A sweet potato black bean burger is a delicious vegan burger filled with a moist and crispy veggie burger patty.
Plus, this vegan black bean burger recipe is only made with 10 wholesome ingredients to boost your meal with fiber and plant-based protein. So keep reading to learn more!
Say hello to my easy veggie burger recipe. This is my first recipe on this blog and I want to share with you the best vegan burger recipe at the conscious kitchen. Trust me, this sweet potato black bean burger recipe makes everyone happy.
What’s a sweet potato black bean burger recipe?
A sweet potato black bean burger recipe is a vegan healthy veggie burger patty. It combine baked sweet potatoes and black beans to create a moist veggie patty loaded with proteins. Bonus, those black bean patty also use Mexican spices to create a delicious spicy vegan black bean burger.
Black bean burger calories, proteins and nutrient dense
Those black bean burger contains 230 calories per patties but also 13 grams of proteins and 10 grams of fiber. Let’s see where all those health benefits are coming. Lets have a closer look at the recipe ingredients to see how this happens.
- Black beans – one of the best plant-based protein with 13 grams per 100 grams. It also cover 28% of your daily needs in iron and 44% of magnesium
- Sweet potatoes – loaded with vitamins A and fiber
- Peas – with 5 grams of protein per 100 grams, peas are a great source of protein too
- Corn – with 3 grams of protein per 100 grams corn is also a great vegan protein source
- Capsicum – did you know that 100 gram cover 430% of your daily vitamin C? Amazing right!
Black burgers filling ideas
There is plenty of amazing vegan burger fillings possibilities. However, I love to serve this burger patty recipe with soft vegan gluten free burger buns and the following ingredients:
I hope you will try this easy veggie burger recipe, don’t forget to pin this recipe below to save it for later !
Your friend, Carine
Sweet Potato Black bean burgers vegan
- 1/2 cup sweet potato , 1 small orange sweet potato
- 1 1/2 cup black beans cooked, drained, rinsed (15 oz, 400 g)
- 1/4 cup gluten-free rolled oats or millet flakes
- 1/4 cup brown rice flour
- 1 small onion , chopped
- 1/4 cup corn kernel canned or frozen
- 1/4 cup green peas fresh or frozen
- 1/4 cup red peppers cubed
- Preheat oven to 400 F (200 C)
- Using a fork, pick holes all over the orange sweet potato, place onto a oven-proof baking dish . Add 1/2 cup water, cover with foil and bake for 40-60 minutes or until soft.
- Carefully remove from the oven using oven mitten, cut half and scoop out the flesh. Wait until it is fully cool down before using in the recipe. You can also prepare the mashed sweet potato few days before and store in the fridge.
- Add the cooked sweet potato flesh into a food processor along with half of the amount of black beans (¾ cup) . Process for 15-30 second on medium speed to combine and form a mash.
- Add rolled oats, brown rice flour, chopped brown onion, Mexican spices and process again for 30 seconds, until it forms a consistent sticky burger batter.
- Transfer the burger mixture to a medium bowl and stir in corn, peas, capsicum and the rest of the black beans.
- Cover two large baking sheets with parchment paper.
- Split the batter in 6 balls, place each balls on the baking paper leaving 4 inches space between each.
- With your hand palm, press/flatten each balls into burger patty – thickness of your choice, I love mine thin.
- Bake at 400 F (200 C) for 25-30 minutes or until crispy on the sides.
- Remove from oven, and serve as a burger patty into a vegan burger bun. I recommend tomato ketchup and Dijon mustard sauce along with avocado slices, tomato slices and lettuce.
- Store in the fridge up to 3 days in an airtight container. Rewarm in a slightly oiled frying pan or in the oven for 8 minutes at 150C (300F)
- Freeze your vegan black bean patties in an airtight container, make sure they don't overlap or it is more difficult to defrost them individually. Otherwise, place a piece of parchment paper between each patties to avoid them to stick together. Defrost in the fridge the day before. Rewarm in a hot frying pan with a drizzle of olive oil.