Craving a satisfying and healthy burger? These Vegan Gluten-Free Sweet Potato Black Bean Burgers are a delicious and easy-to-make option! We’ve taken the classic sweet potato and black bean combination and made it even better. These burgers are perfect for a quick weeknight meal or a plant-based BBQ.
For this recipe, I used sticky rice, but for a guide to other substitutions, check out our Gluten-Free Vegan Baking Substitutions Guide. Looking for a side dish to pair with these burgers? Our Easy Instant Pot Brussels Sprouts with Garlic & Vegan Parmesan are the perfect choice!
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Vegan Gluten-Free Sweet Potato Black Bean Burgers
These Vegan Gluten-Free Sweet Potato Black Bean Burgers are easy to make and perfect for a healthy, plant-based meal.
Ingredients
Instructions
Boil or microwave one large sweet potato until fork tender. Cut in half and set aside until cool enough to handle.
(I peel them, cut them into about 1-inch chunks, and cook them in the instant pot steamer basket with one cup of water on the bottom, high pressure for 9 minutes. They are so easy to mash this way.
- Prepare sticky rice according to package directions and set aside.
Rinse and drain canned black beans.
Dice carrot and onion. Sauté in 1/2 Tablespoon olive oil for 3-4 minutes until softened. Add minced garlic and sauté for another minute.
- Mash sweet potato and add black beans. If you prefer for the beans to be more integrated and less obvious, mash the beans as well. Otherwise, add beans and rice to the sweet potatoes and stir to mix.
- Add carrot, onion, garlic, and spices (cumin, parsley, chili powder, paprika, salt, and cayenne pepper) to the mixture and stir to integrate.
- Form the mixture into approximately 7 patties. Wrap with plastic wrap and refrigerate until ready to cook and serve.
- Air fry at 400°F for approximately 8 minutes or pan-sauté or grill just until warmed through and crispy. Season the top of the patties with your favorite spice or garlic pepper blend before cooking.
- Serve warm on a gluten-free bun with your favorite toppings and condiments.
Nutrition Facts
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 229.74kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.28g2%
- Sodium 322.54mg14%
- Potassium 372.97mg11%
- Total Carbohydrate 46.54g16%
- Dietary Fiber 5.65g23%
- Sugars 1.87g
- Protein 6.96g14%
- Vitamin A 253.25 IU
- Vitamin C 3.67 mg
- Calcium 49.36 mg
- Iron 2.4 mg
- Vitamin E 0.94 IU
- Vitamin K 7.45 mcg
- Thiamin 0.14 mg
- Riboflavin 0.12 mg
- Niacin 1.33 mg
- Vitamin B6 0.18 mg
- Folate 46.53 mcg
- Phosphorus 129.54 mg
- Magnesium 47.07 mg
- Zinc 0.94 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Mashing the black beans will create a smoother burger texture.
Refrigerating the patties for at least 30 minutes helps them hold their shape better during cooking.
For a smoky flavor, try grilling the burgers.
Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days.
Add other vegetables such as bell peppers, corn, or zucchini to the sautéed mixture.
Use different types of beans, such as pinto beans or chickpeas.
Top with your favorite burger toppings such as lettuce, tomato, avocado, vegan cheese, or a special sauce.
Did you make this recipe? Please leave a comment below or share a photo on Instagram! Be sure to tag me! @theglutenfreeveganpantry
