Sweet Potato Black Bean Burger – Best Ever Smoky, Hearty Vegan Burger

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Sweet potato black bean burger on a bun with avocado, lettuce, and red onion

This Sweet Potato Black Bean Burger is smoky, hearty, and actually holds together. The inside is tender, the outside firms up nicely, and the flavor is bold without being spicy. It’s the kind of plant-based burger that makes you forget you ever struggled with crumbly veggie patties.

Intro

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If you’ve tried veggie burgers that fall apart, this Sweet Potato Black Bean Burger is here to fix that. You bake sweet potatoes for natural sweetness and structure, mash black beans for binding, and add just enough dry ingredients to help everything stick.

The little “secret” is baking the patties long enough to firm up, then letting them rest before serving. That rest time matters—it helps the burger set so it doesn’t break when you bite in.

This Sweet Potato Black Bean Burger is also meal prep-friendly. Make extra patties and freeze them for quick weeknight dinners.

Why You’ll Love This Sweet Potato Black Bean Burger

  • Hearty & filling: Feels like a real dinner, not a side dish.
  • Holds together: No crumbly burger stress.
  • Smoky and savory: Warm spices bring big flavor.
  • Meal prep hero: Make a batch and freeze patties.
  • Customizable: Easy to switch toppings and sauces.

Ingredients for Sweet Potato Black Bean Burger

Ingredients for sweet potato black bean burger including sweet potatoes, black beans, breadcrumbs, spices, and burger buns
Simple ingredients ready to mix into sturdy sweet potato black bean burger patties

Burger Base

  • Sweet potatoes (2 medium) – Adds body and natural sweetness; bake until very soft.
  • Black beans (1 can, 15 ounces, drained and rinsed) – Structure and hearty texture.
  • Yellow onion (1/2 cup, finely diced) – Savory flavor.
  • Garlic (2 cloves, minced) – Adds depth.
  • Breadcrumbs (3/4 cup) – Helps bind; use plain or seasoned.
  • Sub: crushed crackers or quick oats.

Seasoning and Moisture

  • Ground cumin (2 teaspoons) – Warm, savory flavor.
  • Smoked paprika (1 teaspoon) – Smoky taste.
  • Salt (1 teaspoon) + pepper (1/2 teaspoon) – Balances flavors.
  • Ketchup or tomato paste (2 tablespoons) – Helps bind and adds tang.
  • Egg (1) or flax egg (1 tablespoon ground flax + 3 tablespoons water) – Helps patties hold together.

For Cooking

  • Oil (1–2 tablespoons) – For pan-searing, optional if you bake only.

Sweet Potato Black Bean Burger Recipe Step-by-Step

Four-panel collage of veggie burger steps from mashing to baked patties
Four-panel collage showing mixing, shaping, and baking sweet potato black bean burger patties
  • 1. Bake the sweet potatoes: Heat oven to 400°F. Pierce sweet potatoes with a fork and bake 40–50 minutes until very soft. Cool 10 minutes, then scoop flesh and mash.
  • 2. Mash the beans: In a bowl, mash black beans until mostly broken down, but leave some small bits for texture.
  • 3. Mix the burger base: Add mashed sweet potato, onion, garlic, breadcrumbs, cumin, smoked paprika, salt, pepper, ketchup, and egg (or flax egg). Mix until thick and scoopable. If it feels too wet, mix in 2–3 more tablespoons breadcrumbs.
  • 4. Shape patties: Form 6–8 patties (about 1/2-inch thick). Press the edges so they’re smooth and sturdy.
  • 5. Bake to set: Place patties on a parchment-lined sheet. Bake at 375°F for 20 minutes, carefully flip, then bake 10–15 minutes more until firm on the outside.
  • 6. Optional pan-sear: For extra crust, sear baked patties in a lightly oiled skillet over medium heat for 2 minutes per side.
  • 7. Rest and serve: Let patties rest 5 minutes, then build your burgers.

Tips for Perfect Sweet Potato Black Bean Burger

  • Bake sweet potatoes until very soft: It makes mixing easy and helps binding.
  • Add breadcrumbs slowly: You want thick and moldable, not dry.
  • Flip gently: Use a thin spatula and a careful hand.
  • Rest before serving: Warm patties firm up as they cool slightly.

Variations & Substitutions

  • Spicy twist: Add 1/2 teaspoon chipotle powder or hot sauce.
  • Gluten-free: Use gluten-free breadcrumbs and buns.
  • Cheesy option: Add 1/3 cup shredded cheddar-style cheese if you eat dairy.
  • Salad-style: Skip the bun and serve the patty over greens with avocado.

Make-Ahead & Freezing

  • Fridge: Store cooked patties up to 4 days.
  • Freeze: Freeze cooked patties with parchment between them for up to 2 months.
  • Reheat: Bake at 375°F until hot, or warm in a skillet.

Serving Suggestions & Pairings

  • Serve with oven fries, sweet potato fries, or a crunchy slaw.
  • Add toppings: avocado, pickles, lettuce, tomato, and a smoky sauce.
  • Great for meal prep bowls with rice and salsa.

Reader Review: Finally a veggie burger that stays together and tastes amazing. The smoky flavor is perfect!

If you make this Sweet Potato Black Bean Burger, leave a rating and tell me your toppings. Are you going classic or adding avocado and spicy sauce?

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