Black Bean and Roasted Sweet Potato Burger

Serving Size: 5

Featuring special guest chef, Pam Brown

These flavor-packed burgers can be eaten on a bun or served as a croquette for an entrée with a salad for dinner. Top the burger with Green Chile Guacamole and Sprouted Lentil and Heirloom Salsa for even more deliciousness. Make extra and freeze them for a quick meal.

To see more from Kris Carr, check out!


  • 1 sweet potato, peeled and cut into small 1-inch chunks
  • 1 onion, sliced (optional)
  • 1 tomato, sliced (optional)
  • 4 whole-wheat bun, toasted
  • 0.125 cup cornmeal
  • 2 tsp vegan Worcestershire sauce (optional)
  • 3 Tbsp tamari sauce
  • 0.5 tsp salt
  • 1 tsp chili powder (optional)
  • 0.5 Tbsp ground cumin
  • 2 clove garlic, minced
  • 1 cup cooked brown rice
  • 16 Ounce can black beans, rinsed and drained
  • 0.5 cup finely diced onion
  • pinch of salt
  • 2 Tbsp canola oil, plus more for sautéing, plus canola spray
  • lettuce (optional)


  1. Preheat oven to 425°F.
  2. Place the potato, 1 tablespoon canola oil, and salt in a bowl and mix well. Spray a small baking pan with oil, and spread the sweet potato out in an even layer. Roast for 20 to 25 minutes or until tender, stirring frequently.
  3. Warm a small sauté pan and add remaining tablespoon of oil and the onion. Sauté until the onion is browned, about 5 minutes.
  4. Pulse the next 9 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being care- ful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.
  5. Warm a cast-iron skillet or other heavy pan. Spray pan with canola or olive oil and spray the burgers lightly. Brown both sides.
  6. Serve on toasted buns and top with your favorite veggies.