You don’t have to be a vegetarian to enjoy these sweet potato black bean veggie burgers. Even the “carnivores” in my family love this meal. My advice for someone who isn’t familiar with veggie burgers is not to expect a typical burger. If you are expecting to bite into a juicy beef patty you will be disappointed. These sweet potato black bean veggie burgers are much different than a beef burger, but they are absolutely delicious. Keep an open mind and give them a try.
I first came up with this recipe when I was going to a cookout but I wasn’t in the mood for meat. I went to the freezer section of the grocery store to find a frozen veggie burger to bring instead but was very disappointed at what I found. Almost all the veggie burgers had gluten in them- making them off limits to me and my gluten allergy. The others that didn’t have gluten in them were outrageously expensive. I was not willing to spend almost $10 for 4 veggie patties. I decided I could make my own for significantly less money that would be fresh and free of preservatives. So viola here is the recipe.
I always eat these as a lettuce wrapped burger or I break it up onto a salad. I haven’t ever tried it on a bun but I’m sure they would be great.
These burgers freeze extremely well. Frequently, when I’m doing meal prep I will make a batch of these to keep in the freezer for a night when I don’t have time to cook. This came in very handy a few weeks ago. Michael and I went to Cancun for an anniversary/birthday trip. We got back late and both had long days of work the following day. Thankfully I thought ahead and had these burgers in the freezer. Having these ready to go made our transition back to the “real world” much smoother. To prepare the veggie burgers after they have been frozen, let burgers thaw until they are softened and no longer frozen. Place on a baking sheet lined with foil or parchment, bake at 350 for 10-15 minutes or until warmed through.
Sweet Potato Black Bean Veggie Burgers
Print RecipeIngredients
- 1 C black beans, rinsed and drained
- 1 medium/large sweet potato cooked and mashed (approx. 1 ½ C)
- 1 ¼ C cooked quinoa
- ½ red onion diced
- 1 egg
- ½ C gluten free bread crumbs (I used corn flake crumbs)
- 1/4 tsp salt
- 1 ½ tsp paprika
- 1 tsp oregano
- 1 tsp basil
- ½ tsp rosemary
- Olive oil
Instructions
Preheat oven to 400 degrees. Line a sheet pan with parchment paper and set aside.
In a large bowl, coarsely mash the black beans with a fork or masher.
Add in mashed sweet potato, quinoa, red onion, egg, bread crumbs, spices. Mix thoroughly until well combined.
Form into 12 patties and place on sheet pan. Brush the tops of each patty with olive oil.
Bake for 20 minutes then flip burgers, brush other side with olive oil, and bake for another 15-20 minutes, until patties are starting to slightly brown.
Notes
These burgers freeze extremely well. Store in the freezer in an airtight container. When ready to reheat, place burgers on lined baking sheet and reheat in oven at 350 degrees for approximately 10-15 minutes (or until heated through) flipping burgers halfway through cooking.
