These Sweet Potato Black Bean Burgers are vegan, gluten-free, and packed with bold, Mexican-inspired flavors. Even meat-eaters will enjoy them.
Looking for a simple, satisfying plant-based dinner that’s also gluten free? These Sweet Potato and Black Bean Burgers are an excellent choice. They’re easy to prepare, hearty, and full of bright flavors like cilantro, chili powder, cumin, and a squeeze of lime.
I prefer a good veggie burger to a hamburger most days, and these deliver a great texture—crispy on the outside and tender inside. They’re straightforward to make and work well for weeknight dinners, meal prep, or a casual weekend meal. Top them with fresh guacamole or your favorite burger fixings.
These burgers highlight Mexican-inspired spices—fresh cilantro, chili powder, cumin, and lime—making them perfect for taco night, Cinco de Mayo, or any dinner where you’re craving bright, savory flavors.
Recipe Ingredients
This recipe is designed to be simple. If you like meal prepping, cook the sweet potatoes and quinoa ahead of time to speed up assembly. If you’re short on time, microwave the sweet potatoes to get dinner on the table faster.
How to Make the Best Sweet Potato Black Bean Burger
The only step that takes time is cooking the sweet potatoes and quinoa. Roast or steam the sweet potatoes and cook the quinoa while you prep other ingredients. Once they’re ready, mash and mix everything in a bowl, form patties, and cook until crispy.
If you prefer, use pre-cooked sweet potato and quinoa from meal prep. The assembled mix comes together quickly once the components are cooked.
Use a potato masher to mash some of the beans while leaving a few whole for texture.
Form the mixture into six patties. Pan-frying in a little oil gives a crispy exterior while keeping the inside tender and cohesive enough to hold together. Baking is an option if you prefer, though you’ll miss some of the crispiness from the skillet.
Top the burgers with guacamole, sliced avocado, salsa, pickled onions, or your favorite toppings. A cold beer pairs nicely, but a fresh salad or roasted vegetables make a healthy accompaniment.
These burgers are vegan and gluten-free (use a gluten-free bun if needed). Serve with a simple green salad or roasted carrots for a complete meal.
I hope you enjoy them!
Recipe Notes
- If you have time, refrigerate formed patties for 30 minutes to help them hold together. This is optional but helpful.
- If a patty breaks when flipping, press it gently back together with the spatula.
- For a crispy exterior, make sure the pan is hot before adding the patties.
- A well-seasoned cast iron skillet works particularly well for frying these burgers.
Who’s ready for Sweet Potato Black Bean Burgers for dinner? If you try this recipe, please rate it—feedback helps others find recipes they’ll love.
Note: The prep time listed does not include the time to cook the sweet potatoes and quinoa.
Please note that product links in the original post were affiliate links.
This recipe was originally published in May 2016 and updated with a new video in January 2020.
Sweet Potato Black Bean Burgers
- Author: Maryea Flaherty | Happy Healthy Mama
- Total Time: 22 mins
- Yield: 6
Description
These Sweet Potato Black Bean Burgers are vegan, gluten-free, and bursting with flavor. They’re easy to make and have a satisfying crispy exterior with a tender, savory interior.
Ingredients
- 1 tablespoon ground flaxseed meal + 3 tablespoons water (or 1 egg)
- 1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
- 1/2 cup cooked quinoa
- 1 (15 ounce) can black beans, drained and rinsed
- 1/4 cup loosely packed fresh chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/8 teaspoon garlic salt
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- Oil for frying (avocado oil is recommended)
Instructions
- Mix together the flaxseed meal and water and set aside until it gels.
- Place all ingredients in a large bowl and mix well. Use a potato masher or the back of a spoon to mash most of the beans, leaving some whole for texture.
- Heat a thin layer of oil in a large skillet over medium-high heat.
- Form the mixture into six patties.
- When the skillet is hot and sizzling, add the patties in batches if needed. Cook until a crispy exterior forms, about 5–7 minutes on the first side.
- Carefully flip the patties and cook another 4–5 minutes until heated through and crisp on both sides.
- Serve with toppings such as guacamole, salsa, or avocado. Enjoy.
Notes
- Chilling patties for 30 minutes helps them hold together but is not required.
- If a patty begins to break when flipping, press it back together with the spatula.
- Preheat the pan well to achieve the best crispy crust.
- A well-seasoned cast iron skillet is ideal for frying these burgers.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 burger
- Calories: 111
- Sugar: 1.3g
- Sodium: 222.2mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 20.5g
- Fiber: 6.6g
- Protein: 5.7g