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Spicy Sorghum Sweet Potato Veggie Burgers (Vegan, Gluten-free)

Sharon Palmer

If you’re looking for a new take on veggie burgers, then give these spicy, sweet sorghum sweet potato burgers a try! Based on the power of black beans, whole grain sorghum, bell pepper, almond flour, and spices, these Spicy Sorghum Sweet Potato Veggie Burgers just shine with flavor and nutrition. You can customize your level of heat in the recipe.

They are super easy to make—just roast your sweet potatoes, cook up your sorghum, and mix them all together in one bowl. Then just shape the veggie burgers and place on a baking sheet, bake them up, and you end up with really delicious, tender veggie burgers. Since you don’t have to fry them, they are lower in fat. You can also grill them to add more flair and outdoor fun.

The colorful shades of sweet potatoes, herbs, and black beans sparkle in these pretty, flavorful burgers. You can serve them on a bun topped with your favorite additions, such as leafy greens, avocados, tomatoes, pickles, and herbs. Or serve them as a main entree with a delicious sauce, such as my Vegan Ranch Dressing. What’s great is that you can make a batch ahead of time for dinner parties or picnics in the park. Plus, these burgers are packed with nutrients, including protein, fiber, vitamins, minerals, and phytochemicals.

Shape burgers and place on baking sheet lined with parchment paper.

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Spicy Sorghum Sweet Potato Veggie Burgers (Vegan, Gluten-free)

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(5 votes, average: 4.40 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 10 burgers 1x


  • ½ cup sorghum
  • 1 1/2 cups water
  • 2 medium sweet potatoes, cut in half
  • 1 tablespoon olive oil
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup kale, finely chopped
  • ½ red bell pepper, finely diced
  • ½ cup finely diced green onion
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup almond flour (or meal)
  • 1 tablespoon ground cumin
  • 1 tsp smoked paprika
  • ¼1/2 tsp red chili flakes (adjust per spice preference)
  • ¼ tsp salt (optional)
  • ¼ tsp black pepper


  1. Place sorghum in a pot with water. Bring to a boil, cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid.
  2. While sorghum is simmering, preheat oven to 400 F. Place sweet potatoes on a baking sheet and drizzle with olive oil. Bake until tender, about 30 minutes, and remove from oven. Cool slightly, then remove cooked flesh from the peels with a spoon.
  3. While sorghum and sweet potatoes are cooking, prepare all ingredients for burger mixture. Place black beans and sweet potato flesh in a large mixing bowl. Partially mash until smooth, with some chunks remaining. Add cooked sorghum, kale, red bell pepper, green onion, cilantro, almond meal, cumin, paprika, red chili flakes, salt (optional), and black pepper. Mix to combine. Taste and adjust spices as needed. The mixture should be moist, but not wet. Add more almond flour if needed to create a firm yet moist texture. Cover bowl and refrigerate for one hour.
  4. Heat oven to 375 F. Line a baking sheet with parchment paper, and line a 1/3-cup measuring cup with plastic wrap.
  5. Fill the lined measuring cup with the veggie burger mixture, packing it well and then gently transferring to the baking sheet. Lightly press the burger down with the palm of your hand to create a patty.
  6. Bake burgers for 35-45 minutes. Flip about halfway through to ensure even cooking. Burgers are done when they appear brown and dry around the edges.
  7. Serve as desired, with bun, vegetables, or flavorful sauce. Store burgers in an air-tight container in refrigerator or freezer.


  • Serving Size: 1 burger
  • Calories: 146
  • Sugar: 2 g
  • Sodium: 104 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Try these other veggie-burger recipes:

Chipotle Black Bean Quinoa Veggie Burgers
Edamame Ancient Grain Veggie Burgers
Farro and White Bean Veggie Burgers

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