Sweet Potato Black Bean Burger

Easy and really good!

GREAT recipe – will totally make again! I substituted 6T garbanzo flour for the nut meal (because I thought I had almond meal but didn’t). I also didn’t use the sugar – I didn’t want it too sweet. Molded about 3/4″ thick using a 3″ cookie cutter and baked for 45-50 minutes because there’s nothing worse than a mushy burger. We had ours on toasted buns with pickled onions, smoked vegan gouda (melted, natch), and a little ketchup. To reheat, I put in a fry pan with a little butter, when it got hot, I added a slice of cheese, splashed some water in the pan, covered and turned off the heat. After about 2 minutes, the burger was hot, the cheese was melted, and away we went!

These burgers had a great texture – smooth in parts, lumpy in parts, not at all smooshy. They were great with pickle-flavored potato chips and an ice cold seltzer.

You definitely have to make these – they are just so yummy!

Delicious provided you add garlic powder, onion powder, and MSG to the batter, provides a necessary savoriness. I recommend caramelized onions and havarti cheese as toppings. The person who made this should be Knighted by the International Vegetarian Society.

These were easy to make and they stayed together pretty well which was great. I wish they had a bit more flavor to them, however. They tasted a little bland for my taste. Perhaps additional veggies in them or more spices? M

These are definitely my go-to black bean/sweet potato burger. My friend isn’t fond of raw onions so I sautéed the onions, (with several extra for a topping), and now it’s the only way I make them. Delicious on brioche buns with loads of toppings. Be creative!

I used the cooked quinoa option (measured after cooked). Not sure, I feel like I would try adding a flax egg or a breadcrumb coating next time. Very nice flavor.

I don’t understand the hype. The flavor is good sure, not that hard to do. But there is nothing to keep all the ingredients together? I went against my instincts and didn’t add anything to adhere the ingredients sticking to the recipe, and to my (not surprise) they were a crumbly mess.

These were easy and so delicious! I thought I would have a lot of leftovers but my husband had 4 burgers lol, he loved them! I subbed some of the nut meal for flax meal. Can’t wait to add these to the week night meal rotation.

I am a retired chef and restaurant owner enjoying life in Portugal. I am focusing on the bounty of fresh ingredients here and have been making a Superfood Lunch in bulk each week, so I have enticing, nutritious meals ready ahead. I made these this week and followed your recipe exactly. Black beans, sweet potatoes, brown rice and walnuts are all superfoods, so they pack a nutritional punch. More important, though, they were simply delicious and beautiful! I wish I could post a photo.

One of my go-to recipes. So good, so easy. I have a nut allergy and substitute storebought breadcrumbs. I usually make a double batch and freeze half to have for later and pull out one by one for lunch or a quick dinner. I often bring over the frozen burgers for families after a new baby since it can be hard to get your veggies in during those early sleep deprived days.

The burgers were not flippable and even cooking them on the stove they didn’t form. I didn’t add in the nuts as I am not a fan. Wondering if there was no much moisture in the rice ?

These are the best vegetarian burgers I have ever eaten and made. I have been using this recipe for several years. Thank you so much for sharing. I have made the recipe as is, but have also used half quinoa and half brown rice and they tasted delicious!

Wow, I’ve tried a lot of veggie burgers over the years and these are the best- simple to assemble, healthy, very tasty, and nice texture. And can be baked. I lightly rolled the patties in salted bread crumbs before baking to add some extra crunch, but it’s not necessary. I might also add an egg next time to help them hold together a bit better, but it’s true that they will hold well if they’re on the smaller end. Keeping!

Yummy very tasty and easy to make. I didn’t have and nuts but they still tasted very nice. Thanks for the recipe!

These are amazing! I made 3x the batch and it made 36 exactly.
So delicious, my picky kids kept asking for more. Thank you!!

This recipe has been in my arsenal for a few years now! Great for restricted eaters and anyone who likes food. Using cooked black beans (as opposed to canned beans) seemed to give it more texture. They’re still very delicate whenever I make them.

Do yourself a favor and add fig jam, a fried egg, or both. You won’t regret it. :)

I made this recipe today for the first time. I didn’t use the brown sugar neither the Chipotle powder. All my kids loved them and my husband said these are the best burgers I have made. Thank you for a great recipe. This is definitely a keeper.

Great recipe, well written instructions, and notes thank you!
I don’t like stuff too hot so here are changes I made to suit my diet
1) left out the chipotle powder and added a few leaves of dry chilli
2) left out the sugar (trying to curb the sugar cravings)
3) Had no green onion so used a red onion
4) Used quinoa as higher in protein than rice
5) Didn’t have black beans so used red kidney beans
6) I already had mashed kumera so didn’t use oil to bake (again a dietary change trying to reduce oil/fats
so my take on the burger came out at 79 calories with only 10gms carbs and 3 of protein, perfect,
My daughter says these are the best burgers I’ve ever made, so high praise indeed. Thanks again for the great recipe.

I had leftover roasted sweet potatoes and some cooked black beans so found this recipe! Although not a vegan I love the combo of sweet potato and black bean and this did the trick! I left out the brown sugar but did have chipotle powder so added. Delicious and I love that you can freeze them!

This is my go to veggie burger recipe! Easy and tasty. Comes together really quickly if you have leftover rice/sweet potato.

I made these and they turned out pretty good. I didn’t add onions and substituted chili powder for the paprika… Plus I didn’t add as much spices as the recipe called for, we went really light. I also used almond flour instead of the walnut and I used white rice. Just kind of used what we already had on hand.
My husband who was not really thrilled about black bean burgers… Said the mix before cooking tasted really good… Like it could be a dip or even burrito makings in place of Mexican food.
Thank you very much for sharing your recipe!
Blessings to you and your family

I had bookmarked this recipe for a while and finally went ahead and made it – glad I did! These are exactly what I was looking for. Flavorful, moist, and easy to make. The chipotle gives them a nice kick. I found them a bit tricky to flip – I baked them for at least 30min before I could flip them at all without destroying them, and even then they would stick. Not sure how well they would freeze being so soft. Maybe my batter was a touch too wet. However, that didn’t spoil the experience. The texture and flavor was great, even the meat-loving boyfriend gave them a thumbs up. I would definitely recommend to double stack them – yum!

I’ve made these several times and they’re always a hit! I love the original recipe but I’ve tried various substitutions with great results as well.

Butternut squash instead of sweet potato, black eyed peas instead of black beans, I’ve added pureed spinach/chard, used chick peas and mint to go for Mediterranean flavors, and used a number of grains in place of the rice.

The most important thing seems to be keeping the ratios of wetter and drier ingredients about the same. I prefer to blend pecans with a little flour (whatever you have) to the meal. If I want a smoother texture I put up to 2/3 of the rice and beans through the blender (any more and they don’t stay together well without more binder)

These black bean burgers are delicious. Made with pecan meal and a little bigger. Put avocado, sautéed onions and peppers, ketchup & Dijon mustard – delicious. Will double next time and freeze some. Thank you for the recipes.

This is a go to! The burgers are delicious and always a hit with friends.

Made this a few times. Walnut meal doesn’t work as good as pecan. Otherwise, it’s great.

Made these tonight Nd they were delicious. Cooked them on the backyard grill and they were a huge hit. Definitely going to be making these all summer.

Just started eating plant-based and this satisfied my burger craving! Added some finely-chopped onions, carrots, and mushrooms after slightly readjusted the portion of other ingredients. I’ve also added 1 Tbsp of balsamic vinegar for taste as I’m enjoying this without sauce.

The black bean burger is not so great. They have stuck to the pan. So now I am trying a nonstick pan and put more walnut meal in them So wish me luck. Next is parchment paper

A filling meal with beautiful texture. I adapted the spices to make it a bit more kid friendly and boiled the sweet potato (since I was making baby food too). I served it with cucumbers and a cilantro-lime aioli. Excellent staple.

These burgers were super delicious and filling, if a bit messy and time-consuming to make. I omitted the chipotle because I didn’t have it, but otherwise followed the recipe to the letter. I opted for larger patties, and it does take longer to cook, but still made 8 burgers which means more than enough leftovers for lunches this week! I crumbled a leftover burger on top of brown rice, paired with some sliced avocado and green pepper hot sauce, and it made a fantastic WFH lunch! Will be adding this is my regular repertoire, but probably prepping the burgers in advance to expedite the process and save some time at night. Thanks for the flavorful, nutritious recipe!

Delicious, as always. I didn’t have any nuts so I used sunflower kernels instead and quinoa in place of the brown rice. Thank you!

Love this recipe but I also tweaked it to pack more veg in!! Added 1/2 medium onion, 1/2 cup of slice carrots, 3 stalks of celery, 1 ear of corn, 3 dried shiitake mushrooms, 1 jalapeño, 5 cloves of garlic, 3 green onions, 2 tbps of fresh lime juice, couple springs of fresh thyme. Put it all in my food processor until it was all finely chopped! Then I cooked it down on a pan to reduce the liquid. Kept the rest of the measurements the same! I probably could have added more rice or ground walnuts to counteract the moistness from the extra veg, but they still held up well!

Follow the recipe as is or sometimes we add some jalapeño pepper to the mix! So easy to make and delicious, have made multiple times and are always a hit!

We love your recipes! We subbed a white onion for the green and almond flourfor the nut flour because that is what we had on hand.

I have just made these and they are delicious. Left out the oil and sugar with no loss of taste.

This tasted amazing, and it was crispy on the outside and cooked perfectly on the inside. I used quinoa and followed the exact recipe. Thank you for sharing this wonderful recipe! Definitely making it again.

These are amazing! I use a little more than 1/2 of the rice and the same amount of quick cook oats for the cholesterol-fighting power and it holds together really well. When I have time I make caramelized onion to throw in the mix too. Yum!

TIP: Scoop a heaping spoonful onto a saran wrap square and use the spoon to form a patty. Wrap and stack–I’ll make big batches and put maybe 25 patties in the fridge for my teenage boys.

This burger made me so happy! I love the sweet potato black bean combo. I used tricolored quinoa and ground flaxseed. I also added sauteed mushrooms and onions. The texture was perfect, crisp on the outside and moist but not mushy on the inside. This will definitely be my go to black bean burger! Thank you for this recipe.

Loved these. May have cooked for a bit too long (40 minutes in a hot oven) – although they held together nicely on their own, once they were sandwiched between the buns and you took a bite, they crumbled apart – fortunately all the wet toppings helped keep things in.

Instead of 1/4 cup patties, I did 1/3 cup scoops and it yielded 8 burgers. Everyone ate two and wanted more! Definitely going to make a double batch next time.

I used walnuts finely ground, and the brown rice option. We loved them so much that I don’t think I’ll try the other options for these.

I waa surprised how much flavor these burgers have. I’ve even crumbled them over a salad and it just lights up your tastebuds!

So delicious! This is my new favorite veggie burger. I followed the recipe almost exactly, using pecans I pulsed in my ninja bullet. The only substitution I made was pinto beans instead of black because that is what I had. I also added a tablespoon of chipotle adobo sauce instead of powder. I used a blend of quinoa and wild rice and it came out absolutely perfect! I didn’t feel like roasting my potatoes so I threw them in my rice cooker on the steam setting for about 17 minutes and they came out perfectly. Served on homemade burger buns with chipotle mayo, pickles, cabbage and ketchup!

These were so good and easy to make! I made them for a cookout and they were more popular than the regular burgers…all the non vegans were loving them!

I followed the recipe to the letter, and though the burgers tasted great, they were pretty mushy. Should I have deep fried them? But then that would defeat the purpose.

This is a staple dinner in our household and I’m so happy that it makes so much! Super simple and budget friendly.

“The best veggie burger I have ever had by far” – my husband. I made these for a quick and easy meal for my toddler, and the whole family loved them! To freeze, I transferred them on the parchment paper they baked on to a pizza pan and right into the freezer for a couple of hours to set, then I wrapped individually in plastic wrap and into big zip lock. On the reheat, I left them in the oven for a long time to really crisp up. I used one japanese sweet potato and one regular sweet potato, and paprika instead of smoked. I omitted the sugar/salt/pepper and they did not lack any flavor. Really excited to have an amazing recipe on hand!

Another excellent recipe from the minimalist baker. So delicious and they are a family favorite. They freeze well, too. We were looking for an easy homemade replacement for store bought veggie burgers for busy nights. These are them! Pop them out of the freezer and into the oven or frying pan! We did some red pepper flakes and chili powder on a few to add some heat and we skip the sugar. Sweet potatoes are so sweet as it is. Total win in our book!

I just made these and they are yummy! I made a few substitutions:
yellow onion instead of green onions, coarsely ground oats instead of rice. I also omitted the sugar and doubled the smoked paprika, added about 2/3 cup of chopped cilantro. I will use them as salad toppers and snacks.

Delicious! We loved these!
I used white cannellini beans in place of the black bean because that’s what I had on hand. So yummy. Would make them again!

Soooooo good! My new favorite recipe. Did everything exactly as the recipe except used coconut sugar instead of brown sugar.

SO GOOD!

Ok. I feel like whenever I cook with minimalist baker’s recipes I can see myself being a full time vegetarian. But this recipe confirms it. Absolutely delicious!!!!!!! My girlfriend loved them, my mom and even my dad (who may be the pickiest eater I’ll ever know).
Highly recommend this and any other recipes by the minimalist baker.
When I cooked it I had to use yellow onion and forgot the brown sugar and they were still incredible. I am currently making these again but ran out of black beans so subbed in some chickpeas. Very excited.
Thanks mb!

ABSOLUTELY DELICIOUS!! Literally just made these about an hour ago along with the 1-Pan Garlicky String Beans and I am blown away! Was able to make enough for three total meals (6 patties measured with a 1/2 cup)…added chopped red onion and parsley instead of green onions because I couldn’t find any when I went grocery shopping. When I flipped them over in the oven halfway in they were still a bit soft, but once the 40min mark came around they were perfect! I just wasn’t able to mash the sweet potatoes with the skin…any ideas what could be done to include the skin next time? Thank you very much for the recipe!!!

I made the entire recipe just for my husband and me, and had quite a bit left over. As much as we enjoyed the burgers, today I used this as a quesadilla filling, adding shredded cheese, served with salsa and sour cream. It was great! Thanks for posting.

These were great! I followed the ingredient list exactly, except I did sub corn meal for the nut meal. This resulting mixture was stiff enough to pan-fry, so I made the burgers about 1/2″ thick and fried in olive oil. The were a little fragile, so instead of buns I served over chopped salad (romaine, avocado. cucumber, tomato, cilantro), garnished with salsa and a dollop of sour cream. New favorite burger!

Made these for dinner tonight and they turned out AMAZING. I had to make a few substitutions/omit a couple things to make it work for what I had on hand, but overall very satisfied with the results. My boyfriend (who typically isn’t into any non-meat burger) loved them as well. I’m also happy I had plenty of leftovers to freeze and have on hand as an easy meal. Will definitely be making these again :)

These are amazing! I am so thankful for all of the recipes here, they always turn out so good, are so delicious, and work with my restricted diet. Thank you!!!!
I made these a bit bigger and used a 1/2 cup to scoop out the mixture, and it worked well.

Yum…made these burgers with pumpkin in place of sweet potato and they were delicious. Baked up a whole batch and stored them in an airtight container. They have an earthy flavour which concentrates the more they are baked…next time will pair them wit a chutney..thinking of spicy cherry…😁

I made this today for lunch and ended up having it for dinner too. My husband usually isn’t normally excited when I want to make bean burgers but with this recipe we both are even more excited about bean burgers again! Thank you for sharing this with us! <3

That being said i did make some substitutions; ( I cut the recipe in half) I used Hazelnut Meal, Chilli powder, added a pinch of Cheyenne pepper, coconut sugar, fresh garlic & Onion, I did add some panko crumbs as well. I toasted some wild seed bread spread some veganaise topped it with pepperocini and red bell pepper sliced super thin, lettuce & tomato.

Will be making this as soon as I get more sweet potatoes. ??