These Black Bean Sweet Potato Burgers are flavorful, easy to make, and are going to be your new go-to veggie burger recipe. Completely vegan and easily made gluten free with a few modifications, these burgers have planted based protein from beans, moisture from baked sweet potato and are bursting with flavor thanks to Dijon mustard and the perfect blend of herbs and spices.

A sweet potato black bean burger on a bun with lettuce, a slice of tomato, and sliced avocado. It is on a wooden cutting board and there are other burgers blurred in the background and in the edge of the picture.

When I tell you that these sweet potato black bean burgers are delicious…I’m speaking from some serious experience. Like, I’ve eaten these burgers at least 10 times during the testing process of developing this recipe. And every time, the burgers have been a delightful flavor explosion…but this final version is by far my favorite…which is why you are finally getting your hands on it.

As a veggie-forward blog, a veggie burger recipe is long overdo. But, like all of my recipes, I want to be as sure as humanly possible that you are going to love whatever you cook up from the pages of The Natural Nurturer. Your time and ingredients are valuable. And I don’t take your trust for granted.

Ingredients for sweet potato black bean burgers in bowls before being mixed together.
Ingredients: buns, chopped spinach, chopped cilantro, garlic powder, canned black beans, Dijon mustard, quick-cooking rolled oats, baked sweet potato, paprika, salt, cumin.

How to make these black bean burgers: a visual guide

Canned black beans in a bowl with a potato masher. The beans are mostly mashed.
Add the drained black beans to a large bowl. Use a potato masher or fork to roughly mash the beans until only a few beans are left whole.
Ingredients for sweet potato black bean burgers in a bowl before being mixed together.
Add the mashed baked sweet potato, oats, cilantro, spinach, salt, Dijon mustard, garlic powder, paprika, and cumin to the bowl with the beans.
Ingredients for sweet potato black bean veggie burgers in a bowl mixed together before being formed into patties. There is a metal spoon in the bowl with the mixture.
Mix until all the ingredients are well combined.
A person packing some of the black bean sweet potato mixture into a 1/2 cup measuring cup.
Form the veggie burger mixture into 4 patties and place on the baking sheet. To do this, firmly pack a ½ cup measuring cup full…
4 black bean sweet potato veggie burger patties on a lined baking sheet before being cooked.
…unmold onto a parchment paper lined baking sheet and then flatten into a patty that is 4 to 5 inches wide and ½-inch thick. Bake in a 400F oven.
4 black bean sweet potato veggie burger patties on a lined baking sheet after being cooked.
Bake for 20 minutes. Carefully flip the burgers (they will be fragile) and bake for 15 more minutes or until the are burgers crispy and browned around the edges and tender in the center.
Black bean sweet potato burgers being assembled on burger buns with lettuce, tomato slices, and sliced avocado. They burgers are on a wooden cutting board and there is a striped napkin and small bowl of mayo next to the board.
Serve the warm burgers on toasted buns with your favorite burger toppings and condiments.

Suggested adaptations

  • Use certified gluten-free oats to make sure these veggie burgers are gluten-free.
  • Like cheese (and don’t need this recipe to be vegan)? Add a cup of shredded cheddar to the bean mixture for a delicious addition or melt slices of cheese on top of the burgers during the last minute of cooking.
  • Don’t want to serve the burgers on buns? They are great on top of a salad, in a wrap, or as part of a grain bowl.
  • Omit the Dijon mustard if it is not your jam. I have tested these both with and without the mustard. And while I think it gives these burgers a really nice flavor, if you are passionately anti-mustard, I find that these burgers were delightfully delicious without as well.
  • Add some spice. Toss in 1/2 teaspoon chili powder for a little kick of heat.

Recipe testing notes from Taesha

  • Flip with care. Vegan veggie burgers are not as sturdy as meat based burgers, so when you go to flip these sweet potato black bean burgers at the half-way point of cooking, do so carefully so that they don’t break apart. If they do break, they will still taste great and can be pushed back together in a bun. No biggie, but still…
  • Use a baked sweet potato. A different baking process will change the moisture level of your sweet potatoes and can impact the final outcome of the black bean burgers. I have tested this recipe with sweet potatoes cooked in a variety of ways and found that baked sweet potatoes provided the best results.
  • Be sure to line your baking sheet. I’ve tested these burgers with greased and parchment paper lined baking sheets and, due to the low fat content of these burgers, the parchment paper lined baking sheet was the best option for being sure that the burgers did not stick and were easy to flip.
Black bean sweet potato burgers being assembled on burger buns with lettuce, tomato slices, and sliced avocado. They burgers are on a wooden cutting board and there is a striped napkin and small bowl of mayo next to the board.

Other flavorful vegetarian dinner ideas…

Did you try these veggie burgers and now you’re hungry for more? 

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A black bean sweet potato burger on a bun with veggies sliced in half to show the inside texture and turned on its side on a white plate. There is sliced avocado on the plate with the burger.
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Sweet Potato Black Bean Veggie Burgers

Yield: 4 burgers
Prep Time: 10 minutes
Cook Time: 35 minutes
Cuisine: American
Course: Main Course
These Black Bean Sweet Potato Burgers are flavorful, easy to make, and are going to be your new go-to veggie burger recipe. Completely vegan and easily made gluten free with a few modifications, these burgers have planted based protein from beans, moisture from baked sweet potato and are bursting with flavor thanks to Dijon mustard and the perfect blend of herbs and spices.

Ingredients
 

  • ¾ cup baked sweet potato, cooled, peeled + mashed
  • 14 ounces canned black beans, drained and rinsed. Or 1½ cups cooked black beans
  • ½ cup quick-cooking rolled oats
  • ¼ cup finely chopped cilantro or parsley , optional but it really adds to the flavor
  • 1 cup baby spinach , loosely packed + then finely chopped after measuring
  • teaspoon kosher salt, or to taste
  • ½ teaspoon garlic powder, or 2 cloves, minced
  • ½ teaspoon smoked paprika , (or regular paprika)
  • ¼ teaspoon ground cumin
  • 1-2 Tablespoons Dijon mustard, I love the flavor 2 Tablespoons give, but start with 1 if you are feeling iffy!
  • 4 hamburger buns, toasted
  • Your favorite burger toppings such as sliced tomato, avocado, onion, and lettuce/sprouts

Instructions
 

  • Heat the oven to 400 ℉. 
  • Add the drained black beans to a large bowl. Use a potato masher or fork to roughly mash the beans until only a few beans are left whole.
  • Add the mashed baked sweet potato to the bowl with the beans.
  • Add the oats, cilantro, spinach, salt, Dijon mustard, garlic powder, paprika, and cumin. Mix until all the ingredients are well combined.
  •  Line a baking sheet with parchment paper.
  • Form the veggie burger mixture into 4 patties and place on the baking sheet. To do this, firmly pack a ½ cup measuring cup full, unmold onto the prepared baking sheet, then flatten into a larger patty that’s 4 to 5 inches wide and ½-inch thick.
  • Bake for 20 minutes, carefully flip (the burgers will be delicate) and bake for 15 more minutes or until the are burgers crispy and browned around the edges and tender in the center.
  • Serve the warm burgers on toasted buns with your favorite burger toppings and condiments.
  • Cooked burgers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a pan or air fryer to crisp them back up.
    Freeze cooked and cooled veggie burgers, individually wrapped, for 2 months.

Notes

Suggested Adaptations
  • Use certified gluten-free oats to make sure these veggie burgers are gluten-free.
  • Like cheese (and don’t need this recipe to be vegan)? Add a cup of shredded cheddar to the bean mixture for a delicious addition or melt slices of cheese on top of the burgers during the last minute of cooking.
  • Don’t want to serve the burgers on buns? They are great on top of a salad, in a wrap, or as part of a grain bowl.
Recipe Testing Tips from Taesha
  • Flip with care. Vegan veggie burgers are not as study as meat based burgers, so when you go to flip these sweet potato black bean burgers at the half-way point of cooking, do so careful so that they don’t break apart.
  • Use a baked sweet potato. A different baking process will change the moisture level of your sweet potatoes and can impact the final outcome of the black bean burgers. I have tested this recipe with sweet potatoes cooked in a variety of ways and found that baked sweet potatoes provided the best results.
  • Be sure to line your baking sheet. I’ve tested these burgers with greased and parchment paper lined baking sheets and, due to the low fat content of these burgers, the parchment paper lined baking sheet was the best option.
    •  
Serving: 1burger with bun, Calories: 157kcal, Carbohydrates: 30g, Protein: 8g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Sodium: 1317mg, Potassium: 507mg, Fiber: 9g, Sugar: 1g, Vitamin A: 4688IU, Vitamin C: 10mg, Calcium: 65mg, Iron: 3mg