Sweet Potato and Black Bean Burgers

Name: Sweet Potato and Black Bean Burgers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (570 g) sweet potato, medium, peeled and cut into 1-inch cubes; 1 15-oz can (425 g) canned black beans, drained and rinsed; ¾ cup (120 g) fresh or frozen corn kernels, thawed if frozen; ¼ cup (10 g) fresh cilantro, finely chopped; ½ medium (90 g) yellow onion, finely diced; 2 cloves (10 g) garlic cloves, minced; ½ cup (55 g) panko breadcrumbs; 1 tsp (2 g) ground cumin; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (30 ml) fresh lime juice; 3 tbsp (45 ml) olive oil

From the MyKitchenBank Kitchen

These hearty veggie burgers combine roasted sweet potato, black beans, and corn for a naturally sweet and savory patty with excellent texture. Pan-fried until crispy on the outside and tender within, they're sturdy enough to hold toppings and satisfying enough to please any appetite. A touch of cumin and cilantro adds warmth and freshness.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 burgers

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Line a baking sheet with foil or parchment paper
Have all ingredients prepped and measured before you start

1
Roast the sweet potatoOven 400°F / 205°C
- Toss the cubed sweet potato with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper.
- Spread on the prepared baking sheet in a single layer.
- Roast at 400°F (200°C) for 25–30 minutes, stirring halfway through, until completely tender and lightly golden at the edges.
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Ready when: Sweet potato is very soft when pierced with a fork and edges are lightly caramelized
Tip: Cut the potato into even 1-inch pieces so they cook at the same rate
2
Cool and mash the potato
- Transfer the roasted sweet potato to a large mixing bowl and let cool for 5 minutes.
- Using a fork or potato masher, break it down until mostly smooth but with a few small lumps remaining—this texture helps the burgers hold together while staying moist.
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Ready when: Mixture is mostly smooth with small pea-sized pieces visible
Tip: Don't overwork it into a puree or the burgers will be dense
3
Combine all ingredients
- Add the drained black beans, corn, cilantro, diced onion, minced garlic, panko, cumin, lime juice, remaining 2 tablespoons olive oil, ½ teaspoon salt, and pepper to the mashed sweet potato.
- Using a fork or clean hands, gently fold and mix until just combined, being careful not to crush the beans or corn too much.
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Ready when: All ingredients are evenly distributed throughout the mixture
Tip: If the mixture feels too wet to hold together, add 2 tablespoons more panko
4
Chill the mixture
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes (or up to 4 hours).
- This allows the panko to absorb moisture and helps the patties hold their shape when cooking.
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Ready when: Mixture is firm and holds together when squeezed
Tip: Don't skip this step—it's essential for getting well-formed patties
5
Shape the burgers
- Divide the mixture into 4 equal portions (about ¾ cup each).
- Working with one portion at a time, gently form it into a patty about 3¾ inches (9.5 cm) wide and ¾ inch (2 cm) thick.
- Place on a clean plate as you go.
- The patties should hold together firmly but shouldn't be compressed so hard that they become dense.
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Ready when: Four evenly-sized, cohesive patties are formed
Tip: Keep your hands lightly moist but not wet, and work gently so the beans don't break apart
6
Heat the skillet
- Place a 10-inch skillet over medium-high heat and add the remaining 1 tablespoon olive oil.
- Wait about 1 minute until the oil shimmers and is very hot but not smoking.
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Ready when: Oil shimmers across the pan surface
Tip: Use a skillet, not a grill, for the best crust and control over heat
7
Pan-fry the burgers
- Carefully place the patties in the hot skillet—they should sizzle immediately.
- Cook for 4–5 minutes without moving them, until the bottom is deep golden brown and crispy.
- Carefully flip with a silicone spatula (they're sturdy but handle with confidence), and cook the second side for another 4–5 minutes until equally golden and a light resistance is felt when gently pressed.
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Ready when: Both sides are deep golden brown with a slight crust; patty feels firm when pressed gently in the center
Tip: Don't flip too early—let them develop a crust before turning or they'll fall apart
8
Rest and serve
- Transfer the finished burgers to a clean plate and let rest for 2 minutes.
- Serve immediately on toasted buns with your favorite toppings: lettuce, tomato, avocado, lime crema, or spicy mayo.
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Ready when: Burgers are warm throughout and ready to eat
Tip: Don't press down on the burgers while they cook—this squeezes out moisture and makes them dense

Good to know

Tips

For extra moisture, fold in 2 tablespoons of full-fat Greek yogurt or vegan mayo after mixing but before chilling
If the burgers are falling apart during cooking, they likely need more time to chill; pop them back in the fridge for 10 minutes
Toast your burger buns lightly in the skillet or a toaster oven—it keeps them from getting soggy from juicy toppings
Make these spicier by adding ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, or a pinch of chipotle powder to the mixture

Make ahead

Prepare the burger mixture through the chilling step (step 4) up to 1 day ahead. Shape into patties up to 4 hours before cooking. Fry just before serving for the best texture.

Storage & reheating

Uncooked patties: refrigerate in an airtight container for up to 2 days, or freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months (cook from frozen, adding 2–3 minutes per side). Cooked burgers: refrigerate for up to 3 days in an airtight container. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through, or briefly in a skillet over medium heat to re-crisp the outside.

Substitutions

panko breadcrumbs → regular dried breadcrumbs or crushed tortilla chips. Use the same amount; tortilla chips add extra flavor and crispness
fresh cilantro → fresh parsley or green onion. Cilantro provides freshness; parsley is milder, green onion adds a subtle onion note
fresh or frozen corn kernels → diced bell pepper or additional black beans. Bell pepper adds sweetness and crunch; extra beans make a firmer patty
fresh lime juice → lemon juice or white vinegar. Both add acid to brighten the flavor; use the same amount