Bean Sliders on Sweet Potato Buns

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I admit that whenever I organize a home party, it takes me a while to make a list of all the dishes I am going to prepare. It’s not as easy as just making more portions of the same food I usually cook for my family. The most challenging aspect is that our guests for the party include vegetarians, vegans, meat-eaters, people with allergies, Celiac disease, and so on. So, I need to be careful and do some smart choices in order to make sure everyone will be happy and not go hungry.

I usually simply try to choose foods that can be easily enjoyed by everyone, no matter their dietary preferences. For me, these Bean Burger Sliders on Sweet Potato Buns are a great fit!

You might already know that I have other recipes for veggie patties on the blog (like the lentil leek burgers), but this one is by far the quickest to make which makes it great for parties. All you need is a food processor or a high-power blender and of course, a grill.

I present you a delicious dish recipe that, accompanied by a garnish of grilled vegetables, can be a delicious meal, even for the most capricious!

Nutritional Information (for one serving):

  • Servings: 16
  • Calories: 130
  • Protein: 7g
  • Carbohydrate: 23 g
  • Fiber: 7 g
  • Sugar: less than 1 g
  • Total Fat: 3 g
  • Saturated Fat: 0 g
  • Polyunsaturated: 1 g
  • Monounsaturated: 1 g
  • Cholesterol: 0 mg
  • Sodium: 130 mg
  • Potassium: 115 mg
  • Vitamin A: 90%
  • Vitamin C: 63 %
  • Calcium: 12%
  • Iron: 10%

The percentage sign refers to the daily recommended value. This value may be higher for you if you are an athlete or have a particular nutritional deficiency.

Bean Sliders on Sweet Potato Buns

Necessary equipment:

  • a small bowl
  • a food processor OR a high power blender
  • a large mixing bowl
  • a parchment paper


  • 2 large sweet potatoes
  • 2 tablespoons of avocado oil
  • 1 flax egg
  • 2 cans of low-sodium black beans or red kidney beans
  • 1 can of low-sodium garbanzo beans
  • 1 cup of oat bran
  • 2 tablespoons nutritional yeast
  • 1 can of green hatch chiles
  • 2 teaspoons of garlic powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin powder
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of red paprika
  • 1/4 cup of garbanzo bean flour


  1. Peel and cut the sweet potatoes into 1/2 inch slices and lightly drizzle with avocado oil. Set aside for now.
  2. To make the flax egg combine 1 tablespoon of ground flax seeds with 2 tablespoons of filtered water. Set it aside.
  3. Drain the black beans and garbanzo beans and rinse them well.
  4. Place the garbanzo beans, oat bran, and nutritional yeast in a food processor or a high-power blender.
  5. Pulse for at least 30 seconds or until the texture resembles gritty flour.
  6. Add in the flax egg, green hatch chiles, and all remaining spices. Continue pulsing until well combined.
  7. Add in the black beans and pulse until the mixture reaches your desired consistency. You can either blend it all the way so that you can’t see individual ingredients or you can also leave some of the black beans visible if you like.
  8. Combine the beans mixture with garbanzo flour in a large mixing bowl.
  9. Heat a grill to 450°F (232°C).
  10. Use an ice cream scoop or a large spoon to scoop the patty-shaped bean mixture onto a parchment paper sheet.
  11. Place the sweet potato slices onto the heated grill grates. Cook the sweet potato slices for about 5 minutes, flip on the other side, and cook for an additional 4 minutes. If you want to get crispy sweet potato slices, then you can increase the cooking time a bit.
  12. Place the beans patties and parchment paper onto the heated girl and cook them for about 7 minutes, then flip and cook for 5 more minutes.
  13. Arrange the burgers on serving plates and pair them with grilled vegetables, homemade salsa, and if you like spicy food, a dash of sriracha sauce.

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