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Sweet Potato Black Bean Burgers

Hearty and flavourful, these veggie burgers are made from black beans, sweet potatoes, mushrooms, and Hemp Hearts to make the perfect patties for your summer grill.
Prep Time20 mins
Cook Time35 mins
Total Time45 mins
Servings: 13
Author: Nikole Goncalves

Ingredients

Sweet Potato Black Bean Burgers

  • 2 cups crimini mushrooms chopped
  • 1 small brown onion chopped
  • 2 sweet potatoes peeled and chopped into large chunks
  • 1 cup black beans rinsed and drained
  • Handful of fresh cilantro
  • 1 green onion chopped
  • 1 cup breadcrumbs
  • 2 eggs
  • ½ cup Manitoba Harvest Hemp Hearts
  • 2 tbsp. mayonnaise I like veganaise
  • 1 tbsp. hot sauce I used sriracha
  • 1 tbsp. grainy Dijon mustard
  • 3 tbsp. olive oil
  • ½ tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ½ tsp. black pepper

Sriracha Mayo Sauce

  • ½ cup mayonnaise I happen to really like veganaise
  • 1-2 tbsp. sriracha depending on how hot you want it

Instructions

Sweet Potato Black Bean Burgers

  • 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

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).