Sweet Potato and Black Bean Veggie Burgers

Prep Time: 15 minutes

Cook Time: 1 hour

Yields: 8 patties


  • 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, just rolled oats in a food processor until it’s fine like flour
  • ⅓ cup cooked corn (I cut mine straight off the cob)
  • 2 green onions, including the green parts, finely chopped
  • 2 tbs red bell pepper, chopped
  • 2 tbs cilantro, finely chopped
  • 1/4 tsp chili powder
  • ½ tsp cumin
  • 1 tsp oregano
  • ¼ tsp kosher salt
  • pepper to taste
  • olive oil


  1. Preheat oven to 350. Scrub, rinse, and pierce the sweet potatoes with a fork several times all over the potato. Bake sweet potatoes on a baking sheet lined with foil. Cook potatoes until fork tender or about 45 minutes. After potatoes cool, peel skin and mash with fork.
  2. In a large bowl add all ingredients, except oil.
  3. 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. (If you are freezing for later use wrap in wax paper and freeze)
  4. Now, heat olive oil in a non stick skillet over medium to medium high heat.
  5. With a spatula remove the sweet potato burgers from the wax paper and gently place them in the skillet.
  6. 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.