Check out all of our wonderful Sweet Potato Recipes here!
Roasted Sweet Potato Black Bean Burgers with Smoked Paprika Chipotle Sauce are a vegetarian dish that even devoted meat eaters in my family enjoy. Hearty, satisfying, and full of flavor, the tiny caramelized roasted sweet potato croutons add a delightful texture and sweetness to these black bean burgers.
Some of my kids are picky, but black bean burgers have always been a reliable way to sneak more vegetables into their meals. For reasons I can’t explain, they like bean burgers, so I use that to my advantage. Sweet potatoes aren’t a universal favorite in our house, yet I love their flavor and nutritional benefits, so I keep finding ways to incorporate them.
I follow the “repetition builds acceptance” approach: keep introducing a food, and someone will eventually come around. Crispy sweet potato fries are usually popular even among the declared non-fans, so I developed these burgers to showcase roasted sweet potato cubes mixed into the bean base.
These burgers were devoured by four of my five children and enjoyed by my husband and me — a win in my book. Despite the long name, this recipe is straightforward and quick. I dice sweet potato into small cubes, toss them with olive oil and chili powder, and roast until tender and caramelized on the edges. After chilling (which helps them hold their shape), I fold them into the black bean mixture.
Because the sweet potatoes are roasted and chilled in advance, assembling and cooking the burgers is fast. Make a larger batch of Roasted Sweet Potato Bits if you like — they freeze well. Portion them and freeze for quick meals later. I also toss a few into pasta or under cheese on pizza; they’re surprisingly versatile.
I like a bit of crunch on my burgers, so I often top them with baked onion rings. In the photos I used frozen rings for convenience, though homemade onion rings would be lovely.
The Smoked Paprika and Chipotle Sauce is a staple in our kitchen. If you haven’t tried it, keep a jar in your fridge — it pairs beautifully with these burgers. If you’re ever short on smoked paprika, the sauce still tastes great without it, so don’t worry if you forget it once in a while.
If you make these patties smaller and serve them on buns, they make excellent sliders for game day. My family — even the meat lovers — enjoyed these. If you want to add meat, crispy crumbled bacon mixed into the bean mix is delicious, but save that variation for non-vegetarian gatherings.
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Use this to make Roasted Sweet Potato Black Bean Burgers!
- Chef’s Knife
- Cutting Board
- Food Processor
- Sturdy Spatula
- Flexible Spatula
- 12-inch Heavy Skillet
Roasted Sweet Potato Black Bean Burgers with Smoked Paprika Chipotle Sauce
Rebecca Lindamood
Pin Recipe
Ingredients
For the Burgers:
- 1 batch of chilled Roasted Sweet Potato Croutons
- 3 cups cooked black beans or 2 cans, drained and rinsed
- 1/2 of one small red or yellow onion peeled and roughly chopped
- 1/2 of a fresh jalapeno stemmed, seeded and roughly chopped
- 2-3 cloves garlic peeled and minced
- 2 tablespoons tomato sauce
- 1/4 cup fresh cilantro or parsley leaves
- 1/2 teaspoon salt omit if using canned beans to avoid excess salt
- 1/2 teaspoon cumin
- 1 cup panko bread crumbs use gluten-free panko for a GF option
- 1 egg
To Serve:
- spring mix lettuces
- burger buns or lettuce leaves for a lower-carb option
- Smoked Paprika Chipotle Sauce or chipotle mayonnaise
Instructions
To Make the Black Bean Burgers:
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Add the jalapeno, onion, and garlic to the bowl of a food processor fitted with a metal blade.
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Pulse until the ingredients are finely chopped, stopping to scrape down the sides as needed.
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Add half the black beans, tomato sauce, cilantro or parsley, cumin, and salt (if using). Pulse until the mixture reaches a slightly chunky, cohesive paste similar to guacamole.
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Transfer the blended mixture to a bowl, then stir in the remaining beans, chilled roasted sweet potato bits, egg, and breadcrumbs.
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Check the consistency: you should be able to form the mixture into balls and flatten into patties without it sticking to your hands. If it’s too sticky, add extra breadcrumbs one tablespoon at a time until it holds together without becoming crumbly. I always needed at least 1 cup of breadcrumbs, but the exact amount can vary.
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Shape the mixture into balls sized for sliders, standard burgers, or large burgers. This recipe yields roughly 8 large, 10–12 standard, or 14–18 sliders.
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Heat a heavy skillet over medium-high and pour in oil to cover the bottom about 1/8-inch. When the oil shimmers, flatten the balls into 1/2–3/4-inch-thick patties and fry, not crowding the pan, for about 3–4 minutes per side until deep brown and crisp.
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Transfer cooked patties to a paper towel–lined platter to drain.
To serve:
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Spread a little Smoked Paprika Chipotle Sauce or chipotle mayo on the bottom bun, add spring mix, a burger, crispy onion rings if desired, more sauce and a touch of Sriracha if you like heat, then top with the bun.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
Are you looking for more Black Bean Burgers?
- Taco Black Bean Burgers
- Pizza Black Bean Burgers
This post was originally published January 17, 2014.