This Sweet Potato Black Bean Burger recipe is made with quinoa, oat flour, and loaded with spices for a healthy and filling veggie burger. Bake this black bean quinoa burger in the oven, sear it in a skillet, or cook it on the grill. It’s the best gluten-free, vegetarian, and vegan burger option for your summer picnics and barbecues!
Sweet Potato Black Bean Burger
Can we just take a moment to pause and admire that thick, hearty, sweet potato black bean burger patty?
Ever since I can remember, I have been a meat LOVER.
A meal was never complete unless it consisted of at least 4 ounces of protein.
I once believed I could only get that protein in the form of, well, meat.
However, that’s SO not true! There are so many incredible recipes made with plant-based ingredients that make you feel full and actually taste great… like these sweet potato black bean tacos and this easy black bean burger recipe.
Yup, you heard me right. You will be SO stuffed when you finish eating just one of these meatless veggie burgers.
The best part about being full to the brim is that you’ll be filled with super healthy ingredients that won’t make you feel sluggish!
All of the ingredients you need for this sweet potato hamburger are relatively easy to find at your local grocery store. If you have trouble locating quinoa, it’s normally on the grain aisle near the rice.
- Sweet Potatoes – Peeled and cubed sweet potatoes make up the bulk of this veggie burger. Make sure you peel them before cooking for the best texture.
- Black Beans – Regular canned black beans that have been rinsed and drained are used. If you want to switch out the type of beans, red kidney or white navy beans will also work well.
- Quinoa – Feel free to either use white, red, or tri-color quinoa. Just make sure you give the quinoa a really good rinse before cooking to get rid of the bitter saponins.
- Broth – It’s very important that you use a vegetable broth you enjoy the taste of. Also, regular sodium broth was used when testing this recipe. If you only have low sodium broth, you will need to adjust the amount of salt you add accordingly.
- Oats – A homemade oat flour is made from quick cooking or old-fashioned oats and helps to hold the patties together.
- Seasonings – Read more below about the different spices that go into making this burger seasoning blend.
- Cilantro – A bit of finely chopped fresh cilantro gets mixed in to compliment the seasoning blend.
- Onion – Sweet onion is my preference, but red, white or a yellow onion may also be used.
This black bean quinoa burger is full of Mexican flavor since it uses the following spices to make up the seasoning blend:
- Paprika – Feel free to substitute for a bit of smoked paprika.
- Garlic Powder – You can use fresh garlic cloves instead.
- Cayenne Pepper – You can leave the cayenne pepper out if you don’t like spice.
- Salt and Pepper
Making the Patties
I’m going to be completely honest with you here… the process of assembling and cooking these veggie burgers is a little bit time-intensive.
But there’s a silver lining to all of that time. This recipe makes enough hamburger patties to serve 8 very hungry people!
Combine sweet potatoes, quinoa, and vegetable broth in a medium-sized pot. Cover pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 22-25 minutes, or until sweet potatoes are fork tender.
Whisk together cumin, paprika, garlic powder, cayenne pepper, salt, and pepper.
Pulse oats in a high speed blender 3-4 times to make a coarse oat flour.
Add sweet potatoes and quinoa to a large bowl with black beans, coarse oat flour, onion, cilantro, and seasoning mix. (Step 1 above.)
Mix until well combined. (You may have to use your hands for this!) (Step 2 above.)
Divide burger mixture into 8 equal portions. (Step 3 above.)
Form each portion into a round disc about 1 inch thick. (Step 4 above.)
How to Cook
There are 3 different ways you can cook these sweet potato black bean burgers:
- Skillet – Use a large stainless steel skillet and cook 4 patties at a time over medium heat for 4-5 minutes per side.
- Oven – Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coat each patty with 1 teaspoon olive oil and place in a single layer on the baking sheet. Bake patties in preheated oven for 35-40 minutes, flipping halfway through.
- Grill – Heat grill to medium heat. Spritz the grill with non-stick cooking spray and cook patties for 5 minutes per side.
Serve sweet potato black bean burgers on gluten-free hamburger buns with avocado, tomato, onion and some homemade remoulade sauce!
These burger patties are also super filling on their own. You can just serve them as is with the toppings of your choice.
Best Gluten-Free Buns
I have come across a few gluten-free hamburger buns that I really love to use in this sweet potato black bean burger recipe:
- Udi’s hamburger buns taste great and can be found in most grocery stores! (That’s what I used in this recipe.)
- Schar’s gluten-free buns have a really great texture, too.
Storing and Reheating
These vegan burger patties store and freeze exceptionally well so you can easily save any leftovers for another time.
Store in an airtight container in the refrigerator for up to 4 days.
When ready to reheat, add a bit of oil to a skillet and cook for a few minutes per side until heated through.
You can also add them to a 300 degree oven for 10-15 minutes.
To freeze, place patties in a freezer-safe container with a piece of wax paper between each one. Freeze for up to 6 months.
Sweet Potato Black Bean Burger with Quinoa
This Sweet Potato Black Bean Burger recipe is made with quinoa, oat flour, and loaded with spices for a healthy and filling veggie burger. Bake this black bean quinoa burger in the oven, sear it in a skillet, or cook it on the grill.
- 1 lb. sweet potatoes peeled, cut into ½-inch cubes
- ½ cup quinoa rinsed and drained
- 1 cup vegetable broth or water
- 1 ½ tsp. cumin
- ¾ tsp. paprika
- ½ tsp. garlic powder
- ¼ tsp. cayenne pepper
- 1 ½ tsp. salt
- ¼ tsp. pepper
- 15 oz. black beans canned, rinsed and drained
- 1 cup oats quick or old-fashioned, gluten-free
- ½ cup sweet onion finely diced
- ¼ cup cilantro finely chopped
- 2 Tbsp. olive oil
- Hamburger buns gluten-free*
- Avocado or guacamole optional
- Tomato thinly sliced, optional
- Onion thinly sliced, optional
In a medium-sized pot combine sweet potatoes, quinoa, and vegetable broth. Cover pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 22-25 minutes, or until sweet potatoes are fork tender.
In a small bowl combine cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Whisk to combine.
Pulse oats in a high speed blender 3-4 times to make a coarse oat flour.
Once sweet potatoes and quinoa are done cooking, add them to a large bowl with black beans, coarse oat flour, onion, cilantro, and seasoning mix. Mix until well combined. (You may have to use your hands for this!)
Divide burger mixture into 8 equal portions. Form each portion into a round disc about 1 inch thick.
Heat olive oil in a large skillet over medium heat. Place burger patties in a single layer. (You may have to cook these in 2 batches depending on the size of your skillet.)
Cook patties for 4-5 minutes per side.
In the Oven:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. Coat each patty with 1 teaspoon olive oil and place in a single layer on the baking sheet.
Bake patties in preheated oven for 35-40 minutes, flipping halfway through.
Serve sweet potato black bean burgers on gluten-free hamburger buns with avocado, tomato, and onion and enjoy!
Heat grill to medium heat. Let fully heat for at least 10 minutes.
Spritz a bit of non-stick cooking spray on the grill before adding patties.
Cook patties for 5-6 minutes per side. Enjoy!