Sweet Potato and Black Bean Veggie Burger Recipe

Quinoa, sweet potatoes, black beans and fresh vegetables combine in this easy, gluten-free sweet potato black bean veggie burger. These patties can be prepared ahead and stored in the refrigerator or freezer for quick meals.

Over the years I’ve tried many veggie burgers: homemade, restaurant versions, and pre-packaged patties from the store. Some focus on hearty vegetables and grains, while others try to mimic the texture and flavor of meat. I prefer veggie-forward burgers that celebrate vegetables and bold seasonings rather than trying to imitate beef. These sweet potato and black bean burgers are flavorful, filling, and naturally gluten-free when you use gluten-free binders.

Ingredients

• 1 pound sweet potatoes, peeled and cubed
• 15-ounce can black beans, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup red onion, diced
• 1/2 cup red bell pepper, diced
• 1 jalapeño, seeded and minced (adjust for heat)
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chipotle powder
• 1 teaspoon fresh cilantro, chopped
• 1/4 cup crushed rice Chex cereal or gluten-free breadcrumbs
• 1 egg (or egg substitute to make vegan)

Step by step instructions

1. Cook the sweet potatoes: Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook 15–20 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
2. Prepare the beans: While the potatoes cook, rinse and drain the black beans. Place 1 cup of the beans in a large bowl and mash with a fork until mostly smooth; this mashed portion will help bind the patties.
3. Assemble the mixture: Add the cooked sweet potatoes to the mashed beans and break them up with a fork—aim for a chunkier texture rather than a puree. Stir in the cooked quinoa, diced onion and red pepper, minced jalapeño and crushed garlic. Add the remaining whole black beans, cumin, chipotle powder, chopped cilantro, crushed cereal or breadcrumbs, and the egg.
4. Form the patties: Mix everything thoroughly, then use your hands to shape the mixture into 9 evenly sized patties.
5. Cook the burgers: Grill the patties over medium heat for about 10 minutes per side, until firm and slightly charred. Alternatively, bake on a lined sheet at 375°F (190°C) for 20 minutes, flipping halfway through, or cook in a lightly oiled cast-iron skillet for 10 minutes per side over medium heat.

What sauce should you put on the burgers?

These patties are delicious with mashed avocado and a drizzle of hot sauce for heat and creaminess. Other great options include a tangy vegan ranch-style dressing, a green tahini sauce for nutty brightness, or a classic burger sauce if you prefer a familiar flavor profile. Choose toppings that balance the sweet potato’s natural sweetness and the smoky chipotle notes.

Can I freeze the burgers?

Yes. For easy meal prep, place each cooked or uncooked patty in its own zipper bag before freezing so you can remove just what you need. If you plan to freeze multiple patties together, place wax paper between them so they don’t stick.

To thaw, transfer patties to the refrigerator overnight and cook according to the instructions above. If short on time, use your microwave’s defrost setting. Avoid cooking straight from frozen on a grill or skillet, as the exterior can burn before the center heats through.

Tools and pantry items used to make this recipe

• Large pot for boiling sweet potatoes
• Mixing bowl and fork (or potato masher)
• Cast iron grill pan or outdoor grill for best sear
• Baking sheet (if you prefer to bake the patties)
• Rice Chex cereal or gluten-free breadcrumbs as a binder
• Ground chipotle powder and ground cumin for depth of flavor

More vegetarian recipes to try

• Greek Orzo Salad
• Vegetarian Lasagna
• Indian Butter Cauliflower Curry
• Greek Quinoa Salad
• Spicy Soy Chorizo Quesadilla
• Roasted Cauliflower Salad