Looking for a veggie burger that actually holds together, tastes amazing, and freezes beautifully? You’ve found it!

I’ve tried a lot of veggie burgers over the years, and one of the biggest complaints is that they fall apart. Not these. They’re packed with wholesome ingredients like sweet potatoes, quinoa, black beans, oats, and spices, and they bake up beautifully with a hearty texture that satisfies even the biggest burger lovers.

The best part? Once they’re cooked, you can freeze them for quick lunches and easy weeknight dinners.

Let’s make them together!

Here’s the recipe

What You’ll Need

• 1½ pounds sweet potatoes, roasted
• 1 cup cooked quinoa
• 1¼ cups quick oats
• Black beans, drained and rinsed (or homemade cooked beans)
• 2 cloves garlic
• Red onion, finely chopped
• Fresh cilantro, finely chopped
• Smoked paprika
• Cumin
• Chili powder
• Salt

For serving:

• Burger buns
• Lettuce
• Avocado
• Pico de gallo
• Your favorite toppings

Why I Love These Veggie Burgers

These burgers check so many boxes:

✓ Plant-based

✓ Budget-friendly

✓ Freezer-friendly

✓ Packed with fiber and protein

✓ Great for meal prep

✓ Kid-approved

✓ Easy to customize

And unlike many veggie burgers, these stay together beautifully.

Step 1: Roast the Sweet Potatoes

Slice the sweet potatoes in half and place them cut-side down on a baking pan.

Roast at 400°F for about 30–35 minutes, or until completely tender.

Allow them to cool slightly.

Then scoop out the flesh and discard the skins.

Julie’s Tip

I used my Stone Bar Pan for roasting the sweet potatoes and then baked the burgers on the same pan afterward. No need to wash it in between!

Step 2: Add the Dry Ingredients

To your Deluxe Stand Mixer bowl, add:

• Cooked quinoa
• Quick oats
• Smoked paprika
• Cumin
• Chili powder
• Salt

Important

For success with this recipe, measurements matter.

Your quinoa should be fluffy and dry—not wet or soggy. Too much moisture can make the burgers difficult to hold together. Use a scale especially for the sweet potatoes since they can vary so much in size and in this recipe that really matters.

Step 3: Add the Flavor Builders

Press in the garlic cloves with our famous Garlic Press.

Then add:

• Finely chopped red onion
• Fresh cilantro

I like using the Electric Twist & Chop to get everything very finely minced.

Julie’s Tip

If hand strength is a challenge when using a garlic press, place the press on a mat and lean into it. You’ll get perfectly minced garlic with much less effort.

Step 4: Add the Black Beans

Add your black beans to the mixer bowl.

I used black beans that I had previously cooked in my Deluxe Multi-Cooker and frozen.

If you’re using canned beans, be sure to drain them very well.

Freezer-Friendly Tip

I love cooking a full batch of black beans in my Deluxe Multi-Cooker and freezing them in meal-sized portions. They’re less expensive than canned beans and always ready when I need them.

Step 5: Mix Everything Together

Using your Deluxe Stand Mixer, mix everything until combined.

The finished texture should resemble cookie dough.

You want it slightly sticky.

That stickiness is what helps the burgers stay together during baking.

Step 6: Shape the Burgers

Use about ½ cup of mixture for each full-sized burger.

I like using the Burger & Slider Press to get evenly shaped burgers.

Julie’s Tip

Place a piece of plastic wrap inside the press before filling it. The burgers release much more easily and keep their perfect shape.

You can also make smaller slider-sized portions if you’d like.

I made full-sized burgers for my son’s family and included some slider-sized burgers for my little grand daughter who loves them!

Step 7: Bake Until Golden

Place the burgers on your Stone Bar Pan.

Bake at 400°F for 30–35 minutes. Flip them ½ way through cook time if you like them to brown a bit on both sides.

The burgers should be lightly browned and firm when finished.

They won’t shrink during baking, which is another thing I love about them.

Step 8: Build Your Burger

Place a burger on a bun and top however you like.

Some of my favorites include:

• Garden-fresh lettuce
• Avocado slices
• Pico de gallo
• Tomato
• Red onion
• Pickles

Serve alongside a salad, fresh fruit, or your favorite side dish.

Freezing Instructions

These burgers freeze beautifully!

After baking:

1. Allow them to cool completely.
2. Place in a freezer-safe container or bag.
3. Freeze for future meals.

To reheat, simply warm them in the air fryer until heated through.

Why This Works So Well

Having a stash of these burgers in the freezer means you always have a healthy meal option ready to go.

They’re perfect for:

• Quick lunches
• Busy weeknights
• Meatless Mondays
• Feeding unexpected guests
• Easy meal prep

Why You’ll Love This Recipe

✓ Healthy and satisfying

✓ Full of flavor

✓ Uses wholesome ingredients

✓ Holds together beautifully

✓ Great for meal prep

✓ Freezer-friendly

✓ Budget-conscious

✓ Family-friendly

Final Thoughts

These Sweet Potato, Black Bean & Quinoa Veggie Burgers are one of my favorite ways to enjoy a plant-based meal. They’re hearty, flavorful, and satisfying enough that nobody feels like they’re missing anything.

Whether you’re looking to eat more vegetables, add a few meatless meals to your menu, or simply stock your freezer with healthy options, this recipe is worth adding to your rotation.

Have you ever made homemade veggie burgers? I’d love to hear your favorite toppings and what you’d serve alongside them!