This Sweet Potato and Black Bean Burger is a great way to switch things up on burger night. Packed with good-for-you ingredients, these burgers are scrumptious and fulfilling. Perfect for lunch, dinner, or as a fun addition to lunchboxes. Can be prepped ahead of time and freeze well.
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Sweet Potato and Black Bean Burger
Full disclosure: making these sweet potato and black bean burgers is going to take more time than it would to put together a beef patty.
BUT most of the time needed is hands-off oven time; not actually requiring any effort on your part, which is a huge bonus!
It is super popular with all 3 kids and my beef burger loving husband, and I was able to cram a helluva lot of veggies in there, which is always a big win in my books.
This recipe is:
- vegetarian (vegan options provided below),
- gluten-free (we use almond meal instead of regular flour to bind the burgers together),
- easily made allergy-friendly with a few easy substitutions,
- easily meal prepped in advance.
How To Make These Vegetarian Burgers The Same Shape So They Cook At The Same Time.
This is one of my favorite kitchen hacks.
To make these burgers all the exact same size, use a measuring cup lined with cling wrap to make perfect little circle patties.
I tend to use ⅓ cup sizes for my burgers but have also used ¼ cup to make mini burgers to serve as little sliders.
A Note On Ingredients For Making The Perfect Sweet Potato and Black Bean Burger.
We fit A LOT of veggies into these burgers.
Like a lot.
Here are some tips and substitutions to make these veggie burgers work for you:
- Sweet potatoes: can sub in regular potato or pumpkin if preferred
- Baby spinach: can sub in shredded kale or English spinach
- Black beans: can sub in other beans like cannellini or chickpea if preferred. You can also make your own slow cooker black beans if you prefer to have control over salt content.
- Feta cheese: can sub in vegan feta to make these burgers vegan
- Almond meal: this is used to keep the burgers gluten-free, however, if you are avoiding nuts, regular flour can easily be subbed 1:1. You could also sub out the almond flour for some oat flour if you still want it to stay gluten-free.
Hack: Make Your Own Almond Meal
To make your own almond meal, or any other nut meal, you don’t have to make a special trip to the grocery store.
Simply place some almonds in a food processor and pulse them until they resemble a slightly coarse flour.
How To Serve Bean Burgers
When it comes to serving the burgers, use your creativity and make it the most epic burger imaginable, or you can keep it super simple.
You do you.
We like to serve a freshly cooked sweet potato and black bean burger with some lettuce, tomato, mayo, red onion, and lots of avocado on a seeded bun.
They are also great:
- wrapped in some lettuce leaves if you want to keep things lower in carbs. Baby cos, baby gem, and iceberg lettuce work well for this.
- the burgers are great thrown into wraps for lunch with some salad leaves and a dollop of hummus.
I promise that even the most staunch beef burger advocate will be surprised at how tasty these burgers are, especially when fully loaded in a delicious bun.
Tips, Tricks, and Substitutions
Can Sweet Potato Black Bean Burger Be Fried Instead Of Baked?
These veggie burgers can definitely be fried if that is your preference, however I have found that they hold together a lot better if they are baked.
Plus it means you don't have to stand over the stove and watch them - just pop them in the oven and let the timer do the work for you.
They can also be cooked in the air-fryer if you have one.
To cook in the airfryer: You may have to work in batches depending on the size of your machine. Cook in the air fryer for about 5 minutes on each side.
Can These Burgers Be Frozen?
Once cooked, these burgers can be cooled and stored in an airtight container in the fridge for a couple of days.
This recipe is also great for freezing and eating later.
Simply place the cooked and cooled burgers in a single layer in a airtight container and store in the freezer for about 2 months.
Can These Be Made Vegan?
Without the feta cheese these burgers would be vegan.
Simply omit the cheese or substitute it for some vegan feta cheese (some vegan cheese around these days are amazing!).
Sweet Potato and Black Bean Burger
- 2 cups cubed sweet potatoes
- 2 tbsp plus 2 tsp avocado oil, divided (or cooking oil of choice)
- ⅛ tsp ground cinnamon
- Pinch salt
- ½ red onion, minced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups baby spinach,
- 15 ounce can black beans, drained and rinsed
- 2 ounces feta cheese, crumbled
- ¼ cup fresh cilantro leaves chopped
- ½ cup almond meal See notes
- Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper
- Place the cubed sweet potatoes on the prepared baking sheet and drizzle with 2 tsp avocado oil. Sprinkle with cinnamon and a pinch of salt and toss to coat. Roast the sweet potatoes for 25 minutes, turning once halfway through the cooking time, until tender and lightly browned. Reduce oven to 375 degrees.
- Heat a tbsp of avocado oil in a large saucepan over medium heat. When hot, add the onion and garlic. Cook for 3 minutes until the onions are translucent and the garlic is fragrant. Add the cumin and paprika and cook for one more minute until the spices are nice and toasty. Transfer the mixture to the bowl of a food processor and set aside
- In the same saucepan, heat the remaining tbsp avocado oil over medium heat. When hot, add the chopped spinach and a pinch of salt and cook for 4-5 minutes until wilted and tender. Transfer to the food processor bowl with the onions. Pulse for a couple of seconds until well combined but not a paste
- Add the roasted sweet potatoes and black beans to a large bowl. Mash until the end result is quite smooth but still with some chunks. Add in the feta cheese, cilantro, onion mixture and almond meal. Stir to combine.
- Line a ⅓ cup measuring cup with plastic wrap and a baking tray with parchment paper. Fill the lined measuring cup with the sweet potato mixture and push down lightly to ensure the burger will stay together. Lift out and transfer to the prepared baking sheet.
- Pop the burgers in the oven for about 35 mins, flipping after 20 mins to ensure even cooking.
- Serve on fresh bread, buns or lettuce leaves with sliced avocado, mayo, red onion and tomatoes.
This post has been updated from the original June 2019 post to include more information for readers.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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