Sweet Potato Black Bean Burgers


It’s football season! Which means it’s veggie burger season in my book.

Are you a big football fan? I love the idea of being a football fan… I love tailgating, I love making tons of dips (and calling them a meal), I love getting together with my friends on a random Sunday afternoon, but I’m just not that into football.

I mean, I’ll definitely watch a game if it’s on TV, and I take my fantasy team as seriously as the next person (I just really like winning!!!), but I can’t seem to get attached to the game. Don’t tell my dad…. to him, I’m still a born and bred Packers fan 🙂



And on top of that, I’m a vegetarian and eat pretty health consciously. So that limits a lot of your stereotypical football foods, like burgers, buffalo chicken dip, loaded potato skins, etc. I know, I’m basically the worst football fan ever.

But I’m determined to still enjoy football season, even with my alternative ways. So I’ve taken it upon myself to come up with some awesome veggie alternatives that don’t miss any of the flavor, but are also healthy for you!



These Sweet Potato Black Bean Burgers are such a win. I’ve experimented with lots of different homemade veggie burgers in my day, but none have measured up to this beautiful burger. I always have the issue of my veggie burgers being too dry and crumbly, but that is NEVER an issue with these burgers. They are so moist and flavorful, and best of all, they keep their shape perfectly.

They can be a little time consuming to make, but I like to double the batch and freeze all the extras for quick weeknight meals. Before freezing, I shape my burger batter into patties and wrap them individually in parchment paper. Then I freeze them in a large sealed tupperware for 1-2 months (if they even last that long).

So you can make a huge batch of them WHILE watching a football game and have tons of extras for future football games 🙂




Sweet Potato Black Bean Burgers

Serves 8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish


  • 3 medium sweet potatoes, cut in half the long way
  • 1 15 ounce can black beans, drained and rinsed
  • 1/2 cup cooked quinoa or brown rice (either will work)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 cup cilantro leaves, packed
  • toppings: bun of choice, tomato, lettuce, red onion, avocado, salsa, etc
  • 1 cup old fashioned oats, pulsed a few times in your food processor


adapted from Cookie and Kate's Sweet Potato and Black Bean Veggie Burgers



Step 1
Preheat oven to 400 degrees F. Place cut sweet potatoes on a baking sheet (insides down) and bake for 25-30 minutes, or until soft to the touch. Remove from oven and let cool for 5-10 minutes. Peel off the skins and place the meat of the sweet potato into a food processor. Discard the skins.
Step 2
Add black beans, quinoa or brown rice, cilantro, spices, and oat flour into the food processor and puree until just combined. Shape the burger batter into 8 burgers using your hands (about 3-4'' diameter, 1'' thick).
Step 3
Spray a large skillet with a nonstick cooking spray and heat pan to medium heat. Add into 3-4 burgers at a time, cooking 4-5 minutes on each side (flipping when the burgers are starting to char).
Step 4
Serve your sweet potato black bean burgers on a bun with lettuce, tomato, onion, and any other toppings you enjoy!









Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I can’t wait to try these. I’m So looking forward to Sunday. What an incredible and beautiful blog. Thanks so much for sharing

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