Black Bean & Sweet Potato Veggie Cheeseburger - Vegan

Summer is here you guys! Wahoo! I have been having so much fun making healthy summer recipes and videos for my blog and YouTube channel. My latest video for Pink Hibiscus Lemonade is really awesome and pretty so definitely check that out for a great non-alcoholic summer drink recipe and hit that subscribe button for more videos each week.

Today I'm sharing a healthy and nutritious veggie cheese burger recipe. I paired mine with some fresh cherries but if you are really hungry, try my crispy oven baked potato wedges.

This recipe contains black beans, sweet potatoes, onions, spices, and a whole bunch of other delicious ingredients. I like it as a classic cheeseburger using the Follow Your Heart vegan cheddar cheese slices (they melt great) but I also have been eating it over a bed of salad greens with a little dressing for lunch and it's an easy and quick option to put together in the mornings.

The black bean patties have a sweet hint thanks to the sweet potatoes but a nice kick from all the other spices. The slowly pulsed black beans give it a course yet chunky texture. And don't skip out on the avocado slices on top because it gives the perfect bite every time. Yum! I feel so good eating this.

I highly recommend prepping the sweet potatoes the day/night before. Save even more time by cutting up the other veggies too.

This recipe makes 11-12 patties so I just put my leftover patties in an airtight container and pop them in the freezer. When I'm ready, I just warm them in the toaster for 5-7 minutes on medium and they are ready to eat. They will keep well for 2-3 weeks.

Yummy! I hope you enjoy this plant based veggie burger recipe.

Healthy summer eats!

Black Bean & Sweet Potato Veggie Cheese Burger Recipe - Plant Based / Dairy Free

Burger Prep:

1 1/4 lb sweet potatoes (about 3-4 medium sized)

2 T olive oil, divided

1/2 tsp salt

1 cup walnuts, finely chopped

2/3 cup sweet onion, finely chopped

3 T minced garlic

2 cans black beans, drained and rinsed

Spices: 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano, 1/4 tsp turmeric, 1/4 tsp thyme

1/4 cup chopped parsley

1/3 cup BBQ sauce (I love sririacha BBQ sauce!)

1 cup bread crumbs

2 T flour


Topping Ideas:

Vegan Mayo

Extra BBQ Sauce

Sliced avocado

Sliced Red Onion

Sliced Tomato

Vegan cheese slice Lettuce or spinach


1. Preheat the oven to 375 F.

2. Line two baking sheets with parchment paper.

3. Peel sweet potatoes and cut into 1/2 inch cubes (yields about 4 cups total. I recommend doing this the day before). Spread potatoes on baking sheets and drizzle with 1 T olive oil and a pinch of salt and pepper. Gently stir to coat. Roast in the oven for 15 minutes then flip and roast for 20 minutes. Let them cool on the baking sheet for a few minutes then set aside.

4. In a large skillet, toast the walnuts over medium heat for 4-5 minutes. Put in large bowl.

5. In the same skillet, add onion and garlic and a little olive oil and saute over medium for 3-5 minutes. Put in the same large bowl.

6. In a food processor, blend the black beans until you have a mixture of chunks and paste. Don't over mix. You want texture! Add it to the large bowl.

7. Measure out 2 lightly packed cups of the roasted sweet potatoes. Put in the large bowl with all the other ingredients and mash up really well with a fork.

8. Add in the spices, salt, parsley, BBQ sauce, bread crumbs, and flour to the bowl and stir and/or knead mixture really well until combined. Taste and add more seasonings if you need to. *If it's still a little dry for your taste, add a little more BBQ sauce.

9. Using a 1/3 measuring cup, scoop a heaping cup full and form a round patty with your hands. Transfer to foil lined baking sheet. You will have about 11-12 patties.

10. Bake for 15 minutes. Flip and then bake again for 15-20 minutes.

11. Using a spatula, transfer to cooling rack and let sit for 20 minutes to firm up a bit. Don't skip this step.

12. Decorate with your favorite toppings and store leftover in air tight container in freezer for 2-3 weeks.



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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!


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Ginny Williams

est. 2017