Dinner/ Gluten-Free/ Lunch/ Recipes/ Winston-Salem Restaurant Reviews

Sweet Potato & Black Bean Veggie Burgers

There’s a new restaurant in Winston-Salem that I’m a bit obsessed with – Local 27101. Everything on their menu is amazing. Great burgers (I love the Español burger), great salads (get the cobb, TRUST ME), fantastic sweet potato fries, and, surprisingly, a really really great veggie burger. I find that most restaurants in town offer a veggie burger, but it’s some national brand freezer burger that is typically pretty crappy. But after I heard Local makes their veggie burgers in-house, I gave it a try. And it’s all I’ve ordered since.

I’ve yet to work up the guts to ask for the recipe, but I think I did a pretty good job recreating a version at home. These also freeze beautifully which will make lunch or dinner a breeze. I wrapped them individually in plastic wrap before cooking them and then let them thaw in the fridge if I have that much foresight. Otherwise, they seem to thaw okay if I put them in a cool pan and let them warm up as the pan warms up to cook them. I love them over a salad, but I bet they’d be great in a pita or on a burger bun.

Sweet Potato & Black Bean Veggie Burgers

Sweet Potato & Black Bean Veggie Burgers

Sweet Potato & Black Bean Veggie Burgers

Makes 7-8 burgers, depending on the size you form them

  • 1 (15 oz) can black beans (not drained)
  • 1 sweet potato, peeled, diced, and cooked*
  • 1/2 cup old-fashioned oats, ground to a coarse flour
  • 1 egg
  • 1/2 red onion, shredded on a cheese grater
  • 2-3 dashes hot sauce (I like Cholula)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (Trader Joe’s has this!)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • 3 tablespoons nutritional yeast (or sub 1/4 – 1/2 cup feta!)
  1. Combine all the spices in a small bowl (chili powder to oregano).
  2. In a large mixing bowl, mash the beans until you have a thick paste with some whole beans (or larger pieces) left.
  3. Add the spices, ground oats, egg, onion and hot sauce to the bowl with the mashed black beans and combine well.
  4. Add the sweet potato and feta (if using) and gently fold in, careful not to mash the sweet potato.
  5. Form into patties and cook over medium-high heat on a pat drizzled with olive oil. Or, wrap in plastic wrap and freeze.

*I roasted my sweet potatoes in the oven, but you could also boil them or even microwave whole (stabbing a few holes in it!), and then just peel and dice. Perfection isn’t important here – just tenderness!


Sweet Potato & Black Bean Veggie BurgersEnjoy!

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  • Jenna

    Your veggie burgers sound so yummy!! I love a homemade one too! I will have to make some and keep them in the freezer. That’s a great idea! Thanks for sharing the recipe!

  • Caroline

    Hi Teri! I’d love to make and freeze these when I do some weekend meal prep.I’ll absolutely be using feta, cause feta makes it betta. When should I add the oats?! And do you ground them or leave them rolled?

    • Teri [a foodie stays fit]

      Feta does make everything betta. Doh! Thanks for catching that mistake in the recipe – I just updated it. Grind the oats to a coarse flour and add in Step #3 with the spices, eggs, etc.

      Hope you love these!

  • Anna Keller

    I’m planning on making these tonight. Can’t wait to give them a try! (I also need to try Local 27101. I can’t believe I haven’t been there yet! Can we go there on our next lunch date?)

    • Teri [a foodie stays fit]

      Let me know what you think! I hope you love them!

      OMG YOU HAVEN’T BEEN TO LOCAL. That’s definitely where we are going.