Sweet Potato and Black Bean Veggie Burgers (vegan + gluten-free)

Who says you need meat to make a burger delicious? These sweet potato and black bean burgers are not only flavorful, but moist – two “must-haves” for a tasty burger! The best part is, you don’t even have to fire up the grill in this blazing summer heat. Get the recipe below!

Burgers are one of those classic summertime foods that make a regular appearance on my plate. I often opt for veggie burgers to keep things on the lighter side and pack in as many veggies on my plate as I can (although Fresh Market has some AMAZING salmon burgers… just sayin’).

The risk that comes with veggie burgers is that they can tend to be dry and caky. No thank you! Rest assured, the sweet potatoes in these veggie burgers not only help bind the ingredients together, but allow for a moist texture in each and every bite.

For these burgers, you’ll need:

Black beans

Sweet potato

Onion

Almond meal (or breadcrumbs/ground oats)

Ground flaxseed

Smoked paprika

Cumin

These burgers are hearty enough that you wouldn’t miss the bun if you opted for a “naked” burger. I love to serve these sweet potato and black bean burgers with steamed broccoli or a side salad. And of course, avocado is a non-negotiable burger topping!

Sweet Potato and Black Bean Veggie Burgers (vegan + gluten-free)

• Author: Carly Ferguson - FitLiving Eats
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 burgers 1x

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Ingredients

• 1 flax egg (1 Tablespoon ground flaxseed + 2.5 Tablespoons water)
• 1 large sweet potato, cooked and skin removed (about 1 cup)
• 1 14.5 oz can black beans, rinsed and drained
• 1/4 cup grated onion (about 1/2 onion)
• 1 cup almond meal (could sub for breadcrumbs)
• 1 Tablespoon smoked paprika
• 1 Tablespoon cumin
• salt and pepper, to taste
• 4 hamburger buns, optional
• Toppings: avocado, red onion, tomato, lettuce

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Instructions

1. Preheat oven to 375 degrees.
2. To make the burgers, mix together the ingredients for the flax egg in a small bowl and set aside. Mash the beans in a large mixing bowl with a potato masher. Add the cooked sweet potato and mash to combine. Add the rest of the ingredients and stir until well incorporated. Check the texture. It should be moist, but still moldable. You can also add more almond meal if it seems too wet.
3. Shape the mixture into 4 burger patties (this is easier done when hands are wet). Place on a baking sheet lined with parchment paper and flatten to form a burger-like shape. Bake for 35-40 minutes, flipping halfway through. The burgers should be crispy on the outside and firm.
4. To toast the buns. place on a baking sheet and coat with cooking spray. Place in the oven with the burgers until golden brown.
5. Serve with avocado slices, sliced red onion, tomato slices and ketcup!

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Notes

You could also freeze these burgers for leftovers. Freeze before baking or bake only halfway to preserve the moistness of the burger!

If you wanted to freeze part of these burgers for later, I recommend freezing before baking in the oven or baking for half the amount of time and finishing in the oven when you’re ready to eat them to maintain that moist texture as best as you can.

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