Sweet Potato Black Bean Burger

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Sweet Potato Black Bean Burgers in a bun with parsley, avocado, and red onion on a bun

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.

Roasted sweet potatoes for making our Sweet Potato Black Bean Burgers recipe

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,

  1. Bake sweet potato
  2. Mash
  3. Add rice, black beans, onions + spices
  4. Mix
  5. Mold
  6. Bake

It’s so easy. Are you sensing a pattern here? Simple, delicious, and vegan + gluten-free? It’s practically sorcery.

Using a wooden spoon to stir together ingredients for homemade vegan Black Bean Burgers

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.

Hearty and delicious Sweet Potato Black Bean Burger with veggies on a bun

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

Flavorful vegan Sweet Potato Black Bean Burger resting on a baking sheet

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!

Halved Sweet Potato Black Bean Burger on a bun with vegetables

Sweet Potato Black Bean Burger

Amazing sweet potato black bean burgers bulked up with brown rice and seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy and delicious.
Author Minimalist Baker
Print
Two Sweet Potato Black Bean Burgers in a bun
4.85 from 290 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 (burgers)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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)

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

*To cook rice: bring 2 cups water to a boil. Then add 1 cup very well-rinsed rice, reduce heat to simmer, cover, and cook for about 30 minutes or until fluffy and tender. You will have leftovers.
*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. 

Nutrition (1 of 12 servings)

Serving: 1 burgers Calories: 113 Carbohydrates: 17.9 g Protein: 3.3 g Fat: 3.6 g Saturated Fat: 0.4 g Polyunsaturated Fat: 2.49 g Monounsaturated Fat: 0.58 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 121 mg Potassium: 306 mg Fiber: 3.6 g Sugar: 3.1 g Vitamin A: 8350 IU Vitamin C: 12.4 mg Calcium: 40 mg Iron: 1.1 mg

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  1. Taylor Dare says

    Hi there- I love your recipes- I’ve made one of your breads twice now and it perfect and simple! It makes me feel accomplished. ?

    Something I do want to know in terms of this recipe:
    When you are saving leftover patties for later, do you store them cooked or uncooked?

    Thank you so much!

  2. Ethan says

    Just made these and as a big meat eater I am very pleasantly surprised. I put some BBQ sauce in with it and some jalepenos and it was real good!

  3. Reilly says

    Hi! I absolutely love veggie burgers, and I really wanted to try this one (it looks delicious!:) However, I’m allergic to nuts. What would you recommend I use instead of nut meal? Thanks!

  4. Nika says

    This is hands down without a doubt the BEST black bean sweet potato burger I have ever tried. I microwaves my potato because it was a spur of the moment decision to have burgers. It was still excellent. I will try it next time by roasting the potato because I am sure that it adds another layer of flavor.
    I also used flax seed meal as I did not have a nut meal. I used a grain medley that I had in the fridge leftover from a previous meal. It contained brown rice, farro,and red quinoa. Everything else followed the recipe other than I made them into larger patties.
    This one is going into my favorites and will become a “go to” for me!!

  5. angelica says

    Great taste and smell, pre patty. Instead of green used some sauteed yellow onion and added mushrooms, needed to use them up. Used a packet of Seeds for Change rice mix. Added a lil garlic powder and ancho chile powder instead of chipotle. Only tsp of coconut sugar. Yum!

  6. SuddenlyVegan says

    What?! Made this today. These were so good I think I may have teared up a bit. I used what I had on hand and to taste- I had one large, one small sweet potato (microwaved) and used extra black beans in place of the rice. I used cornmeal instead of the nuts and added diced green bell pepper, green onion, a teaspoon of honey ground mustard, a packet of taco seasoning (yeah), garlic powder, salt, white pepper, lots of red pepper flakes for spice and about a teaspoon of raw honey. Drizzled foil with EVOO and baked for 45 minutes total. The edges were so crispy and yum- I wonder if it was the cornmeal? Ate one using a toasted whole wheat bun, sliced avocado, romaine lettuce, sliced white onion, ketchup and mayo. Went back an hour later and ate one by itself. Drool worthy. Can’t wait to try this using different spices, veggies and toppings. Like…tomorrow!

  7. Sarah says

    Made these for my whole family! They absolutely loved them. Thanks! It’s a great recipe to double or triple to make for burgers for everyone for a whole week!

  8. Mary says

    Love this recipe- had some cooked lentils so used them, purple rice, 1 sweet potato,
    Black beans, oatmeal, . I ground up carrots, red pepper and onion in my nutri bullet. Such a versatile recipe. I am sure it will be a little different each time-but great taste and texture. Threw in siracha,soy,garlic, peanut butter,mustard. Formed them in a small saucer/dish covered with Saran. Thank you.

  9. Katie says

    I adore these burgers. I went vegan a few months ago and have already made these three times. Absolutely addictive. Thanks for the recipe!

  10. Mama c says

    Hi! I have used several recipes from here and loved them all. A new mama, but I love to cook, do I made these yesterday.
    Only thing I did differently was I added brown rice flour.

    So it’s summer. Super hot, had the oven on for a while. Decided to put them in muffin tin, bad idea, too mushy.

    I just flattened then and renamed at 400, they were amazing, so much that I had four Mini burgers.:))

    It was yummy and my aunt and beat friend had one too.
    Going to make again!!

  11. Heather says

    If made and baked according to your instructions, could you later grill them? I’m wondering if they’d hold up. I’m going to a BBQ and would love to have a healthy burger to take with me. Thanks!

  12. Scott Lang says

    I make these regularly – they’re great!

    I’ve found they’re also good in wraps at lunchtime. I bake them, cut the pattie into thirds, let it cool then use as a filling with lettuce and some barbecue sauce. My eldest son loves them in his school lunchbox. Thank you for another delicious (and really useful) recipe!

  13. Pamela says

    Thanks Dana.
    Please advise. I will bring these to the cabin next week.
    Should I bake, freeze, then reheat?
    Or freeze raw, then bake for first time at the cabin…?
    Appreciate your thoughts.

      • Pamela says

        Thank you!
        I made them yesterday using oat flour and 1 1/2 c brown rice. Perfect consistency. I even rolled some in to 1 inch balls (since I’m bringing appetizers tonight!) Baked 30 min for crisp/browned “crust” and soft inside.
        I microwaved the sweet potatoes.
        The whole process was so easy, I may just wait to assemble up north next week!

  14. Joyce says

    I made these last night I wanted a burger. This really hit the spot. I served it on lettuce with and avocado slices. I did not use the brown sugar or the BBQ sauce. I froze the rest of the patties, next time I want to try with guacamole on top. Thank you so much

  15. Sandy Mitchell says

    I’ve successfully used oat flour as a nut-free/seed-free subtitute for the nut meal. Great recipe!

  16. Brianna says

    Okay friends so I didn’t have the nut meal on hand and decided to just go for this recipe sans that ingredient. It worked out great! I also just made the patties with my hand similar to those made with hamburger :) I will definitely be making these again, so good and so healthy!

  17. Kim says

    I made these for the first time today and they were delicious and a big hit with my family. I used oat flour as that’s what I had and yellow sweet onion instead of green. I will definitely be making them a lot this summer: Thank you for sharing such amazing recipes.

  18. Michelle says

    Wow Dana! These are delicious! I had sweet potatoes on my mind last night and googled “sweet potato black bean burger” and this recipe came up. I had almost all the ingredients on hand, so I dove in. I subbed white onion for the green onion, and since I didn’t have cumin, I added some ancho chili powder and cayenne pepper for a kick. I also mixed quinoa and brown rice. I over-cooked the burgers by a few minutes making them a tad dry, so in addition to the avocado, spinach, and onion, and slathered on some honey mustard dressing (bbq sauce would be better, but I didn’t have any and the mustard dressing worked!) and finally, making it vegetarian but not vegan, some crumbles of goat cheese. The goat cheese made this already-great burger unreal! Yum! Thank you for yet another wonderful recipe!!

  19. Andrew says

    I was disappointed by this recipe. The burgers didn’t gain any texture to the outside during the baking process so I think this recipe would be better of pan fried. Also the burger paired with the bbq ketchup was too sweet so I wouldn’t suggest the two together. Overall the mushy texture with the overall sweet flavor makes this a mis-step for me. I liked the burger by itself but would suggest going with 1.5 cups rice and pan frying!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrew, thanks for the feedback! You could certainly pan fry these before baking to yield a more crispy outside while still allowing them to bake through. Happy cooking!

  20. Grant says

    Taught the Making if these sweet potato black bean burgers at a Cooking Class.

    Never made until the class.

    Big hit.

    Use a high heat sear to lock burgers together before baking in oven.

    Ginger is a great substitute for smokey paprika.

    Served with a Rosemary Chives Chili Dressing. My concoction.

    Good eating!

  21. Jordan says

    I made these yesterday for my dad’s birthday and they were delish!! My family and I did find that they were on the loose side and would’ve liked them a bit more dense/held together. I did use a bit more than one cup of quinoa (and flax meal instead) and they were perfectly moldable when preparing them. Although, I did bake them on parchment paper. Do you have any suggestions for next time?:) Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jordan, they are on the more tender side, but should hold together. You could try adding more sweet potato next time! Happy cooking!

  22. Samantha says

    This is my 2nd time making them! We love them because they are veggie and easy to make! We don’t want to eat all of the patties, do we freeze before or after cooking? Thanks!

  23. Cheryl says

    These are so good! I left out the sugar and subbed 1/4 c. each of oats and spelt flour in place of walnut meal and I maaaybe just went back for thirds. Thanks, Dana!

  24. Tiahna says

    I make these about once a week! They are the bomb! The only thing I add is some liquid smoke to give that “BBQ” taste without the actual grill.

  25. LMC says

    Nice flavor and fun recipe! I used all the flavoring ingredients (minus the sugar) and the full amount of rice. But, I wanted to place these on the BBQ to give them that extra grilled, smokey flavor so I added 3/4 cup vital wheat gluten to the sweet potato mixture. Then, I shaped the dough in to 8 patties & misted them on each side with bit of Trader Joe’s canola oil spray. Without the vital wheat gluten the dough seems to wet/loose to grill them right on the BBQ rack. The vital wheat gluten worked like a charm!

  26. Kristie says

    So delish! Made this tonight with the things I had in hand and we topped with fresh guacamole, AMAZING!!

  27. Ashlyn says

    I absolutely love this recipe! I usually substitute in quinoa for the rice and flaxseed meal for the nut meal and they always turn out very well. I like to add a few extra spices, like red pepper flakes to make it a bit more spicy and i just tried adding in some applewood rub, and it was delicious!

  28. Malinda Simon says

    Hi Dana – I found your recipe for Sweet Potato Black Bean burgers on Pinterest and I have to tell you these are THE best BB burgers I’ve ever had. I love that your recipe doesn’t have bread crumbs or eggs! I’ve made these several times and they are always perfect! This is now my favorite go-to BB burger recipe and I’ve added it to my ‘favorites’ collection. Thank you so much for sharing, you’ve got great taste. I signed up for your newsletter as I love to bake and I am looking forward to finding many more favorites from your site. Thank you! -Malinda

  29. Bettina Lorincz says

    Dana, I wanna give up my career and become a housewife only to cook everyday- all day long. I’m so in love with everything you do. I made these burgers for lunch and dinner today. Haha, in the evening we weren’t even hungry but I could just not leave these babies alone overnight. Thanks again!!

  30. Victoria says

    These are amazing! Used oats instead of nut flour, and turned out perfectly. The best veggie burgers!!

  31. plasterer bristol says

    Wowsers!! that looks so good, will be giving this ago on the weekend. that’s for sure. Thanks.

    Simon

  32. Ron says

    I made this for the family last night and it was amazing with my daughters vegan hamburger buns (she’s in pastry training at CIA). I have to say I wasn’t surprised though, EVERYTHING I have made from your blog over the last year has been wonderful. I got your cookbook last week for my daughter and myself (well, I preordered as soon as it was available) and we have loved reading and making your amazing dishes. Thank you for all you do.

  33. Bianca says

    Making them as we speak! I can finally enjoy a hearty vegetarian meal at home. No sugar added, no nuts. Garnish: homemade guac + bruchetta + lettuce. Kamut flour buns. Thanks!

  34. Matthew says

    I was just wondering are the black beans the Latin American Black Turtle Beans or the Chinese Fermented Black Soy Beans? The recipe looks great, I can’t wait to try it!

  35. nadia says

    These are so awesome! I’ve made them numerous times. I want to make them tonight, and I have butternut squash I need to use up. Think I could sub for the sweet potatoes, or would it change the texture too much?

  36. lolo says

    These were delicious. I used panko in place of the nut meal and added corn. I had them with roasted peppers avocado and mozzarella cheese. Perfect to take for lunch.

  37. Kelli says

    These look so yummy!! I notice it serves 12 and we are s family of four, would these freeze ok? Should I cook them and then freeze or freeze uncooked? Thanks!

  38. Steven says

    I’m trying to,make this on the stove top but I’m having problems with the consistanci I want to be able to flip them but they become to soft as they cook should on par cook them in the oven then finish in a pan to get that super crispy out side in looking for

  39. Melisa says

    I just finished eating my second burger! My 7 year old daughter loves them too. The flavor a were delicious. But rice in my burger was a bit too crunchy. Maybe I didn’t cook the rice long enough?

    • Jeremiah says

      He most likely has a nightshade sensitivity, the other common nightshades being peppers, tomatoes and eggplant. Sweet potatoes are not actually potatoes and are in the lily family. Hope this helps. I would hate for the little one to have to miss out on sweet potatoes his whole life.

  40. Jeannie says

    This is the BEST veggie burger that I have ever made and I’ve made a few. I didn’t have sweet potatoes so I steamed carrot coins and used them instead. And, I substituted toasted finely ground pepitas
    as my son is allergic to tree nut. Absolutely delicious. I’m making it tonight with sweet potatoes and am curious how the results may differ. Thank you!

  41. Jay Kay says

    Amazing! Says it all!!! I used almond meal (because it’s what I had) and coconut sugar (because it’s what I had ?) I cannot wait to eat my left overs!!!

  42. Terry says

    Thank you so much for this. Me and my girlfriend just made these and they were great. Will be sharing this page on my Facebook.
    Terry (and Naomi)

  43. Faye says

    Just made a batch of these today for the first time and oh my – amazing! I topped the burgers with some fresh home-made guacamole and added some green chilli’s and it was so refreshing. Definitely the best vegan burger I’ve had.

    PS. If anyone can’t find walnut/almond meal like I was unable to, I just took walnuts and put them through a food processor until it came to a flour-like texture. It worked just as well.

  44. Lisa says

    These burgers are the BOMB diggity !!!!! I made some on Sumday and they were almost all gone on Monday. Just finished making another batch – I skipped the nut meal and added a bit more rice and the texture was perfect. Love the cumin and green onions !! I have been on a Daniel diet since the new year and this recipe makes me want to go on.. Thanks for a creative and delicious veggie burger !!!!!

  45. Andrea Q. says

    Delicious recipe, thank you! I didn’t have nut meal so I used 1/2 ground roasted flaxseed and 1/2 panko in place of the nuts. Also subbed barley for the brown rice. Really tasty!

  46. Sara says

    For those worried that the shape isn’t holding, just put it all into a casserole dish, smooth it over and cook in the oven. Then call it a veggie bake (or roast). You can still serve it with ketchup etc. and it will taste delicious. I like bakes as they are not meant to be sliced (just dole out with a spoon) so can be more moist than a loaf but just as tasty. I am having burgers tonight (in oven as I speak) but tomorrow I shall serve up as a bake and serve with some nice vegetables. I shall drizzle with a little olive oil before cooking.

  47. Victoria says

    Would it be possible to use almond meal instead of walnut/peacan meal? Its all I have at home and I want to make these burgers now!

  48. kelly says

    i am thinking of doing these for a vegan nutrition class that i teach. if you make ahead, but not freeze, do you undercook slightly since you will be heating again? and what is the best way to reheat?? bake? thanks!!

  49. Monique says

    I’m trying to expand my eating options and decided to try this even though I don’t like sweet potatoes. I’m so glad I did! Smokey, spicy, a tiny hint of sweet…all work to make this one of the best veggie burgers I’ve had! This definitely goes into regular rotation.

  50. Lucas says

    I’m having a problem with getting the same consistency you are describing. When I tried flipping them at the same time you recommended, they were complete mush. I then tried to cook the same recipe on the stove and same result, mush. I followed your instructions for the quinoa recipe. Could that be the problem? I need to add rice? Any advice would be helpful, It has a wonderful taste and fantastic aroma!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, one thing might be that your quinoa is too moist. Use this method to get fluffy quinoa! Also, try and let the steam escape from your sweet potatoes so they don’t add too much moisture. Adding a handful of panko bread crumbs will help them dry up and form patties better, too!

      • Jasna says

        I made these last night. They really are awesome, but they fell apart, like every other veggie burger I made. Consistency was good, not to dry not to wet. I followed recipe. I am not going to trow them away God forbid, but would like to see one nice burger. Thanks for the recipe.

  51. Ali says

    These are so delicious! I made these tonight and use basmati rice instead because that was what I had left over. I only had two sweet potatoes on the smaller side so I added more black beans. So yummy.

  52. Alessia says

    SO delicious! I made these for my (very much carnivorous) family this week. Everyone wanted to take one for lunch the next day :) I subbed the BBQ sauce with a lemony-avocado sauce that I made.

    Thank you for sharing!!

  53. Nick says

    My fiancé and I made these and I don’t think I could eat another veggie burger other than this one again. We didn’t have any walnut meal but they still turned out great (if you’re allergic to nuts). We also made a garlic aioli in sub for the bbq and it was great. Great recipe and pictures.

  54. Ora says

    So this is the best veggie patty ever. Its one of very few things that my extremely picky toddler eats, so i make it quite often.
    Not only it tastes AMAZING but its so versatile! I have to admit that i made it only with quinoa so far, haven’t tried with rice. I tried with steamed sweat potato and baked one, both times came out great. Purple onion works better than green here! i added oat flour instead of the nuts and flax seed “egg”. Smoked paprika is definitely the key here. I also add cumin and garlic powder. I even tried to make it with chickpeas becasue i didn’t have black beans and it came out great! Thank you so much for this recipe!

  55. Kaylan says

    I just made these as we recently discovered our toddler is allergic to dairy and gluten. He LOVES them (and that’s a huge compliment from a picky kid!). It is so nice knowing I have something in the freezer for him that he will happily eat as were adjusting to his new diet and finding more recipes. I’m off to search the rest of your blog as most things look like great options for him. Thank you :)

  56. Bettie says

    Love these! If you’re short on ingredients for the ketchup, simply adding sriracha sauce to ketchup makes for a great flavor addition.

  57. Desiree says

    Hello!
    I am from Ontario, Canada. Just wondering where one would buy walnut/pecan meal? Or what could I used instead?

    Thanks,
    Des

  58. Patty says

    Let’s help each other…If you haven’t made a recipe, don’t review it. I see great reviews and think I have found a sure winner–then I find most of the review are “this sounds good,” not at all helpful! I read the recipe and agree that it sounds good. Posting a review for something you haven’t made is NOT helpful–and now I’m guilty of the same.

  59. Dena says

    After reading this I can’t decide if I just want to go straight to Beer Kitchen and try a veggie burger or make your veggie black bean burger! I think I’ll do both!

  60. Tina says

    Thanks to my wonderful sister-in-law this was my Thanksgiving surprise! In the previous years our menu was mashed potatoes and a roll. This year everyone else fought over a 22 pound turkey while my husband and I devoured these very happily. Suckers!! This will be a new staple in our home. Thank you!!!

  61. Poppy Booth says

    These way exceeded my expectations! I’ve had too many veggie burgers in my life to count, and these are some of the best I’ve tasted. I only subbed cornmeal for the nut meal and made regular-sized burgers since I couldn’t find slider buns where I live. He devoured two double-stack burgers and I had one double-stack. Went perfect with white wine :) definitely going in my “favorites” Dropbox recipe folder. Thanks so much for a great recipe that was easy to follow and delivered all the way!

  62. anna says

    Hands down the best sweet potato black bean burgers yet! Made some mods based on what I had on hand (beans from scratch, 2 day old white rice, oatmeal instead of nuts, no onions, added liquid smoke..). The texture is superb. Definitely a keeper!

  63. Kylie says

    These are beyond delicious and so easy to make! They’re so good I mashed up a leftover burger and fried it up with eggs for breakfast this morning! So good!

  64. Erin says

    This was delicious! Hearty and satisfying, perfect for fall or winter. I could also eat that ketchup with a spoon (I made sure to taste everything A LOT)!

  65. Haley says

    This sounds soooo delicious and I’m definitely going to make it but I was wondering if there is a substitute for the nut meal? Maybe I could just use more rice or oat flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps try a seed instead? I assume you’re nut adverse? Otherwise, a mix of rice and oat flour should work…

  66. Cole says

    My boyfriend and I LOVE this recipe. Sometimes we modify by adding in some minced & sautéed carrot, garlic, celery, red pepper. We use bibb lettuce as our “bun” and we’re set!
    Our food allergies makes finding solid recipes difficult, but this is the best vegan/gf veggie burger recipe we’ve found. Yahoo!!!

  67. Adrienn says

    Never used black beans before but soo good. Burgers look delicious in the oven and love the smell…whohoo.

    Half the mix disappeared while tasting. Ha-ha.
    What a great tip about measuring and shaping. Thanks again for another great recipe.

  68. Tawnia says

    Looks gorgeous and in the UK we are definitely short of good tasty burgers. I don’t like nuts though so could I substitute the pecan/walnut ingredients or would it be okay if I left it out? I just don’t want leaving it out to affect the texture.
    Thanks in advance.

  69. Elyse says

    This recipe looks amazing! Just one question from a newbie to cooking – is there a way to make these on the stove instead of the oven? How would I go about it? I’m dying to try this but my oven is out of commission. Thanks!

  70. Laura E. says

    We make these weekly with a side of (white) sweet potato fries. We try our hardest to avoid sugar in our diet so we make the patties without added sugar and serve with no BBQ Ketchup. Even without the added sugar these are SO GOOD!

  71. Summer says

    YUM! Baked into burgers or just straight from the bowl super delicious bean burger recipe. And I always have these staple items. Thanks

  72. Cristina says

    Im just happy you said “when available” next to organic. SO many food blogs make me feel guilty for not using organic.. I do prefer it, but can’t always afford it. Cant wait to try this!! Ive been searching for meatless type foods to pack for hubby lunch.

    Plan is to bake these patties and serve them in an open “sandwich” accompanied with hummus, pita and cucumber for lunch.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Cristina! I say organic especially with sweet potatoes because they honestly taste better! But of course, it’s not necessary!

      • Emma strong says

        ORGANIC! I have convinced my family to go vegetarian with all organic! So this is a perfect recipe!

  73. Rachel says

    I am so looking forward to making these! Thanks so much for your recipes, they are fabulous. Do you think I can substitute sprouted red jasmine rice (trader joe’s) for the brown rice? Thank you!!! :-)