Black Bean Veggie Burgers - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Vegetarian eating doesn’t have to be short on flavor, and these burgers are the proof in the pudding. They use cooked sweet potato as a binder, so plan them for the day after you’re making sweet potato and cook an extra so you can use leftovers to save time.


  • 2 Tbsp. olive oil, divided
  • ½ onion, finely chopped
  • 1 beet, finely diced
  • 3 garlic cloves, minced
  • 1 (15 oz.) can black beans, rinsed and drained
  • ½ cup whole wheat bread crumbs
  • ¼ cup whole wheat flour
  • 2 Tbsp. minced fresh parsley
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. thyme
  • ½ tsp. coriander
  • ½ cup cooked sweet potato
  • 7 oz. sharp cheddar, grated, divided
  • Juice of ½ lemon


  1. Heat half of the oil in medium skillet over medium heat. Add onions and beets and sauté until soft (6-7 minutes). Add garlic and cook until fragrant (30 seconds).
  2. In food processor, combine beans, bread crumbs, flour, parsley, salt, pepper, thyme and coriander; pulse 5 to 10 times until combined.
  3. Transfer to a large bowl and add sweet potato, 5-6 oz. of cheese, lemon juice. and onion mixture. Mix by hand to combine, then shape into six patties.
  4. Heat remaining oil in large skillet over medium-low to low heat. Cook patties until browned on both sides and heated all the way to center, (10-12 minutes).
  5. Top patties with remaining cheese.
Nutritional analysis per serving: Calories 255; Total Fat 16g (21% Daily Value); Saturated Fat 7g (35% DV); Trans Fat 0.5g; Cholesterol 33mg (12% DV); Sodium 485mg (21% DV); Total Carbohydrate 18g (7% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 20% DV; Iron 10% DV; Potassium 6% DV; Niacin 30% DV; Selenium 25% DV; Vitamin K 25% DV.
Recipe by Guiding Stars at
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