Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve by itself or between buns!

Hi, friends!

I’m writing to you from my *new* studio space in my new home in Maryland. 

It’s been quite a week here at F&V. 

The main focus has been unpacking boxes, arranging and rearranging furniture, and searching for many metaphorical needles in haystacks. 

The night we moved in, my girlfriend pointed out that we didn’t have a microwave. 

“Yeah we do,” I said matter-of-factly, searching around the messy kitchen for a microwave box and handle that didn’t exist.

Somehow in the process of falling in love and signing on this place, neither M or I recognized the lack of or thought to ask about…a microwave! 

We hurriedly ordered one for the counter, because, takeout leftovers after a long day of moving are better hot. 

Anyway, I’m really looking forward to getting the kitchen set up and starting back up with recipe testing and creation. 

For now, let’s settle on these Sweet Potato Black Bean Burgers that are perfect for backyard barbecues, outdoor entertaining, or your summer meal prep menu.

They’re made totally vegan and gluten-free with mashed sweet potato, black beans, cooked quinoa, and almond flour! 

My place is a bit messy at the moment…mind if we bake them at yours? 

What You Need to Make Sweet Potato Black Bean Burgers

Ah, sweet potato black bean burgers. 

You’ve probably had them at some point in your life- at that diner down the street or out of  frozen veggie burger box. 

But have you ever tried making your own?

They’re so easy to make! 

Here’s what you need:

• mashed sweet potato
• Bob’s Red Mill Organic White Quinoa
• black beans
• white onion
• Bob’s Red Mill Superfine Almond Flour
• ground cumin
• smoked paprika
• Himalayan sea salt
• black pepper 
• cayenne pepper

That’s it!

The first thing you need to do is bake your sweet potato if you haven’t already done so. 

The bake time will depend on your oven and the size of the sweet potatoes you’re baking. 

I like to slice mine in half and bake them face down on parchment paper for about 45-60 minutes. 

The sweet potatoes are done when they’re fork tender and easily smashed. 

You want the sweet potatoes to be very soft with very little “bite” for this recipe so they smash easier into the bowl!

I used regular sweet potatoes for this recipe, but yams, purple sweet potato, or Japanese yams should work similarly here, too. 

Allow the sweet potato to cool slightly, then carefully peel away the skins and smash them!

How to Make Sweet Potato Black Bean Burgers

Now that the sweet potato is done, start adding everything to a bowl to mix. 

First, add the black beans to a mixing bowl and slightly smash them up. 

I recommend leaving some larger bits for texture. 

Add in the sweet potato and smash it again until the black beans and sweet potato are well combined. 

Next, add the cooked quinoa, diced onion, almond flour, and spices.

For more of a kick, add a shake of cayenne, or omit altogether for more subtlety of flavor! 

Mix the bowl well to distribute everything evenly.

The final batter should be moist but stick together when pressed with your hands.

Bob’s Red Mill Products

It was so easy to create a hearty texture using Bob’s Red Mill Organic White Quinoa and Bob’s Red Mill Superfine Almond Flour as the base to these burgers. 

The mix of cooked quinoa and almond flour create the cool consistency that holds patties together. 

I use Bob’s Red Mill Organic White Quinoa and Bob’s Red Mill Superfine Almond Flour *all* the time in my respective cooking and baking, but I’ve never tried combining them! 

They’re always on hand in my pantry for kitchen experiments.

I just put away a bunch of Bob’s Red Mill bags while moving– so I need to get them out to make burgers! 

The result is a slightly chewy and nutty flavor that also happens to be high in protein and gluten-free.

Now that your burger batter is done, let’s create some plant-based patties!

I like to use a ¼-cup measuring cup to scoop out the mixture and transfer it to a parchment lined baking sheet for baking. 

Gently press down on the burgers with your hands or the back of the measuring cup to slightly flatten them. 

Flattening the patties will ensure even baking and also a more “burger”-like appearance! 

Keep in mind that the burgers won’t spread much, so what you see is what you get when it comes to sizing. 

Notes on Meal Prep

Next, give your burgers some heat!

Bake the burgers for a total 30-45 minutes, carefully flipping them with a spatula at the halfway point. 

For drier, crispier burgers, leave them in the oven a bit longer, and take them out early for softer, pliable patties. 

Enjoy them warm on buns, in a bowl, on greens, or solo!

Store any leftover burgers in an airtight container in the fridge for 3 to 5 days.

These burgers can also be frozen for longer term storage. 

How to Serve Sweet Potato Black Bean Burgers 

Enjoy these Sweet Potato Black Bean Burgers as a compact plant-based option for summer backyard barbecuing to share. 

But you don’t need a grill, the sun, or a crowd to enjoy them! 

Try making them in advance for meal prep and enjoy these burgers in different ways throughout the week. 

I like to layer mine with lettuce, tomato, red onion, avocado, and sauce. 

Feel free to squeeze on any other toppings that sound good to you.

You can also skip the bun and serve these burgers wrapped in lettuce or on their own with sides. 

Try repurposing them as a salad topper, crumbled in a bowl, or even inside tacos. 

Enjoy immediately!

More Vegan Burgers

• Best Black Bean Burgers

• Smoky White Bean & Beet Burgers

• Tempeh Burgers With Portobello Mushroom Buns

• Hawaiian Hilary’s Burgers

• Crispy Garden Quinoa Burgers

• Sweet Potato Veggie Burger Sliders

• Hilary’s Burgers With Grain-Free Buns

I Want to Hear From You

If you make this Sweet Potato Black Bean Burgers recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen