Ever made your own veggie burgers? We had always bought pre-made until we found this recipe last summer. Now this is our go-to burger. It’s really flavorful, packed with sweet potato, black beans, and spices. Even our meat-eating friends loved them! And for you vegan and/or gluten-free people, this burger is safe. Original recipe here.
If you think making your own veggie burger is going to be complicated, don’t worry. This recipe is really easy. The prep work is a little bit time consuming, but nothing too crazy.
Sweet Potato Black Bean Burgers (Makes 6-8 burgers)
- 15 oz black beans, drained and rinsed
- 3 c cubed sweet potatoes (skin on)
- 1/2 c frozen or fresh corn
- 2/3 c finely chopped onion (1/2 medium onion)
- 2 large garlic cloves, finely minced
- 1/2 c cooked quinoa
- 6 Tbsp rolled oats, partially ground (we use our coffee grinder to grind them)
- 2 Tbsp sunflower seeds (optional)
- 1/2 tsp salt
- Black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp coriander
- 1 tsp chili powder
- 1/4 tsp cayenne (optional)
- 1 Tbsp olive oil
Before doing anything else, you’ll want to cook your quinoa, and steam your cubed potatoes. For the quinoa, just follow the directions on the box. To cook the potatoes, I usually put them in the microwave sprinkled with a tiny bit of water and microwave for 5+ minutes, until tender.
Preheat the oven to 375° when you’re done cooking your quinoa and potato.
Wondering what quinoa is? First things first, it’s pronounced keen-wa, and it is really good for you! It is a great source of protein, and contains all 8 essential amino acids (I don’t really know what that means, but it’s probably good). You should be able to find it in any grocery store. Try it as a substitute for rice in any recipe; you can also substitute it for the pasta in my pasta salad.
Back to the recipe!
1. After you’ve rinsed and drained your beans, mash half of them in a bowl until it is paste-like. After they are good and mashed, add in the rest of the beans, and very lightly stir/mash just until combined. Set aside.
2. In a large bowl, mash your cooked sweet potatoes, but leave it a little bit chunky. While each cube should be mashed, you don’t want the creamy texture of mashed potatoes.
3. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne (if using) and olive oil, until combined.
4. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined. Feel free to taste at this point and add more spices if you think it needs more kick.
Using your hands, form the mixture into balls and flatten into patties, between 1/2″ to 3/4″ thick. We usually make 6 patties, but you can make up to 8.
Place the patties on a pan lined with parchment paper. Bake for 30 minutes, flipping the burgers halfway through.
We usually serve on a bun with pepper jack cheese and ketchup. It’s also good with avocado and/or roasted red peppers!
If you make 6 patties, each burger (without bun & toppings) is 4 PointsPlus. If you make 8 patties, each burger is 3 PointsPlus.