Sweet Potato and Black Bean Veggie Burger

For the Sweet Potatoes Veggie Burgers

1½ cup cooked and mashed sweet potatoes (2-3 sweet potatoes)
½ cup canned black beans, drained and rinsed
½ cup, cooked quinoa (I cook mine in veggie broth for added flavor)
½ cup oat flour, click here to make your own
? cup sweet frozen corn
2 green onions, including the green parts, finely chopped
2 TBS red bell pepper, chopped
2 TBS cilantro, finely chopped
*1/4 tsp chipotle chili powder (may add more to taste, see bottom note)
½ tsp cumin
1 tsp oregano
¼ tsp kosher salt
pepper to taste
olive oil

For the Cilantro Lime Sour Cream

8 oz light sour cream
juice of 1 small lime, or to taste
zest 1 lime
1 heaping TBS chopped cilantro (add more if you like)
¼ cumin
½ chili powder
salt and pepper, to taste


  • Scrub, rinse, and pierce the sweet potatoes with a fork several times all over the potato. Bake sweet potatoes at 350 degrees on a baking sheet lined with foil. Cook potatoes until fork tender. After potatoes cool, peel skin and mash with fork.
  • In a large bowl and add all your beautiful and fresh ingredients, except oil.
  • With a large spoon mix all ingredients together until all combined. Once all ingredients are mixed, mold 8 evenly sized veggie patties and place on wax paper for easy removal.
  • Now, heat olive oil (about 1½ TBSP) evenly in a 10 inch iron or a non stick skillet over medium to medium high heat.
  • With a spatula remove the sweet potato burgers from the wax paper and gently place them in the skillet.
  • Once browned on bottom, flip over with a spatula. Adjust heat and add more oil as needed between batches. Cook until both sides have browned.
  • Now you are ready to serve your veggie burgers. Present on a bun or serve bunless, either way is a delicious choice.

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