Sweet Potato Black Bean Burger

    sweet potato black bean burger

    This Sweet Potato Black Bean Burger exists because a good veggie burger is hard to come by. The store bought kinds are typically bland in flavor and trying to front like some fake meat, which is gross if you ask me. What if you could fulfill your veggie burger desires in your very own kitchen? Well, you can!

    Being a Lacto-Ovo vegetarian—as well as a reasonably active person—I’m always looking for new recipes and ideas to get enough protein in my diet. As many of you know, it can be increasingly difficult to fulfill your protein goals as a vegetarian. It’s not that it’s too hard, and the average person doesn’t need too much protein. As an athlete, though, it just takes more precise math and dedication to tracking your nutrition. I’ve tried a lot of veggie burgers over the years. Black bean is my favorite variation, but I had quite a bit of trouble with the quinoa & black bean burgers. They always seemed to crumble apart, which might be a user error but was annoying nonetheless. These small kitchen mishaps inspired me to look at other ingredient options. I was triumphal with this Sweet Potato Black Bean Burger.

    My friends and family have been raving about this sweet potato black bean burger since I first served it with my Mango Radish Coleslaw. The sweet potato gives the burger a great consistency. Not to mention, the little bit of sweetness enhances the other spices and ingredients. I put an egg in mine for the extra protein nudge, but you could totally use vegan egg replacer or even a little Greek yogurt if you eat dairy but not eggs.

    Serve this Sweet Potato Black Bean Burger with any spring or summer side. Praise and happy faces will surround you, ain’t nothing wrong with that!

    sweet potato black bean burger

    Sweet Potato Black Bean Burger

    Print Recipe
    Serves: 4-6 Cooking Time: 20 minutes


    • 2 sweet potatoes (peeled, cooked, mashed)
    • 1 can black beans (drained and rinsed)
    • 1 egg (you can sub greek yogurt for vegetarians and avocado or egg replacer to make it vegan)
    • 3/4 cup Panko (try a gluten free option, quinoa, or brown rice as an alternative)
    • 1 1/2+ tbsp. of coconut oil
    • 1/2 white onion, diced
    • 1/2 tsp. Eye of Newt (lol, it's ground mustard seed, Muggles!)
    • 1 tbsp. paprika
    • 1 tsp. ground cumin
    • 1/2+ tsp. salt
    • Pepper to taste



    Heat 1 1/2 tbsp. of oil in a pan over medium heat


    Mix all ingredients except for oil together until you can form patties with it


    Cook the patties in in oil for about 3 minutes each side or until golden brown.


    Plate and serve!


    You can cover the pan while the burgers cook on a slightly lower temp if you're worried about the egg getting hot enough.

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