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Sweet Potato Black Bean Burgers

 

With sweet potatoes in season, now is a perfect time to try this delicious, easy vegan treat. My kids are completely in love with both black beans and sweet potatoes so this is the perfect treat for them. You can also pick up an ear of fresh roadside or farmer’s market sweet corn to mix into these burgers. You can also mix it up to include your favorite mix-ins. I used flax seed instead of sunflower seeds (mainly because I had them in my pantry, but also because I love their health benefits).

Sweet Potato Black Bean Burgers

Author/Source:

Kristi @ onceamonthmeals.com Adapted from The Burger

Ingredients:

  • 1 cups black beans, cooked
  • 1.5 cups sweet potato, cooked with  skin on (I baked mine at 350 for an hour)
  • 0.25  cups corn, frozen or fresh
  • 0.25 cups onions, diced (I use red)
  • 1 teaspoon garlic, finely minced
  • 0.25 cups cooked quinoa
  • 3 tablespoons oats, partially ground
  • 1 tablespoon sunflower seeds
  • 1 tablespoon taco seasoning
  • 0.5 tablespoon olive oil

Directions:

Preheat your oven to 375. Mash half of the beans in a bowl until paste-like. Add in the rest of the beans and give a very light stir/mash to combine. In a large bowl, mash the sweet potato. Each cube should be mashed, but you don’t want it creamy. Stir in the taco seasoning and olive oil, until combined. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties. Place on a lightly greased baking sheet and bake at 375 for 30 minutes, flipping once halfway through.

Sweet Potato Black Bean Burger is pictured on a bed of quinoa and topped with red onion, Loaded Guacamole and fresh cilantro.

Freezing Directions:

Mash half of the beans in a bowl until paste-like. Add in the rest of the beans and give a very light stir/mash to combine. In a large bowl, mash the sweet potato. Each cube should be mashed, but you don’t want it creamy.

Sweet Potato Black Bean Burgers, bagged for the freezer.

Stir in the taco seasoning and olive oil, until combined. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
Form into balls, between your hands and flatten into 1/2”-3/4” thick patties. Divide among freezer bags and freeze. To serve: Thaw. Bake on greased baking sheet at 375 for 30 minutes, flipping once halfway through.

Servings: 4 (4 burger patties or 6-8 sliders)

**conversion chart image provided by Erik Spiekermann

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20 Responses to “Sweet Potato Black Bean Burgers”

  1. Valerie says:

    I am making these tonight! Mainly because I happen to have all the ingredients on hand (save the sunflower seeds). But also because I’m always looking for vegetarian meals to try out.
    Also, the freezing directions are identical to the cooking directions with no mention of freezing them. I’m sure it’s just an oversight.

  2. Elizabeth says:

    I’m allergic to onions and zucchini (and a couple of other vegetables)- but really love the idea of Meatless Mondays. Can I make these without onions, or will they fall apart?

    Could you point me in the direction of some onion-free recipes?

    • kristi says:

      Nope, they definitely won’t fall apart without the onions; I’ve actually made them before with onion powder when I was out of fresh onions. If you want something crunchy in there, celery or leeks would work too if you’re not allergic.

  3. [...] made these black bean burgers the other day and the family liked them.  The recipe is pretty simple but takes some prep.  I [...]

  4. Bonnie says:

    These were really sticky and hard to form into patties. The only thing I did different was I didn’t have any corn so I just added extra beans instead. Any suggestions to make them easier to work with? Thanks!

    • kristi says:

      Our test cook suggested wetting your hands before forming them into patties. But, yes, more beans and no corn would likely make them a bit more sticky and difficult to form. In that case, you might want to slip in some flour or cornmeal to make the mix less squishy.

  5. Alicia says:

    I’m very excited about trying these! They look fantastic! I was looking at the recipe a few days ago and clicked on the Taco Seasoning link and it worked just fine, but when I just tried it the site said it was not available. Might just be a problem with my link, but wanted to ask if there is another site I could find the recipe on? Thanks!

  6. [...] theme is COPYCAT RECIPES FROM YOUR FAVORITE RESTAURANTS and I’m sharing these delicious Sweet Potato Black Bean Burgers over at Onceamonthmom.com. They are absolutely incredible burgers and chock full of nutrients and [...]

  7. Sally says:

    I made these last night – our favorite black bean burgers to date! I wet my hands (per your suggestion) and had no trouble forming the patties. Even made the taco seasoning (delicious). I’m going to try a mango salsa on them next time. Thanks for a great recipe!

  8. Michelene says:

    Cubes? Where is cubing mentioned? ;-) I am assuming it is reference to the sweet potato but I am thinking that an hour at 350 there wouldn’t be a lot of cubing. Making for my sister and her daughter for family reunion for burger night. Have you ever tried grilling them on a plate? Thanks heaps!

    • kristi says:

      Mine were more chunks than cubes, but yes, the potatoes. And, no, not on a plate, I’ve only grilled them on a grill/griddle thingy on the stovetop or baked them.

  9. [...] Chili’s Sweet Potato Black Bean Burger – Once a Month Mom [...]

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