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
4.87 from 281 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

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. ArchanaS says

    Hi! Can the sweet potatoes be steamed in the Instant Pot instead of baking? Or will it change the taste? Thanks!

  2. Sarita says

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

  3. 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!!

  4. 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

  5. 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

  6. 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.

  7. 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!

  8. Siobhan says

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

  9. 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

  10. 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!

  11. 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!

  12. 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

  13. 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

  14. 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.

  15. 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!

  16. 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.

  17. 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.

  18. 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

  19. 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.

  20. 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!

  21. Aaron Marans says

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

    I always get confused by this…

    Thanks!

  22. 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!

  23. 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!

  24. 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!

  25. 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!

  26. 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.

  27. 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.

  28. 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!

  29. 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.

  30. 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!

  31. 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.

  32. 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!

  33. 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!

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. 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!

  39. 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.

  40. 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!

  41. Maryam says

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

  42. Yaminah says

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

  43. 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!

  44. 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!

  45. 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.

  46. 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!

  47. 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?

  48. 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 :)

  49. 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.

  50. 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

  51. 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?

  52. 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. ??