0 from 12 votes
Sweet Potato Black Bean Veggie Burgers
Quinoa, sweet potatoes, black beans & veggies are combined in this healthy, gluten free, black bean veggie burger recipe, which can be prepped ahead and stored in the refrigerator or freezer!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 9 burgers
Calories: 130 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound sweet potatoes peeled and cubed
- 15 ounce can black beans drained and rinsed
- 1 cup cooked quinoa
- ½ cup red onion diced
- ½ cup red bell pepper diced
- 1 Jalapeño seeded and minced
- 2 cloves garlic crushed
- 1 teaspoon ground cumin
- ½ teaspoon ground chipotle powder
- 1 teaspoon fresh cilantro chopped
- ¼ cup rice chex cereal crushed (or breadcrumbs)
- 1 egg
Optional - For Serving
- 9 hamburger buns
- 9 butter or iceberg lettuce leaves (for wrapping)
- 1 avocado mashed
- 1 tomato sliced
Instructions
- Boil a large pot of water. Add the sweet potatoes to the boiling water, cook for 15-20 minutes, or until fork tender.
- While the potatoes are boiling, rinse and drain the black beans. Add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste to hold the burgers together.
- Drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
- Add the cooked quinoa to the mixing bowl.
- Add the diced onion, red pepper, jalapeño, garlic and the remaining whole black beans.
- Add the cumin, chipotle pepper, cilantro, crushed rice chex (or breadcrumbs), and egg.
- Mix together, then use your hands to form the mixture into 9 burger patties.
- Place the burgers on a grill over medium heat for 10 minutes, flip and grill for an additional 10 minutes.
Cup of Yum
Notes
- The nutritional information provided is for each veggie burger patty and does not contain any toppings or hamburger buns.
- Other cooking methods: Place the burgers on a baking sheet in a 375°F oven for 20 minutes, flipping half-way through, or cook them in a cast iron skillet on the stove over medium heat for 10 minutes per side.
- Gluten free breadcrumbs can be substituted for the crushed rice chex cereal. Or if you're not gluten free, you can use traditional panko breadcrumbs.
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
18mg
(6%)
Sodium
227mg
(9%)
Potassium
392mg
(11%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
7499mg
(150%)
Vitamin C
16mg
(18%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9burgers
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 227mg | 9% |
| Potassium | 392mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 7499mg | 150% |
| Vitamin C | 16mg | 18% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.