sweet potato & black bean burgers.

Enter, my new favorite vegetarian entrée.

The homemade veggie burger.

There is nothing more disappointing than ordering a veggie burger in a restaurant, only to bite in and discover it’s a poorly reheated frozen Boca burger.

No fear, you won’t have that problem here.

These super-filling burgers are packed with protein and sweet fresh veggie goodness.

Though they are obviously more delicate than a beef burger, the patties hold together really well.

And the leftovers are super-extra exciting chopped up over a salad for lunch.

Mmm mm mmmm.

My husband and I chomped down these burgers during our date night on Saturday before going to see The Hunger Games where I proceeded to swoon like a googly-eyed thirteen-year-old girl (Oh-em-gee OBSESSED! Totally on Team Peeta!). Then we sauntered home hand in hand and ate pie with ice-cold milk.

Um, BEST date night ever? …I think so!

Sweet Potato & Black Bean Burgers
Makes 10 burgers
Adapted from Sarah at The Naked Kitchen
Time: About 1 hour

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  • 2 medium sweet potatoes
  • 1 15-oz. can black beans, drained and rinsed
  • 3/4 cup frozen sweet corn, thawed
  • ½ medium red onion, finely diced (about ½ cup)
  • 2 Tbsp. roasted sunflower seeds, or dry sunflower seeds lightly toasted in a non-stick sauté pan
  • 3 cloves garlic, minced
  • ½  cup cooked quinoa (1/4 cup dry)
  • heaping 1/3 cup old-fashioned rolled oats, finely ground in a food processor
  • 1 Tbsp. olive oil
  • ¼ tsp. sea salt
  • fresh ground black pepper, to taste
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1/8 tsp. cayenne pepper (optional)
  • 1 tsp. Tabasco hot sauce (optional)

For serving:

  • Swiss, pepper jack, cheddar, or provolone cheese slices (optional)
  • ketchup, mustard, and lettuce for serving (optional)
  • whole wheat hamburger buns, lightly toasted in a non-stick sauté pan
  1. Preheat oven to 375˚F and line 1-2 baking sheets with parchment paper, non-stick foil or cooking spray.
  2. Cook the potatoes in the microwave on high for about 7 minutes or until tender.
  3. Let the potatoes cool. Peel and mash with a fork.
  4. Add half of the black beans to a food processor and pulse a few times (or put in a large mixing bowl and mash with a fork).
  5. Transfer the mashed black beans to a large mixing bowl. Add the rest of the beans, the mashed sweet potato, and the remaining ingredients, making sure to add the cayenne pepper and/or hot sauce just to taste (don’t add too much or they’ll be too spicy).  Stir until combined. Season to taste.
  6. Form the mixture into 10 patties with your hands (it will be sticky).  Each burger should be about 1/2″ thick.
  7. Place each patty on prepared baking sheets and place in the oven for 30 minutes, carefully flipping the burgers over once halfway through baking. Add cheese slices on top of patties for last 3 minutes of baking, if desired.
  8. Remove from the oven and serve on lightly toasted whole wheat hamburger buns with ketchup, mustard and lettuce, if desired.
  9. Store leftovers in the fridge for up to 5 days, or in the freezer for up to 6 months.  To reheat, place on a baking sheet and cook at 350˚F until warmed all the way through.

peaches & cake

8 responses to “sweet potato & black bean burgers.

  1. LOL at first I though it was a cookie recipe. =/

  2. I’m trying this, right now! Seriously!

  3. Terren

    I made these last night, and they’re so awesome! Thanks for the recipe!!

  4. Laura

    just made these… they are still in the oven but even the “raw burger meat” is delicious! 😉 I cant wait! Thanks for the recipe.


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