How can one burger have so much flavor? These black bean and sweet potato burgers are also made with hearty brown rice and sweet yellow corn, with the option for jalapeño peppers for a spicy kick. They're freezable and the perfect fit for a busy life. These can be served on a bun with all the dressings like a regular burger or they can be served as part of a salad.

Freezable Black Bean and Sweet Potato Burgers [Vegan]






For the Burgers:

  • 2 large sweet potatoes (peeled and chopped)
  • 1 1/2 cups cooked rice (about 1 cup dry rice prepared per your rice instructions)
  • 1 15-ounce can black beans, no salt added, drained and rinsed
  • 2/3 cup plain corn (can be frozen)
  • 1/2 a red onion, finely chopped
  • 1 tablespoon olive oil
  • 5 teaspoons chili powder
  • Salt and pepper, to taste
  • 1/3 cup jalapeño or bell peppers, finely chopped

For the Spread:

  • 1 avocado
  • Juice of 1/2 a lime
  • 1 1/2 teaspoons chili powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

For Assembly:

  • Buns
  • Lettuce
  • Tomato


To Make the Burgers:

  1. Add 2/3 cup water to a stovetop pan, but leave the heat turned off.
  2. Peel and chop the sweet potatoes, then place them in the pan. Turn the heat on medium, cover the pan with a lid, and let simmer until soft, 20-30 minutes, depending on how small you chopped the sweet potatoes.
  3. Prep the rest of the ingredients. Chop the onion and place it in a large bowl, and then add the black beans, corn, and rice. If you are using peppers, add those, too.
  4. Once potatoes are cooked and soft, turn off the heat. Using a spoon, smash them until they look like mashed potatoes.
  5. Add the smashed sweet potatoes to the other mixture of ingredients and mix everything together.
  6. Add a tablespoon of olive oil, salt, pepper, and chili powder, and mix everything well.
  7. To cook, form large patties with your hands and place them on a skillet pan that has been sprayed with non-stick cooking spray.
  8. Cook until browned on both sides, flipping when needed, about 5-7 minutes.

To Make the Spread:

  1. Place the avocado, lime juice, salt, pepper, chili powder, and olive oil into a food processor and blend until creamy.

To Assemble:

  1. Add as much spread, lettuce, and tomatoes as you like and serve.


Store in freezer up to one month. Fry them up first before freezing. To re-heat, fry in a pan until warm and crispy on the outside.


Nutritional Information

Per Patty: Calories: 147 | Carbs: 27 g | Fat: 2 g | Protein: 5 g | Sodium: 245 mg | Sugar: 3 g Per 1/8 serving of spread: Calories: 49 | Carbs: 2 g | Fat: 5 g | Protein: 0 g | Sodium: 0 mg | Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.