Sweet Potato Black Bean Burgers that actually hold together and taste amazing. They’re thick, hearty, packed with bold flavor, and easy to make without turning soggy.
author’s note
A Burger So Good, Even the Beef Lovers Ask for Seconds!
These veggie burgers check all the boxes: hearty, flavorful, easy to make, and most importantly, they don’t fall apart. Each patty is thick and crisp on the outside with a soft, tender center full of bold, smoky flavor. Plus, you only need one bowl and a few shortcuts to bring them together fast.
I’ve always loved the sweet potato + black bean combo (like in these burrito bowls!), and it just works here too. Even my burger-loving husband devours these, and my kids ask for them just as often as beef burgers in the summer. That’s a win.
Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Sweet Potatoes | Microwave until fork-tender for fast prep. |
| Black Beans | Rinse and dry well. Swap with pinto beans if preferred. |
| Cooked Grains | Use microwaveable brown and wild rice. Swap with quinoa or farro. |
| Panko Breadcrumbs | Adds a lighter texture. Use gluten-free panko or regular breadcrumbs. |
| Red Onion | Use in both the patty and as a topping. Swap with yellow onion or shallots. |
| Garlic | Use fresh or jarred. Garlic powder also works. |
| Spices | Use smoked paprika, cumin, chili powder, oregano. Swap in taco seasoning. |
Sweet Potato Black Bean Burger Toppings
- Lettuce: Butter, Romaine, Boston, or green leaf all work. I usually use green leaf.
- Avocado: A ripe avocado adds the best creamy contrast to the patty.
- Tomatoes: Thick-sliced tomato is a simple, tasty topping.
- Red Onion: Thinly sliced or pickled red onions add a bold flavor. Half goes into the patty, the rest on top.
- Mayo: A good-quality mayo like Hellman’s or Best Foods® ties everything together.
Shortcuts
Short-Cuts
- Cooked brown and wild rice: Any cooked and leftover grain will work. To keep things as easy as possible, we use this packaged rice blend and microwave it for 1 minute. One container is the perfect amount here. Virtually no prep time, but good grains in your burger!
- Use pre-minced garlic from the jar to save chopping time.
- Use a large (12-cup) food processor (here’s the exact food processor I use) to quickly break down and incorporate ingredients. Using a large food processor, the Sweet Potato Black Bean Burger patties will be ready in a jiffy!
- Typically, sweet potatoes take quite a bit of time to cook until tender and they’re hard to chop when they’re raw. So we use a shortcut here: the microwave oven. Microwaved sweet potatoes have tender flesh and soft skins that peel off in a cinch.
- Canned beans: While you can use dried beans and cook them (here’s our favorite Black Beans recipe), using canned beans is a great shortcut.
How To Make A Sweet Potato Black Bean Burger
My top tips for success on this recipe:
- Dry the beans completely: wet beans = too much moisture!
- Chill: These patties get wet in the fridge, but firm up perfectly when I freeze them for 25-30 minutes. Once the patties are chilled thoroughly, they’re ready to cook!
Storage
Frozen Sweet Potato Black Bean Burgers
Since I freeze the burger patties before cooking, it’s also the perfect opportunity to save some for later! Tightly wrap individually frozen patties and then add them to a large freezer bag. You can cook the patties straight from the freezer, adding a couple of minutes to cook time as needed.
More Sweet Potato and Black Bean Recipes:
Sweet Potato Black Bean Burger
Video
Equipment
- Aluminum foil or parchment paper
Ingredients
- 1 pound, 5 ounces sweet potatoes see note 1
- 1 (15-ounce) can black beans
- 3/4 cup grated carrot 1 to 2 carrots
- 1/3 cup grated red onion 1 onion
- 1/2 cup dry-roasted cashews
- 1-1/2 teaspoons minced garlic
- 1/4 cup coarsely chopped cilantro optional
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons mayo
- 1-1/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese see note 2
- 3/4 cup cooked brown rice or cooked wild rice, see note 3
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil
- Serving suggestions see note 4
Instructions
- Wash and scrub sweet potatoes, then pierce with a fork. Microwave until fork-tender, 5–8 minutes, rotating halfway. Cut in half lengthwise, let cool slightly, and peel. Coarsely chop to measure 1-1/3 cups and set aside.
- Drain and rinse black beans, then set aside to dry. Grate peeled carrots and 1/2 of a large red onion. Measure 3/4 cup of grated carrots and 1/3 cup of grated onion (lightly packed), and set aside.
- Pulse cashews in a large food processor until coarsely chopped. Add black beans, red onion, carrot, sweet potato, garlic, cilantro, paprika, cumin, chili powder, garlic powder, salt, and pepper. Pulse 5 times, scrape sides, and pulse 5 more times until well mixed. Add mayo, panko, and Parmesan. Pulse 10 times, stirring in between. Add cooked rice. Blend and pulse 3 times, scrape edges, and pulse 3 more times, just to incorporate rice. See note 5 for troubleshooting.
- Pack the mixture into a 1/2-cup measuring cup and place on a parchment or foil-lined sheet pan, making 9 mounds. Distribute any remaining mixture evenly. Spritz your hands with cooking spray, shape each mound into a 3/4-inch thick, 4-inch wide patty. Freeze patties 20–30 minutes.
- Heat 2 tablespoons oil over medium-high. Add 3 patties from the freezer and cook until golden and crispy, 3–4 minutes per side. Transfer to a plate and repeat with the remaining patties. Avoid crowding the pan.
- Toast buns (see note 6). Spread mayo on the bottom bun, then layer with lettuce, veggie patty, avocado, tomato, and onion. Add mayo to the top bun, assemble, and enjoy.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Potato Black Bean Burger FAQs
To keep these burgers from crumbling:
–Don’t leave out the mayo – This acts as a binder for the ingredients.
–Thoroughly compress the patties – Press the ingredients firmly together.
–Don’t skip the freeze – Popping the patties in the freezer helps them firm up and the ingredients stick together.
Mushy burgers can happen for a few reasons:
-The beans weren’t thoroughly dried.
-Ingredients were left out, or the recipe was changed/altered.
-The patties weren’t chilled sufficiently in the freezer.
-The patties weren’t cooked properly. (They need to brown nicely, which gives them a fantastic char and texture.)
