Two sweet potato and black bean burgers in buns with trimmings on wooden chopping board, a tomato and half an avocado are seen in the background

(Image credit: jenifoto / Getty Images)

Makes

Nutrition Per Portion	RDA
Calories	370 Kcal	19%
Fat	12 g	17%
Carbohydrates	53 g	20%
Protein	11 g	22%

By Lou Mudge

published 10 May 2025

in Recipes

Veggie burgers can be a little hit and miss, but one simple way to guarantee your patty is delicious every time is to make them from scratch.

This might sound like a lot of work, but it shouldn’t take long with the help of a food processor and this recipe from Roxana Ehsani, dietitian and GoVerden ambassador. It’s great for your gut health, too.

“It combines avocados, sweet potatoes, black beans and oats, all of which feed the good bacteria in your gut, help them thrive and support healthy digestion,” says Ehsani. “More fiber [in your diet] means a happier and healthier gut.

“Plus, these ingredients add vitamins, minerals and antioxidants that support overall health.

“Avocados add monounsaturated fats, which can help promote healthy digestion.”

Sweet potato and black bean veggie burger recipe

Method

Add the sweet potatoes, black beans, oats, jalapeño, cumin and black pepper to a food processor. Blitz until the mixture comes together (this usually takes about a minute).
Form into five patties with your hands. Approximately half a cup of the mixture should make one patty.
Heat a large skillet over a medium heat. Lightly coat the skillet with cooking spray and gently place the burgers on it. Cook for seven or eight minutes on one side, or until lightly toasted and browned.
Flip and cook for another three or four minutes on the other side.
To assemble the burgers, place each burger inside a bun and top with two or three tablespoons of guacamole, plus any additional toppings.

Ingredients

2 medium sweet potatoes, steamed
15oz can black beans, rinsed and drained
1 cup quick or rolled oats
1 jalapeño, minced and deseeded (optional)
1tsp ground cumin
¼tsp freshly ground black pepper
¼tsp salt
5 wholewheat buns, lightly toasted
8oz GoVerden mild guacamole

Lou Mudge is a Health Writer at Future Plc, working across Fit&Well and Coach. She previously worked for Live Science, and regularly writes for Space.com and Pet's Radar. Based in Bath, UK, she has a passion for food, nutrition and health and is eager to demystify diet culture in order to make health and fitness accessible to everybody.

Multiple diagnoses in her early twenties sparked an interest in the gut-brain axis and the impact that diet and exercise can have on both physical and mental health. She was put on the FODMAP elimination diet during this time and learned to adapt recipes to fit these parameters, while retaining core flavors and textures, and now enjoys cooking for gut health.