Home Veggie Burger Recipes Fiery Chipotle Sweet Potato Bean Burger Recipe

Fiery Chipotle Sweet Potato Bean Burger Recipe

by Jennifer McDonald
Fiery Chipotle Sweet Potato Bean Burger Recipe

These sweet potato bean burger is very filling and satisfying, with a great smokey flavour from the chipotle in adobo paste and liquid smoke. My family all added the creamy mayo on top of the burgers but ended up going back to dip the burgers in more mayo afterwards. We served the burgers with coleslaw and fresh corn on the cob.

These sweet potato bean burgers are a great meat-free cookout option that is super filling and delicious. I served them with tomato and lettuce and smothered them in a creamy dressing. This is such an easy recipe you’ll love for sure.

Fiery Chipotle Sweet Potato Bean Burger Recipe

Fiery Chipotle Sweet Potato Bean Burger Recipe

Jennifer McDonald
I love spicy burgers. Today, I'll share a healthy veggie burger that has the right kick of spiciness. This chipotle sweet potato bean burger could be your net favourite healthy snack.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Snack
Cuisine American
Servings 6 people
Calories 791 kcal


  • 3 large sweet potatoes
  • 15 ounces black beans
  • 15 ounces pinto beans
  • 2 tablespoons chipotle in adobo paste
  • ½ cup red onion diced fine
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1 medium egg
  • ½ cup breadcrumbs
  • 1 cup mayo dressing
  • 6 medium hamburger buns
  • 1 large tomato sliced
  • 1 handful lettuce optional


  • Poke holes in sweet potatoes with a fork and microwave until soft. Mine were very large, so they took about 10 minutes. I flipped them over every few minutes.
  • While cooking sweet potatoes, add drained and rinsed black and pinto beans to a large bowl and mash well. Add the rest of the burger ingredients besides the breadcrumbs and stir to combine.
  • When sweet potatoes are done cooking, remove the skins and mash them into the burger mixture. Add bread crumbs until the mixture reaches a consistency that you can form patties. Form burgers into patties with your hands and place them on a baking sheet. I did large burgers, so I had 6, but if you like them smaller, you could probably get 8.
  • Freeze burgers on a baking sheet. I rolled them in more breadcrumbs to prevent them from sticking.
  • Remove the burgers from the freezer and cook on the grill or the stovetop until a crust forms outside and the burgers are heated through. I cooked them in a cast-iron skillet over medium heat with avocado oil for about 5 minutes on each side.
  • Serve burgers on buns (or bed of lettuce if avoiding bread) with toppings of choice and the mayo.


Calories: 791kcalCarbohydrates: 104gProtein: 23gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 43mgSodium: 1017mgPotassium: 1327mgFiber: 21gSugar: 15gVitamin A: 24470IUVitamin C: 11mgCalcium: 198mgIron: 6mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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