Sweet Potato Burger

Black Bean & Sweet Potato Burger

Yield 4 burgers

I love veggie burgers and making them from scratch is not as hard as you think. Plus the veggie burgers you buy in the stores can be full of unknown ingredients and are usually loaded with excess salt.


7 oz cooked brown rice

1 1/2 tsp. vegetarian (or regular) Worcestershire sauce

1 oz cornmeal for burger mix

1 oz cornmeal for dredging

2 c cooked black beans, smashed

2 c peeled and cubed sweet potato

2 tsp. olive oil

3 oz yellow onion, diced

1 clove fresh pressed garlic

1 tsp. smoked paprika

3 tbsp. tamari

2 tsp. ground cumin

Sea salt & pepper to taste


  1. Preheat oven to 350 degrees
  2. Place the mashed black beans in a bowl
  3. Peal and cut the sweet potatoes, toss them with olive oil and sea salt
  4. Spread them out in an even layer on a lightly oiled baking sheet
  5. Roast in the oven for 25-30 minutes or until tender
  6. Toss occasionally
  7. Heat 1 tbsp. of olive oil in a large saute pan over medium high heat
  8. Brown onions and garlic
  9. Add onions to the bowl of beans, stir in tamari, cumin and salt/pepper to taste
  10. Add the cooked rice, sweet potatoes, Worcestershire and 1 oz or cornmeal
  11. Mix well
  12. Form into burgers and dredge lightly in the remaining 1 oz of cornmeal
  13. Heat a pan over medium high heat and add more olive oil or cooking spray, lightly brown burger on each side
  14. Place on baking sheet and bake for 10 minutes
  15. Great with salsa or guacamole and a side salad

Courses Dinner

Recipe by Laura London at