I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.
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Once you’ve the tators and quinoa cooked, you’re golden. Mix up the rest of the ingredients and you’re a few minutes away from feasting on Sweet Potato and Black Bean Burgers.
I flavored these with some of my favorite Mexican-inspired spices and herbs. It’s perfect for Cinco de Mayo or anyday you’re craving those flavors. Fresh cilantro, chili powder, and cumin, along with a hint of lime. Pretty much my favorites together.
I’m not saying it’s mandatory, but it’s an excellent idea to top your burg with some fresh guacamole. This is my absolute all-time favorite recipe that always gets rave reviews.
I pan fry these in a little bit of oil, which gets them crispy on the outside. They stay tender on the inside, but not totally mushy. They are veggie and bean burgers, so they don’t have the texture of a hamburger, but they are firm enough to stay together. If you want to bake them, that’s fine, they just won’t have that nice crispy exterior.
I also served these with some cold beer, because it just seemed like the right thing to do. The healthier option would be to exclude the beer, but a cold beer with a veggie burger tastes so good! Moderation.
These burgs are vegan and gluten-free (you’d need to get a gluten-free bun, of course) and 100% satisfying. All I think they need is a nice salad for a side dish and you’ve got yourself a meal. Add I hope you love them!
Before I get to the recipe, I want to let you know about something that could be a HUGE game changer in your life!
- 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 (I like avocado oil for this)
- Mix together your flaxseed meal and water and set it aside until it gels.
- Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
- In a large skillet, heat a thin layer of oil over medium high heat.
- Form the sweet potato mixture into 6 patties.
- When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
- Carefully flip each patty and cook an additional 5 minutes on the second side.
- Serve with your favorite toppings like guacamole. Enjoy!
- 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