Sweet, bold, and zesty Sweet Potato and Black Bean Burgers are my favorite veggie burger around.
- 1 cup mashed sweet potato (about 1 large)
- 1 can (15 ounce) black beans, drained and rinsed
- 1 to 1 1/2 cups cooked brown rice
- 1/2 cup finely diced green onion
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon each salt and pepper (to taste)
- 1 tablespoon brown sugar or honey (optional)
- Buns (or lettuce for lettuce wraps)
- Sabra Spreads
- Pickled sweet and spicy jalapeños
- Sliced avocado
- Sliced red onion
- Sliced tomato
- Preheat your oven to 375 degrees and grease a baking sheet well.
- In a small bowl, mix 1 cup of cooked sweet potato and the black beans. Use a potato masher or the back of a fork to lightly mash the potato and beans together. You’ll want to mash it enough to break up some of the beans but a few larger pieces of bean is fine.
- Add 1 cup of rice, the onions, and the spices to the bowl, and stir to combine.
- The mixture should come together in a soft and moderately sticky dough. If the mixture is not coming together, continue to add rice, stirring well after each addition, until the mixture starts to stick together when stirred.
- Scoop the mixture into a 1/4 cup measuring cup and then place it in your hand (you might want to line the measuring cup with a piece of waxed or parchment paper).
- Press the mixture into a patty that is about 1/2 inch thick and place it on a well-greased baking sheet. Repeat with the rest of the sweet potato mixture.
- Bake for 35-45 minutes, flipping the patties over at the 20 minute mark.
- The patties should be cooked well and dry on the outside, but they will still be soft in the middle. If you like them less dry and more firm, cook them the full time. If you like them soft, cook them less. I cooked mine for 40 minutes.
- Serve the patties on buns with a Sabra Spread, sweet and spicy jalapeños, tomato, red onion, and avocado on top. Or you can serve them without the bun and wrapped in lettuce instead.
You can use sweet potato that you have already cooked. If you need to cook some just for this recipe, here’s what I like to do: slice a sweet potato length wise, drizzle all sides with olive oil, place cut sides down on and baking sheet, and roast at 400 degrees until for tender (about 15-20 minute). When the potato is cool enough to handle you can just scoop the flesh out of the skin. Roasting the potatoes gives them the best flavor and texture for making veggie burger in my opinion.
- Category: Dinner
- Method: Bake
- Cuisine: American
- Calories: 257
- Sugar: 1.3g
- Sodium: 287mg
- Fat: 1.5g
- Carbohydrates: 52.7g
- Protein: 8.2g
Keywords: Veggie Burger, Vegetarian, Sweet Potato, Black Bean Burger