Sweet Potato Black Bean Burgers

GFGluten FreeOFOil FreeSFRefined Sugar FreeVVegan
5 from 3 votes
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These Tex-Mex Sweet Potato Black Bean Burgers are easy to make with hearty whole foods, chipotle peppers, and smoky seasonings. Enjoy them for healthy and flavor-packed dinners! Vegan, Gluten-Free and Oil-Free Option.

These Sweet Potato and Black Bean Burgers combine simple and wholesome ingredients with smoky peppers and spices to give you a delicious and hearty Tex-Mex-style lunch or dinner. They’re easy to make in a food processor and are baked instead of fried, leaving you with golden brown and crispy patties to slather with Chipotle Mayo and enjoy!

All About These Baked Veggie Burgers

Who needs a boring veggie burger when these Tex-Mex-style Black Bean Sweet Potato Burgers are on the menu? They’re just as flavorful as my Vegan Quesadillas or Sweet Potato & Black Bean Soup, but neatly pack the smoky, savory goodness into delicious golden brown burger patties. 

Faux-meat burgers have their proper time and place, but sometimes I’m just craving a veggie burger that tastes like veggies– and that’s where this recipe comes in! Sweet potatoes and red onions are finely grated and combined with chipotle peppers and canned black beans, then formed into patties and baked to crisp perfection. Pile them on toasted buns with crisp lettuce, red onion, and a generous dollop of this Chipotle Mayo, then dig in.

Ingredients for Sweet Potato Veggie Burgers

This recipe is similar to my Chipotle Black Bean Casserole, but in burger form. It’s easy to make with a handful of budget-friendly and wholesome ingredients:

  • Sweet Potatoes: a lot of sweet potato burger recipes require you to cook the sweet potato before, but that’s not my vibe. All you have to do for this recipe is peel, chop, and shred it. The potato cooks as the burgers bake in the oven, saving you a ton of time on prep while still ending up with the best veggie burgers.
  • Red Onion: I like a little texture in my veggie burgers, which is where the onion comes in. It’s sweet, tart, and adds a great bite to the burgers.
  • Oats: rolled oats (1) add a little more fiber and protein, and (2) soak up any extra moisture to help the yam patties stick together. 
  • Ground Flax Seed: these bind the patties together so they don’t fall apart while also adding some fiber and healthy fat! Feel free to use ground chia seeds instead.
  • Black Beans: the second main ingredient in these veggie burgers that also gives a protein boost. Opt for canned black beans to keep things quick and convenient, or cook your own from scratch for extra tasty burgers.
  • Chipotle Peppers in Adobo: these sweet and smoky peppers add a serious flavor punch to the burgers! You can find these in cans in the Latin or international aisle of your local grocery store.
  • Simple Spices: garlic powder and ground cumin take those smoky, savory flavors to the next level.
  • Oil: a little avocado oil (or any neutral oil you like) gives the burgers a creamier, richer mouthfeel. It’s the key to rounding out every bite.

How to Make Sweet Potato Black Bean Burgers

  1. Grate the sweet potato and red onion in a food processor fitted with a grating disc. Transfer the mixture to a bowl and set aside.
  2. Add the oats, flax seed, garlic powder, cumin, and salt to the now-empty processor and process until you have a fine flour.
  3. Process 1 can of black beans, chipotle peppers, adobo sauce, and oil in the processor with the flour mixture until a thick paste forms. 
  4. Add the shredded sweet potato/onion mixture and the remaining can of beans to the food processor. Pulse until the mixture sticks together and is mostly combined.
  5. Form the mixture into 8 even burger patties, flattening and smoothing the tops and sides. Place them on a prepared baking sheet.
  6. Bake the veggie burgers until they’re firm, golden brown, and crisp on both sides. 
  7. Allow them to cool before serving on toasted buns with your desired toppings.

Caitlin’s Cooking Tips

  • If you don’t have a food processor: Feel free to grate the sweet potato and red onion with a box grater instead.
  • Wet hands = neat and tidy prep: Damp hands prevent the burger mixture from sticking to your hands when forming the patties! Keep a bowl of water next to you to make this even easier.
  • Shape even-sized burger patties: Use a 1/2 cup measuring cup when scooping and forming the burger patties. Make sure they aren’t too thick or else they’ll take longer to cook.
  • Let them rest: After they come out of the oven, the patties cool for 5 to 10 minutes on the baking sheet. This gives them time to firm up, yielding less messy bites.

Serving Suggestions

Okay, now for the fun part… lots and lots of burger toppings! Serve these burgers on buns with this vegan Chipotle Mayo or classic condiments, like ketchup, mustard, and BBQ sauce; add fresh red onions, romaine lettuce, tomato slices, pickles, and/or sliced avocado; or go all out with these Quick Pickled Red Onions or these Crispy Onion Rings

If you’re serving these black bean and sweet potato burgers for summer dinners, I recommend pairing them with this Summer Mango Salsa, this Grilled Romaine & Charred Corn Salad, and these Oven Baked Fries to complement their smoky Tex-Mex flavors. You can also break them up and serve them on top of salads or grain bowls.

If you’re looking for more easy veggie burger recipes, you’ll also love these Vegan Beet Burgers, these Falafel Burgers, and these Mushroom Veggie Burgers!

How to Store Leftover Veggie Burgers

Once baked and cooled, the leftover patties will keep for up to 5 days in the fridge or up to 2 months in the freezer. Wrap them individually in plastic wrap and keep them in an airtight container or a large ziplock bag. Store any condiments and toppings separately from the burgers.

To reheat, place the burgers in a large and lightly oiled skillet, in the oven or toaster oven, or in the microwave until warmed through.

Substitutions and Variations

  • Gluten-Free Option: Keep in mind that not all oats are gluten-free, as they’re often processed with other wheat products. Use certified gluten-free rolled oats in the burgers and serve them on gluten-free hamburger buns to make this recipe gluten-free.
  • Oil-Free Option: Feel free to omit the oil from the recipe if you’d like. Just know that the texture of the burger patties will be less creamy.
  • Less Spicy: You can omit the chipotle peppers and make the burgers with only 1 tablespoon of adobo sauce if you’re not a fan of spicy food.
  • Chipotle Pepper Substitute: Or, if you can’t find chipotle peppers, substitute 1/2 to 1 teaspoon of ground chipotle powder, plus an additional 1 tablespoon of oil to make up for the lost moisture.

Recipe FAQs

Can I pan-fry or grill the burgers instead?

Baking the burgers is best because it gives the sweet potato enough time to soften and cook without drying out the patties.

Should I cook the sweet potatoes beforehand?

Nope! There’s no need to boil, steam, or mash the sweet potatoes ahead of making this recipe.

Are chipotle peppers spicy?

Chipotle peppers are smoked and dried jalapeño peppers. Paired with the adobo sauce (a chili powder-based sauce), they’re quite smoky and do add a mild to medium amount of heat to the burgers.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Sweet Potato Black Bean Burgers

5 from 3 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 burgers
These Tex-Mex Sweet Potato Black Bean Burgers are easy to make with hearty whole foods, chipotle peppers, and smoky seasonings. Enjoy them for healthy and flavor-packed dinners! Vegan, Gluten-Free and Oil-Free Option.

Ingredients
 
 

For the Burgers:

  • 1 medium sweet potato peeled and cut into chunks (about 3 cups shredded)
  • 1/2 red onion
  • 1/2 cup rolled oats
  • 1/4 cup ground flax seed
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 2 15 ounce cans black beans drained and rinsed; divided
  • 2 chipotle peppers in adobo* + 1 tbsp adobo sauce
  • 1 tablespoon avocado oil

Serving Suggestions:

Instructions

  • Prep: Preheat the oven to 400F and grease or line a baking sheet with parchment paper.
  • Grate the Vegetables: Set up a food processor with a grating disc. Cut the sweet potato and red onion into large chunks and grate using the food processor; empty the food processor and set aside. (Note: if you can also grate the sweet potato and onion using a box grater).
  • Dry Ingredients: Swap the food processor blade for a standard S-blade. Add the oats, flax seed, garlic powder, cumin, and salt to the processor. Process until a fine flour forms, 30 to 45 seconds.
  • Make a Paste: Add 1 can of the drained beans along with the chipotle peppers, adobo sauce, and oil. Process until a thick paste forms, about 1 minute. Scrape the sides of the food processor with a spatula as necessary.
  • Combine: Add the shredded sweet potato/onion mixture to the food processor along with the remaining can of beans. Pulse until the mixture sticks together and is mostly combined, pausing to mix with a spatula as necessary.
  • Form the Patties: (Tip: it helps to have slightly damp hands for this step!) Use a 1/2 cup to form 8 even patties. Use your hands to flatten and smooth out each patty, then place on the prepared baking sheet.
  • Bake: Bake in the middle rack of the oven for 20 minutes. Flip the patties, then return to the top rack of the oven and bake for an additional 15 to 20 minutes. Remove from the oven and let the patties sit on the baking sheet for another 5 to 10 minutes to firm up and set.
  • Serve & Store: Serve warm and as desired – I like to put mine on a toasted bun with lettuce, red onion, and chipotle mayo! Store leftover burger patties in the fridge for up to 5 days, or in the freezer for up to 2 months. Patties can be reheated in the microwave, toaster oven, or on the stovetop.

Recipe Notes

  • Gluten-Free: Use gluten-free oats to make this recipe gluten-free.
  • Oil-Free: Omit the oil from the recipe; the patties will be less creamy.
  • Chipotle Peppers: Use only 1 tablespoon of adobo sauce and omit the chipotle peppers. You can also substitute the chipotle peppers for 1/2-1 teaspoon of ground chipotle powder; I’d recommend addition an additional 1 tablespoon of oil as well to make up for the lost moisture from the peppers.

Nutrition

Calories: 174kcalCarbohydrates: 27gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 237mgPotassium: 392mgFiber: 9gSugar: 2gVitamin A: 4017IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Keyword: black bean burger recipe, sweet potato black bean burger, vegan burger recipe
Course: How To, Main
Method: Oven
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. 5 stars
    I made these last weekend and they are 100% my favorite burger recipe to date!! I did make one change removing the oil and replacing it with aquafabba. To be honest, when I make them again, I’ll probably leave the aquafabba out all together. I also baked half on the middle rack and half on the top and, in my opinion, the top rack ones came out just a little bit better. A++ Recipe!! Thanks!!

  2. 5 stars
    Hi Caitlin, I tried the Sweet potato and Black bean burger 🍔 and it turned out great! I may have over processed a bit because I used my blender for a food processor 😀. But nonetheless, they were delicious 😋. I will definitely make them again with a variation or two.
    Thanks so much for sharing all the delicious recipes with us! You’re greatly appreciated!

  3. 5 stars
    I did some meal prep for the week today and and wanted to try something new so I made these! 10/10. I even added a couple of BIG handfuls of spinach while puréing the bean mixture and it turned out delightful. Thanks!

    1. Hi Barbara, I haven’t tried it with a russet potato, but since the recipe calls for sweet potato, the flavor and texture might be different.