Sweet potato Burger

SWEET POTATO BLACK BEAN BURGER
Sweet Potato Black Bean Burgers 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.

Perfectly baked sweet potatoes for making Sweet Potato Black Bean Burgers

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.

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

Bake sweet potato
Mash
Add rice, black beans, onions + spices
Mix
Mold
Bake
It’s so easy. Are you sensing a pattern here? Simple, delicious, and vegan + gluten-free? It’s practically sorcery.

Hearty and delicious Sweet Potato Black Bean Burger with veggies on a bun
I wrote the word “sweet” so many times I began questioning my ability to spell it correctly. Update: It’s definitely spelled s-w-e-e-t.

Speaking of sweet, this burger is the business. It’s:

Tender on the inside
Firm on the outside
Hearty
Naturally sweet
Savory
Subtly spiced + smoky
Simple
& Seriously satisfying

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!

Flavorful vegan Sweet Potato Black Bean Burger resting on a baking sheetHalved Sweet Potato Black Bean Burger on a bun with vegetables
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4.8 from 135 votes
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
PREP TIME
15 minutes
COOK TIME
1 hour 15 minutes
TOTAL TIME
1 hour 30 minutes
Servings:
12
Category: Entree
Cuisine: Gluten-Free, Vegan
Ingredients
2 cups mashed sweet potato (~2 large sweet potatoes - organic when possible)
1 cup cooked salted black beans, rinsed and well drained (if unsalted, add more salt to the burgers)
1 - 1 1/2 cups cooked brown rice* (or sub cooked quinoa* with varied results)
1/2 cup walnut or pecan meal (or very finely chopped)
1/2 cup finely diced green onion
2 1/2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp each salt and pepper (to taste)
optional: 1/4 tsp chipotle powder
optional: 1 Tbsp brown sugar (for added sweetness)
FOR SERVING (optional)
Sliced avocado
Sprouts, lettuce or parsley
Sliced onion
Whiskey BBQ Ketchup
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, 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.