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Sweet Potato Black Bean Burgers - Dump and Go Dinner

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Sweet Potato Black Bean Burgers - Dump and Go Dinner

Kristi
The Cook
4 Servings
10 Ingredients
19 Comments

This vegan treat Sweet Potato Black Bean Burger is a delicious late spring meal, great served on a bed of quinoa and topped with red onion, Loaded Guacamole and fresh cilantro.

Read More
4 Servings
10 Ingredients
19 Comments

Ingredients

  • 1 cup drain and rinse Black Beans, Canned
  • 1 medium cook Sweet Potato
  • 1 tablespoon Taco Seasoning
  • ½ tablespoons Olive Oil
  • 3 tablespoons Rolled Oats
  • ¼ cups dice Onion, Red
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups Corn, Frozen
  • ¼ cups rinse, drain, and cook Quinoa
  • ⅛ cups Sunflower Seeds, Raw

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mash half of the beans in a bowl until paste-like.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mash half of the beans in a bowl until paste-like.
  2. Add in the rest of the beans and give a very light stir/mash to combine.
  3. In a large bowl, remove the potato insides and mash lightly. It should be more chunky than creamy.
  4. Stir in the taco seasoning and olive oil, until combined.
  5. Place oats in food processor and process until coarse mixture remains.
  6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
  7. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.
  8. Place on a lightly greased baking sheet and bake at 375 degrees for 30 minutes, flipping once halfway through.

Categories

vegetarian, vegan, dairy-free, nut-free, spring, summer, winter, fall, egg-free, soy-free, fish-free, shellfish-free, plant-based

Categories

vegetarian, vegan, dairy-free, nut-free, spring, summer, winter, fall, egg-free, soy-free, fish-free, shellfish-free, plant-based

19 Comments

Join the discussion

  1. 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.

    1. Whoopsie! It was missing that crucial sentence. Thanks for noticing. Let us know how yours go.

      1. They were awesome! I’m gonig to make another really large batch, and use half to make burritos with spanish rice and cheese.

        1. Ooh that’s a great idea to use them for burritos! Yum! Thanks for sharing. I’m so glad you liked them.

  2. 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?

    1. 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. 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!

    1. 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.

  4. 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!

      1. Actually, I fixed the link but I think I forgot to mention it to you. Sorry about that.

      1. Hi Kristi.. Your recipe looks delicious can’t wait to try it. I am also interested in the Taco Seasoning mix recipe but the link didn’t take me anywhere. 🙁 I’ll try and check back here again to see if the link works that you posted. Really enjoy your site!!

  5. 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!

  6. 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!

    1. 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.

  7. made these tonight — and other than using garlic powder (no garlic bulb in the house) made recipe as stated and really enjoyed them, as did my husband! also enjoyed the link to the taco seasoning, which i can use for other recipes as well. thanks again!