Sweet Potato & Black Bean Burgers

Guess what I made? (Let’s pretend like you can’t read the title, k?)

Drumroll please…

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Veggie Burgers! I know, I’m so predictable. I told y’all I love veggie burgers, didn’t I?

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Well, this particular veggie burger and I go way back. I found the original recipe for these burgers on Jenna’s blog several years ago and I always add them to my meal plan when I am too lazy to look up a new recipe or to create something myself.

I have seriously made them over a dozen times and they never get old. Not only are they incredibly easy to make and full of delicious flavor from sweet corn and spicy jalapeno, but they’re also loaded with healthy protein and antioxidants from black beans.

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That’s my kind of burger.

I barely adapted Jenna’s recipe by adding just enough sweet potato (again…shocker) for a little extra kick of flavor, but her original version is just as good and I recommend checking it out too!

Sweet Potato & Black Bean Burgers

Slightly Adapted from Eat Live Run

Click to Print this Recipe!

  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cloves garlic, finely minced
  • 1 jalapeno, finely minced
  • 1/2 cup corn, fresh or frozen and defrosted
  • 1/2 cup sweet potato, peeled and cooked (approx. one small sweet potato)
  • 1 cup Panko breadcrumbs (I used whole wheat, *use gluten-free for GF version)
  • 1/4 cup flour (I used brown rice flour)
  • 1 egg, lightly beaten (1 T flax + 3 T water for vegan version)
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 and 1/4 teaspoon salt
  • olive oil or canola oil for cooking

Makes 6 Burgers

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Start by microwaving sweet potato on high for about five minutes. Then remove the seeds from the jalapeno and roughly chop before adding it to a food processor. Peel the garlic cloves then add them in as well. (If you don’t have a food processor, you can finely mince both by hand.) burgers2 Once jalapeno and garlic are finely minced, add one can of drained and rinsed black beans along with the salt and cumin and pulse until a chunky texture is achieved.

Place the black bean mixture into a large bowl along with the remaining can of black beans, corn, sweet potato, breadcrumbs, flour, tomato paste and beaten egg.

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Mix all ingredients together until well combined. Warm olive oil in a sauté pan over medium heat while you form separate patties from the mixture. (If you are making them ahead of time, you can wrap them in parchment paper and place in a freezer bag or Tupperware before freezing.)

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Sauté for five to six minutes on each side, until golden brown, and serve with sliced avocado or melted cheddar-jack cheese!

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Like most of my veggie burgers, I like to make these on a Sunday and pop them in the freezer for later in the week, then I defrost them in the refrigerator all day so that they’re ready to cook when I get home from work.

I also like to roast some fresh veggies (broccoli, cauliflower, or green beans) in the oven for about twenty minutes while I sauté the burgers. Then I have a wholesome and delicious meal ready to get in my belly while I take in my College Football Live favorite television program.

Sigh…the things we watch for our men. Winking smile

What television shows do you have to watch with your significant other?