Sweet Potato Black Bean Veggie Burger
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Quinoa, sweet potatoes, black beans and vegetables are combined in this easy, gluten free, black bean veggie burger recipe. These veggie burgers can be prepped ahead of time and stored in the refrigerator or freezer.
Table of contents
Over the years I’ve tried many veggie burgers, from homemade, to restaurants, to pre-packaged at the grocery store. You always get one of two things, a burger filled with veggies or a vegetarian burger that’s masquerading as a meat burger, which tastes more like meat than veggies.
While I’ve had great versions of both, I tend to prefer the veggie-filled burgers. Since I’m not a vegetarian, when I eat veggie burgers I’m not trying to replace a beef or turkey burger, I’m simply looking for a super flavorful and unique way to go meatless and get more veggies in my life.
After years of working on creating the perfect veggie burger, I’m here today to introduce you to The Best Veggie Burger you’ll ever have!
Ingredients
- Quinoa
- Black beans
- Sweet Potatoes
- Jalapenos
- Red bell peppers
- Onions
- Egg
- Crushed rice chex cereal (or gluten free breadcrumbs)
- Garlic
- Cumin
- Chipotle powder
- Cilantro
Step by step instructions
- Cook the sweet potatoes. Boil a large pot of water. Add the sweet potatoes to the boiling water, cook for 15-20 minutes, or until fork tender. Drain the sweet potatoes and set aside.
- Smash the black beans. Rinse and drain black beans from a can. Add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste to hold the burgers together.
- Combine the veggie burger ingredients. Add the cooked sweet potatoes to the smashed beans. Smash the potatoes into the mixture with a fork without turning them into a puree. Add cooked quinoa, onion, red pepper, jalapeño, garlic, the remaining whole black beans, cumin, chipotle pepper, cilantro, crushed rice chex and egg. Stir all of the ingredients together.
- Form the burger patties. Use your hands to form the mixture into 4 veggie burger patties.
- Grill the burgers. Place the burgers on a grill over medium heat for 10 minutes, flip and grill for an additional 10 minutes.
What sauce should you put on the burgers?
I top these veggie burgers with mashed avocado and usually a drizzle of hot sauce. This Vegan Ranch Dressing would also be delicious drizzled over these gluten free veggie burgers. You could also add a dollop of this Green Tahini Sauce or go traditional by topping them with burger sauce.
What should you serve with them?
Can I freeze the burgers?
Yes! I like to place each black bean veggie burger in it’s own plastic zipper bag before placing it in the freezer, so that I can take one out at a time to eat for a meal. If you’re planning to eat more than one at a time, you can freeze 2 or more together, but be sure to place wax paper between each burger so that they do not stick together.
To thaw the veggie burgers, place them in the refrigerator the day before, then cook them according to the recipe below. If you don’t have that much time, you can use the defrost function on your microwave to thaw them quicker.
If you go straight from the freezer to the grill, or a skillet on the stove, the outside of the burgers will burn before the inside gets cooked completely, so you will want to thaw them out before cooking them.
Tools and pantry items used to make this recipe
- Cast Iron Grill Pan – I love this for grilling indoors.
- Rice Chex Cereal or Gluten Free Breadcrumbs – I use these as a binder to make the veggie burgers gluten-free.
- Ground Chipotle Powder – one of my favorite pantry spices.
More vegetarian recipes to try
Sweet Potato Black Bean Veggie Burgers
Ingredients
- 1 pound sweet potatoes, peeled and cubed
- 15 ounce can black beans, drained and rinsed
- 1 cup cooked quinoa
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- 1 jalapeno, seeded and minced
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- ½ teaspoon ground chipotle powder
- 1 teaspoon fresh cilantro, chopped
- ¼ cup rice chex cereal, crushed (or breadcrumbs)
- 1 egg
Optional – For Serving
- 9 hamburger buns
- 9 butter or iceberg lettuce leaves (for wrapping)
- 1 avocado, mashed
- 1 tomato, sliced
Instructions
- Boil a large pot of water. Add the sweet potatoes to the boiling water, cook for 15-20 minutes, or until fork tender.
- While the potatoes are boiling, rinse and drain the black beans. Add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste to hold the burgers together.
- Drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
- Add the cooked quinoa to the mixing bowl.
- Add the diced onion, red pepper, jalapeño, garlic and the remaining whole black beans.
- Add the cumin, chipotle pepper, cilantro, crushed rice chex (or breadcrumbs), and egg.
- Mix together, then use your hands to form the mixture into 9 burger patties.
- Place the burgers on a grill over medium heat for 10 minutes, flip and grill for an additional 10 minutes.
Notes
- The nutritional information provided is for each veggie burger patty and does not contain any toppings or hamburger buns.
- Other cooking methods: Place the burgers on a baking sheet in a 375°F oven for 20 minutes, flipping half-way through, or cook them in a cast iron skillet on the stove over medium heat for 10 minutes per side.
- Gluten free breadcrumbs can be substituted for the crushed rice chex cereal. Or if you’re not gluten free, you can use traditional panko breadcrumbs.
Nutrition Facts
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