Baked Healthy Vegan Sweet Potato Sorghum Burgers – Vegan, Gluten-Free, and Salt, Sugar & Oil-Free Option
Looking for a hearty, healthy, and flavor-packed plant-based meal? These Spicy Sweet Potato Sorghum Veggie Burgers are everything you want in a vegan burger: they’re delicious and nutritious. Plus they can be made without oil, salt, and refined sugar, if you’re avoiding those ingredients. Made with wholesome ingredients like sweet potatoes, whole grain sorghum, black beans, kale, cilantro, and flax seeds, they’re packed with protein, fiber, and bold, savory spice. Baked to perfection and easy to prepare, these veggie burgers are ideal for weeknight dinners, meal prep, or your next backyard BBQ. Whether you’re vegan, vegetarian, gluten-free, or just love clean, nourishing food, this recipe delivers satisfaction in every bite.
These yummy veggie-burgers are based on the healthy, whole grain, naturally gluten-free ancient grain sorghum. Learn more about whole grain sorghum here. They are super easy to make—just roast your sweet potatoes, cook up your sorghum, prep your veggies, and mix all of the ingredients together in one bowl. Then shape the veggie burgers, place them on a baking sheet, and then bake them up. You’ll 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 enjoy them as a main dish 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, or even to pop in the freezer to enjoy later. Plus, these burgers are packed with nutrients, including protein, fiber, vitamins, minerals, and phytochemicals.
Description
Baked vegan sweet potato sorghum veggie burgers with black beans, kale & spices. Vegan, gluten-free, and can be made salt, sugar, and oil-free. Easy, healthy plant-based dinner idea!
- ½ cup sorghum, uncooked
- 2 ½ cups water
- 2 medium (about 6 ounces each) sweet potatoes, sliced in half
- 1 tablespoon extra virgin olive oil (optional)
- 2 ounces (about ¼ bunch) kale
- ½ medium bell pepper (red, yellow, orange, green)
- 2 stalks green onion
- ¼ bunch (about ½ cup) fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup almond flour (or meal)
- 2 tablespoons flax seeds
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ¼ – ½ teaspoon cayenne pepper, per spice preference
- ¼ teaspoon salt (optional)
- 1 lemon, juiced (2 tablespoons lemon juice)
- Place sorghum in a pot with water. Bring to a boil, cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid.
- While sorghum is simmering, preheat oven to 400 F. Place sweet potatoes on a baking sheet and drizzle with olive oil (optional). Bake until tender, about 30 minutes, and remove from oven. Cool slightly, then remove cooked flesh from the peels with a spoon.
- While sorghum and sweet potatoes are cooking, prepare all of the ingredients for the burger mixture. Place kale, bell pepper, green onion, and cilantro in the container of a food processor with the chopping attachment. Process briefly to finely chop the vegetables, using caution to avoid over processing or liquefying them. Alternatively, chop finely by hand.
- Place black beans and cooked sweet potato flesh in a large mixing bowl. Partially mash with a potato masher or fork until fairly smooth, with some chunks remaining. Add cooked and drained sorghum, chopped vegetables (kale, red bell pepper, green onion, cilantro), almond meal, flax seeds, cumin, smoked paprika, cayenne, salt (optional), and lemon juice. Mix with a wooden spoon to combine. The mixture should be moist, but not wet. For best results, cover and refrigerate for one hour for easy handling.
- Heat oven to 375 F. Spray a baking sheet and 1/2 cup measuring cup with non-stick spray. Scoop up mixture in the half-cup measuring cup, invert onto the baking sheet and tap to release the veggie mixture. Shape each veggie burger with your hands to about 1 inch thickness. Repeat to make 7 veggie burgers. Bake in the oven for about 45-50 minutes, until golden brown and firm.
- Serve as desired, with bun, toppings, or flavorful sauce. Also delicious as a main dish served with a mushroom sauce. Store burgers in an air-tight container in the refrigerator for up to 5 days or freezer for up to 6 months.
Notes
May microwave the sorghum for about 25 minutes in a microwave-safe dish until tender.
May grill these veggie burgers by baking them for 30 minutes, and finishing them on a grill basket for the remaining 15-20 minutes.
Serve with the following topics, as desired:
- Whole wheat buns or bread
- Vegan mayo
- Sriracha sauce
- Ketchup
- Vegan ranch dressing
- Hummus
- Tomato slices
- Lettuce leaves
- Avocado slices
- Pickles
- Cucumbers
- Roasted vegetables
- Coleslaw
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1 burger (per burger, no toppings)
- Calories: 194
- Sugar: 3 g
- Sodium: 31 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
Top Veggie Burger Recipes
Discover even more of my favorite veggie burgers here:
Curried Oat White Bean Veggie Burgers
Healthy Tuscan Farro & White Bean Veggie Burgers
Spicy Pumpkin Black Bean Burgers
Edamame Grain Vegan Burgers
Chipotle Black Bean Burger
Baked Zucchini Patties
Lentil Patties with Basil Arugula Cashew Cream
Spicy Sorghum Sweet Potato Veggie Burgers
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