Hearty and flavourful, these Sweet Potato Black Bean Burgers are made from black beans, sweet potatoes, mushrooms, and Hemp Hearts to make the perfect patties for your summer grill.
When you think of summer, you probably think of BBQ, corn on the cob or burgers! I bet you didn’t know you could mash up hearty veggie burgers with very basic ingredients. In fact, you probably have most of the ingredients already in your pantry. These Sweet Potato Black Bean Burgers are flavourful, hearty and moist all at the same time.
Hemp Hearts for Added Protein
To make these burgers extra hearty, I added one of my favourite go-to super foods; Manitoba Harvest Hemp Hearts. With 10g of protein per 30g serving it’s a great addition to pack any veggie recipe with additional protein.
If you think veggie burgers aren’t tasty and satisfying, you’re about to be proven wrong. Matt and I both enjoy traditional beef or chicken burgers, but sometimes it’s nice to switch things up. Whether it’s for meatless Mondays, or if you’re fully vegan/ vegetarian! These Sweet Potato Black Bean Burgers are not only carnivore approved, they give traditional burgers a run for their money!
This recipe is perfect to cook up and eat right away on a bun topped with all the fixings or you can even crumble them onto a salad (Matt’s idea) or Buddha bowl (my idea). And if you want to make meal prep easy, then double the batch and store some in a reusable freezer bag! Freeze for up to one month until ready to eat. Homemade freezer meals are always a good thing, and so convenient!
I love my homemade veggie burgers with lots of fresh veggies like lettuce, tomato, pickles (duh), and red onion. Then I top it off with homemade sriracha mayo (recipe below), mustard, ketchup and a sprinkle of Hemp Hearts just to be fancy.
If you make a batch of these Sweet Potato Black Bean Burgers, be sure to share a photo of your creations using the hashtag #HEALTHNUTEATS so I can easily find and like your food pics!
Wash and peel your sweet potatoes and chop them into large cubes and steam for 15-20 minutes until fork tender.
In a small saucepan on medium heat, add in 1 tbsp. olive oil and sauté mushrooms and brown onion for 5 minutes.
Drain and rinse your black beans and add them into a food processor along with the sautéed mushrooms and onions, green onion, cilantro, and spices. Pulse a few times until combined but still chunky. Don’t over process or you’ll end up with a bean dip (which also sounds delicious).
In a large bowl, add in your black bean mixture, and gently mash in the steamed sweet potato chunks just enough for them to mix. Don’t over mash.
Add in breads crumbs, Hemp Hearts and eggs and combine using a wooden spoon or the best tool in the kitchen- your hands.
Once mixed, start forming palms sized, 1-inch thick veggie patties and place on a parchment-lined tray to set while you form the rest.
Heat up a pan on low-medium heat with 2 tbsp. olive oil and cook burgers for 5-7 minutes per side with the lid on.
Sriracha Mayo Sauce
In a small bowl whisk together mayonnaise and hot sauce until combined.
Enjoy straight away on sandwiches, burgers, fries, etc.
Can be refrigerated in an airtight container for up to 3-5 days.
Notes: Uncooked veggies patties can be stored in the fridge in an airtight container with parchment in between for 1-2 days until ready to cook. Cooked veggies patties can be refrigerated in an airtight container in the fridge for 3-5 days. BBQ: If grilling on the BBQ you’ll want to slightly fry them on the stove top (1-2 min) to firm them up before cooking on the grill so they hold up better. Or you can just use some foil on the BBQ and cook them straight on there. OVEN: Pre-heat oven to 350F and bake burgers for 20 min (flipping half way).