Grill Up These Sweet Potato & Black Bean Burgers

Veggie burger
Image by Roberto Rizzo from Pixabay

Are you looking to try a new veggie burger to make? These burgers pair sweet potatoes and smoky spices to give them that amazing grill flavor. They’re also vegan and gluten free! Top them with some guacamole and a side of corn on the cob at your next barbecue.


  • 1 1/2 pounds sweet potatoes
  • 1/3 cup uncooked millet or quinoa
  • 1 cup old fashioned oats
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 small red onion, diced
  • 1/2 cup lightly packed fresh cilantro leaves, chopped
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder or smoked hot paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon salt
  • high-quality vegetable oil for cooking burgers
  • 8 whole-wheat hamburger buns
  • burger toppings (avocado, guacamole, tomato, pico de Gallo, sprouts, ketchup, mustard, pickles, cheese)


  1. Preheat the oven to 400 F. Slice the sweet potatoes down the center lengthwise and place them cut side down on a rimmed baking sheet. Roast them for 30 to 40 minutes. When they are cool enough to touch, remove the skin, and chop the insides. Set them aside.
  2. In a small saucepan, bring 1 cup of water to boil and stir in the millet. Reduce the heat to low and simmer, covered, until tender, for about 25 minutes. Drain the liquid and set aside to cool. For quinoa, rinse it in a colander and combine with 2/3 cups water in a small saucepan. Bring the mixture to a boil and cover and reduce the heat to keep a gentle simmer. Simmer for 15 minutes and remove from heat, letting the quinoa steam with the lid on for 5 minutes. Drain any excess water and let it cool.
  3. Grind the oats in a food processor until the flakes are broken up.
  4. In a large bowl, combine the cooled sweet potato and millet, black beans, onion, cilantro, cumin, chili powder, chipotle, paprika, cayenne, and salt. With a potato masher or big spoon, mash the mix well.
  5. Sprinkle in the ground oats over the mixture and mix with a spoon until the mixture holds together to shape into a patty. Cover and refrigerate the mixture.
  6. With a measuring cup, measure out 1/2 cup of the mixture and shape it into pattys about 3 1/2 inches in diameter. Flatten the burgers with your hands.
  7. Heat 1 tablespoon of oil in a large cast iron or non-stick skillet over medium heat. Once it’s hot enough, place burgers in plan leaving enough room to flip them. Cook each patty for about 3 to 4 minutes on each side, or until browned and heated through. For each set of burgers you add to the skillet, add 1 tablespoon on oil.
  8. Toast the buns if desired, cut side up until lightly toasted, about 2 to 3 minutes.