clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Chili and Sweet Potato Veggie Burgers

  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x


  • 1 large sweet potato, peeled and cut into 1/2 inch pieces (about 3 cups)
  • 1/3 cup brown rice, dry
  • 115 ounce can of black beans, rinsed and drained (or 1 1/2 cups)
  • 17 ounce can diced green chilies, drained well (I used mild)
  • 3 tablespoons bread crumbs, gluten free if necessary
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Olive oil
  • Hamburger buns, I used Udi’s Gluten Free Hamburger Buns
  • Optional toppings: guacamole, lettuce, tomato, onion


  1. Cook the rice according to package directions. Pre-heat the oven to 375 degrees Fahrenheit. Place the diced sweet potatoes on a baking sheet and drizzle with 1 teaspoon olive oil and season with a pinch of salt and pepper. Roast sweet potatoes until starting to brown on the outside and tender on the inside, about 25-30 minutes. Burgers work best if you let rice and sweet potatoes cool for about 30 minutes.
  2. Add the rice, sweet potato, and black beans to a food processor and blend for about 7 seconds, scrape down the sides and blend another 3 seconds. You want everything to be incorporated, but not pureed.
  3. Place mixture into a large bowl and then add the bread crumbs, cilantro, garlic, salt, cumin, and paprika. Mix with your hands until everything is evenly incorporated.
  4. Form the veggie burger mixture into 6 equal size patties and place on an oven tray or plate covered with wax paper. Refrigerate for at least 30 minutes*
  5. Heat a large pan over medium heat and drizzle with a small amount of olive oil. Cook burgers until heated through and browned on each side, about 5 minutes each side.


*The longer you refrigerate them, the firmer the veggie burgers will be. These are great to make the day before and keep for about 5 days in the refrigerator. They can also be frozen for up to a month.

  • Prep Time: 40 mins
  • Cook Time: 40 mins
  • Category: Entree, Gluten Free, Vegan