Animals · Comfort Food · Popular · Recipes

Sweet Potato Black Bean Burger.

Some days even a vegetarian needs a burger.  If today is a burger kind of day for you, you’re going to want to keep reading.

And if it’s not…I recommend you still keep reading.

When people ask me “do you ever miss meat?”  My answer is almost always “no, not really.”  But if I had to choose one thing I do miss, it would be my mom’s homemade BBQ burgers.


But, like most meat dishes, there is almost always a (better) vegetarian option. This burger was inspired by my love for sweet potatoes and having my appetite back after being sick for a week and a half.

This recipe fills the burger shaped hole in my heart and replaces it with a hearty, subtly spicy and naturally sweet healthier meat-free option.  It’s also simple, and very versatile.

On ravenous days when nothing sounds filling enough (I have these days quite often), this veggie burger is going to come in handy…

For Mandy…


Yield: ~8 large burgers (if you make them smaller, you can easily get 12)

Delicious sweet potato black bean burgers bulked up with brown rice and seasoned with paprika, garlic. Crispy on the outside and tender with every bite. So healthy and delicious.


  • 2 cups cooked, peeled & mashed sweet potato (~2 large sweet potatoes)
  • 1 cup cooked black beans, rinsed and well drained (salted is best)
  • 1 1/2 cups cooked brown rice* (or sub cooked quinoa or millet with varied results)
  • 1/2 cup walnut meal (or very finely chopped)
  • 1/2 cup white onion, diced
  • 2 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1/2 T minced garlic
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp brown sugar (optional for added sweetness)
  • Sliced avocado
  • Sprouts, lettuce or parsley
  • Sliced tomato
  • Sliced cheese
  • Fry sauce – equal parts ketchup and mayonnaise
  1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 25 minutes – set aside. Reduce oven heat to 375 degrees F.
  2. While potatoes are baking, cook rice, millet or quinoa according to package.
  3. Add black beans to a mixing bowl and mash half of them for texture. Peel sweet potato (careful it’s hot!).  Add sweet potato and lightly mash, then 1 cup rice, onion, walnut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be moist but moldable.
  4. Lightly grease a baking sheet.  Grease hands with cooking spray and grab a large handful of sweet potato mixture, mold into desired size burger patties and transfer to the baking sheet. Gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go overboard! I made ours super thick. 🙂
  5. Bake burgers for a total 30-40 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get.
  6. Serve on whole wheat buns with sliced avocado, sliced cheese, greens, tomatoes and ketchup. Or whatever else your heart desires!
  7. Store leftovers covered in the fridge for 2-3 days. Freeze to keep longer.


I served ours with tater tots – I blame the Idaho girl in me.  No joke, these were delish. Even Bryan, my hamburger loving boyfriend went back for seconds while mumbling between giant mouthfuls, “these are good.”


And now, I have to share with you a few pictures of my Halloweenies


Last night Bryan and I carved pumpkins and I decided to be brave and carve Lily’s face (not literally… 🙂 ) I’d say that I did a pretty good job.


What do you think?  Not too shabby, eh?

Oh and Buddy Seal & Lily Lion would like to wish you a Happy Halloweenie!


Stay safe and have fun y’all.


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