I’ve experimented with many black bean burger recipes but have found that the one I’m sharing with you today has the best flavor and achieves the correct veggie burger consistency. Now that I have a food processor (thanks to the boyfriend) it’s just a matter of combining all the ingredients and blending it together. In the past, I did everything by hand and it was still very quick and simple.

Begin by washing and peeling a medium sweet potato. Put it in a microwave-safe bowl and microwave for about 5 minutes on the highest power until cooked through (but not too mushy). Draining a can of black beans. If you don’t have a food processor, you can use a potato masher to mash them until it becomes chunky. Once the potato is cooked through, mash it and then combine with the beans in a large bowl. Add chopped red onion, cilantro, 1 egg, panko bread crumbs, garlic, green chilis, salt, pepper and cumin (Exact measurements below). Mix all the ingredients until combined. Pour 1/3 cup of panko bread crumbs in a shallow bowl and set aside. Coat your hands with oil and shape patties in the palm of your hand. Coat eat patty with bread crumbs. Cover with plastic wrap and let it thicken in the fridge for 1 hour.

You can choose to bake them at 215 C (425 F) for 7 minutes on each side, but I prefer to fry them so the outside is more crispy. To do this, add 3 tablespoons of oil to a large skillet over a medium-high flame. Take the patties out of the fridge and carefully place them in the pan. Cook on medium-high heat for 2-3 minutes and then flip and cook for an additional 2 minutes. I like to melt Swiss cheese on top and serve on a multigrain roll with lettuce, avocado and sliced red onion (opt). 


Sweet Potato Black Bean Burgers

YIELDS: 5 burgers      –      PREP TIME: 10 minutes      –      COOK TIME: 5 minutes


  • 1 15 oz. can black beans

  • 1 medium sweet potato, peeled

  • 1/4 cup chopped red onion

  • 1/2 cup panko bread crumbs + 1/3 cup panko bread crumbs

  • 1/4 cup cilantro, chopped

  • 1 tablespoon lime/lemon juice

  • 1 egg

  • 1 garlic clove

  • 1 tablespoon green chilies

  • 3/4 teaspoon cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


  1. In a mico-safe bowl, heat the sweet potato in the microwave on high for 5 minutes, or until cooked through.

  2. Drain and rinse black beans. Pour into the food processor with the remaining ingredients: sweet potato, red onion, panko bread crumbs, cilantro, lime/lemon juice, egg, garlic, green chilies, cumin, salt and pepper.

  3. Turn on the food processor for 1 minute or until the mixture becomes thick in consistency.

  4. Pour the remaining panko bread crumbs in a shallow bowl.

  5. Grease hands with oil and form patties in the palm of your hand. Coat each patty with bread crumbs and set aside on a plate. Cover and refrigerate for at least 1 hour.

  6. To fry: add 3 tablespoons of oil to a large skillet over a medium-high flame. Carefully place the patties in the pan and cook on medium-high heat for 2-3 minutes. Flip and cook for an additional 2 minutes.

  7. To bake: heat oven to 215 C (425 F). Lay the patties on a greased cookie sheet and bake for 7 minutes on each side.

  8. Optional toppings: sliced cheese, avocado, tomato, red onion, lettuce.