Some days, you just need a burger. If today is one of those days, I’m here for you.
This burger was inspired by my favorite veggie burger in Kansas City found at Beer Kitchen – the amazing restaurant that inspired this Whiskey BBQ Ketchup.
Their “black bean burger” had a modest description but the flavor and texture are anything but. It’s tender without being mushy, not too sweet, not too salty, hearty, and seriously satisfying.
On days that nothing sounded filling enough, this veggie burger was the only thing that did the trick.
How to Make This Black Bean Burger
This recipe not only fills a veggie burger-shaped hole in my heart since moving out of arm’s reach of Beer Kitchen, it’s also simple, requiring just 10 ingredients and easy-to-master methods. Such as,
- Bake sweet potato
- Mash
- Add rice, black beans, onions + spices
- Mix
- Mold
- Bake
It’s so easy. Are you sensing a pattern here? Simple, delicious, and vegan + gluten-free? It’s practically sorcery.
How to Freeze Black Bean Burgers
These burgers are excellent for quick plant-based lunches and dinners. I like making a batch (or double batch!) for freezing.
My preferred method for freezing is to par-bake the burgers for ~20 minutes (instead of the full 30-45 minutes), then cool and store in a freezer bag or sealed container with parchment paper between them.
To reheat, simply bake from frozen for 20-30 minutes at 375 degrees Fahrenheit.
What Do These Black Bean Burgers Taste Like?
These burgers are the business. They’re:
Tender on the inside
Firm on the outside
Hearty
Naturally sweet
Savory
Subtly spiced + smoky
Simple
& Seriously satisfying
What to Serve with Black Bean Burgers
- Crispy Baked Garlic Matchstick Fries
- Cheesy Chili Baked Potato Fries (Oil-Free)
- Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
- Easy Vegan Coleslaw
May I make a recommendation? Make these burgers and stack two patties on top of each other and make one ginormo burger (as pictured). Then we can be veggie burger bosses together.
If you do, you must take a picture and tag it #minimalistbaker on Instagram so we can see. While you’re at it, throw on a #burgerboss or #minimalistbakerburger just for funs. Cheers, friends!
Sweet Potato Black Bean Burger
Ingredients
- 2 cups mashed sweet potato (~2 large sweet potatoes // organic when possible)
- Olive oil (for cooking sweet potato)
- 1 – 1 1/2 cups cooked brown rice* (or sub cooked quinoa* with varied results)
- 1 cup cooked salted black beans (rinsed and well drained // if unsalted, add more salt to the burgers)
- 1/2 cup finely diced green onion
- 1/2 cup walnut or pecan meal (or very finely chopped)
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1/4 tsp chipotle powder (optional)
- 1 Tbsp brown sugar (optional // for added sweetness)
FOR SERVING (optional)
- Sliced avocado
- Sprouts, lettuce or parsley
- Sliced onion
- Whiskey BBQ Ketchup
Instructions
- Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F (190 C).
- While potatoes are baking, cook rice or quinoa (see notes for instructions).
- Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice (amount as original recipe is written // if altering batch size, start with lesser end of range), green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
- Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
- Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
- Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I went for around the 35 minute mark.
- Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
- Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
- Freezing instructions: par-bake for ~20 minutes (instead of 30-45 minutes), let cool, and then carefully layer between pieces of parchment paper and enclose in a freezer bag or container with a secure lid. Reheat them from frozen at 375 degrees F (190 C) for about 20-30 minutes or until desired firmness.
Video
Notes
*For quinoa: rinse 1 cup quinoa and add to a saucepan over medium heat. Sauté in a bit of olive oil for 1-2 minutes, then add 2 cups water and bring to a boil. Reduce heat to simmer, cover and continue cooking for about 15 minutes or until tender and fluffy and the water is absorbed.
*For veggie burgers that hold up well on the grill, try our Easy Grillable Veggie Burgers or Smoky BBQ Black Bean Burgers.
*Inspired by the Black Bean Burger at Beer Kitchen
*Nutrition information is a rough estimate calculated with lesser amount of rice, with walnut meal, and without optional ingredients.
Laura pasquini says
I’ve seen a few others ask already, but no response…Has anyone tried these on the grill? Just wondering how they do. Thanks! Great recipe
They do OK on the grill, but these do better!
Malorie says
Do you know if formed patties would freeze well? (Sorry if you’ve already answered this somewhere)
Thank you!
Hi Malorie, we have updated the instructions with tips for freezing/reheating.
Andrew says
Holy Yum! This was so good! Very flavorful and filling. I used Almond Meal and toasted the Almonds first. I’ve noticed in a lot of your recipes using nuts you don’t seem to toast them first, I find toasting in almost all occasions makes the recipe better.
Yummy!
Ana says
Hi, what can I use to substitute pecan meal? Can I use whole wheat flour?
Andrew says
Hi
Try Almond Meal or any other nut.
Emma says
These burgers sound so yummy! Do you think I could sub almond meal for the walnut/pecan meal? Thank you!
That should work!
pascale says
These are great! So so filling and delicious.
Kathy says
These are amazing!! I will never buy bean burgers again! I love that the recipe makes such an abundant supply. Leftovers for my husbands lunch box – unless I eat them first :)
Jessica says
I just happened to stumble upon this recipe while looking for some way to use all these sweet potatoes our farm share delivered and I am IN LOVE. I used a bit of flax meal to bind the burgers together and added a little fresh cilantro to them and they came out superb! Thank you so much!
Yay! Glad you found us, Jessica!
MaryRose says
I made the sliders for dinner tonight along with the whiskey ketchup. Both were delicious. My daughter is the vegetarian in the family, but I enjoy a black bean burger from time to time. This one really hit the mark as far as flavor. The recipe is definitely a keeper.
BTW, I used my 1/4 cup ice cream scoop to measure out the slider patties. What a time saver. They scooped out perfectly and were all uniform in size.
Nice! thanks for sharing Mary!
Rachel says
I made these last night and they were AMAZING! I used quinoa instead of rice and didn’t have pecan or almond meal on hand so I used cornmeal and they turned out perfectly. My one and three year old kids both loved these! Thanks for such a great, yummy recipe. This will definitely be in our menu rotation now.
So great! Thanks for sharing, Rachel! :D
Becca says
We made these for dinner last night, and as of this morning, there was one left. (Now there’s none!) These are the best veggie burger I’ve had. My meat loving father even liked them and that made finding this recipe even better! They’re perfect, honestly, I could eat them again. Tonight. Maybe I should..haha….
So great! Glad you enjoyed them, Becca! xo
Nicci says
Baking these now, almost ate all the batter. :) Mine aren’t flipping without falling apart. I followed the recipe to a T
Hmm, did you make them too thin maybe? Definitely handle them gently as they are kind of tender…
Linda Baker says
Great recipe! Thank you for posting. I used hazelnut meal because that’s what I had on hand but otherwise followed your recipe. I wanted mine to be regular burger size so I used a 1/2 c. measuring cup to form the burgers and they were perfect and I love the tip about using the plastic wrap in the measuring cup. I crumbled the left over ones for use in salads and I’ve enjoyed them for several days. Yum!
Te'Ata says
Thank you for this simple recipe. These burgers are insanely delicious!! I didn’t have green onion, so I used red and added some chopped cilantro to add a little earthiness. No chipotle, so I used some chipotle vegan mayo. My only issue with these was trying not to eat all the mix before making the burgers! :)
Thanks again.
Anna says
Looks delicious! My oven is currently broken and I was looking for veggie burgers to grill tomorrow. Would these hold up on a grill?
Thanks!
These ones are a little tender so we recommend baking. However, these Grillable ones hold up well on the grill, as do these BBQ Black Bean ones!
Alexandra says
I found that the cumin in these burgers dominated the flavor a bit too much for my taste. I definitely want to try making them again with only 1.5 tsp cumin, another half tsp of smoked paprika and a tsp of garlic powder. I hoping that that will maintain the flavorfulness of the burger while tempering the cumin.
Thanks for sharing your tips, Alexandra!
Dazza says
Yes ruined by the cumin, a lot of effort to make as well.
Chelsea says
These look delicious! Dana, do you think we could throw these on the grill at a cookout? Should I bake them ahead of time and then freeze them and just grill them to bring them back to temp? Or should I form them and then freeze them without baking if I plan to grill them later?
Thanks!!
These ones are a little tender so we recommend baking. However, these Grillable ones hold up well on the grill, as do these BBQ Black Bean ones!
Chantel says
Definitely going to try this why quinoa rather than rice (varied results though?) any thoughts on that?
Also would finely ground oatmeal be sufficient to bind rather than walnut or pecan meal?
It should work fine, just make sure to adjust the texture as you go! Not sure on the oatmeal. I think it might make things a bit gummy/oat tasting, but let me know if you try it!
Toni says
I substituted half ground oats half whole oats for the nuts, because I can’t do nuts and the burgers were outstanding! I added more oats actually until the mix held together nicely. I always “bake” my yams in my electric pressure cooker and they are much more moist than oven baked so I needed the extra oats for the mix yo hold together. The burgers had a strong sweet potato taste. (Pressure cooked sweet potatoes are much sweeter than oven baked IMO)
Julia says
Made these last night…they were perfect!! I can’t believe how easy they were, and they tasted so so good with bbq sauce…thanks for the recipe!
Yay! Thanks for sharing!
Jasmine says
SOOOO good. And love through minimal ingredients. Thank you so much!
Great! Thanks Jasmine!
Shauna says
I was so excited to find this recipe and even happier when I realized I already had all the ingredients on hand. I used almond meal because that’s what I had and it worked fine. I make these all the time now!! So easy to throw together and delicious. Thank you!!!
Great! Thanks for sharing!
Eva says
this is really tasty and easy , thanks.
Donna says
These burgers are O.U.S.T.A.N.D.I.N.G. They deliver on taste well beyond 5 stars! They are delicious in every sense of the word. I’ve never tasted a better burger and have made MANY! The BBQ ketchup sauce, my gosh, it a brilliant add! We ate the 1st burgers without the sauce because I didn’t have onion powder. Then purchased the spice, made the sauce and today we topped the burgers with it and the other topping suggestions… just like the picture! :D OMG, these burgers are heavenly. Perfection in every bite. I don’t see how they could be any better! FYI: the sauce is terrific even without the whiskey. This burger recipe and sauce should be on a menu in a very popular vegan restaurant! Dana, you should be paid big bucks for this recipe idea!!!
SO wonderful to hear! Thanks for sharing, Donna!!
raissa says
Hi! Your recipe is amazing! I’ve been into veggie burgers for quite some time now and your recipe is aweawesome! Just have one question..can I use thethe microwave instead of the oven? Thanks!
The oven helps dry them out, while the microwave would so the opposite, so we don’t think that would work. But you could cook them in the oven and reheat in the microwave!
Amber Shimmel says
These were delicious! I made some substitutions based on what I had on hand. I used boiled carrot instead of sweet potato (added a little extra brown sugar), and corn meal instead of nut meal. I also cut the rice amount in half, added sunflower seeds for texture, and pan fried them. Thank goodness I made a double batch because they won’t last long. Thank you so mich, this is definitely going in the rotation!
Lauren says
Thank you! I have been limiting my diet to vegan, gluten-free and avoiding known culinary allergens, like tree nuts, in order to slowly re-introduce things to find out what foods might be contributing to chronic body pain. Living oil, refined sugar free as well right now. Feeling pretty good and dropping pounds like crazy (18 since 12/3/15)! So the corn meal note is much! appreciated! I haven’t trotted this recipe yet but looking forward to it now.
Lauren says
And my beau had bean eating veggie bean burgers i made, before going gluten free, on rice cakes instead of bread and loves it. We have the salt free plain ones.
dani says
Yum. I had everything on hand, I used white basmati because I already had some leftover from the other day. I will definitely be making this again!
Sarah says
Made these for dinner this evening and REALLY enjoyed them! I had a couple burgers over a bed of mixed greens with vegan parm, avocado salsa, mustard, and topped it off with lots of sprouts. I am so excited for lunch tomorrow!
Roseann says
Made these today. Lovely and yummy, but a tad stuffed after taking your advice of two patties, in a bread roll with all the trimmings, and we had potato wedges on the side for good measure!! Oh well, it is the weekend :-)
Nice! Thanks for sharing, Roseann!
Taryn says
I just made these. Oh. My. Word. These are so fantastick. I just sent this recipe to every vegetarian/vegan. These are ariously amazing. And so EASY! I’m often turned off by many veggie burger recipes because the ingredient list gives me the vapors.
I made these into 6 supersize burgers. I have no regrets.
Thank you so much for sharing! I’m about to make the whiskey ketchup to go with it!!!
Libby says
OMG this hit the spot! I used quinoa so I baked a little longer bc it seemed to have trouble sticking at just 35 minutes. But these will be my new go-to. A lot cheaper and way more flavor than store bought!! Thank you for this!!
Now to go eat a second one…
rachel says
Yum! Made tonight, substituted some gluten free flour mix, flax seed, and oats for the walnuts cuz I didn’t have any on hand..Added some minced garlic and extra random seasonings with red onion and celery…it was a pantry cleaning dinner, but absolutely amazing
Great news! Thanks for sharing, Rachel!!
Erin says
Do you think this would work as a “loaf”?
Probably, but I haven’t tried it, so I don’t have any tips! Good luck :D
Lisa says
I tried these tonight and they are fantastic! Even my 17 yr old son raved about them!
Thanks!
Great to hear! Thanks for sharing, Lisa.
Katie says
Super yummy. Excellent combination of ingredients. Simply the best and most delicious veggie burger. I enjoy mine with raw zucchini. (4 patties + 1 zucchini)
Also:
I made 15.
I froze them.
——-
I will continuously have a stock of these.
Tori says
Yummers! I’ve been bringing one of these burgers to work every day this week. It is delicious! There are some still frozen. Great for an easy, healthy meal.
I used a combination of millet and quinoa rather than rice, and they add a nice texture to the burger. They were cooked together, following your quinoa instructions.
I also used almond meal, because that’s all I had on hand. It certainly did the trick (there was about 3/4 cup altogether).
I wanted to eat the burgs on larger buns (not sliders), so I increased the size to 1/2 cup per portion and baked them for a bit longer.
Thank you! This one will become a staple of my kitchen, I’m sure.
Tiffiny says
Making these burgers again!! I’m just a bit upset because I grabbed the white sweet potatoes without noticing. I hope they will look ok. The orange sweet potatoes makes them so pretty.
Let’s hope I can get over this mistake. Thank you for all the lovely recipes, I make them on the regular.
Xo
Katie says
Sweet potatoes are in fact called sweet potatoes.
The orange ones are called yams, or jeweled yams.
Personally I don’t like sweet potatoes…
LiseE says
I decided since I have made several of your recipes and because they taste so good, I was not going to mess around with this recipe I just doubled it automatically! Glad I did, they are sublime. Since I was doubling this recipe I notice that my first batch was on the “wet” side, but as I waited for this batch to cook the next batch got a lot firmer and by the third batch they were perfect working consistency. So maybe the people who are having difficulty which their batch being too “wet” is to let it sit and absorb for 60 minutes before forming into patties. Just a suggestion. I made the Whiskey ketchup to go along side this burger perfect! Thank you so much for sharing!
Moby says
Hi!
I’m making this dish for a potluck and I wanted to know if it would possible to substitute the walnut/pecan meal for milled flax? I don’t have any allergies, but just in case I can’t find either of those ingredients.
Thank you and I can’t wait to try this recipe out!
That should work!
Ashley says
I made these yesterday and they were SO good. I’m a recent vegan and your blog has been so helpful. Your recipes give me so much inspiration!
Kelly says
I made these burgers tonight and they were FABULOUS! I’ve tried countless veggie burger recipes but this will be my new “go to” recipe. This recipe is very forgiving. I ended up with extra rice, beans, onions, and sweet potato but just threw everything in. I upped the spices and substituted chili powder for the chipotle powder. BAM – delicious. My whole family loved them. We even liked the mixture before we baked it.
The ketchup recipe is wonderful too and is a must for the burger. I hate the taste of whiskey but it really adds a layer of flavor to this ketchup that is heavenly.
Dana, thanks so much for creating and sharing these recipes. I stumbled on to this site and will visit regularly! You’re black bean brownies are next on my list. ;)
Jessica says
I made these last night and ate them along with a kale salad–they were absolutely delicious! I used red onion instead of green just because that’s what I had on hand and I thought they turned out great. Thanks for the recipe!!
Great! Thanks for sharing, Jessica!
Laurie says
Hi Dana and John! My husband and I made these burgers over the weekend and they were absolutely amazing! We loved them so much that we featured them on our blog.
Thanks for another great recipe!
Laurie
Laura says
I just wanted to let you know I made these for dinner tonight and love this recipe. Most recipes I see for vegetarian burgers are very time consuming and just seem like such a big process. These were easy to make and tasted great. I will definitely be making these again. Thanks for all of your great recipes!
Lovely! Thanks for sharing, Laura!
Scratch is Better says
Hi! I made these last night and while the flavour is amazing, they were exremely mushy and not burger like. I followed the recipe exactly. What do you suggest if they are too mushy to add more of? I want to make them again definately. Would you also recommend frying them in a cast iron pan to get a nice sear?
Hmm, it may have just been the moisture level of your potatoes as I find they all act a little bit differently. Next time maybe try baking your black beans for 15-20 minutes while you’re roasting your sweet potatoes. This will dry them out and give them more texture – a tip I just learned from a friend! – and they should hold together a bit better. Otherwise, if you bake them long enough and let them cool for a bit after baking, they should hold up!
Medeja says
Gorgeous burger! Looks and sounds just delicious!
Mindy Galvan says
Just made these. Yum!!!!!!! I think I want to eat all 12 now
Ashlee says
I always love another yummy burger recipe! I finally stopped buying frozen veggie burgers and fries and started making my own. SO much better!
Ellen says
We had these tonight and they were fabulous. I always add pastured eggs to these type recipes to hold it together better and make it easier to flip. The Whiskey BBQ ketchup was to die for and we had them open-faced on rolls like a barbeque-YUM!
Caity says
Very good flavor! Structurally mine fell apart in the oven when flipping but will try again!
Dianne says
glad to hear this!
so I do not freak out if mine fall apart….
they are in the oven how!
Juliette says
Has anyone tried to freeze these? Either before or after baking?
Cindy says
This looks amazing and perfect and I wannit now!
Jen says
lived in KC FOR 20 years! Oh how I miss the Plaza, Beer Kitchen, FUD and Jerusalem Cafe! Yum!
Patti says
I am going to the market to get sweet potatoes today! These look fantastic. Thanks!
Luna says
Hey, can I use flax meal instead of pecan/walnut?
Hmm, I think that will make it too fibrous and mealy. Perhaps oats?
Kim says
My boyfriend has been vegan since before we started dating, and while he lovingly cooks me meat I’ve been making an attempt at not eating meat also. I recently started following your blog, and can I just tell you how much I love you right now?! This recipe is right up my alley, and I can’t wait to attempt making it on my own. Thanks for sharing this recipe.
Thanks Kim! So glad to have you! Hope you love this recipe!!!
Dani says
These babies are in the oven as I type. Thanks again Dana for inspiring me to eat delicious and healthy grub.
Caitlin says
that looks like a damn good burger.
Kate says
Yum!! I don’t know if anyone else in my family would like this but I’m going to make it anyway because it looks so amazing! They can have cereal.
Carmen says
Man, my husband and I love that burger from Beer Kitchen. It’s probably one of my favorite veggie burgers in town (I live in KC). This looks really delicious!
Rosie says
This looks absolutely delicious and yay for it being vegan! Starting this week my Mum and I are trying to eat as vegan as possible and this looks like exactly the kind of thing we could make and chomp over the weekend!
Annamaria says
I am making these for tonight’s dinner! I’ve never cooked a vegan meal for my children before so please wish me luck! :-)
Cassie's Kitchen says
yum!! This looks incredible! I’m always looking for new veggie burger recipes, I can’t wait to try this recipe!
Tessa | Natural Comfort Kitchen says
Literally on my last veggie burger from the freezer stash…this one’s definitely in the running for re-stocking!
Arman @ thebigmansworld says
Wow. You know you’ve hit a home run of a recipe when you combine two foods I’m not a fan of (sweet potato and beans) and create that. Epic. I need to make it!
Rebecca says
I made these tonight along with the Whiskey Ketchup – both were incredible! The perfect end to a chilly work day. I was so excited to make my very first Ketchup. I used Knob Creek Smoked Maple Bourbon which worked great (especially since I didn’t have the liquid smoke!) Thanks so much for your recipes Dana- they always brighten my day!
Susie says
Fantastic recipe, thank you. I added 1/2 cup of pumpkin seed protein powder and that also helped it form patties a bit better as mine were on the wet side.
A must-make (and eat) recipe!!
Haviva says
Made these tonight… just might be my new favorite burger (and ive made plenty). Best part, my 5 year old gobbled them up, (and she refuses to eat sweet potatoes normally)… she had no idea they were packed with them. Even my 1 year old had some! Will definitely make again. I love getting your emails and seeing new recipes on facebook… thats pretty much how I decide what Im making for dinner that night. Thank goodness for you! :)
Ashley says
These look amazing!!! Can’t wait to try. Could I use almond meal in place of the walnut/pecan meal?
That should work!
Simple Green Moms says
Oh lordy. Pretty sure I was drooling on my keyboard when I saw these floating around Pinterest earlier today. Definitely making these ASAP!!
Cheri @ Overactive Blogger says
Looks absolutely delicious! The colors are gorgeous!
Bibi says
THIS is what I was looking for…! Been trying all other usual burger recipes but they were all missing that sweet mashy something that sweet potatoes add to these ones.
Thank you. I mean, THANK YOU. Seriously, I think I rely more on this blog that on oxygen to survive, there is not one single recipe that is not fantabulously delicious :)
Ah yay! Best comment EVER!
Betty says
my GOD!
this looks to die for. your blog is phenomenally mouth watering. i think I’ll be taking a daily trip to it.
Betty x
Katrina @ Warm Vanilla Sugar says
Definitely my fav combination for a burger. I could eat one of these every weekend if given the chance!!
Eileen says
These burgers sound excellent! Definitely a hearty treat for the middle of winter. I especially love that there’s no need for a food processor, because we totally don’t have one. :)
Ah! Glad I can offer something equipment free! Hope you love them, Eileen.
Katherine Baker says
You win at life. You just win.
This is my literal dream come true.
Thanks for the continual stream of inspiration and perfect recipes.
Thanks Katherine!!! xoxo
Vegan Donkey says
I still have so many sweet potatoes leftover from a Ghanaian dish I made last week…this might be the perfect way to start using them. I can’t get enough — ever since the fall — but I need some new ways to use them, and that subtle sweetness.
Yes! Add them to burgers. The best!
Niels @ Have Another Bite says
Looking good! I guess you could use many sorts of beans for making this burger, right? Goes to my ‘must eat’ list! Thanks
Heather Mason says
soo yummy! Homemade veggie burgers usually fall apart on me, but this one looks sturdy!
Rosanna says
WOW!!.. You did it again!.. This burger is going to be dinner tomorrow night!.. Thanks Dana!!
Whoop! Let me know how it goes!
Nicole says
If you were to freeze them, how would you heat them up again?
I would parbake them (20 minutes), and then carefully layer between pieces of parchment paper and enclose in a freezer bag or container with a secure lid. Then, I’d reheat them at 375 (from frozen) for about 20-30 minutes or until desired firmness. Hope that helps!
Nicole says
Perfect, thank you for your help!
Katy says
Do you have a substitute for the walnut/pecans? Is their purpose to hold it together? Would bread crumbs or panko work ok? Otherwise, these look awesome awesome. Thanks!
Yes, it’s to help dry / bind. I’d say you’d be find to sub panko or bread crumbs, though I didn’t test this method so can’t guarantee any results! Good luck and let me know if you give it a try!
Cheri says
Do you think almond or cashew meal would work the same? Or old fashioned oats? That’s what I have in my pantry…
I think that should work! Preference on almond.
Jennifer Brough says
How about Almond Meal … would that serve the same purpose? Can’t find Walnut or pecan locally :(
That should work!
Stephanie Schluterman says
I use bread crumbs every time I make this recipe and the turn out absolutely delicious! Although I do add extra sweet potatoes.
Brittany says
Holy moly. These burgers look delicious!
Brittany at I Love Vegan says
Veggie burgers are THE BEST THING EVER!! And these look amazing! I love your photos, I need to play around with black backgrounds more often because that burger is stunning. Great stuff as always Dana!
Ah, thanks Brittany! That background is just a black chalkboard that gets blue tints when in the sun.
Jacki says
Do you think these burgers would still hold up without the beans? Or do the beans act as a filler?
I think they need the beans, but if you’re weary, just try without! You’ll obviously need to play around with the other ingredients to achieve the proper flavor / texture. Good luck!
Lauren @ sassy molassy says
Mmm… I’ve been saving some roasted butternut squash to add to black bean burgers this week and I think I’ll try them with this recipe!
Ooh! Let me know how it goes!
Jasmine B says
ALways killin’ it with these recipes ;) This is mouth watering Dana, and your photographs are so beautiful!
Thanks Jasmine! So kind!
CakePants says
Oh wow, today just turned into a day when I need a burger…THIS burger, to be exact!! I haven’t seen veggie burgers with rice incorporated into them before, but I’m super intrigued. Can’t wait to try these!
Hope you love it!!
Cara's Healthy Cravings says
You are so so right, sometimes you just need a great burger! I think this is it. This burger would definitely satisfy my craving, I am certain.
DessertForTwo says
I will pretty much eat anything with raw red onion and avo, but man alive! This looks delish! You’ve done it again!
Thanks, friend! Got your cookbook in the mail and OH EM GEE, can’t wait to dig in! Bravo!
Dana | fresh simple five says
I literally said yum out loud when I looked at these! Can’t wait to try them.
Christina @ The Beautiful Balance says
YUM! I make veggie burgers at least once a week and eat them different ways and these look insanely tasty. I love the combo of smoked paprika and sweet potato. Really I just love smoked paprika on anything!
Right? Such a great spice! Hope you love these, Christina!
Jessie Snyder | Faring Well says
These look so BOMB! Whisky ketchup?! I need to get on that. Don’t you love when you can recreate your fave restaurant’s dish?! I have one I’m posting tomorrow too – what are the odds! Love it. Happy Tuesday!!
Ooh, I’ll be sure to tune in. You’re blogging like a boss these days, friend!
Lina says
I just found your blog through this comment and immediately subscribed. Your photography is stunning and the recipes sound amazing! I am so glad to have stumbled upon you.
Jessie Snyder | Faring Well says
Thanks so much Lina! That is so awesome! Woot woot! Smiling so big <3
katie a. says
my mouth is watering, I’ll leave it at that!
katie a. // bluepoppyblog.com
jenna @ just j.faye says
Ooohhh yum! I have some sweet potatoes sitting on my counter and this may be a good use for them….
Celeste @TheWholeServing says
Love it, I just shared a tempeh vegan burger, I’ll have to share this one so they can add it to the weekend menu.
Thanks
The Blonde Chef says
Totally need a burger today. And sweet potato with black bean is just so classic. Love this!
Ria says
Just sent this to a friend who is a vegetarian! Sure she will thank me later! Looks divine :)
ha! What a good friend :D
Ksenia @ At the Immigrant's Table says
Now, this is definitely what most people would call a Burger (with a capital B). It’s impressive, and I can just taste all the Southwestern flavours – great work on topping it with an avocado, too! I usually make veggie burgers in the summer, when they make a simple and filling dinner with a side of salad, but this year I’ve been craving big, juicy veggie burgers to feel my stomach throughout the cold winter days… And this baby looks like it would do just the trick! Thank you for sharing this.
Indeed! Perfect for a hearty winter meal. Let me know if you give it a go!
Linda says
My daughter in law made this for me tonight and they were delicious. I will make this at home soon thanks
Pauleen Mara says
Dana …. thank you so much for posting I will be making these
Belinda @themoonblushbaker says
Valentina I though it actually made sense; I eat unbaked veggie burger mix too… It is not uncooked or anything. Just really mashed up ingredients.
However Love the recipe Dana! There is no arguing that sweet potatoes belong in burgers :P
valentina | sweet kabocha says
I think there is an error in your description :/
1. Bake sweet potato
2. Mash
3. Add rice, black beans, onions + spices
4. Mix
5. Taste
6. Taste again
7. Omg it’s too good! Take a spoon
8. Eat!
9. Mold leftovers
10. Bake
:P
Maria G. says
This just made me laugh! Tasting is one of the good things about cooking!
Rebecca @BeTrulyNourished says
Holy yum! I need to try some homemade veg burgers, this will be the greatest way to start! Lovely photos too
Victoria says
Would it work to use almond meal instead of walnut/pecan meal? Its all I have at home and I want to make this burger now!
GS says
Exactly my question. GS
Josie says
I would say probably! I didn’t have either myself but I used trader joes panko bread crumbs, 1/2 cup to sub but please note they are NOT gluten free, but it worked very well for me. What I’m saying is these were frickin’ awesome so I’d imagine you could sub. These are very versatile ?
Yup almond meal should work!
Kevin says
We just used almond meal – my wife and I agree… Delicious!!!
Sarah Gunnery says
I used Almond meal last night and they were delicious.
Bella says
I’m so excited to try this recipe, but don’t have walnut meal. If I use oats, how would you recommend I prepare them before adding them to the mix?
You could try another nut meal, such as pecans! Or oats blended into flour before using.
wildandfreeoutlawmama says
Can I substitute butternut squash for sweet potatoes do you think?
I think that would work!
Rhonda says
That sounds delish!!