Description
These homemade veggie burgers combine creamy sweet potato and hearty black beans, seasoned with smoky spices and topped with buttery avocado. They’re easy to make, crowd-pleasing, and perfect for a nourishing, plant-based meal.
Ingredients
- 1 large sweet potato (about 14 oz), peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup rolled oats (certified gluten-free if needed)
- 1/3 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice (optional)
- 1 large egg (or flax egg: 1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside for 5 min)
- 2–3 tablespoons olive oil or avocado oil (for pan-frying)
- 1–2 ripe avocados, sliced
- Whole grain burger buns or gluten-free buns
- Lettuce leaves
- Tomato slices
- Red onion rings
- Your favorite condiments (chipotle mayo or ketchup)
Instructions
- Preheat oven to 400°F (200°C). Spread peeled, diced sweet potato on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 20 minutes until fork-tender and lightly caramelized. Let cool slightly.
- While sweet potato cools, rinse and drain black beans. Pat dry with a paper towel.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until fragrant and softened (about 3 minutes). Remove from heat.
- In a large bowl, mash roasted sweet potato and black beans together using a potato masher or fork, leaving some texture.
- Add sautéed onion, garlic, rolled oats, cumin, smoked paprika, chili powder, salt, pepper, lime juice, and egg or flax egg. Mix until just combined. If mixture feels too wet, add an extra tablespoon of oats.
- Divide mixture into 4-6 equal portions. With damp hands, shape into burger patties about 3/4 inch thick. Place on a parchment-lined tray.
- Heat 2-3 tablespoons olive or avocado oil in a skillet over medium heat. Carefully add patties and cook 4-5 minutes per side, until golden brown and crisp.
- While burgers cook, slice avocado, tomato, red onion, and wash lettuce. Toast buns lightly.
- Place each burger on a bun, add avocado, lettuce, tomato, onion, and condiments. Serve warm.
Notes
For vegan burgers, use a flax egg instead of regular egg. For gluten-free, use certified gluten-free oats or chickpea flour. If mixture is too wet, add more oats or refrigerate before shaping. Burgers can be baked at 375°F for 20-25 minutes for an oil-free version. Chill patties before cooking for firmer texture. Leftovers store well in fridge (up to 4 days) or freezer (up to 2 months).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger (without bu
- Calories: 180
- Sugar: 5
- Sodium: 350
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 29
- Fiber: 7
- Protein: 6
Keywords: veggie burger, sweet potato, black bean, avocado, plant-based, vegetarian, gluten-free, easy dinner, healthy burger, homemade