Sweet Potato Black Bean Burgers made with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve on their own or in buns!
Hello friends,
I’m writing from my new studio in Maryland. It’s been a busy week of unpacking, arranging furniture, and hunting for the small things that get lost in a move. On moving night we discovered we didn’t have a microwave—somehow neither of us noticed that detail when we signed the lease—so we ordered one quickly for the counter. Small conveniences matter when you’re reheating leftovers after a long day.
I’m excited to get my kitchen organized and get back to testing and developing recipes. Until then, let’s bake some Sweet Potato Black Bean Burgers—an easy, satisfying plant-based option that’s great for backyard barbecues, casual dinners, or meal prep. These burgers are vegan and gluten-free, combining mashed sweet potato, black beans, cooked quinoa, and almond flour for texture and flavor.
What You Need to Make Sweet Potato Black Bean Burgers
These burgers are simple to make and use common pantry ingredients. Here’s what you’ll need:
- Mashed sweet potatoes
- Cooked white quinoa
- Black beans (drained and rinsed)
- White onion, finely diced
- Superfine almond flour
- Ground cumin
- Smoked paprika
- Himalayan sea salt
- Black pepper
- Pinch of cayenne pepper (optional)
Begin by baking your sweet potatoes if you haven’t already. Baking time varies by oven and potato size; halving the potatoes and placing them cut-side down on parchment for about 45–60 minutes at 400°F works well. They’re ready when fork-tender and easy to mash. You want them very soft so they blend easily with the beans. Once slightly cooled, peel and mash the sweet potato flesh.
How to Make Sweet Potato Black Bean Burgers
In a large mixing bowl, lightly mash the drained black beans, leaving some chunks for texture. Add the mashed sweet potato and mash again until the beans and potato are well combined. Stir in the cooked quinoa, diced onion, almond flour, ground cumin, smoked paprika, salt, black pepper, and a pinch of cayenne if you like heat. Mix thoroughly; the mixture should feel moist but hold together when pressed.
Shaping and Baking the Patties
Scoop the mixture with a 1/4-cup measuring cup and transfer to a parchment-lined baking sheet. Gently press each mound to flatten into a patty—this helps them bake evenly and look burger-like. They won’t spread much, so size them how you want them to finish.
Cooking and Storage Notes
Preheat the oven to 375°F. Bake the patties for 30–45 minutes, flipping once about halfway through. For crispier, drier burgers, bake toward the longer end; for softer, more pliable patties, remove them a bit earlier. Serve warm on buns, on a bed of greens, or simply on their own.
Store leftovers in an airtight container in the refrigerator for 3–5 days. These burgers also freeze well for longer storage—freeze on a tray until firm, then transfer to a sealed container or bag.
Serving Suggestions
These Sweet Potato Black Bean Burgers are versatile. Stack them on buns with lettuce, tomato, red onion, avocado, and your favorite sauce. For a lighter option, wrap them in lettuce or serve alongside roasted vegetables or a grain salad. Crumble leftovers over a salad or use them in tacos for a different twist.
Recipe Ingredients (Summary)
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, halved and baked)
- 1 cup cooked white quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 white onion, finely diced
- 1/2 cup superfine almond flour
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp Himalayan sea salt
- Black pepper, to taste
- Pinch of cayenne (optional)
Instructions (Summary)
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Lightly mash black beans in a bowl, leaving some texture. Add mashed sweet potato and combine. Mix in cooked quinoa, diced onion, almond flour, and spices until the mixture holds together when pressed.
- Scoop the mixture with a 1/4-cup measure onto the prepared baking sheet and flatten into patties.
- Bake 30–45 minutes, flipping once after about 20 minutes. Adjust time for desired crispness.
- Store leftovers in an airtight container in the fridge for 3–5 days or freeze for longer storage.
Notes
Prep time does not include the time needed to bake the sweet potatoes. This recipe was adapted from Minimalist Baker; I’ve adjusted it to use cooked quinoa and almond flour for a chewy, nutty texture that helps the patties hold together while keeping the recipe vegan and gluten-free.
If you try this recipe, I’d love to hear how it turns out—share your photos and feedback. Enjoy!
