These sweet potato black bean burger patties are tender, hearty, delicious and highly satiating with irresistible Indian flavours.
No doubt, I still love my potatoes but have you tried sweet potato fries yet? They are so addictive! And with all the hype over this sweet potato being a healthier option, it is the best choice to make these burger patties and replace our junk food. 😁
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📋Why you will love this recipe
These sweet potato black bean burgers are so easy to put together as all the main ingredients are pre-cooked. The recipe is vegan, vegetarian, and gluten-free! If you are eggitarian, then take the burger a notch up with some slices of hard-boiled egg or fried egg!
They are super delicious and can beat all your favourite burger joint's veggie burgers. I know that is a tall claim, but you won't be disappointed. Even though the patties are tender, I can guarantee that they retain their shape while cooking making them a delight to eat without any mess.
🥘Ingredients & Substitutions
This is the list of key ingredients with recommeded alternatives so that you can still make this recipe even if you don't have some of the items.
- sweet potato: Though this is the star ingredient, you can make this recipe using butternut squash or regular potatoes for a similar texture and flavour profile.
- black beans: Don't want to use canned beans? no problem, take the long route and cook some beans. You could use kidney beans, pinto beans, or chickpeas as alternatives.
- veggies: You will need onion, ginger garlic paste, green chillies, and coriander leaves.
- ground spices: You will need turmeric, cumin, coriander, red chilli, and garam masala. You can easily replace it with your favourite spice blends.
- oats flour: If you don't have oat flour, you can make your own by grinding rolled oats in a food processor until they reach a fine consistency. Alternatively, you can substitute all-purpose flour or another gluten-free flour such as almond or coconut flour depending on your dietary preferences.
For detailed recipe and print option please scroll down to the Recipe card.
🔪Instructions
The Sweet Potato Black Bean Burger recipe starts with a base of steamed or roasted sweet potatoes and a can of black beans held together with oats and infused with some fresh coriander, onion, and Indian spices.
Mix the patty ingredients in a large bowl.
Divide into 6 medium or 4 large patties. Refrigerate until needed. At this point, you can freeze them too. Pan fry in a greased non-stick or grill pan turning few times until browned.
Assemble the burger with your favoruite condiments. I have listed a few ideas below.
Serve homemade sweet potato burger patties immediately!
💡Hints: You can cook these sweet potato black bean burger patties in the oven, on the stove, or even on the grill, I am sure even the air fryer will work!
And finally, this recipe is easily adaptable to special diets like vegan or gluten-free. And once again, I am not kidding - this burger is truly filling!
What can I use as a binder?
The most common question around making this veggie burger is how to keep them from falling apart? or how to make it stay together? or how to make the patties firm? etc. The answer to all this is - to use a good BINDER ingredient.
Usually, we go for an egg but in this recipe, we need a dry binder like breadcrumbs or flour that can absorb the moisture of both sweet potato and beans. For a healthier and vegan option, I chose to use oats. You can replace it with cooked rice, cooked burghul, poha, flaxseed flour, etc.
You can test with several options because we will be adding the binder only in the end. So take a portion of the mixture and add the choice of binder to check if it holds, cook and check if you like the taste. Versatile much?
What goes with sweet potato burgers?
Simple ideas for assembling Sweet Potato Black Bean Burgers:
- 3 or 6 burger buns, toasted with butter or lettuce wraps
- mayonnaise
- feta cheese
- labneh
- coriander chutney
- chilli oil
- cheese slices
- onion slices
- ripe tomato slices
- boiled or fried egg
- avocado
- ketchup
Easily the best veggie burger you can make at home without much effort. I hope you will give this a try for a weekend brunch.
💡Top Tips
- If planning to oven-roast the patties, preheat the oven to 180c, then place the patties on a baking tray lined with parchment paper and brush with oil. Bake in preheated oven for 20 to 25 minutes.
- Start toasting the burger buns while the patties are cooking. Keep all the condiments and sliced tomatoes and onions ready. Spread the burger base with prepared sauces and place the hot patty, immediately place the cheese slice so it gets a chance to melt. Top this with tomatoes, onions, pickles, eggs, herbs etc. and cover with more sauce and close the burger. Enjoy!
- You can skip the buns and use lettuce wraps for a lower carb intake.
❄️Storage
The sweet potato patties freeze well, so you can make a full batch and enjoy them over time. Remember if using a frozen batch, DO NOT THAW before pan roasting.
☝️FAQ
Absolutely! You can prepare the burger patties ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked patties for longer-term storage, making them a convenient option for meal prep.
Yes, this recipe is vegan-friendly as long as you use olive oil or another plant-based oil for cooking.
Absolutely! This recipe already uses oats, which are often considered gluten-free, but make sure to use certified gluten-free oats if you have a gluten intolerance or allergy. You can also use gluten-free breadcrumbs or cooked quinoa as a substitute for oats.
You can top these burgers with a variety of toppings to suit your taste preferences. Some popular options include sliced avocado, lettuce, tomato, onion, pickles, and your favorite condiments like ketchup, mustard, or vegan mayo.
Store any leftover cooked burgers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the microwave or oven until warmed through. Alternatively, you can freeze the cooked burgers for up to 2-3 months and reheat them from frozen as needed.
🥗Pairing
These are my favorite dishes that you can use to assemble this sweet potato bean burgers:
📖 Recipe Card
Sweet Potato Black Bean Burger
Ingredients
- 500 grams sweet potatoes , washed and skin scrubbed
- 1 can black beans, rinsed and drained (400g ) (see notes for substitute)
- 1 medium onion, diced finely
- 2 teaspoon ginger garlic paste
- 5 to 6 green chillies, finely chopped
- handful fresh coriander leaves, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala, see notes for substitute
- 1 tablespoon olive oil , or ghee
- ¾ cup oats, coarsely ground (see notes for substitute)
- salt to taste
- Oil to pan fry, I used olive oil mixed with sunflower oil
Instructions
Prepare the sweet potatoes
- Bake or boil or steam the sweet potatoes with skin until cooked through.500 grams sweet potatoes
- Oven roasting method - Preheat the oven to 200 C. Halve the sweet potatoes horizontally. Rub them with olive oil and place cut side down on a lined baking tray. Bake the sweet potatoes until soft for about 30 minutes and set aside.
- Boiling method - Add the sweet potatoes into a large pot of water and Boil covered until tender. You can also pressure cook the sweet potatoes with skin on for 2 to 3 whistles.
- Steaming method - Bring water to a boil in a large pot. Place the steamer colander in the pot and put the sweet potatoes with skin in it. Cover the pot and allow steam until you can insert a knife without resistance, about 30 to 45 minutes depending on the thickness of the sweet potatoes. Using tongs, remove the sweet potatoes from the steamer basket and let rest for 5 minutes.
- Peel and discard the skin while still warm and add them into a large mixing bowl.
Prepare the black beans
- Drain and rinse the canned black beans and let them sit in the colander until you have the rest ingredients ready to use. This will give the beans time to drain completely.1 can black beans
Prepare the burger patties mixture
- Roughly mash the sweet potatoes using a fork or a potato masher. Add the chopped red onions, green chillies, fresh coriander leaves, ginger-garlic paste, and the spice powders.1 medium onion2 teaspoon ginger garlic paste5 to 6 green chillieshandful fresh coriander leaves½ teaspoon turmeric powder1 teaspoon cumin powder1 teaspoon coriander powder½ teaspoon red chilli powder1 teaspoon garam masala
- Add the drained black beans and salt to taste and mix everything thoroughly.salt to taste
- Start adding the ground oats until the mixture is no longer too wet but holds together when you shape a portion into a patty.¾ cup oats
- Cover and refrigerate the patty mixture for about 15 to 20 minutes to help the oats soak up any moisture.
Shape the burger patties
- Divide the mixture into 6 equal portions for standard burger buns. If making sliders, then make more portions as per your needs. You can use a measuring cup to make the patties uniform in size.
- Lightly wet your hands with water or oil and shape the patties into a disc of the bun size. Place them on a greased tray and freeze for 20 minutes or until firm to touch.1 tablespoon olive oil
Cook the burger patties on a stove-top
- Heat two to three tablespoons of olive oil in a thick-bottomed pan.Oil to pan fry
- Place 2 or 3 patties and cook on low to medium flame for 4 to 5 minutes. Tilt the pan and use a spoon to scoop some oil and spoon over the top of the patties. Do not flip until the patties are firm to turn.
- Flip each patty carefully and let it roast for another 5 minutes. The patties are firm outside and tender inside.
- Add more oil if required before placing the remaining patties. You may keep the remaining patties in the freezer until frozen completely before you can pack them in a ziplock for later use.
- Remove the patties from the pan and start assembling your burgers. Serve immediately.
Notes
- Black beans: I have used canned black beans for convenience. If you have to cook from scratch, then soak a cup of beans overnight and pressure cook with a dash of salt. Drain and use in this recipe. You will need roughly 1 and ½ cups of cooked beans. Some of the other options are chickpeas, kidney beans like rajma, fava beans, lima, white, etc.
- Oats: You can try replacing oats with quick-cooking oats, cooked bulgur, cooked rice, or soaked poha. I have had success with all these options but you have to adjust the quantity. If you are not on any diet, then feel free to use panko breadcrumbs. Whatever binder option you decide to use, add them in the end until the mixture firms up.
- Garam Masala: For this batch, I went all Indian but previously I have made batches that are akin to middle eastern flavours. You can switch garam masala with a dash of cinnamon or allspice or nutmeg and a pinch of all three.
Nutrition Info
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