Friends, I’m back to share a hearty, protein-packed veggie burger recipe that will satisfy even the most devout meat lovers. As a vegetarian recipe developer at Food and Meal, I take pride in crafting plant-based patties that are flavorful, satisfying and downright craveable. And these sweet potato and black bean burgers truly fit the bill!
The sweetness of the roasted sweet potato plays so nicely with the earthy beans, onions, spices and texture from the quinoa. Every bite is packed with flavor and nutrition. I love the flexibility too – shape them into patties for burgers or slider-size for perfect party food. However you make them, these protein-rich veggie burgers are sure to become a new family favorite!
As someone who adores comfort food with a healthy twist, veggie burgers are one of my favorite indulgences. And sharing plant-based recipes that delight and nourish is my passion. I can’t wait for you all to sink your teeth into these savory-sweet, protein-packed patties. They’re wholesome, filling and delicious – the ultimate meatless meal! So let’s get cooking, friends. I’ll bring the burger buns!
Veggie Burgers Recipes
Sweet Potato and Black Bean Veggie Burgers
Ingredients
- 1/2 cup quinoa
- 1 can black beans
- 1 large sweet potato
- 1/2 red onion diced
- 2 garlic cloves minced
- 1/4 cup all purpose flour can be replaced with whole wheat to gluten free flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon steak spice seasoning
Instructions
- Preheat oven to 400 F. Roast whole, unpeeled sweet potato for 30 minutes. Remove from oven and reduce heat to 375F.
- Rinse quinoa thoroughly to remove any bitter taste, and add to a small pot containing 1 cup salted water. Bring to a boil over high heat, then reduce to medium, and simmer for 15 minutes or until all liquid is absorbed. Spread on a large baking sheet to cool quickly.
- In bowl of a food processor, add beans, cooked sweet potato, red onion, garlic, salt, pepper, and steak spice. Pulse just enough to incorporate ingredients.
- Place in a large bowl and add cooked quinoa and flour. Mix ingredients and shape into patties using 2 approx. 2 level ice cream scoops per patty.
- Bake at 375F for 30 minutes.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Grilled Veggie Burgers
Get ready for a delicious outdoor feast by preheating your grill to a sizzling medium-high heat (about 400°F/200°C). If opting for a stovetop grill pan, ensure it’s heated over medium-high heat. As the grill warms up, delicately brush both sides of the Veggie Burger patties with olive oil, ensuring a beautiful sear and preventing any unwanted sticking. Place the prepared Veggie Burger patties on the preheated grill, letting them cook for approximately 4-5 minutes on each side until they boast enticing grill marks and are thoroughly heated. For an extra layer of indulgence, add vegan cheese slices during the last 2 minutes of grilling, allowing them to melt to perfection. While the burgers are grilling, seize the opportunity to toast the burger buns—cut them in half and grill for 1-2 minutes on each side until they exude a delightful crunch with those coveted grill marks. To assemble these savory creations, lay a crisp lettuce leaf on the bottom half of each bun, followed by a Veggie Burger patty, and crown it with a slice of tomato and red onion rings. Enhance the burger with your preferred condiments—ketchup, mustard, and vegan mayo—spread on the top half of the buns. Complete the masterpiece by placing the top bun over the assembled ingredients. Serve your grilled Veggie Burgers piping hot, accompanied by your favorite sides, and relish the delectable smoky flavor infused by the grill.
Tips for making Veggie Burgers
Serving Suggestions
One of my top tips is to make sure you drain and rinse the beans well before mixing them into the veggie patty mixture. Nothing ruins a veggie burger quicker than mealy or mushy texture! Taking that little extra step keeps your burgers intact with a pleasant, hearty bite.
Roasting the sweet potato rather than boiling also makes a huge difference. Drawing out the natural sugars with heat lends the ultimate sweetness and intensifies the flavors of the other spices. I’ve found this little trick is a total game changer!
Finally, resist the urge to compact the mixture too firmly before cooking. Patties that are over-packed tend to fall apart, while gently shaped ones hold together while cooking but remain pleasantly fluffy inside. With a light touch, you’ll have tender, juicy veggie perfection!
Cooking Tips
Extend the culinary adventure with the delectable Sweet Potato and Black Bean Veggie Burgers, complementing their wholesome flavors with a variety of mouthwatering accompaniments. For a touch of Japanese fusion, serve these burgers alongside a side of Gyoza or Karaage, creating a delightful blend of textures and tastes. Alternatively, embrace the robust flavors of Mexican cuisine by pairing them with Corn Salsa or indulgent Fish Tacos, offering a burst of freshness and spice. To continue the plant-based theme, opt for a cozy pairing with a Buddha Bowl, letting the diverse flavors and textures harmonize. For a comforting Japanese classic, consider accompanying the burgers with a warm bowl of Miso Soup or a hearty Katsudon. Whether you prefer the richness of Cheese Corn or the zesty kick of Quesadillas, these Sweet Potato and Black Bean Veggie Burgers offer a versatile canvas for your culinary creativity. Serve them hot with a side of your choice and savor the wholesome goodness in every bite, as these burgers seamlessly blend innovation with tradition.
FAQs about Veggie Burgers
- Can I freeze Veggie Burger patties for later use?Absolutely! To freeze Veggie Burger patties, individually wrap them in plastic wrap, place them in a freezer-safe container, and store for up to three months. Thaw in the refrigerator before grilling.
- Are there gluten-free alternatives for Veggie Burger buns? Yes, many gluten-free bun options are available in stores. You can also use lettuce leaves as a gluten-free alternative to buns.
- What are some creative ways to top Veggie Burgers? Get inventive with toppings like avocado slices, grilled pineapple, roasted red pepper strips, or jalapeño slices. Experiment with different cheeses, sauces, and condiments for unique flavors.
- Can I make Veggie Burger patties from scratch?Absolutely! Crafting homemade Veggie Burger patties allows you to customize the ingredients to your liking. A combination of beans, grains, vegetables, and seasonings can form a delicious patty.
- How should I store leftover grilled Veggie Burgers? Store any leftover grilled Veggie Burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on a stovetop grill pan for the best results.
Conclusion
Friends, I hope you’ll take inspiration from my sweet potato and black bean veggie burger recipe and enjoy making it your own with fun additions. Whether you’re prepping a summer BBQ spread or quick weeknight dinners, may it bring you joy through its wholesome flavors, nutrition and versatility.
As part of the Food and Meal team, it’s my passion to develop recipes that make cooking approachable and delicious for all. These hearty veggie patties check all those boxes! For more inspiration, explore the many vegetarian and burger recipes on foodandmeal.com, where you’ll find fast, affordable and family-friendly meals perfect for any occasion.
Now grab your favorite burger buns or lettuce wraps, add some crisp toppings, and start whipping up these tasty black bean and sweet potato patties. Thanks for spending time in the kitchen with me! Here’s to homemade delights that nourish our bodies and spirits.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.