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These sweet potato black bean burgers combine mashed sweet potatoes and black beans with sweet corn, spicy jalapeno and pantry seasonings for a flavorful vegan burger even meat eaters will love! Cook and enjoy these gluten-free veggie burgers right away or form and freeze for a future quick and easy lunch or dinner.
If you’re a regular follower of Watch Learn Eat, what I’m about to say may shock you…
These burgers are NOT made with chickpeas!
I know. I couldn’t even believe it myself. I mean, my world (OK, just my kitchen) revolves around chickpeas.
But today, I’m making room for another legume to take center stage…the black bean!
So without further ado, let’s make some vegan burgers!
Ingredients you’ll need
- Medium Sweet Potato
- Canned Black Beans
- Corn (canned or frozen)
- Oat Flour
- Nutritional Yeast
- Onion Powder
- Garlic Powder
- White Pepper
- Olive Oil (for pan frying)
How to make these sweet potato black bean burgers – step by step
First, microwave your sweet potato. Pierce the skin of the potato in multiple places with a fork and then wrap it in a paper towel. Place it in the microwave and cook on high for 5 minutes, turning once halfway through.
Use the fork to poke through the potato skin to see if the potato flesh is soft. If it is not, continue to microwave in 30-second intervals until soft.
Allow the potato to cool down for a few minutes before handling.
Then, add the cooked sweet potato and 1 cup of black beans to a large bowl. Mash the beans and sweet potato together using a large fork or potato masher.
Add the remaining black beans, corn, jalapeno, oat flour, nutritional yeast, kosher salt, onion powder, garlic powder, white pepper and paprika.
Use a spoon to combine ingredients until they are well incorporated.
Form into 4 burger patties about 1/2 inch thick. If you make them too thick, they won’t brown as well and may not cook evenly throughout.
Heat two tablespoons of olive oil to a large nonstick skillet over medium heat. When the oil is heated, place the burger patties in the pan. Cook for 6-8 minutes.
Carefully flip each burger and cook on the other side for another 6-8 minutes until both sides are browned and burgers are heated throughout.
How do I serve these gluten-free veggie burgers?
Serve on gluten-free, vegan buns with your favorite toppings such as sliced tomatoes, red onion, avocado and lettuce.
Or instead of a bun, try serving over a bed of lettuce or in a lettuce wrap.
Storing and reheating leftover burgers
Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.
Alternatively, you can also freeze leftover cooked burgers.
Reheat leftover burgers in a nonstick skillet with a little bit of olive oil over medium heat until warmed throughout.
Can I freeze uncooked burgers for later?
Yes! You can form and freeze some or all of the uncooked patties for future use.
I often do this so that I have an easy meal on hand in a pinch.
Once formed, place the patties in a single layer on a parchment-lined baking sheet and freeze for at least one hour.
Then, transfer the patties to an airtight container or ziptop freezer bag (I like these reusable bags) in a single layer and freeze for up to 6 months.
You can then cook the burgers from frozen following the pan frying instructions above. Please note that you may need to add a few extra minutes to the cooking time when cooking from frozen.
Can I bake these burgers instead of pan frying?
Yes. Spray both sides of each burger with olive oil spray or use a pastry brush to coat each side with olive oil.
Then, bake on a parchment-lined baking sheet in a 400° oven for about 10-15 minutes per side or until warmed throughout.
If you are looking to make them oil-free, you skip the oil but please note that they will not get as browned and will have an overall drier texture.
Can I grill these vegan black bean burgers?
You can grill the burgers when they are frozen. They will not hold their form on the grill otherwise.
Lightly spray both sides of the frozen burgers with olive oil spray.
Then, grill the frozen burgers over medium heat until browned on both sides and heated throughout, carefully flipping in between.
Jalapeno: You can use 3 tablespoons of canned jalapenos or green chiles in place of the fresh diced jalapeno. Just be sure to thoroughly drain them first.
Oat Flour: You can use 4 teaspoons of chickpea flour in place of the oat flour, if desired.
You might also enjoy:
Sweet Potato Black Bean Burgers
- 1 medium sweet potato (yields approximately 3/4-1 cup cooked sweet potato flesh)
- 1 (15 oz.) can black beans, divided (drained and rinsed)
- 1/3 cup corn kernels (drained if canned, thawed if frozen)
- 2 medium jalapenos (or 1 large), seeded and diced (approximately 3 tablespoons diced jalapeno - *See notes below for substitution)
- 2 tbsp gluten-free, whole-grain oat flour *See notes below for substitution
- 2 tsp nutritional yeast
- 1/2 tsp fine sea salt or kosher salt
- 3/8 tsp onion powder
- 3/8 tsp garlic powder
- 1/8 tsp white pepper
- 1/8 tsp paprika
- 2 tbsp olive oil
- Pierce the skin of the sweet potato in multiple places with a fork and then wrap it in a paper towel. Place it in the microwave and cook on high for 5 minutes, turning once halfway through. Use the fork to poke through the potato skin to see if the potato flesh is soft. If it is not, continue to microwave in 30-second intervals until soft. Allow the potato to cool down for a few minutes before handling.
- Add cooked sweet potato and 1 cup black beans to a large bowl. Mash the beans and sweet potato together with a large fork or potato masher.
- Add the remaining black beans, corn, jalapeno, oat flour, nutritional yeast, kosher salt, onion powder, garlic powder, white pepper and paprika. Use a spoon to combine ingredients until they are well incorporated.
- Form into 4 burger patties about 1/2 inch thick.
- Heat olive oil in a large nonstick skillet over medium heat. When oil is heated, place the burgers in the pan and cook for 6-8 minutes on each side until browned and heated throughout, carefully flipping in between.
This post originally appeared on Watch Learn Eat on December 6, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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