or blended oats), but it might make the burgers a little gummy.

How to Make Sweet Potato Black Bean Burgers

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Roast the Sweet Potato

Cut the potato in half lengthwise and place on a parchment-covered baking sheet. Roast until it can be pierced easily with a knife, about 40 minutes. (Note: This can be done up to 2 days in advance.)

Step 2: Purée the Burger Ingredients

When the potato is cool enough to handle, peel off the skin and place in a food processor, along with all the remaining ingredients except the breadcrumbs. Purée until everything is combined but the mixture is still a bit chunky.

Step 3: Add the Breadcrumbs

Transfer the mixture to a large bowl and stir in the breadcrumbs. Then place in the fridge and chill until the mixture is cold, about 15 minutes.

Step 4: Bake the Burgers

Shape the mixture into 6 burger patties with your hands, then place on a well-oiled baking sheet (you can use the same one you roasted the potato on). Bake until they’re browned on the bottom, about 15 minutes, then flip and brown the other side.

P.S. You can grill these instead, but only on a flat griddle top – not on traditional grill grates.

Step 5: Assemble the Burgers

Divide the burgers among buns, with your desired toppings, and serve.

How to Make These Without a Food Processor

With the help of a regular potato masher, you can make these without a food processor. Place the roasted potato flesh and the beans in a large shallow bowl, and mash until completely broken down. Then stir in the remaining ingredients but we sure to chop the walnuts, onion, and cilantro really, really finely.

How to Serve These Veggie Burgers

I recommend serving these on either toasted English muffins or toasted Brioche buns, along with spicy mayo (recipe below). These sweet potato black bean burgers work extra well with crunchy romaine lettuce and pickled things (like pickles, banana peppers, or quick-pickled red onions). For a lower-carb alternative, serve the burgers on top of a salad.

Storage Tips

Leftover burgers will keep well in the fridge. Store the patties in an airtight container and eat within 4 days. Reheat either in the microwave or in a lightly oiled skillet on the stove. To freeze, wrap cooked and cooled patties individually in plastic wrap and freeze for up to 3 months. For best results, thaw in the fridge before reheating.

Make-Ahead Tips

If you want to get a headstart on the recipe, you can roast the potato 1 to 2 days in advance and keep it in the fridge until you’re ready to make the burgers. You can also make the entire burger mixture and keep it in the fridge for up to 1 day before baking the burgers.

More Recipes with Legumes…

• Lentil Patties
• White Bean “Tuna” Salad
• Vegan Black Bean Dip
• Baked Falafel Patties

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.