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4 stacked sweet potato burgers on wood board
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Sweet Potato Black Bean Burger

This sweet potato burger is loaded with Southwestern ingredients and a great healthy alternative to a beef burger.
Course Sandwich
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 339kcal
Author Ryan Beck

Ingredients

  • 1 ½ lbs sweet potatoes
  • cup uncooked quinoa (1 cup cooked)
  • ¾ cup red onion, chopped
  • ½ cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups old-fashioned oats
  • 1 (15.5 oz can) black beans, rinsed and drained
  • vegetable oil
  • buns, toasted
  • toppings (cheese, avocado, lettuce, ketchup etc...)

Instructions

  • Preheat oven to 400°F. Cut sweet potatoes in half lengthwise and place cut side down on sheet pan. Roast for 35-40 minutes or until you can easy squeeze the sweet potato so it would fall out of skin. Once cooked, remove skin and place in large mixing bowl.
  • While sweet potatoes are roasting, rinse the quinoa and bring to boil in 1 cup of water. Once boiling, cover and reduce to low and cook for 15 minutes. Add to bowl with sweet potatoes.
  • In a large mixing bowl with the sweet potatoes and quinoa, add the onion, cilantro, garlic, egg, cumin, paprika, chili powder, coriander, salt, black pepper and cayenne pepper and mash until sweet potatoes are completely mashed. 
  • Grind the oats in a food processor until broken up but not turned into flour. Add the black beans and oats to the sweet potato mixture and mix until the mixture holds together. (It's ok if the black beans get slightly smashed)
  • Use ½ cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties. Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now.
  • Heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your choice and serve immediately.

Notes

  1. Oats - by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
  2. Eggs - eggs help bind the burger. I originally didn't use eggs and found that they just didn't hold together like I wanted but just 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
  3. Bake - bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish on the stove-top to develop a charred crust.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 63g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 408mg | Potassium: 539mg | Fiber: 13g | Sugar: 8g | Vitamin A: 12250IU | Vitamin C: 5.8mg | Calcium: 150mg | Iron: 3.6mg