Sweet Potato and Black Bean Veggie Burgers

I made these sweet potato burgers because I luuurve sweet potato. I mean, it's uber tasty, contains no (yes that's ZERO) saturated fats or cholesterol, has a ton of dietary fibre, antioxidants, vitamins and minerals in it. And if that weren't enough, the thing that makes it sweet; amylose, raises your blood sugar much slower in comparison to simple fruit sugars like glucose and fructose, so it's even recommended as a great food for diabetics.

In fact sweet potato contains also a whopping 473 times the recommended daily amount of Vitamin A (a vital nutrient for healthy skin and vision), unprecedented levels of beta-carotene (which turns into Vitamin A) per 100g (approx 1 potato). It also provides you with complex B-Vitamins (pivotal for healthy digestion amongst other things), iron, Vitamin C, manganese, copper and potassium.

So, what's not to love?! Especially when it's mixed with the fragrant tastes of cumin, garlic and smoked paprika. Mmmmm :)

Sweet Potato and Black Bean Veggie Burgers

Serves 6


  • 1 tbsp rapeseed or other vegetable oil
  • 1 can of black beans, drained and rinsed
  • 1 cup cooked brown rice (1/4 cup uncooked rice will make more than enough)
  • 3 cups roasted sweet potatoes (see details below)
  • 2 tbsp chopped red onion (about 1/4 large onion)
  • 2 tbsp chopped coriander leaves
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp paprika
  • 6 burger buns (whichever kind take your fancy - I used wholegrain)
  • Burger toppings of your choice: lettuce, tomato, red onion, etc...

Roasted Sweet Potatoes

  • 3 cups sweet potatoes, peeled and diced into even chunks so they cook at the same rate
  • 1 tsp rapeseed oil
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper

Curry and Coriander Mayonnaise

  • 1 cup mayonnaise (or veganaise to make it vegan)
  • 1 and ¼ tsp curry powder
  • 2 - 3 tbsp finely chopped corriander leaves
  • 2 tsp lemon juice
  • 1 pinch salt


  • Pre-heat the oven to 190 degrees C
  • In a bowl, mix 3 cups of diced sweet potato with 1 tsp rapeseed oil and 1/2 tsp each of cumin, paprika garlic powder, salt and pepper. Mix it all together and place on a tray in the middle of the oven for 30-40 minutes (turning once or twice), or until tender. Let them cool slightly before adding to the burger mix
  • While the potatoes are in the oven make your rice (or use left over rice if you have any). Rinse 1/4 cup of brown rice well (I use basmati for everything), and add it to a pan of boiling water (you want 4 times the amount of water to rice). Once boiling cover and reduce to a simmer for 20-25 mins (or until done), then drain. Again, let it cool slightly before adding it to the burger mix, and remember you'll have made more than is needed so only use 1 cup in your burger mix.
  • To make the mayo add all of the ingredients into a bowl and stir until combine. Leave this in the fridge until you're ready to build your burgers
  • Put all of the veggie burger ingredients into a food processor and whiz up for 10 - 20 seconds until everything is mixed together but still has some chunks in it
  • Form each burger by taking a handful of the mixture, rolling it into a ball then flattening it gently between your hands (use a soft clapping motion rather than a heavy squeeze, if that makes sense?!). Place the burgers on a parchment lined baking tray and chill in the fridge for 20 minutes or longer if possible (the cooler the burgers the better they'd hold when cooking - and eating). You should get about 6 patties out of the mixture.
  • Heat 1 tbsp rapeseed oil in a large pan over a medium heat and cook the burgers for about 5 minutes on each side (until heated through and a little crisp on the outside)
  • Then build your burger! Use whichever buns and toppings take your fancy, and don't forget your fragrant curry and coriander mayo. Yum!

Thank you to She Likes Food for the original recipe. I'm going to be making these again really soon!

Enjoy x

Abi Manders is a mum, health coach, yoga teacher, business woman and complete and utter foodie. In a previous life Abi ran global corporate events, operated at a million miles an hour and used yoga to find balance in this crazy world we live in. Since having her little boy and studying with the Institute for Integrative Nutrition, her journey has veered towards a healthier way of living. Abi believes we all have the power to heal ourselves, and that one step at a time we can make small changes to our diets and lifestyle that will have big effects on our health and happiness.