This sweet potato black bean burger is easy and a perfect meatless meal option. It’s a delicious and nutritious plant based burger that uses familiar ingredients. This impossible burger will soon become your favorite!
These sweet potato burgers are ridiculously good. I say “ridiculously” because it really does seem quite crazy that mashed sweet potatoes with black beans and rice with a few other ingredients would serve as a delicious meatless option over a ground beef burger. We love beef burgers, so that says A LOT coming from us. 😉
My kids even eat these impossible burgers. Every last bite on their plates. Yeah, I know, right? Again, ridiculous.
Plant Based Burger
There is so much talk these days about plant based diets. What is a plant based burger? I think of it like a veggie burger like this one! Maybe you all can share your own plant based burger recipes in the comments?
If you are looking for a meatless burger to satisfy your plant based goals, this veggie burger is a great option! I, personally, will not be going completely on a plant based diet, but I think it’s fun to dabble with some of the recipes. If you’ve been with me long enough, you know that I enjoy EVERYTHING in moderation.
Can I freeze these sweet potato burgers?
This recipe makes 10 patties. We eat 4 of them and then I freeze the rest for another day. They are super easy to re-heat in the oven after thawing overnight. My favorite way to serve them is sandwiched between my homemade burger buns with a layer of kale and simply doctored up ketchup (just a little Worcestershire mixed in).
Mix it up to your liking. You can use quinoa instead of rice or change up the spices, for example. I can guarantee no matter what, you’ll end up with a soft filling and delicious crispy outer edges and…
…a super satisfying meatless meal.
Sweet Potato Black Bean Veggie Burger
- 2 large sweet potatoes , peeled and cut into 1-inch pieces
- Olive oil
- 1 cup black beans from a can , drained and rinsed
- 1 cup cooked brown rice (I use microwavable for convenience)
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped yellow onion
- 3 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon brown sugar (optional)
- Preheat oven to 400°F. Place peeled and cut sweet potatoes in a mound in the center of a shallow rimmed baking sheet. Drizzle a little olive oil over top and lightly season with salt and pepper. Toss with your hands and spread the potatoes evenly across the baking sheet in one single layer. Bake in the oven for 20-25 minutes, or until fork tender.
- Lower oven temperature to 375°F. Place half of the black beans in a large mixing bowl and lightly mash with a fork. Stir in the rest of the beans. Add the sweet potatoes and mash with the beans. Stir in the rest of the ingredients until combined.
- Use a 1/3 cup measuring scoop to form leveled mounds onto a greased or parchment lined baking sheet. Bake for 20 minutes then flip and bake another 15-20 minutes, or until crispy on the outer edges.
- Serve on small burger buns with kale and ketchup or wrapped in lettuce. Store leftovers in the fridge for up to 3 days, or freeze.
- To freeze: Allow patties to cool to room temperature. Transfer to a freezer bag in a single layer and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 375°F until heated through.
- Recipe source: Minimalist Baker
- These sweet potato patties are also great served as a side dish without the bun.
- You can substitute cooked white rice or cooked quinoa for the brown rice.
This recipe was originally published February 23, 2016 and updated January 7, 2020 with new recipe tips.