Sweet Potato and Black Bean Burgers

Canned black beans, sweet potatoes, oats, and spices are staples we always have on hand. I love this straightforward recipe because in minutes I can make a delicious plant-based meal to serve either as veggie burgers or on top of a beautiful garden-fresh salad. 

A VEGGIE BURGER FOR EVERYONE!!

This Masala Veggie Burger is compatible with so many diets. Sweet potatoes and black beans combined with oats come together perfectly with no need for additional binders. These black bean burgers are naturally gluten-free, egg-free, dairy-free, and vegan. It’s also chock-full of bright Indian flavors so it’s a crowd-pleaser whether or not your guests are strictly vegetarian.

One simple trick - mashing only half of the beans - really goes a long way toward great burger texture. And with 3 different cooking methods to choose from, this recipe is here to make dinner time a breeze. 

Ingredients

• Sweet Potatoes -Incredibly versatile, sweet potatoes make a perfect base for this recipe. Their natural sweetness and creamy texture complement the Indian spices.
• Black Beans - Canned black beans are super convenient and save time. Just be sure to towel dry them after rinsing to remove any excess moisture, which helps create firmer patties.
• Oats - Oats in a burger patty serve as a fantastic binding agent. Their mild, slightly nutty flavor complements the other ingredients without overpowering them. Oats help absorb moisture, ensuring the patty holds together well while cooking, and contribute to a satisfying, hearty texture.
• Ginger, Garlic, and Green Chili - add a delightful burst of flavor to a burger patty. Ginger adds a warm, zesty kick, while garlic contributes a robust, savory depth. Green chili provides a fresh, spicy heat that elevates the overall taste. Together, these ingredients create a dynamic and aromatic profile, adding complexity and a hint of spice to each bite.
• Garam Masala - aromatic spice blend that brings warmth and depth. Check out my EASY 5-ingredient Garam Masala recipe!

How to Make Sweet Potato and Black Bean Burgers

Here is a step-by-step recipe with photos to make the best sweet potato and black bean burgers. Scroll below for the printable recipe card with the exact ingredients and process.

• Cut the steamed potatoes into 4 to 5 pieces each and add them to a large bowl. Mash the sweet potatoes (photo 1)
• Pat dry the black beans with paper towels to remove any excess moisture. Add them to the mixing bowl with sweet potatoes (photo 2)
• Mash only about half of them so you have some whole beans. Not mashing them all gives a nice texture and bite to the burgers (photo 3)
• Add onions, cilantro, ginger, garlic, and green chili. Add turmeric, salt, ground coriander, and garam masala. Mix everything together with a rubber spatula (photo 4)

• Start adding a little bit of oat flour at a time and mix. Add more oat flour as needed. The oat flour will absorb excess moisture and help form the patties. Add oil and mix it well. If making ahead you can keep this mixture in the fridge (photos 5 - 6)
• Press down the mixture in the bowl so it's evenly flattened. Using a rubber spatula, divide the mixture into 6 parts. Scoop up each part and shape it into a 4-inch patty. Add lightly oil to your hands if needed. Place the patties into a parchment paper-lined tray. Repeat with the remaining mixture (photos 7 - 8)

• Heat a non-stick pan or griddle on medium heat. Add some oil and gently place 2 to 4 patties on it. Allow them to cook on one side for 4 to 5 minutes on low-medium heat before turning them over. Cook the other side for 4 to 5 minutes or until both sides are golden brown and crisp (photos 9 - 10)
• Note: See the recipe card for instructions on cooking in the oven or air frying.

• TO SERVE: Cut the brioche buns in half. Lightly spray or brush olive oil on both sides and heat on a stovetop griddle until the inside of the bun is golden. Place a lettuce leaf on the bottom bun. Place the burger patty and top with onions and tomatoes. Drizzle a spoonful of sriracha mayo and place the top bun over and serve. See the recipe for more serving options.

Here are some more serving ideas

• Spicy Mango Salad for a light and refreshing, sweet and spicy meal
• Air Fryer Masala Fries and double down on those fragrant Indian Spices
• Flavor Bomb Cabbage Salad for a super tasty low-carb crunch
• Air Fryer Broccoli for the yummiest crispy garlic green veggie side dish
• For a low-carb option serve the burger patty wrapped in lettuce leaves

Storing

1. Store any leftovers covered in the fridge for 2 to 3 days. Freeze for longer shelf life.
2. Freezing instructions: partially cook on the pan or par-bake for 15 to 20 minutes and cool completely. Carefully layer between pieces of parchment paper and store them in a freezer bag or container with a secure lid. 
3. To reheat, bake them frozen at 375 degrees F (190 C) for about 20 to 30 minutes or until desired firmness. You can also air fry them at 370 F for 10 minutes. 

Tips

1. Pat dry the black beans with paper towels to remove any excess moisture. This will help with firm patties. Mash only about half of them so you have some whole beans for a nice texture and bite into the burgers
2. Mix in a little bit of oat flour at a time. The oat flour will absorb excess moisture and help form the patties
3. Use fresh ginger and garlic paste for tasty patties 
4. Try the EASY 5-ingredient homemade garam masala for maximum flavors and perfect spice.
5. These patties are medium spicy. You can skip the green chili if you are trying to reduce the heat.
6. The uncooked patties can be refrigerated a day ahead. To freeze, partially cook or bake the patties first.

Substitutions

1. For a low-carb serving option, wrap these masala patties in lettuce leaves or serve over your favorite salad
2. We love the slightly sweet brioche buns as they complement the warm spices in the patty. You can use any buns you like
3. This recipe makes six 4-inch patties. You can also make them smaller and serve them on slider buns for an easy entertaining option
4. For an egg-free mayo look for a vegan option like Primal Kitchen Avocado Oil Mayo available at Whole Foods
5. Try my quick pickled red onions for a tasty topping with an extra kick