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!
This is the ULTIMATE homemade veggie burger recipe that uses basic, whole ingredients and our favorite Indian spices. A super simple ONE BOWL method means you can have these burgers on the dinner table any night of the week–no prep, no stress.
Canned black beans, sweet potatoes, oats, and spices are staples we always have on hand. I love this straightforward recipe because in minutes I can make a delicious plant-based meal to serve either as veggie burgers or on top of a beautiful garden-fresh salad.
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.
These awesome veggie burgers are full of healthy plant-based fiber and protein, which is incredibly good for you. They also fill you up which is great for portion control.
- Sweet Potatoes – Vitamins C & A, potassium, dietary fiber, B6, and manganese. Sweet potatoes have nutrients to support brain, eye, and gut health, the immune system, healthy blood pressure, muscles, and bones.
- Black Beans – Plant-based protein, dietary fiber, Vitamin C, folate, magnesium, manganese, and Iron. Black beans have been linked to healthy blood sugar levels, healthy weight, eye health, gut health, heart health, and reduced risk of some cancers.
- Oats – Full of dietary fiber that has been linked to reduced risk of heart disease, healthy blood pressure, and healthy blood sugar levels.
- Ginger – zesty, slightly sweet, warming spice. Packed with antioxidants, strong anti-inflammatory properties, positive effect on blood sugar and blood pressure, aids in digestion & so much more!
- Garam Masala – aromatic spice blend that brings warmth and depth. Homemade versions can have up to 20 different spices, my top 5 essential ingredients are Black peppercorns, Cardamom, Cinnamon, Cloves, and Cumin. Check out my EASY 5-ingredient Garam Masala recipe!
- Pat dry the black beans with paper towels to remove any excess moisture. This will help with firm patties. Mash only about half of them so you have some whole beans for a nice texture and bite into the burgers
- Mix in a little bit of oat flour at a time. The oat flour will absorb excess moisture and help form the patties
- Use fresh ginger and garlic paste for tasty patties
- Try the EASY 5 ingredient homemade garam masala for maximum flavors and perfect spice.
- These patties are medium spicy. You can skip the green chili if you are trying to reduce the heat.
- The uncooked patties can be refrigerated a day ahead. To freeze, partially cook or bake the patties first.
- For a low-carb serving option, wrap these masala patties in lettuce leaves or serve over your favorite salad
- We love the slightly sweet brioche buns as they compliment the warm spices in the patty. You can use any buns you like
- This recipe makes six 4-inch patties. You can also make them smaller and serve on slider buns for an easy entertaining option
- For an egg-free mayo look for a vegan option like Primal Kitchen Avocado Oil Mayo available at Whole Foods
- Try my quick pickled red onions for a tasty topping with an extra kick
Here is a step-by-step recipe with photos to make the best sweet potato and black bean burgers. Scroll below for the printable recipe card with the exact ingredients and process.
- Cut the steamed potatoes into 4 to 5 pieces each and add them to a large bowl. Mash the sweet potatoes (photo 1)
- Pat dry the black beans with paper towels to remove any excess moisture. Add them to the mixing bowl with sweet potatoes (photo 2)
- 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 (photo 3)
- Add onions, cilantro, ginger, garlic, and green chili. Add turmeric, salt, ground coriander, and garam masala. Mix everything together with a rubber spatula (photo 4)
- Start adding a little bit of oat flour at a time and mix. 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 (photos 5 – 6)
- 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 it into a 4-inch patty. Add lightly oil to your hands if needed. Place the patties into a parchment paper-lined tray. Repeat with the remaining mixture (photos 7 – 8)
- Heat a non-stick pan or griddle on medium heat. Add some oil and gently place 2 to 4 patties on it. Allow them to cook on one side for 4 to 5 minutes on low medium heat before turning them over. Cook the other side for 4 to 5 minutes or until both sides are golden brown and crisp (photos 9 – 10)
- Note: See the recipe card for instructions on cooking in the oven or air frying.
- TO SERVE: Cut the brioche buns in half. Lightly spray or brush olive oil on both sides and heat on a stovetop 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. See the recipe for more serving options.
Here are some more serving ideas
- Spicy Mango Salad for a light and refreshing, sweet and spicy meal
- Air Fryer Masala Fries and double down on those fragrant Indian Spices
- Flavor Bomb Cabbage Salad for a super tasty low-carb crunch
- Air Fryer Broccoli for the yummiest crispy garlic green veggie side dish
- For a low carb option serve the burger patty wrapped in lettuce leaves
- Store any leftovers covered in the fridge for 2 to 3 days. Freeze for longer shelf life.
- 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 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.
Sweet Potato and Black Bean Burgers
- 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
- ¼ cup mayo
- 2 tablespoons sriracha sauce
- 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
- 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.
- Whish together mayonnaise and sriracha in a small bowl.
- 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.
- 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.