Sometimes nothing hits the spot like a really good burger! Sinking your teeth into a sweet, toasty brioche bun, fresh, crisp toppings, tangy sauce, and a hearty patty is a pure and simple pleasure. These vegetarian sweet potato black bean burgers are savory, spicy, and oh-so-satisfying!
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What I love most about this ULTIMATE veggie burger recipe is how much flavor you get from such simple, whole ingredients. Black beans, sweet potato, and a handful of Indian spices come together in one bowl for a plant-based burger that is hearty, bold, and deeply satisfying. No complicated prep, no stress, and completely doable on a busy weeknight, too. My personal favorite pairing is my Spicy Mango Salad and Air Fryer Masala Fries - together they make one seriously impressive plate.
Love the idea of homemade burgers? Try my Masala Chicken Burgers, Spicy Salmon Burgers, and Vegan Chickpea Burgers recipes too!
A VEGGIE BURGER FOR EVERYONE!!
This Masala Veggie Burger is compatible with so many diets. Sweet potatoes and black beans combined with oats come together perfectly with no need for additional binders. These black bean burgers are naturally gluten-free, egg-free, dairy-free, and vegan. It's also chock-full of bright Indian flavors, so it's a crowd-pleaser whether or not your guests are strictly vegetarian.
One simple trick - mashing only half of the beans - really goes a long way toward great burger texture. And with 3 different cooking methods to choose from, this recipe is here to make dinner time a breeze.
Ingredients
- Sweet Potatoes -Incredibly versatile, sweet potatoes make a perfect base for this recipe. Their natural sweetness and creamy texture complement the Indian spices.
- Black Beans - Canned black beans are super convenient and save time. Just be sure to towel-dry them after rinsing to remove any excess moisture, which helps create firmer patties.
- Oats - Oats in a burger patty serve as a fantastic binding agent. Their mild, slightly nutty flavor complements the other ingredients without overpowering them. Oats help absorb moisture, ensuring the patty holds together well while cooking, and contribute to a satisfying, hearty texture.
- Ginger, Garlic, and Green Chili - add a delightful burst of flavor to a burger patty. Ginger adds a warm, zesty kick, while garlic contributes a robust, savory depth. Green chili provides a fresh, spicy heat that elevates the overall taste. Together, these ingredients create a dynamic and aromatic profile, adding complexity and a hint of spice to each bite.
- Garam Masala - aromatic spice blend that brings warmth and depth. Check out my EASY 5-ingredient Garam Masala recipe!
How to Make Sweet Potato and Black Bean Burgers
Make It Your Own
- We love serving these on brioche buns; the subtle sweetness complements the warm Indian spices in the patty beautifully. That said, any bun you love works perfectly here, so use whatever you have on hand.
- For a lighter low-carb option, skip the bun entirely and wrap the masala patties in crisp lettuce leaves or serve over your favorite salad. Just as satisfying and just as delicious.
- This recipe makes six generous 4-inch patties, but you can easily make them smaller and serve on slider buns for a fun and easy entertaining option. They disappear fast at a party!
- For an egg-free mayo option, I recommend Primal Kitchen Avocado Oil Mayo available at Whole Foods and on Amazon. It is creamy, clean, and pairs wonderfully with the bold spiced patty.
Storing
- Store any leftovers covered in the fridge for 2 to 3 days. Freeze for a longer shelf life.
- Freezing instructions: partially cook in the pan or par-bake for 15 to 20 minutes and cool completely. Carefully layer between pieces of parchment paper and store them in a freezer bag or container with a secure lid.
- To reheat, bake them frozen at 375 degrees F (190 C) for about 20 to 30 minutes or until desired firmness. You can also air fry them at 370 F for 10 minutes.
Recipe
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Sweet Potato and Black Bean Burgers
Flavorful and perfectly spiced masala burgers with sweet potatoes and black beans
Servings: 6
Calories: 594kcal
Recipe Video
Ingredients
- 1 can black beans rinsed and drained well
- 2 medium sweet potatoes steamed and peeled, about 2 cups **
- ¾ cup oat flour Pulse rolled oats in a blender to make coarse flour. You can also use quick oats.
- ½ red onion finely diced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili minced
- 2 teaspoons kosher salt
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 2 teaspoons ground coriander
- ½ cup cilantro
- 1 tablespoon olive oil plus more for cooking
Sauce
- ¼ cup mayo
- 2 tablespoons sriracha sauce
To Serve
- 6 brioche buns or use your favorite burger buns
- 6 lettuce leaves cut into smaller rounds or use smaller boston lettuce leaves
- 1 small red onion thinly sliced
- 1 ripe tomato thinly sliced
Instructions
- Cut the steamed potatoes into 4 to 5 pieces each and add them to a large bowl. Mash the sweet potatoes
- Pat dry the black beans with paper towels to remove any excess moisture. Add them to the mixing bowl with sweet potatoes. Mash only about half of them so you have some whole beans. Not mashing them all gives a nice texture and bite to the burgers.
- Add onions, cilantro, ginger, garlic and green chili. Add turmeric, salt, ground coriander and garam masala. Mix everything together with a rubber spatula.
- Start mixing in a little bit of oat flour at a time. Add more oat flour as needed. The oat flour will absorb excess moisture and help form the patties. Add oil and mix it well. If making ahead you can keep this mixture in the fridge.
- Press down the mixture in the bowl so it's evenly flattened. Using a rubber spatula, divide the mixture into 6 parts. Scoop up each part and shape into a 4 inch patty. Add lightly oil your hands if needed. Place the patties into a parchment paper lined tray. Repeat with the remaining mixture.
- These patties can be refrigerated for up to 24 hours.
Here are a few option to cook these patties:
- Heat a non-stick pan or griddle over medium heat. Add 2 teaspoons of oil and gently pan fry 2 to 4 patties at a time, depending on the size of your pan. Allow burgers to cook on one side for 4 to 5 minutes on low medium heat before flipping over. Cook the other side for 4 to 5 minutes or until both sides are golden brown and crisp.
- Preheat the oven to 375 degrees. Spray both sides of the burgers with oil and bake for 25 to 30 mins flipping halfway through.
- Preheat the air fryer at 400 F for 5 minutes. Spray the Air fryer basket with oil and place 2 to 4 patties in the basket. Lightly spray the burgers with oil and air fry at 370 F for 8 to 10 minutes.
Sauce
- Whisk together mayonnaise and sriracha in a small bowl.
Serving
- Cut the brioche buns in half. Lightly spray or brush olive oil on both sides and heat on a stove top griddle until the inside of the bun is golden. Place a lettuce leaf on the bottom bun. Place the burger patty and top with onions and tomatoes. Drizzle a spoonful of sriracha mayo and place the top bun over and serve.
- For a Low Carb option, skip the bun and wrap the bun in lettuce leaves along with onions, tomatoes and sriracha sauce. You can also serve the patty over a bed of arugula, topped with onion, tomatoes, and sriracha mayo.
Notes
- To steam sweet potatoes in the Instant Pot - place 1 cup of water in the Instant Pot insert. Put the trivet in the pot and place the sweet potatoes on the trivet. Close the Instant Pot lid and pressure cook for 15 minutes (for medium-sized). Allow natural pressure release. Open the Instant Pot, allow the potatoes to cool, and then peel.
Nutrition
Calories: 594kcal | Carbohydrates: 69g | Protein: 14g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1413mg | Potassium: 470mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13461IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 2mg
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Mary says
Have made this a few times. My favorite veggie burger!!!
Archana says
Thank you!!
Javanty Prem says
I followed ur recipe
, it turned out great . I served with rye bread and everyone like it .
But how to make the pattie juicy?
Nithya says
Love your recipes. I'm allergic to oats since it triggers migraine. any substitute?
Archana says
You can use breadcrumbs for binding.
Alison says
Yum. Forgot to put in the fresh coriander but still delicious!
Christel says
Very tasty and fairly easy to make. Would like the patties to be a little less 'loose': they fall apart very easily even after frying them. Resolved it by pushing down the patties a lot flatter so the fried surface is larger
Archana says
Thank you for the feedback. They are def a bit on the softer side. I make sure to dab the black beans with paper towels to remove excess moisture and you can always add more oats if you like.
Jennifer says
Hi. Can these be frozen -- presumably after forming them into patties, I would assume?
Archana says
Yes you can freeze the patties.
Elizabeth says
Making for the first time. Wondering if they can be frozen before cooking for later use? Thank you for the recipe.
Archana says
Freezing instructions: partially cook on the pan or par-bake for 15 to 20 minutes and cool completely. Carefully layer between pieces of parchment paper and store them in a freezer bag or container with a secure lid.
To reheat, bake them frozen at 375 degrees F (190 C) for about 20 to 30 minutes or until desired firmness. You can also air fry them at 370 F for 10 minutes.
philomela arias says
yummy and delicious
Sally says
Wow, this was such a good and fast khana. It is winter here in New Zealand. This was really delicious and warmed me up. We had with some lamb curry. Will definitely make again and even freeze some when I need a quick dinner. Shukariya!
Archana says
You are most welcome! So happy to see this feedback from New Zealand 🙂
Grazelda Martin says
Thank you! I made it and I loved it!
Archana Mundhe says
Thank you for the feedback!
Jigna says
OMG. I made these today and they are absolutely lush. Followed the recipe exactly except I didn’t have coriander powder so put coriander and cumin powder in. Also added some sweet corn and whole oats. Amazing flavours
Archana Mundhe says
So glad to hear you loved it! Your additions of sweet corn and whole oats sound delicious, and the coriander-cumin combo is a great idea! Thanks for sharing your tweaks, and I’m thrilled the recipe was a hit!
Pa says
I love this recipe. I make a double batch and freeze regularly. Wondering if fresh mint would work instead of cilantro, as have loads of mint in garden.??
Archana Mundhe says
So glad to hear you love the recipe and keep a batch in the freezer, such a great idea! You can use fresh mint instead of cilantro. It will give the burgers a refreshing twist. Let me know how they turn out!