Smoky with a little bit of sweet, this sweet potato black bean burger recipe is easy to throw together with minimal ingredients. Serve in buns with optional (but so good!) Sriracha mayo, lettuce, red onion and tomato slices.

hand grabbing a burger (not meat)

If you have a sweet potato, a can of black beans and some simple pantry staples, then you can make these burgers. I love how budget friendly and simple this recipe is, plus they taste amazing! If you can, I highly recommend making some simple Sriracha vegan mayo. The creamy, spicy sauce pairs perfectly with the sweet and smoky burgers.

I think you will love these Sweet Potato Black Bean Burgers. They’re:

Very mildly smoky and spiced

Subtly sweet and savory

Filling and satisfying

Crispy on the outside, tender inside

& just 9 ingredients!

How to make them

Start by roasting a medium sweet potato in the oven until fork tender. I like to speed things up by cutting the sweet potato in half lengthwise, then place orange flesh side down and bake for about 30 minutes.

Once the flesh is cool enough to handle, scoop out the cooked sweet potato flesh and add to a large bowl. Mash, then add the black beans and mash a bit more, leaving some beans whole.

bowl mashing cooked sweet potato with black beans

Now, to the same bowl, add the diced red onion, oats, spices and salt. Mix well with a large spoon. Add more salt to taste.

white bowl with ingredients in it, not mixed

Shape into patties with your hands, using about 1/2 cup for each one. Place burgers on a greased pan (or use parchment paper).

orange and beany burgers, uncooked on a pan

Bake for 15 minutes, flip gently and bake for 15 more minutes. Remove from oven.

looking down on cooked sweet potato black bean burgers on a pan

Sriracha mayo

For the optional Sriracha mayo, simply stir together 1/2 cup of vegan mayo (store bought or homemade), with 1 tablespoon Sriracha hot sauce and a tiny pinch of garlic powder.

pink mayo in a bowl

To serve

Serve sweet potato black bean burgers with Sriracha mayo (or regular mayo), lettuce, tomato slices, red onions, and/or avocado slices. Enjoy!

Gluten free

To ensure these burgers are gluten free, use gluten free certified oats, and gluten free buns.

burger with orange/bean patty, tomato, onion, mayo and lettuce

If you liked this recipe, make sure to check out The Best Veggie Burger Recipe as well.

square image of a hand grabbing a burger
5 stars (45 ratings)

Sweet Potato Black Bean Burger

Smoky with a little bit of sweet, this sweet potato black bean burger recipe is easy to throw together with minimal ingredients.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 6 servings


Sweet potato black bean patties

  • 1 medium sweet potato, cooked
  • (1)15-ounce can black beans, drained and rinsed (1 1/2 cups)
  • 1/4 cup chopped small red onion
  • 1/2 cup rolled oats or quick oats
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2-1 teaspoon salt

Sriracha mayo, optional

  • 1/2 cup Vegan Mayo
  • 1 tablespoon Sriracha hot sauce
  • tiny pinch garlic powder

For serving

  • 6 burger buns
  • lettuce, tomato slices, red onion, avocado slices


  • Preheat oven to 400 degrees. Lightly grease a baking sheet with olive oil. Cut the sweet potato in half lengthwise and place facedown on the pan. Bake for about 30 minutes, until fork tender and cooked through. Remove from oven. Lower the oven to 375 degrees.
  • When the sweet potatoes are cool enough to handle, peel off the skin and add the flesh to a large bowl. Mash with a potato masher, add the black beans and slightly mash the beans into the sweet potatoes, leaving some beans whole.
  • To the bowl with the sweet potatoes and black beans, add the diced red onion, oats, cumin, smoked paprika, onion powder, garlic powder and 1/2 teaspoon salt. Stir well with a large spoon until combined. Taste, add more salt if desired. 
  • Prepare a baking sheet for the burgers by either lightly greasing with oil or using parchment paper. You can use the same pan you cooked the sweet potato on.
  • Fill a 1/2 cup measuring cup, then form into a burger shape, about 1 inch thick. You can make them thinner or thicker as you prefer. Place burgers on the prepared baking sheet. Bake for 15 minutes, flip carefully and bake for 15 more minutes. Remove from oven.
  • Optional Sriracha mayo: In a small bowl, stir together the vegan mayo (homemade or store bought), Sriracha and a tiny pinch of garlic powder.
  • Serve in buns with optional Sriracha mayo (or regular vegan mayo), lettuce, tomato slices, red onion and/or avocado slices.


  1. Store leftover patties in the refrigerator for 3-4 days, or freeze them. Reheat either in the microwave or the stovetop until warm.
  2. If you don't like onions or have picky kids, you can omit the red onions.
  3. Gluten Free: To ensure these are gluten free, use gluten free certified oats and a gluten free bun.


Serving: 1pattie | Calories: 115kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 479mg | Potassium: 339mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3238IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
Course: Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was first posted July 2017 and has been updated with an easier recipe process and ingredients, and new photos. 




We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , , , , , , ,

you may also like:


  1. These are awesome! I made them for a party and they were so good! I microwaved the sweet potatoes to save time, which worked fine. I made them into sliders for a crowd using a 1/4 cup to make the patties and baked them for half the time. You’re right, the sriracha mayo is a must on these! Soooo good! Even the kids liked them! Thank you for all of your recipes!

  2. These were absolutely delicious. I used a Japanese sweet potato which is more dry and firm than traditional orange ones. The 1/2 cup scoops allowed for only 4 burgers and 1 mini burger but it was just for me and my husband. He ate 3 full size ones all by himself because they were so good! Thank you!

    1. You are welcome, Laura! I’m thrilled the burgers were a hit! Thank you for your terrific feedback and review!

  3. These were amazing! I’ve been trying to move away from processed, store bought vegan burgers. I made two batches of these and keep them in the freezer. Just as convenient as the store bought burgers for a quick dinner that is real, not processed, food.

    1. Was your sweet potato too moist? Maybe try a firmer sweet potato like a Japanese sweet potato. That’s what I used and it was perfect. Also, you could try to add more oatmeal?

  4. These was absolutely wonderful! My toddler and husband wobbled them up and I forgot to take pictures! I used a fairly big sweet potato and they ended up pretty wet. I used quick oats and diced yellow onion very very finely because of my toddler. I cooked them for a little longer so I could flip them and they were perfect. They hold together even more after they cool. Made sriracha mayo with honey and lemon and it just took it to the next level! Husband asked me to please put this in rotation!

    1. Your meal sounds fantastic! How great the burgers were a hit with your family! Thanks for your terrific feedback and review! Happy cooking!

      1. Loved this recipe- absolutely delicious! I will definitely be making these again. Even my non- vegan boyfriend loved them!

  5. I am so excited to try this – I have an abundance of dried black beans and I hope they can still work for this? I’m assuming that once I prepare the beans (just plain, no seasoning), I use the same amount as the recipe calls for?

  6. I’ve made this recipe several times and love it!! It’s so easy and very little clean up! Delicious veggie burgers!

    1. Hi Carole. I’m so glad that you love the burger recipe! I appreciate you taking time to share your terrific feedback! Thank you!

  7. Hi Nora,

    Sorry if you answered this already, couldn’t find it in the comments. Would it be possible to put these on a grill? Should I bake/freeze then just reheat on the grill or could I do the whole thing? We’re having a mix of vegan and meat eating friends over for a bbq and wanted to keep it all on the grill if possible. Thanks!!

    1. Hi there! I’m a little afraid they will fall apart on the grill, but I’m not sure, it might work! I think freezing first might actually make them more crumbly so I wouldn’t do that.

  8. These were a hit!!! I’ve really struggled to make ‘real food’ vegan patties that my kids like, but they wolfed these down! Thank you for such a wonderful recipe 👍👍

  9. I am not vegan but came across this recipe while searching for low cholesterol recipes. These are ahhhmazing! I added some red peppers because I had them but I absolutely love this recipe right down to the mayo included. I look forward exploring Nora’s other recipes.  Definitely a must try!

    1. Hi Melissa. Welcome to my site! I’m thrilled that you loved the burgers! Enjoy your journey through my many recipes, and reach out if you a have any questions! I sure appreciate your positive feedback and review! Wishing you happy cooking!

  10. I have made your recipe with great success! Fam fav! Recently opened cannelloni beans by accident and used them instead of black beans and it was great as well! Thanks for sharing this recipe. Such a healthy alternative to processed veggie burgers and delicious as well.

    1. Hi Meg. I’m glad the burgers turned out wonderful, and that your family loved them! Thanks for your wonderful feedback and review! Happy cooking!

  11. Recently I went to a restaurant that served sweet potato black bean burgers that were so delicious I had to come home and search for a recipe. Yours are equally delicious and I’m so happy that you shared this recipe. Thank you

    1. Wow, that’s a wonderful compliment! Thank you so much, Roxie, and I’m so glad you loved the burgers!

  12. These were truly amazing…although in error I opened kidney beans and used sweet onion as no red in house…I also added about 1 tsp liquid smoke…didn’t know I would like sweet potato in a burger…I’m won over..had chipotle salsa om the side

    1. Hi Beverly. I’m glad the burgers turned out amazing for you, and that you loved them! Thank you for sharing your wonderful feedback and ideas!

  13. These were great! My family loved the minimal, unprocessed ingredients. The smoked paprika and cumin really came through nicely. Thank you for the recipe! 

    1. You are welcome, Jill. I’m glad your family loved the burgers! Thank you for sharing your wonderful feedback!

  14. Made these in the morning yesterday and pan-seared them with a little avocado oil last night for dinner. They were excellent! I ate 2 of them b/c they tasted so good! Thank you.

      1. Thank you for sharing your review and feedback, Karla. I’m glad you love the burgers and that they will be part of your meal rotation! Happy cooking!

  15. Over the years I have made many iterations of veggie burgers trying to find one that I want to make again and again. Am so happy to tell you my search is finally over! 
    Easy ingredients, easy instructions and delicious results!!! I don’t eat bread or buns so had this veggie burger on it’s own with avocado and your sauce and a few side dishes. That sauce is another WINNER!!! 
    My carnivore hubby used the sauce on his regular barbecued burger and the grandkids dipped their steamed broccoli in it. I can see I’ll be making it over and over. 
    I’ve just recently discovered your site and will be coming back to try more of your recipes. Thank you Nora :o)

    1. Hi Oraysha. Welcome to my site! I have lots of recipes, and I hope you enjoy your journey through them! Let me know if you have questions about any of them. I’m thrilled you loved the burgers! Thank you for sharing your wonderful review and comments! Happy cooking!

  16. Hi Nora,
    These look delicious and easy to make. Can I microwave the sweet potato instead of baking it in the oven?
    Thanks so much for all the amazing and easy recipes!

  17. One of my all time favorite recipes. So flavorful and satisfying. Since I’m GF and rarely have GF buns or bread on hand, I usually just eat it on a plate with some of the sriracha mayo, avocado on top, as well as cucumber. It’s so good!

    1. Hi Laura. I’m so glad you are loving the burgers! Aren’t they good with avocado!? Thank you for taking time to share your fantastic review and comments!

  18. Want to make this and wondering if these can be freezer without cooking or should I cook then freeze. Thank you

  19. Just made these for dinner and they’re delicious! The balance of savory, sweet, and spicy (with the sriracha vegan mayo) is perfect. This recipe will definitely go into the rotation. You never disappoint, Nora!

    1. Hi Trudy! Thank you for using my recipes! I’m thrilled that you loved the burgers and that they are going onto your meal rotation! I appreciate you taking your time to share your review and comments!

  20. Such a good recipe and easy to make! I’m grain free and substituted 1/2 oats for almond flour and they came out so well. I’ve been eating the leftovers for lunch. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.