Sweet Potato Black Bean Burger with homemade BBQ Sauce

Veggie burgers are so easy to make at home and this sweet and tangy BBQ sauce kicks it up a notch.

Keyword Sweet Potato Black Bean, Veggie burger
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 burgers
Author Anna-Marie Walsh


For the Veggie Burgers:

  • 2 medium to large sweet potatoes, washed and patted dry
  • 1/3 cup uncooked quinoa
  • 1 15 oz. canned black beans, drained and rinsed
  • 1/2 red onion, diced
  • 1/3 cup chopped fresh parsley
  • 2 tbsp cumin
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • pinch salt

For the BBQ sauce (makes 1 cup)

  • 1 tbsp vegetable or canola oil
  • 1 small yellow onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 1 tsp hot sauce
  • 1/4 cup cider vinegar
  • 1/2 cup ketchup, (no high fructose corn syrup or no sugar added)
  • 3 tbsp smoked mustard, (use Dijon if you cannot find smoked)
  • 2 tbsp dark brown sugar, (use 3 tbsp if you want your sauce to be more sweet than tangy)
  • 1/2 tsp turmeric
  • 2-4 tbsp filtered water, only if thinning sauce


  1. Cook the quinoa according to package instructions.

  2. Pierce the potatoes with a fork, place on microwavable safe plate. Cook on high for 2 1/2 minutes.

  3. Carefully flip the potatoes and cook and additional 2 - 2/1 minutes, until potatoes are tender.

  4. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

  5. (While the potatoes and the quinoa cool, this is a good time to make the BBQ sauce)

  6. When the potatoes are cooled enough to handle, slice each potato in half and scoop out the flesh. Add to a medium sized mixing bowl.

  7. Add the black beans to the sweet potatoes. Using a potato masher, mash the sweet potatoes and black beans until they are mashed but still slightly chunky.

  8. Add the cooked quinoa, diced onion, chopped parsley, cumin, paprika, garlic powder, and salt to the mixing bowl with the sweet potato and black beans.

  9. Using your hands or a spoon, mix the ingredients together.

  10. Scoop out a handful of the burger mixture and gently form into a patty. Place on the parchment lined baking sheet.

  11. Continue with the remaining mixture,placing patties about an inch apart.

  12. Bake at 375 degrees for 20 minutes.

  13. Carefully flip burgers (so they don't fall apart) and bake for an additional 20 minutes.

  14. Serve immediately with BBQ sauce.

  15. Top burgers with lettuce, tomatoes, onions, sprouts, etc.

Make the BBQ Sauce:

  1. Heat the oil in a medium saucepan over medium high heat.

  2. Add the onion and garlic and sauté until softened, about 3 minutes. 

  3. Add the vinegar and stir for 1 minute.

  4. Stir in the hot sauce, ketchup, mustard, sugar and turmeric.

  5. Simmer on low heat for 15 minutes. (The next 2 steps are optional if you want a thinner sauce)

  6. (optional) Remove sauce from pan and add to a small food processor.

  7. (optional) Add 2 tbsp water and pulse. If sauce is still too thick add 1 tbsp water and pulse until sauce is more liquefied. Repeat with 1 tbsp of water at a time. Don't add too much water so you do not dilute the sauce. The sauce will still be slightly thick, even with 3-4 tbsp water.