Sweet Potato Black Bean Burgers (vegan)

reading time: 2 min

patties, vegan, sweet potato, african, lunch, black bean, burger

Another burger recipe. What can i say, this is my crack.

When I was in South Africa, we would eat sweet potatoes, beans and papayas pretty much all day every day, and I LOVE the taste of sweet potatoes. And black beans. And peanuts. And fresh ginger!! This goes sooo well with one another. Along with the Falafel Chickpea Burgers these are definitely my all-time favourite burgers. They are soft, sweet, spicy and inspired by the (West) African cuisine. 

So let's quit talking and get cooking! :)


Preparation time: 30 mins
Main ingredients: sweet potato, black beans, oats
difficulty level: easy
makes: 15-18 patties
suitable for: vegan, lactose-free, gluten-free, soy-free, low-fat, low-sodium


Adapted from Susan Voisin @Fat Free Vegan

1 3/4 cups sweet potato
1 can (265g drained) black beans
3 tbsp peanuts, ground *
3/4 cup oats (gluten-free if gluten is an issue!), ground *
1 large white onion
1 spring onion
3 garlic cloves
1-inch piece of fresh ginger
seeds of 1 pod cardamom, ground
1 tsp paprika powder
1 tsp cumin, ground
1/2 tsp chili flakes, or to taste)
1 tsp sea salt, or to taste
ground black pepper, to taste
a pinch of cinnamon 

* I simply use my blender to do this.


Wash and roughly chop the sweet potatoes. Cook or steam for about 20 minutes, or until tender. You don't need to peel them.

Finely chop onion and spring onion, and mince the fresh ginger (you can use 1 - 2 tsp ground ginger instead, but it's nowhere near as good as fresh ginger). Combine all ingredients in a large mixing bowl, use a potato masher or a fork to mash the beans and the sweet potatoes, and mix thoroughly until the mixture holds together. Alternatively, use a processor to combine the ingredients for you. At first, the mixture might seem a bit too dry, and then a bit too mushy, but it's all good.

Set aside while you preheat your oven to 350°F / 180°C and line a baking sheet with parchment paper. 

Shape batter into patties and place onto the baking sheet. Bake for 25-35 minutes, until outside is firm and slightly brown, but centre is still a little soft. Remove from oven and allow to cool down and firm up for a couple of minutes before removing from baking sheet.

Alternatively, cook in a skillet in a little oil on medium heat until golden. Don't turn them more than once as they break quite easily.

Serve on whole grain (optionally gluten-free) buns or as a side dish with couscous, rice or quinoa. How about some sweet potato chippies on the side? I served mine with a toasted caraway rye bun, a bed of lettuce, baby spinach, pickles, olives, smoked bbq sauce and dried tomatoes.

Cook once, eat twice

Since my boyfriend and I try to be as efficient as possible in the kitchen, we always cook enough food to cover dinner and lunch the next day. This recipe makes plenty of patties that taste just as amazing on the following day. Just make sure to freshly prepare the rest of your burger to prevent sogginess!