BBQ-worthy Chipotle Yam & Black Bean Burger

Summer is officially here, and I’ve been holding out on this fantastic burger recipe I created last year. The new Beyond Meat burgers are all the craze, and while it’s great there are more plant-based food options appearing at restaurants, I’m still a fan of home-cooked.

The biggest problem with veggie burgers is holding them together. These patties held up to the test - not only pan fried - but on the BBQ!

They don’t taste like a meat burger, and they’re not supposed to. They do, however, combine a couple of my most favourite foods: yams and black beans.

They’re simple to make, delicious, and oh-so satisfying.

Vegan. Sugar Free. Gluten Free. Whole Foods. 

This is a great recipe to make if:

  • you have vegan friends coming over and have no idea what to make for them;

  • you want a veggie burger alternative that holds together and tastes amazing;

  • you're wanting a meaty texture in a meal but want to be eating plant-based;

  • you're always looking for different combinations of putting yam and avocado together (surely it can't just be me?).

veggie burger



Makes 5 burgers

  • 300g yam, baked

  • 1 14oz can organic black beans

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 1/2 tsp garlic powder

  • 1/4 tsp chipotle powder

  • 1/4 tsp sea salt

  • fresh ground pepper

  • 1/4 c gluten free oats

  • 1/4 c cornmeal

  • cilantro

  • avocado

  • lime wedge

  • mustard of your choice

  • BBQ sauce

  • Gluten free burger buns



Pre-heat the over to 400F. Prick the yam with a knife and bake until cooked (this will vary depending on the size of your yam. You’ll know it’s done when it’s soft.) This is a great step to do early, as it’s the most time-consuming part of making these burgers, but if you have it on hand, all you have to do is dump all the ingredients in a bowl and combine.

If you haven’t pre-cooked the yam, while your yam is cooking, re-measure out the spices into a small dish. Once the yam is finished, peal off the skin (be careful it’ll be hot!).

Mash the yam together with the black beans. I like the mixture to be smoother, so I incorporate the beans until there’s little form left to them. Add the spices and gluten-free oats and hand mix until combined.

With your hands, make the mixture into balls and flatten into approximately 3in diameter burgers by about 3/4-1” height.

Put the cornmeal in a pile on a flat surface and coat the burgers, both sides. They should be holding their shape. If they’re not, refrigerate them for 30 minutes.

Pan fry: heat a non-stick pan up to medium heat. Put a small amount of olive oil in the pan. Cook the burgers for about 3 minutes on each side, or until golden brown and crispy. Serve immediately.

BBQ: place burgers on the grill until crispy and golden brown on both sides (approximately 3-4min each side). Serve immediately.