Sweet Potato & Black Bean Burgers

With Asian Slaw and Spicy Mayo

Sweet Potato & Black Bean Burger with Asian Slaw and Sriracha Mayo
on to my second burger and I took a quick snap with my iPhone

It’s been a while since I’ve experimented with veggie burgers. I kind of stick to my good old standby Crispy Chickpea Patties but I think it’s about time to figure out something new. I had a couple sweet potatoes that were begging to be used in something new.

I think this is “something new” enough to satisfy my veggie burger curiosity for a while now. I think you’ll like them.

I can’t believe I made a patty, with a slaw, and a mayo and put it all on a bun for you. Usually I get to the patty part and just eat it all and ignore the bun and toppings part. So lucky for you I had the discipline to hold off on eating the patties just long enough to whip up some Asian slaw, Sriracha Mayo and some homemade buns. Okay, I lied. The first time I made these I scarfed them down without any of that other stuff. The second and third time around I made proper burgers.

Sweet Potato & Black Bean Burger with Asian Slaw

Sweet Potato & Black Bean Burger with Asian Slaw

Sweet Potato & Black Bean Burgers
Prep time
Cook time
Total time
A slight hint of Asian flavors come through in this hearty and totally grain-free black bean burger.
Recipe type: Main Course
Serves: 6-8
  • 2 cups grated sweet potato
  • 1 19 oz can black beans, drained and rinsed well
  • 4 stalks green onion
  • 3" piece fresh ginger
  • 1 carrot, peeled
  • 1 stalk celery
  • 4 cloves garlic
  • 1 cup pecans, walnuts or almonds
  • ½ teaspoon Chinese five spice powder
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon sesame oil
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In the work bowl of your food processor, pulse nuts until finely ground.
  3. Add in carrot, celery, ginger, green onions and garlic. Pulse to finely chop. Do not let it become a paste. Scrape out into a bowl and set aside.
  4. Add black beans to the work bowl of the food processor. Add 1 cup of grated sweet potato. Pulse to combine into a chunky puree. Scrape out into same bowl as nut mixture.
  5. Add remaining 1 cup grated sweet potato, five spice, sesame oil, salt and pepper. Stir to combine well.
  6. Form into 8 patties and place on parchment-lined baking sheet.
  7. Bake for 25 minutes until lightly browned.


Asian Slaw

Asian Slaw


  • 1 lb red cabbage, shredded
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves
  • 1 bunch green onions, sliced
  • 1 lime, zested and juiced
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/2 cup grapeseed oil
  • 1/4 – 1/2 teaspoon sesame seeds


  1. Combine cabbage, cilantro, mint and green onions in a bowl.
  2. In a separate bowl, whisk the lime zest, juice, coconut aminos, salt, sugar, sesame oil and grapeseed oil.
  3. Toss dressing with cabbage mixture. Cover and chill for at least 2 hours or overnight to allow flavors to meld and let the cabbage soften up.
  4. Sprinkle with sesame seeds and toss once more before serving.

Spicy Mayo


  • 1/2 cup vegan mayonnaise
  • 1 clove garlic, finely minced
  • 1 tablespoon Sriracha sauce


  1. Combine vegan mayonnaise, garlic and Sriracha sauce in a small bowl. Let sit in the fridge for an hour before using.

I’ve noticed something rather startling here. I believe this little tiny side recipe of Spicy Mayo may be my first recipe on this blog that uses Sriracha Sauce. I am shocked since it really is one of my favorite things. I add it to a lot of things. Why haven’t I mentioned it sooner? Well, this comic from The Oatmeal should make up for not sharing any Sriracha recipes sooner. (Warning: I think there’s an f-bomb in it. Judge me all you want, I still think it’s hilarious.)

Oh, and as for the homemade gluten-free and vegan bun recipe, you’ll just have to stay tuned for that one. I need to tweak it a bit before I feel happy with posting the recipe. Update: Here’s a recipe for the buns!


  1. jacqui says

    this looks yummy! I am just getting into GF Vegan. I was GF for a long time.. then fell off the wagon. I wasn’t vegan at the time. Now I am Vegan, and I know I need to go back to GF.. so I’m on the search for new recipes! We have a nut allergy in the house though, and I’m wondering about replacing them… maybe I’ll try some toasted bread crumbs.

    Thanks for sharing this recipe!

    • says

      You can definitely use bread crumbs. I’d even suggest trying a mixture of cooked rice and gluten-free bread crumbs to help it stick together. I hope it works for you!

  2. Kim says

    I was expecting these to be decent but these burgers were SO fantastic. I think I might be addicted. Thank you so much for making a recipe that doesn’t leave me craving the McDonald’s my boyfriend’s munching beside me!

  3. Helene says

    Hi! This recipe looks great but I recently was eating Sriracha sauce and I saw it contains fish in it!! So it is not vegan unfortunately (because it is so good) so just a heads up! But can’t wait to make these thank you!!

    • says

      I am not sure what brand of sriracha sauce you are using but the variety I buy – Huy Fong brand and which I believe die-hard sriracha fans consider to be the ‘original’ sriracha sauce – does not contain fish at all. Since I don’t have a bottle in front of me I Googled the ingredients and according to Wikipedia: The bottle lists the ingredients “Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum. Yay for sriracha!!

  4. Melissa says

    I just finished eating this (minus the bun, wasn’t that motivated lol), and I have to say it is the best burger (vegan or meat) that I’ve ever eaten!!! I love the Asian taste to it. I think I’m going to have to start making these at least once a week. I’m not sure if the leftovers will last long enough to freeze them lol!! Thanks so much for the recipe!

Leave a Reply