Sweet Potato Black Bean Burgers Recipe

Name: Sweet Potato Black Bean Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato small, 2 cups shredded; 15 ounces black beans rinsed + drained; 1/2 cup oats gluten-free if needed; 1/2 cup cooked quinoa; 1 cup chopped onion roughly; 3 garlic cloves; 1 lime; 2 tablespoons flaxseed meal; 4 tablespoons water; 2 teaspoons chili powder; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1/4 teaspoon cayenne; tomato; burger buns; sprouts; avocado

Servings: persons

1 sweet potato small, 2 cups shredded
15 ounces black beans rinsed + drained
1/2 cup oats gluten-free if needed
1/2 cup cooked quinoa
1 cup chopped onion roughly
3 garlic cloves
1 lime
2 tablespoons flaxseed meal
4 tablespoons water
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
tomato
burger buns
sprouts
avocado

1
Add oats to the bowl of the KitchenAid(R) 13-Cup Food Processor. Process on high until the oats are ground into a coarse flour consistency, about 30-60 seconds. Transfer the oats to a mixing bowl and wipe out the bowl of the Food Processor, returning it to the base.
2
Peel the small sweet potato and slice it into quarters lengthwise. Using the shredding disk on the Food Processor, feed the pieces of sweet potato through the opening in the lid, pushing them down using the food pusher.
3
Measure 2 cups of the shredded sweet potatoes and add them to the bowl with the oats. Wipe out the Food Processor bowl again and place it back on the base.
4
Whisk together the flaxseed meal and water and set this aside to thicken.
5
Add black beans, onion, garlic, and the lime zest and juice to the Food Processor. Pulse until the mixture comes together, with a few larger chunks still remaining and transfer it to the mixing bowl. To the mixing bowl, add quinoa and the flaxseed gel and stir to combine.
6
Season this mixture with salt, pepper, chili powder, cumin, coriander and cayenne pepper.
7
Shape the mixture into equal sized burgers and place them on a parchment paper lined baking sheet. Chill the burgers in the fridge for at least 30 minutes prior to baking.
8
For cooking, preheat the oven to 375 degrees F. Bake the burgers on the middle rack for 20 minutes. Remove and flip them over cooking for another 15-20 minutes more.
9
Remove from the oven and let cool for 5-10 minutes to let the burgers set.
10
Serve with guacamole, tomatoes, sprouts and buns!

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sweet potato small, 2 cups shredded, 15 ounces black beans rinsed + drained, 1/2 cup oats gluten-free if needed, 1/2 cup cooked quinoa, and more.

Yes, Sweet Potato Black Bean Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Black Bean Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions