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Sweet Potato Black Bean Burger recipe with step by step photos. A vegan burger packed with a ton of flavor including Vegan Chipotle Aioli and Guacamole.
My inspiration for this delicious vegan burger comes from Eat by Chloe. It’s this vegan cafe in New York City that has the best food. On my last trip to NYC, I had Eat by Chloe’s Guac Burger twice, it’s that good.
This Sweet Potato Black Bean Burger is filled with ingredients that are good for you, such as, sweet potato, black beans, and quinoa. I also threw in garlic, jalapeno, cilantro, and red onion for flavor, along with some spices. Aside from the burger though, the secret is in the Vegan Chipotle Aioli Sauce that makes this dish. Do not skip making this, it’s so good. Hope you guys make this vegan burger.
sweet potato black bean burger recipe is:
Vegan
Healthy-ish
Gluten-Free (use gluten-free bun and breadcrumbs)
Packed with Flavor
Satisfying
High in Protein
Good for you
how to make sweet potato black bean burger step by step?
Prep
Using an Instant Pot, steam a sweet potato with 1 cup of water on high pressure for 12 minutes. Once done, peel the sweet potato and chop.
In the meantime, soak cashews in boiling hot water for about 15-30 minutes.
Once done, cook the 1/2 cup of uncooked quinoa and 1/2 cup water in the Instant Pot on high pressure for 1 minute.
In the meantime, chop the red onion, garlic, jalapeno, and cilantro.
Make the Guacamole
In a bowl, combine avocado, lime juice, red onions, cilantro, serrano chilies, and salt. Mix well. Set aside and refrigerate.
Make the Vegan Chipotle Aioli
Drain the cashews and add to a NutriBullet. Also add 6 tbsp water, garlic, lemon juice, salt, and chipotle peppers.
Blend until smooth and creamy.
Pour into a bowl. Refrigerate until you’re ready to build your burger.
Make the Burger Patties
Add the peeled and chopped sweet potato, black beans and 1 cup of cooked quinoa to a food processor.
Pulse until everything is well blended.
This is what you should have.
Add the red onion, garlic, jalapeno and cilantro.
Followed by all the spices – cumin, cayenne pepper, and salt. Mix well until well combined.
Add corn.
And breadcrumbs. Mix well.
Split the patty mixture evenly into 4-6 sections.
I made 4 thick patties, however you can also make 6 thinner patties. My husband prefers thinner patties, just fyi.
Heat up a castiron skillet on medium. Once hot, spray avocado oil or any high heat oil. Place the patty on the skillet. Spray the top of the patty with avocado oil as well.
Cook for about 3-4 minutes on each side to your liking. I prefer a slightly crunch on my patties.
Build your Burger
Lightly toast a whole wheat bun. Spread a generous layer of the chipotle aioli on the bottom half of the bun.
Layer with the patty, then lettuce, tomatoes, and onions.
Now top with a generous amount of guacamole.
Followed by tortilla strips.
Garnish
Finish the burger off with ketchup and more chipotle aioli sauce. Top with the other half. Enjoy!
Sweet Potato Black Bean Burger (vegan, healthyish)
EQUIPMENT
INGREDIENTS
For the Guacamole
- 1 large avocado
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/3 tsp salt
- 1/2 fresh lime juice
For the Vegan Chipotle Aioli
- 1/2 cup cashews, in boiling water
- 6 tbsp water
- 1 clove garlic
- 2 tsp fresh lemon juice
- salt to taste
- 2 chipotle peppers in adobo sauce from a can
For the Sweet Potato Black Bean Patties
- 1 medium organic sweet potato, steamed & cubed
- 15 ounces organic black beans, drained & rinsed
- 1 cup cooked quinoa, use 1/2 cup uncooked
- 1/4 cup red onion, finely chopped
- 1 jalapeno, deseeded, finely chopped
- 5 cloves garlic, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 tsp cumin powder
- 1/2 cup whole wheat bread crumbs
Build your Burger
- 4 whole wheat bun, lightly toasted
- spread vegan chipotle aioli sauce
- 1 cooked patty
- fresh butter lettuce leaves
- 2-3 tomatoes, sliced
- sliced red onion
- spread ketchup
INSTRUCTIONS
Prep
- Using an Instant Pot, steam a sweet potato with 1 cup of water on high pressure for 12 minutes. Once done, peel the sweet potato and chop.
- In the meantime, soak cashews in boiling hot water for about 15-30 minutes.
- Once done, cook the 1/2 cup of uncooked quinoa and 1/2 cup water in the Instant Pot on high pressure for 1 minute.
- In the meantime, chop the red onion, garlic, jalapeno, and cilantro.
Make the Guacamole
- In a bowl, combine avocado, lime juice, red onions, cilantro, serrano chilies, and salt. Mix well. Set aside and refrigerate.
Make the Vegan Chipotle Aioli
- Drain the cashews and add to a NutriBullet. Also add 6 tbsp water, garlic, lemon juice, salt, and chipotle peppers.
- Blend until smooth and creamy.
- Pour into a bowl. Refrigerate until you're ready to build your burger.
Make the Burger Patties
- Add the peeled and chopped sweet potato, black beans and 1 cup of cooked quinoa to a food processor.
- Pulse until everything is well blended.
- This is what you should have.
- Add the red onion, garlic, jalapeno and cilantro.
- Followed by all the spices - cumin, cayenne pepper, and salt. Mix well until well combined.
- Add corn.
- And breadcrumbs. Mix well.
- Split the patty mixture evenly into 4-6 sections.
- I made 4 thick patties, however you can also make 6 thinner patties. My husband prefers thinner patties, just fyi.
- Heat up a castiron skillet on medium. Once hot, spray avocado oil or any high heat oil. Place the patty on the skillet. Spray the top of the patty with avocado oil as well.
- Cook for about 3-4 minutes on each side to your liking. I prefer a slightly crunch on my patties.
Build your Burger
- Lightly toast a whole wheat bun. Spread a generous layer of the chipotle aioli on the bottom half of the bun.
- Layer with the patty, then lettuce, tomatoes, and onions.
- Now top with a generous amount of guacamole.
- Followed by tortilla strips.
Garnish
- Finish the burger off with ketchup and more chipotle aioli sauce. Top with the other half. Enjoy!
What i can substitute for quinoa
HI Radha. I honestly couldn’t tell you. These are sweet potato black bean burgers with quinoa. I don’t want to say rice or anything because I don’t know how it’ll turn out. Worst case – omit the quinoa and it should be okay. If the batter is sticky, add some extra flour/cornstarch.
Made these burgers and they were finger licking delicuous! The recipe was soo east and simple to follow. Thanks for sharing!
Absolutely delicious! Especially that vegan sauce!
Such a great recipe. And that cashew sauce omg soo good and spicy!! I was able to make 9 medium sized patties.
Everyone enjoyed it!!
These sweet potato black bean patties turned out amazing! I added them to my salads for the week. Thanks for sharing!