Sweet Potato Black Bean Burgers
Sweet Potato Black Bean Burgers- all you need is 10 ingredients to make these nutritious and flavorful veggie burgers! (vegan with gluten-free option)
Happy Monday! How was your weekend? Did you do anything fun?
Mine started out with quite a few sparks…literally. On Friday night I put Lucy on top of our bed with a nice cold chew bone while I took a quick shower. When I got out she was nowhere to be found. I yelled to Brandon in the next room to see if he saw where she went and he said no. Then a few seconds later I heard a blood-curdling puppy scream coming from under our bed as the lamp on our end table began to flicker.
Panicked, I also began screaming and reached under the bed to pull Lucy out. Not only did she chew through the wire and electrocute herself but her tooth had been stuck on it, making it impossible for her to let go.
It took a few minutes for all of us to calm down but thankfully Lucy walked away unharmed. I, however, am permanently traumatized and will never be leaving her unsupervised again.
Heart attack aside, it was a good weekend. We made our routine run to the farmers market which is overflowing with tomatoes and peppers right now. I picked up a few jalapeños to make these Sweet Potato Black Bean Burgers which happen to be one of all my all-time favorites.
I originally published the recipe waaaaay back in 2013 when this site was an itsy bitsy baby. It was one of the first veggie burgers I learned how to make and we ate them on a weekly basis long before I started blogging.
Not only are they super easy to make but you only need 10 ingredients to whip them up, most of which you likely have in your pantry.
I like to use a food processor to help save time but you can finely chop the garlic/jalapeno and mash the beans by hand, if necessary.
For toppings I highly recommend a little but of red onion and mashed avocado. That combo is ridiculously good with these burgers. I can’t get enough!
Sweet Potato Black Bean Burgers
Yield: 8 burgers
Prep Time: 20
Cook Time: 10
Total Time: 30
- 2 (15-ounce) cans black beans, drained and rinsed
- 3 garlic cloves
- 1 jalapeno, seeded and roughly chopped
- 1/2 cup corn kernels
- 1/2 cup cooked sweet potato (about 1 small sweet potato)
- 3 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 cup panko breadcrumbs (I used whole wheat)
- 1/3 cup chickpea flour
- avocado, red onion and whole grain buns for serving
In a food processor, add the garlic and jalapeño then pulse until finely chopped. Add 1 can of the drained and rinsed black beans along with the cumin and salt. Pulse for about 10-15 seconds, until the beans are somewhat mushy. Transfer mixture to a large bowl.
Next add the sweet potato and the tomato paste to the bowl with the pureed beans. Add the remaining can of black beans then stir everything together until combined. Pour in the breadcrumbs, flour and corn then continue to stir until well combined. If mixture is too wet, add more chickpea flour. If it’s too dry, add a teaspoon of water at a time to moisten.
Using your hands, form the mixture into round patties roughly 1/3 cup in size. Add them to a lightly greased skillet over medium heat and cook for about 5 minutes on each side, until light golden brown. Serve warm with mashed avocado, red onion, and/or any other desired toppings.