Sweet Potato Black Bean Burgers

I love veggie burgers.  Who doesn’t right?  Well store bought veggie burgers don’t cut it for me.  The rubbery texture and unidentifiable ingredients in store bought veggie burgers are enough to turn me off.  You can get so much more flavor and texture from homemade veggie burgers.  These sweet potato black bean burgers are a spin off my Sweet Potato Veggie Burgers.  If you have made those burgers, you will love these too!

Sweet Potato Black Bean Burgers

I like to make sweet potato black bean burgers because they are easy and very budget friendly.  The other day I had some leftover black beans I wanted to use as well, so I decided to combine the two and create a whole new recipe.  These came out great.  Sweet potato and black beans go very well together.

Sweet Potato Black Bean Burgers

Prep Time 30 min Cook Time 30 min Serves 8 burgers     adjust servings

A no fuss veggie burger recipe that you will love!



  1. Preheat oven to 350.
  2. Peel and boil the potatoes until soft.
  3. Mix all ingredients in a bowl very well.
  4. Form the patties. I use 1/4 cup to scoop and measure mine.
  5. Place formed patties on a greased baking sheet .
  6. Bake for about 30 minutes, stopping halfway through to flip the patties.


Recipe Notes

Store these burgers in the fridge for a couple weeks. You can freeze them for longer. I cook them and then freeze them all the time.

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75 thoughts to “Sweet Potato Black Bean Burgers”

  1. This recipe looks great even though I'm not Vegan or Vegetarian. Is the purpose of the nutritional yeast to be a binder where breadcrumbs are traditionally used? I've never used it before. Thanks!
    1. Nutritional yeast is different than bread yeast. It is used in a lot of vegan cooking to give a nutty and cheesy flavor. Honestly, even if you omitted it, the recipe would still be good.
      1. Just made these two days ago without the nutritional yeast and they were still out of this world delicious! Loved the recipe!
  2. Ty so much for this recipe..sounds yummy..I do have an allergy to yeast though so can I leave it out or use flax meal or another substitute..want to try these tonight for dinner....
      1. Do you suggest we grind the pepitas on the food processor before adding the rest of the ingredients? I don't have pepitas but I'm thinking sunflower seeds might word as well.
  3. Hi Melissa, Report back: I tried this with sunflower seeds, and it worked well. I really liked the crunchy addition. I used white beans instead of black beans, which made it a bit bland, I think... I will try black beans next time. Question: mine turned out to be quite soft. Certainly eatable on their own, but wouldn't need a knife at all! Are yours the same, or is it also white bean effect?
      1. Mine were soft too. I did everything but the yeast, but they were still falling apart. Any suggestions?
  4. Hi Melissa, Thanks for your reply. They got much firmer overnight and were absolutely perfect for lunch today! All the flavours and spices (I added a few herbs and red pepper) came together somehow today. Thanks so much for the recipe, I am delighted to have found a great vegan dish.
      1. So I got an answer to my question. Maybe I'll see how they do overnight. Shows I need to read more posts right?
  5. How many cups of sweet potatoes do you use? Since the size of sweet potatoes at the store vary, I'm not sure how much to use. I know this amount can affect the texture of the burgers. Thank you for your help.
  6. Can you use tahini for an egg substitue.....looking to make the recipe vegan.....never tried flax seed before....
  7. Woolf really love to make these burgers but is there any way you could give a hint about metric measurements? For example how many decilitres or grams is a cup?
  8. Is the yeast to add a cheesiness? For non-vegans, would you add some cheese? Something light like a muenster? Or even a mild cheddar?
    1. Yes, it's there to add a little cheesy flavor. I suppose you could add real cheese too if you like. I would stick with a lighter cheese though.

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