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
Naturally sweet
Subtly spiced + smoky
& 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
Two Sweet Potato Black Bean Burgers in a bun
4.87 from 279 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 (burgers)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)


  • 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.



*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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My Rating:

  1. Dee says

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

  2. Alayna says

    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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woah, those serving ideas sound amazing! Thank you for the lovely review, Alayna! xo

  3. Raquel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoyed them, Raquel. Thank you for sharing! xo

  4. Linda says

    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.

  5. Lisa Q says

    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!

  6. Siobhan says

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

  7. Gina Wascko says

    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

  8. Pia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your experience, Pia, we’re so glad you both enjoyed!

  9. Margo says

    These are wonderful. I halved the recipe and made 5 regular (to fit bun) size but didn’t eat on bun. I am coming off keto eating vegetarian (still using dairy products minimally) so watching my net carb count as much as possible. Do you think that substituting mashed peas instead of sweet potato would hold up wel? I know it would change the flavor. I am looking for more protein and less carbs. But these are really tasty. Maybe next time I will substitute half peas for sweet potato. I used quinoa instead if rice as rice spikes my blood sugars.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margo, we’re so glad you enjoyed them! We don’t think they will hold together as well with peas, but maybe for half of the sweet potato it would be okay? Let us know if you try it!

  10. Haley says

    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)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy these burgers, Haley, thanks so much for the lovely review and for sharing all your modifications! xo

  11. Kaja Fickes says

    I’ve been looking for a black bean and sweet potato burger recipe for a while and am so excited to make this!! However, I also have a tree nut allergy. Any suggested substitutions for the walnut/pecan meal, or will it work without it? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaja! We haven’t tried it but we would suggest rolled oats (blitzed in a blender, texture halfway between flour and whole oats) or finely diced mushrooms as an alternative. xo

  12. Heidi says

    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.

  13. Hannah says

    I am looking forward to trying these. Do you think it would work if I subbed the brown rice with lentils? I have a big bag to use up!

  14. Mike W says

    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.

    • CJ says

      Mike, how long did you cook on that grill and did you need to use aluminum foil or anything to keep from going thru the grates?

      • Mike W says

        I went by looks vs time. No foil was needed they held together quite well though I was cautious during flipping. I flipped when the edges started to look golden. These cook up to a nice burnt orange and the grill marks make them look more attractive.

  15. Katcsy says

    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.

  16. Nancy Farrell says

    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

  17. Kaitlyn says

    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.

  18. Kate says

    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!

  19. Aaron Marans says

    The measurement listed for brown rice is before cooking or after cooking?

    I always get confused by this…


  20. S C says

    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!

  21. Anna says

    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!

  22. Vanessa says

    I can’t wait to try these. What would you reco for a nut free alternative for the pecan meal? I see someone else used flaxseed? TIA!

  23. Jessica says

    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!

  24. stephanie lefkow says

    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.

  25. Yasmeen Alqaisi says

    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.

  26. Trish says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Trish! Thanks so much for the lovely review and for sharing your tips/addition!

  27. Tynisha says

    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.

  28. Linda A Seay says

    Can’t wait to make this today. Love your recipes, hate the ads. There are so many ads it’s hard to read the recipe and blog.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Linda, sorry for the inconvenience. The ads keep our content free, but we’re always open to feedback and user experience is the #1 priority. Let us know if you try the recipe!

  29. Adam says

    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.

  30. Madeleine Knight says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Madeleine! Thanks so much for the lovely review!

  31. Dana says

    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!

  32. Lins says

    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!

  33. Joanna Falinas says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joanna, it sounds like there may have been too much moisture. You could try adding more walnut/pecan meal or breadcrumbs next time. Hope that helps!

  34. CeCe says

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

  35. Leigh says

    “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!

  36. Loren Gebo says

    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!

  37. MS says

    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.

  38. Monica says

    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!

  39. Maryam says

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

  40. Yaminah says

    I don’t have brown rice or quinoa at the moment, could I try subbing white rice or omit it altogether?

  41. Scott says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad everyone enjoyed them, Scott! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried it, but sounds like a good addition if you like spicy! Let us know if you try it!

  42. Patrick Murray says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patrick, we’re so glad you enjoyed both recipes! You could maybe try mashing it in a food processor to include the skin? Hope that helps!

  43. Victoria says

    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.

  44. Victoria says

    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!

  45. Juliana Patino says

    Hey there. The video kind of shows the potatoes w skin on being mashed w everything else. Is this correct? Are we supposed to leave the skin on?

  46. Julia says

    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 :)

  47. Shannon says

    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.

  48. Kevin Costello says

    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…😁

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Kevin. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Shannon says

    This recipe looks great! I am wondering why they are smaller? Do you think they will hold up ok if I make them a bit bigger?

  50. Ashley says

    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. ??

  51. Chris says

    I made these by processing everything in the food processor except the rice. After adding the rice, it was a sticky, gooey mess, and I was a bit worried that it wouldn’t turn out. However, after baking them as directed for 40 minutes, they came out as expected. What a pleasant surprise and an enjoyable dinner. The taste was very good. Cleanup wasn’t so fun though. This recipe made 10 burgers for me.

  52. Danielle says

    These come together so quickly and are very yummy! I was nervous the patty size was going to be too small but it was really delightful. I served mine on a bed of arugula with lemon/apple cider vinegar and topped with sea salt, avocado and salsa. Upon completing my meal I promptly sent the recipe to two friends and told them “YOU MUST MAKE THESE!!”

    Recipe subs:
    Reduced green onion to 1/4 cup as that was all I had on hand and I used 1/2 tbsp of coconut sugar


  53. Petra says

    In the notes you mention bell pepper, onion, eggs and breadcrumbs but these are not in the ingredients or instructions list, so the recipe would not be at all as described. Was looking forward to making these, but don’t want to guess the quantities of those products, which truly are necessary to bind the set ingredients together. Also the egg and breadcrumbs would make it neither gluten free nor vegan (neither of which are pertinent to me.) Funny no one else mentioned that, but it also explains why Buck had the described experience.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Petra, Sorry for any confusion! We are not seeing that in the notes or on this page. Would you mind specifying where you are seeing a mention of “bell pepper, onion, eggs, and breadcrumbs”? Thanks!

      • Chelsa King says

        I saw those ingredients too! But not for your recipe. It was for another one. She may have gotten the recipes confused because I pulled out green peppers and eggs too but realized that was another recipe.

  54. Buck says

    While these turned out absolutely delicious, I found this recipe incredibly difficult to follow along with and to achieve. I default to your website for recipes, even since you stopped being exclusively vegan, but this experience was definitely offputting. I’ve never had to watch your instructional videos and pictures so much – usually, I can just follow along with the written instructions easily and get stellar results.

    Even while making it, none of it seemed to go as you showed in the video – or DIDN’T show – black beans didn’t mash, sweet potatoes in skin didn’t mash (was I supposed to peel them? It certainly doesn’t say to do that, and the video doesn’t show that step). Ended up having to throw it all in the blender. And it was completely off consistency-wise by following the instructions – far too dry to start, and once it was wet enough, it was not moldable, and certainly didn’t work with the plastic wrap in the measuring cup. I ended up just scooping normally and then flattening with the plastic wrap after, and praying that it would hold.

    Which, it did. Absolutely delicious, once all was said and done.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Buck, sorry to hear you found it confusing. We’ll take a look and see if we can make the instructions more clear. Is it possible you were watching a different video (such as for one of our other veggie burgers)? We just double checked it and it looks like half the beans got mashed in this one as per the instructions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elise, we’d suggest a seed such as sunflower or pumpkin. Let us know if you try it!

  55. Shapelessjourneys says

    Such an easy recipe, I mixed everything in a food processor and it came out supereasy to bake, nothing chunky. Loved the texture and recipe. Thank you! Enjoyed by all.

  56. Michelle Connor says

    I made these burgers tonight. They are absolutely delicious.I will definitely make them again. The entire family enjoyed them, Thank you!

  57. Michelle Connor says

    I made these burgers tonight. They are absolutely delicious.I will definitely make them again. The entire family enjoyed them. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you all enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Karina Kominek says

    Very nice! I served it with avocado and jalapenos and the flavours meshed really well together. Thank you! Next, I will try the recipe from your book for the burger with cocoa powder!

  59. SS says

    This was delightful. I’ve never made veggie burgers, and I made a few substitutions, but it went fine:
    Nutmeal: half pecan, half almond
    Beans: fished bits of beans out of baked beans I made recently, did not rinse. (Therefore omitted salt, pepper, and brown sugar.)
    Onion: instead, minced a huge clove of garlic
    Chipotle powder: quadrupled (1/2 tsp for 6 burgers)
    I found myself adding more rice as I went along and got a feel for the best consistency. I baked the full 45 min because I like them crispy.
    BTW, I think the Black Bean Burger was what I got on my last trip to Beer Kitchen in KC. :)

  60. Lis Staehle says

    This is my first time making a veggie burger. It was absolutely delicious! I used red quinoa instead of rice and used a little pesto aioli on top! This recipe is a winner!

  61. Em says

    Never tried veggie burgers before, but I had some leftover black beans I didn’t know what to do with so I decided to make veggie burgers. I modified the recipe a lot to fit what I had in the pantry but it turned out surprisingly delicious! I only made one patty so I kinda just guessed the ratios. I substituted cauliflower rice for the regular rice, and used chopped purple onion instead of green. I used a little bit of almond flour to bind, but it didn’t really need very much because it was quite moldable. Added garlic powder and turmeric as well. I’d totally make these again!

  62. Tami says

    So excited to try since the reviews are amazing. I don’t do grains – can you think of a rice/quinoa substitute (yes I know technically quinoa isn’t a grain but my gut thinks it is!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure of a grain-free substitute, other than maybe adding more sweet potato or black beans? Let us know if you do some experimenting!

  63. Marie says

    This burger is amazing and so easy. Also loved by my carnivorous boyfriend. I used a pressure cooker to cook the potatoes and rice, and pan fried the burgers (we were hungry). Served on a brioche bun with avo and veggies!

  64. Mary says

    Yummy! This is incredible! The brown rice and nut meal adds wonderful texture to the burger. I honestly don’t miss the meat! My new favorite burger!

  65. Dino R says

    I will make this burger tonight, I wanted to see if I can share this recipe on my blog that is in the making? Readers would be redirected to your site automatically.
    Thanks a lot

  66. Irene says

    I made this recipe last night and the burgers were a hit! To speed up the process, I cooked the sweet potato in a pressure cooker and I pan fried the burgers instead of baking. Turned out great. Next time I will try with quinoa instead of rice

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Irene. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Elise Cormier says

    I made these and they were delicious… before I baked them. After cooking the rice was crunchy. What am I doing wrong? I baked them for 20 min on each side at 375°

  68. Alice says

    Thank you, Thank you. So easy. I batched these last week, first time making, par cooked, and froze, with parchment paper between each, and into a reused bread bag. I LOVE these. A couple of days ago, two friends, individually, dropped by, tired and hungry, little time to make dinner or go purchase. Both are Carnies. They LOVED them and begging for more to take home and keep in freezer. One friend has had all of my plant “burgers”. These are her favorite. I’m batching them today and will always keep some in my freezer…. BTW….. they are my favorite, too!!!!!

  69. Maree J Nugent says

    The best held together veg burger ever!!! And talk about delicious. Will definitely be making again. Would just make sure you have time for the cooking for the sweet potatoes :) yum yum yum

  70. Janis says

    Going to try this recipe out…in the past I’ve found bb burger to be too mushy
    Do I dry my cooked black beans out first?
    Looking forward to trying-recipe reviews are encouraging

  71. Wendy says

    These turned out beautifully! I used black rice (sometimes referred to as forbidden rice) and not only did it enhance the burger appearance but added additional texture. Unfortunately didn’t have nut meal but didn’t feel like it detracted from texture or flavor. They are savory and delicious. Enjoyed both as a stand alone and on a bun. Made six generous burgers. A definite repeat for our family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Wendy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Jayne A Ferguson says

    I just made these tonight and they were delicious. Interestingly, I was planning on adding bread crumbs since I didn’t have any pecan meal, but in the end I didn’t add anything more than black beans, onions, brown rice and sweet potatoes along with the spices. They stuck together beautifully and my husband loved them too! I used more sweet potato than this recipe called for so maybe that’s why they stuck together beautifully. Thanks for sharing your great recipe!

  73. Stephanie Kimball says

    Seriously delicious. Happen to have leftover brown rice and baked sweet potatoes in the refrigerator so I threw this together very quickly. I wanted full size burgers so I measured out 4 ounce patties and baked them 30 minutes on Each side. Perfectly firm on the outside and moist on the inside. I’ll definitely throw this recipe into our rotation. Excellent served with red onion and sprouts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Stephanie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  74. Sara says

    I made this today and it was so delicious I could have eaten half of the mixture right out of the bowl! I used quinoa and it was fine. Will definitely make again.

  75. Mary Weir says

    I used chickpeas instead of black beans and almond meal instead of walnuts and it turned out amazing! I will be making these again for sure!

  76. Vijay says

    This is hands-down the best homemade veg burger. I’ve tried a lot of other recipes and this turned out to be the perfect one. Thank you

  77. Carol says

    These are amazing…packed with tons of flavour and very easy to make. I didn’t have any green onions on hand, so threw in some onion powder, and instead of chipotle seasoning, I used a spoonful of sauce from my chipotle peppers that were marinating in adobo, which added a really strong smoky kick. Thanks for the recipe, Dana! You sure know your way around making simple food intrinsically delicious!

  78. Amber says

    So so so so so good! I was eating the mixture before I even began to cook the burger!!! Perfectly spiced!! Such a great replacement to meat! I am recently changed over to a plant based diet, so I so thankful to find this!
    Thank you for sharing such an amazing recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amber. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  79. Mieke says

    I nearly didn’t get to make these burgers ’cause the mash was already soo delish :)
    Thanks for another great recipe. Easy to make and full of flavour!

  80. Ciara Stephens says

    What temperature do you cook the burger patties on? I did 375 because I saw that as the temperature for reheating but I wasn’t sure if that was the correct temperature for cooking initially?

  81. Kris says

    This was a HUGE hit with my family! So tasty & perfectly spiced. I was a little intimidated by the recipe at first, but it was actually much easier than I thought. Pre-cooked quinoa from the grocery deli worked wonderfully for us too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed this recipe, Kris! Thanks so much for sharing your experience!

  82. Allison says

    Yummy! I was looking for some way to use leftover sweet potatoes and found this. I ground up pecans in my food processor and used brown rice (and no chipotle powder). Mine didn’t turn out quite as pretty as yours, but so delicious! Thanks for the recipe!

  83. Emily Yoder says

    I made these for my meal prep this week and they are so good! We didn’t have walnut/pecan meal, so we subbed panko bread crumbs and they turned out perfect. I paired them with some air fried broccolini! It was such a great balanced lunch!

  84. Merrie says

    This was a good burger, a bit hot for my buds however. I would maybe reduce the chipotle powder to 1/4 tsp. My family loved them!

  85. Jessica says

    There is some magic in this recipe. I saw the pic on Instagram and thought-ok it’s a basic and easy burger, good enough for dinner. I doubled and followed the instructions as written. I thought I would freeze a few. Nope. My family devoured them. I did not try with BBQ sauce but will next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed these, Jessica! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you and your friends enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  86. Amy says

    Just felt the need to say thank you! I make this recipe all the time, its my go-to veggie burger, never disappoints and is something I’m excited to share with friends and family vegetarian and omni alike

  87. Mike says

    I made a batch for the second time and they came out even better than before for some reason. I think it was because of the texture this tune-I left slightly more whole/partially crushed black beans in the mixture and added some pumpkin and sunflower seeds in. Whacked the over to full for the last 5 mins of cooking which gave them a really nice crunch without reducing the softness inside.

  88. Melinda says

    I loved this recipe! I mixed rice and quinoa, and changed the seasoning to 1 Tblsp of a garlic/herb mix I have and 1/2 Tblsp of Montreal Seasoning. Also, I added 1 vegan ‘egg’ substitute. Loved it!!! Crispy on the outside, baked easily. Thank you!!

  89. Linda B says

    We had a bounty crop of organic sweet potatoes and I needed a recipe to use some of them up! WOW This far surpassed my usual black bean burger recipe. I made regular size burgers and used Quinoa. They were perfect. I believe I baked them a little longer than recipe suggested because they were larger. I kept checking on them. YUM!!! I will be making more and freezing them.

  90. Mike says

    Wow! What an explosion of texture and flavour! Just finished making a batch of these and they were incredible. Having recently decided to give a plant based a diet a crack I was on the hunt for some inspiring dishes and these burgers jumped out at me and I wasn’t disappointed at all. I still have 7 left in the freezer! Healthy but also a real comfort food. Om nom nom…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mike. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  91. elisabetta says

    I made these today and they were amazing! Really enjoyed them and so easy and quick to make plus super healthy! Will be making again and again. Thank you for this fab recipe.

  92. Gabi Brandenburg says

    I was wondering if substituting the sweet potato for butternut squash would work? Have you guys tried this or should I take the first leap?

    Thanks for some of the greatest plant based recipes!

  93. anne ward says

    Amazingly DELICIOUS!!!!! I always thought making black bean burgers would be difficult, this was so easy and the flavor is better than any meat burger. I just watched Forks over Knives on Netflix. If you don’t eat plant based or limit meat and dairy after watching that…..WOW!!!! I love your site.

  94. Keoni says

    It was delicious! I didn’t have enough walnuts so I mixed the walnuts with some flax seed meal and it turned out well. I’ll be making this again for sure.

  95. Kristen says

    Delicious and simple to make! Added a bit of extra spice. I was skeptical that it really would make 12 servings but it did. So yummy, can’t wait to eat the leftovers!

  96. Gord says

    Just a question about the sweet potato black bean burgers. To bind the ingredients together would you add a egg or two?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The sweet potato acts as a binder. But if you want to try adding an egg, that might work! Let us know if you give it a try!

  97. Zehava says

    I love this burger. The first time I made the recipe I used rice and I also added sauteed onion and mushrooms. The second time I used quinoa with equal success. I make a large quantity and freeze for an easy and nutritious weekday meal for my family. Just heat and serve :)

  98. Carolyn says

    I am sure most people making this are vegan, but how do you recommend making this a cheese burger?
    When to put cheese slices on?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn, we haven’t tried it, but probably in the last 5-10 minutes of cooking. Let us know if you give it a try!

  99. Christina says

    Hello Dana.
    I am planning weekend dinner with friends and I want to make everything at home. Do you have a nice recipe for the burger buns?
    Thanks for your help.
    Christina from Switzerland

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Victoria. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • Victoria says

        I clicked on the rating but must have done something wrong. Sorry. I gave them five stars. I had them grilled, after they were baked, yesterday, and ate the leftovers for lunch and dinner today! I boiled some sweet potatoes today and will be making these burgers again soon!

      • Victoria says

        Hi, again. I did rate them five stars but something must have gone wrong. I’m sorry about that. I sent another comment and rated them again so I hope it worked that time. These burgers were great grilled (after they were baked). And they are great as leftovers (I had them for lunch and dinner yesterday. I boiled more sweet potatoes and will be making them again! P.s. I didn’t add any sugar and really don’t think they need any. I’m going to try the recipe for the rolls you posted in another comment and use them for these burgers instead of wheat hamburger rolls. Thanks again.

  100. crystal says

    Could these be grilled or cooked on a skillet? I’ve done similar recipes but I haven’t gotten a good ratio of ingredients and they end up mushy, tasty, but mushy. I just don’t want to heat up my house with the oven turned on for half an hour.

  101. Bryan says

    Excellent! We have made these veggie burgers numerous times… very healthy, pleasing and filling as well. Next step – convert the 8 year old!

  102. Judith Weitz says

    I just made these burgers and they came out great. They held together well and had good texture. I put some hummus on them and served them with avocado and brown rice.
    I just recommended this recipe to two friends, thanks.

  103. Nicole says

    I’ve made this recipe over a dozen times and it never fails me. Sometimes I eat it as a true burger and sometimes I just chop up a patty and have it in a salad. Love it so much!

  104. Maielle says

    Thank you so much for this recipe! I needed something vegan to bring to a grill and came upon this page. I substituted kidney beans for black beans, since that’s what I had on hand, and almond meal for walnut flour. Topped them with some home-made guacamole, and voilà: they turned out absolutely delicious and were super well-received by everyone who tried them. I will definitely be making these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, these should freeze well. We would recommend parbaking them (20 minutes) and then carefully layering between pieces of parchment paper and enclosing in a freezer bag or container with a secure lid. Then, reheat at 375 (from frozen) for about 20-30 minutes or until desired firmness. Hope that helps!

  105. Quinn says

    oh my God these are hands-down the best burgers I have ever eaten. I made a double batch for my meal prep for the month, I ended up using 4 cups of rice and about 2 cups of wheat germ instead of pecan meal. I did them in half cup servings about 1.5 cm thick and baked them for 40 mins, they were so good! I’m shocked. I think I honestly prefer them to any beef burger I’ve ever had.

  106. Jacki C. says

    Great as leftovers!
    I’ll be honest, the night I made and served these, the response was a little “meh.” Which was disappointing because they’re a decent amount of effort for a mid-week, post-work meal where toddlers are involved. But we had them again as leftovers a night or two later and they were AWESOME. All the flavors totally came together as well as the texture. Next time I make these, I will prepare and bake on the weekend, then warm up in a frying pan the night I serve them. We used oat flour instead of nut (allergies), and white rice instead of brown (preference), but otherwise stuck to the recipe. Very solid recipe, will definitely make again!

  107. Mikadie Joyce-Bates says

    I loved these. I made a couple of changes but only because I was using what was in the pantry. I didn’t have walnut or pecan meal so I used ground LSA (Linseed, Sunflowers and Almonds). No green onions so used a Spanish (red) onion, added 1/4 diced red capsicum – ‘pepper’ to you :) And only added cumin, salt and pepper. We didn’t do the burger thing we had them with steamed broccoli and carrots, avocado and vegan aioli. My 11 year old LOVED them too. I call that a Win!

  108. Christianne says

    This was a success! I found I needed to bake them longer and hotter than the recipe specified because when I tried to flip them at the halfway point, they were breaking up. But I ended up with a platter of tasty burger patties. We ate them in lettuce wraps with burger sauce and fruit salsa. I will definitely make them again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Other readers have used ground flax meal and breadcrumbs in place of the nut meal. Hope that helps!

  109. Ian says

    Best veggie burger I’ve personally made, maybe even ever had. The main thing that separate this from most veggie burgers is that it’s not too dense like when you only use beans, the sweet potatoes help keep the burgers moist and the seasoning is delicious!

  110. Kiki says

    Sooooooo good! Can’t tell you how many veggie burger recipes I’ve checked out. Dozens. This is my favorite so far. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried them that way, but would recommend about 4-5 minutes per side over medium heat. They will likely turn out a little more tender. If you give it a try, we would love to hear how it goes! Hope that helps!

      • L. Wiles says

        Thank you! I tried it that way and it was a tad tender, but still held up together well enough and still tasted as great as when I tried it in the oven. This time, I used kidney beans, and it still was just as delicious, too!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        That might work! Though they may not hold together quite as well. If you give it a try, we would love to hear how it goes!

  111. Danni says

    So…I made this…like just now and it’s amazeballs, but I added pumpkin pie spice and THAT is what I believe sent it over the moon. Sooooo good.

  112. KathrynNotKathy says

    I made this today, followed the recipe exactly. WONDERFUL!!! I may try using quinoa instead of rice next time to see how that is but there is no need to modify this recipe at all. I am not vegan or anything like that but I do cook for my elderly mother who has various food issues, like eating very little fat and hardly any beef. Chicken and fish can get a bit monotonous. She is going to love these. Lots of flavor but no spices that will disagree with her stomach. I plan to make another batch to freeze. This recipe is a very welcome addition to my small collection of true winners.

  113. Patrick says

    These are terrible! Not at all what I expected they would taste like. Adding brown sugar and much more salt, and extra of all the spices got these burgers to where I wanted them to be. Still the texture is off so I’ll have to play around with the recipe much more to like them. In my opinion, not worth the effort, I’ll just find a new recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patrick, sorry to hear these weren’t what you were hoping for. Did you make any modifications? Would you mind sharing what you disliked about the texture? Better luck next time!

  114. Chiara says

    I have been making recipes from this site for a few years, and this recipe is definitely one of my favorites. It is SO GOOD!!! Made it for my family tonight and paired it with some curried ketchup. Everyone loved it – highly recommend!!

  115. Viktor says

    Best veggie burger recipe I have come across.
    Simply the most nutritious, wholesome and flavor packed veggie burger you can think of. I’ve made a few times now, the only ingredient I’ve added is a tbsp of BBQ sauce.

  116. KRISTIBNYC says

    I made these veggie burgers tonight with a couple of additional/substitutions:

    -increased walnut meal to ~2/3 cup
    -added 1/2 cub sauteed mirepoix (mix of diced onion/carrot/celery)
    -pulsed 1/2 black beans and mirepoix in food processor
    -subbed quinoa for grain

    The flavor is amazing! My only frustration was that I followed the 1/4 cup portion in oiled sheet pan at 350 bc my oven… And the burgers stuck badly. Next time I will try to place on parchment paper and toward center of oven, not lower rack. What is the desirable thickness??

    I rescued them by crumbling as a taco filling!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your changes! Parchment paper should help for the sticking next time! As for thickness, I’d recommend dividing the mixture into equal portions and form patties about 3/4-inch thick!

  117. Lacy from Living with Lacy says

    We went over to a friends house where they made these and they are delicious! It reminded me I need to make them too, so what am I doing now?! Planning to have these for dinner – thanks!

  118. Bridget Jane Thompson says

    Hi there MB!
    I LOVE LOVE LOVE these and I am usually a meat-eater! I am sharing the recipe with my tribe- with attribution and link back to you :) I am wondering, may I please use one of your incredible pictures to accompany my post?? I don’t quite have the photography skills to do this insanely good recipe justice!
    I really appreciate your time, consideration and genius! :)
    New Leaf Nutrition

  119. Elise says

    Delicious!! Made this tonight and used ground flax seeds in place of almond meal (nut allergy) and it worked a treat :-) Served the burgers with a rocket, avocado and beetroot salad instead of bread….

  120. Emily says

    Hey! I’ve made this several times to the recipe and loved them. They always come out great. I was wondering if I could sub black eyed peas? They are my all time favorite but I’ve yet to find a burger recipe with them as the base.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! We haven’t tried them and can’t say for sure, but if you experiment with them, report back!

  121. Mary says

    I’ve made this recipe & love, Love, L O V E it!!
    I have just one question that I don’t know if you’ve answered in the comments. Can these be made bigger? As in thicker? Or is it better to double them up vs. making them too thick?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you love these, Mary! If you wanted to make them bigger, I’d say go for it, but just be careful to not make them too big or they may a) fall apart and b) will take longer to cook. Good luck!

  122. Liz says

    These are excellent! Sweet and spicy! I love that they crisped around the edges. They held together and weren’t mushy. Took some time but easy to make.

  123. Karla says

    I’ve made this twice & the flavor is phenominal. Thank you for such a flavorful recipe. My problem was the burger would form but keep breaking apart as soon as it was moved. Although frustrated with the burger, it made an INCREDIBLE hash! Topped with an over easy egg and a side of Chourico it’s an Amazing breakfast.
    I’d like this as a burger so if you can tell me what I might be doing wrong, I’d appreciate it. Thanks for a delicious recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karla! Great idea to use this as a hash! I am wondering if you made the patties too thin maybe? Definitely handle them gently as they are kind of tender…

  124. Mary says

    I don’t comment until I actually try a recipe, and I made these 2 days ago. I cannot believe how they actually crisp up. I didn’t add sugar because I think the sweet potato is sweet enough. I used oatmeal instead of ground nuts because I have another recipe that uses ground pecans and my family doesn’t like that recipe. I used the same amount of oatmeal, and ground it up. They were a total hit. Is there a way to post photos in the comments? I’d love to share mine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are glad you enjoyed them, Mary! While you aren’t able to post photos within your comment, we’d love to see what you cooked up! If you share a photo using the hashtag #MinimalistBaker on Instagram, we’ll keep our eyes peeled for it! :D

  125. Candice says

    My burgers kinda fell apart on the oven. I wonder what I did wrong : ( still tasty but ended up being more of a beanyrice hash rather a burger!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, did you make them too thin maybe? Definitely handle them gently as they are kind of tender…

  126. denis says

    oh my gosh!!! i am currently at work printing out the recipe and dying to get out so that i can go shopping and EAT these gorgeous and delicious looking beauties

  127. Mary M Bergey says

    I made this recipe for dinner tonight. It tasted very good but I did make a few changes. I am always careful when adding cumin because it can be so overwhelming. This recipe calls for 1 1/2 tsp of cumin. I think this is way too much so I added 1/2 tsp and that was plenty. They were moldable but not enough to flip after 20 minutes so next time I will add more than 1 cup of brown rice, maybe 1 1/2 to 2 cups plus I will add the full can of black beans instead of just 1 cup. I did end up cooking them longer so they would brown a bit and have a little crust on top. Also I made them about 1/2 cup scoops rather than 1/4. I used almond meal and will most likely use a little extra next time. I didn’t use brown sugar but did use about 3 tsp of coconut sugar which I will eliminate next time because the sweet potatoes make it sweet enough. Thanks for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! 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!

  128. Wendy says

    Darn! We just home from KC, MO yesterday! I’ll have to try and remember to look this restaurant up next time we go see the grandkid!! ?

  129. Jenny says

    This takes some time, but wow is it worth it! This is our go to veggie burger. It’s hearty and actually stays together! It also freezes well.

  130. Sophie says

    Excellent recipe! These tasted spectacular and I LOVE how the outsides are actually crisp and the interior is soft, unlike a lot of other vegan burgers that are weird floppy/soggy messes. I had these in a bowl with kale, avocado, and salsa, and it really hit the spot! I have lots more (I ended up with 12 small patties) and I’m excited to try having them in a bun, bread, or with different spreads like hummus! I’ll be making them again for sure!

  131. Daria says

    I made these 30 min ago and had to leave a review right away!!!! These are THE MOST delicious vegan burgers I ve ever tried, and made me so happy that they came to life in my kitchen!!! I followed the recipe exactly, but used black rice instead of brown. Added little sriracha mayo , avo, spinach , pickles and WENT TO HEAVEN:) Thank you so much, since going vegan I ve been making recipes from your blog almost every day, and they always turn out to die for delicious!

  132. Vikki says

    Hi – I’m looking forward to making this today! I can’t use a nut flour – do you think oat flour / chickpea flour / sprouted wheat flour would be acceptable substitutes? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irene! I’d reheat them at 375 (from frozen) for about 20-30 minutes or until desired firmness. Hope that helps!

  133. Lindsay says

    This recipe turned out great!! I didn’t have any nuts so I just used home made breadcrumbs in place of the nut meal. I also added some Mexican blend spices and some Siracha for an extra kick. I can’t wait to make these again!

  134. Pat B says

    I would like to make these for my 10 year old grandson so can’t top with whiskey BBQ ketchup. Would you suggest barbecue sauce or regular ketchup as a topping.

  135. Cameron says

    Made this a few times but,
    I cooked 3 sweet potatoes and only got one cup. I should have googled the weight of 2 cups of sweet potatoes but i was too lazy.

  136. Gitta Burt says

    I make these all the time. I use grilled chopped onions and garlic, adding ground flaxseed mean and chia seeds, brings it all together. I also make a jalapeno Aioli to put on top. Crowd pleaser.

  137. Annaliese says

    I made these yesterday and they are absolutely wonderful! The patties are really filling and they are super simple to make! This is my first time making a vegetable burger, so I’m super happy with this recipe, especially the spices!

  138. Kellie B says

    My family is not vegan. My husband claims he does not like sweet potato but you know what?!? My entire family loved this burger. My husband and 13 month old twins gobbled it up. Total win!! This is definitely going in our rotation of family meal.

  139. HAnnah says

    Omg these are the best gf vegan patties ever!!!!!! I panfried them and turned out amazingly. Thank you so much for the recipe!!!

  140. Colleen says

    The best veggie burger I’ve ever enjoyed, let alone made.
    Improvised a little, and added a small amount of left over black olives, minced finely.
    Melted some cheese on top too.
    Took a pic, but not sure how to post it here…
    Food as art ! ( ;

  141. Nora says

    Would I be able to store these? Should I cook them and keep in the fridge for meal prep or not cook and try to cook each time before eating?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nora! They store well so whether you prefer cooking them all at once then reheating, or cook them each time prior to eating, both will work nicely!

  142. Kaylene says

    I made this today and it turned out really well. I used white rice instead of brown, and I added some breadcrumbs as my beans were a bit wet. I also added fresh coriander.

    Very tasty, good texture and will definitely make again!

  143. Brenda Plummer says

    omg I am doing veganuary and I made these burgers tonight – I added the following spices as I like a good hit of spice in my food
    – 2 teaspoons cumin powder
    1 teaspoon chili powder
    1 teaspoon chipotle powder or smoked hot paprika
    ½ teaspoon cayenne powder (optional, to taste)
    ½ teaspoon salt
    amazing burger recipe my other half loved them and he is also a meat lover..
    thanks for the recipe .

  144. Aurelie Chiodetti says

    Hey Dana, these taste so good! I was wondering if you can you freeze these? And can we replace the rice with millet?

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, they freeze well! We haven’t tried millet, but we think it will work. Let us know if you give it a try!

  145. Cami says

    So delicious. Made these with quick cooking steel cut oats (uncooked with a couple oz of water) in place of rice, and almond flour for the nut meal. Great texture. Hit. The. Spot.

  146. Barbara Howse says

    II am just starting this journey to better eating. I would like to say vegan life, but I love fish. I have decided to take it one day at a time and see where I end up. I would like to start by taking away beef, pork, chicken and turkey, which leave me with fish for now.. I love this recipe and will try it out.

  147. Jazmin says

    Great veggie burger, my husband love them, I already made them twice. Very easy to make, I just put half of the amount suggested of cumin, as we find it very strong, and when I don’t have green onions, I caramelice any onion I have and add it to the mix. This is now part of my favourite recipes.