Spicy black bean, sweet potato and quinoa burger

The best veggie burgers I’ve ever had were in a tiny river island called Don Det in Laos, Asia in 2007.

Randomly one of their specialities are pumpkin burgers packed with ginger, lemongrass, garlic and herbs. Oh my, they’re absolutely divine! (specially when you’re surrounded by tasty fresh coconuts, the perfect accompaniment drink)

This recipe is inspired by that trip plus a few other recipes I’ve researched on the web to create my ultimate bean burger.

***Important Note: Bear in mind these are time consuming to make. It’s advisable to let the burger mix rest in the fridge for 2hours before frying them***

These are perfect for pan frying or baking. If you want to throw it on a BBQ grill I suggest wrapping up the burgers in foil paper (I’ve never tried but it should work).

I’m very happy with how they’ve come out and I hope you enjoy them too – let me know how it goes 🙂 

Spicy black bean, sweet potato and quinoa burger

Serves 6-8
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Dietary Gluten Free, Vegan
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party
Delicious black bean, sweet potato and quinoa burger


  • 10 Bread Buns

Burger mix

  • 2 Medium Sweet potatoes
  • 1 cup Quinoa (cooked - about 1/3 cup uncooked)
  • 1 can Black beans (drained)
  • 1/4 cup Coriander (chopped)
  • 1/4 cup Parsley (chopped)
  • 1 tablespoon Ginger (peeled and chopped)
  • 2 cloves Garlic (chopped)
  • 1 Medium Onion (chopped)
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika (or chipotle sauce)
  • 1 heaped teaspoon Lemon peel (grated)
  • 1 tablespoon Salt
  • 1 cup Oats (grounded slightly with a blender or food processor)
  • 1/3 cup Oats
  • Olive oil (for pan frying)

Burger mix (Optional)

  • 1 heaped tablespoon Linwoods Milled Flaxseed & Goji Berries

Burger assembly

  • 20 thin slices Tomatos
  • 200g Mixed green leaves (or just rocket)
  • Guacamole

Burger assembly (Optional)

  • Vegan mayo


  • 2 Ripe Avocado
  • 1 tablespoon Onion (finely chopped)
  • 2 tablespoons Olive Oil
  • 2 wedges Lemon juice
  • 2 teaspoons Salt


Burger mix
Step 1
Start by washing the sweet potatoes, dry them and then pierce them throughout with a fork and wrap them up in foil. Bake them at 200°C until soft. I actually bought an enormous sweet potato which took over an hour to cook - I recommend buying medium ones as it will be quicker (around 45min).
Step 2
Boil the quinoa in plenty of water until cooked (15-20min). Drain it very well and put aside.
Step 3
Chop the onion, coriander, parsley and garlic.
Step 4
Once the sweet potato is cooked and has cooled down, peel its skin off and mash it a bit.
Step 5
Throw all the burger mix ingredients into the food processor except for the grounded oats and the quinoa. Blitz it for a few seconds until it's a bit mashed but not too much or your burgers will turn out too soft. Finally add the cooked quinoa and the non-grounded oats and evolve very well with a wooden spoon. Refrigerate for at least 2 hours.
Step 6
Using your hands gently shape the burgers into discs of about 8cm in diameter and 1 to 1.5cm height, coating them very well with the grounded oats. Use a spatula to gently flatten the burgers and flip them around - you should end up with around 8 burgers.
Step 7
It's now time to panfry the burgers: Heat 1 tablespoon of olive oil in a cast iron or non-stick pan over medium heat. When it’s hot, place the burger in the pan. If it's a big pan you can place as many burgers are you want just make sure you leave enough room to flip them. Cook each burger until browned and heated through, about 3 to 4 minutes per side. Add more oil for each pan of burgers you fry.
Step 8
I like my burger with vegan mayo, rocket, guacamole (see below for homemade guacamole) and two thin slices of tomato in a burger bun (toasted on the iron pan) and served it with some corn on the cob on the slice. Delicious!
Step 9
With a fork mash together the avocado, the onion, lime juice, olive oil and salt.
Step 10
Enjoy 🙂


Add a comment
  1. Bj

    · · Reply

    This is great. Mine were a little too mushy, it may have been slightly over processed? I am going to make them again, just had problems with the processor, may do more by hand next time.

    • Sofia

      · · Reply

      Hey Bj, glad you liked them. Did you follow Step 5 correctly? Just want to make sure you didn’t blitz the quinoa and oats. Let me know please as it’s good to get feedback. Doing the whole thing by hand is not a bad idea neither, I might try that next time. Thanks!

  2. bj

    · · Reply

    I did, I just think I over processed it It a bit. I also made my first batch patties too big, I made the remainder smaller and the worked out much better. They were great as leftovers too.

  3. bkk

    · · Reply

    Sooooooo delicious. I subbed the ground oats with bread crumbs and kept the 1/3 cup of whole oats!

    • Sofia

      · · Reply

      Thanks. I might try with breadcrumbs next time, should add a bit more crunchiness 🙂

  4. Jen

    · · Reply

    I have searched on google and cannot figure out what a “bread bat” is. I’m guessing that it’s the buns for the burgers, but could you please clarify?!

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