Smokey BBQ Jerk Spice Vegan Burgers

Prep Notes

Use your own favorite bun - or try the recipe for Keto Gluten-Free Buns - pictured here - quite excellent and fun!

There are tons of veggie patty combinations out there – the imagination goes wild when seeking to create a fun and satisfying meatless burger. The flavors in this recipe are great. Meatless patties do not have the same texture of animal food patties so it takes some getting used to.

Patties can be served on mashed potatoes with a side of peas or vegetable of choice. Or, “lettuce-style” wrapped up with tomatoes, pickles, mustard and ketchup. Experiment with what works for you.

You can use store bought Jerk Spice - or make your own from the recipe below. Jerk Spice keeps for weeks in an airtight container.

Cooking Time

30 - 40 Minutes


6 - 8 burger patties


  • 2 – 3 large sweet potatoes; peeled, cooked & mashed to yield 2 cups
  • ½ cup walnuts; diced & dry roasted; per directions
  • ½ cup hulled sunflower seeds; chopped and dry roasted; per directions
  • 1 Tbsp. minced garlic
  • ½ onion, diced
  • 1 can black beans,rinsed and drained
  • ½ tsp salt (Omit if using homemade Jerk Spice recipe below)
  • 1 tsp onion powder
  • 2 tsp stone groundmustard
  • 2 tsp liquid smoke
  • ¼ cup gluten-freeflour such as tapioca, rice, millet or quinoa
  • 2 Tbsp. Jerk Spice seasoning; homemade recipe below or store bought
  • 3 Tbsp. organic ketchup
  • Crushed black pepper to taste
  • 2 – 3 organic brown-rice cakes, crumpled into small pieces with a few pulses in a food processor or blender – be careful not to turn this into powder, you want a crispy, crunchy texture. Or, use 1 cup gluten-free bread breadcrumbs.


This is a great spice mix to have on hand when you are making a veggie stir-fry, or looking to kick-up the flavor of soups or stews. Double or quadruple recipe and keep stored in air-tight glass container. Keeps indefinitely.

Yields: Approximately ¼ cup


  • 1 Tbsp. garlic powder
  • 2 - 3 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 2 tsp coconut sugar
  • 2 tsp sea salt
  • 1 tsp sweet or smoked paprika
  • 1 tsp ground allspice
  • 1/2 tsp crushed black pepper
  • 1/2 tsp dried crushed red pepper
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon


  1. Preheat oven to 375 F. Line cookie sheet with parchment paper.
  2. Peel and chop 2 – 3 large sweet potatoes into 1 – 2 inch pieces. Using a glass casserole dish, cover potatoes with a few tablespoons of water and bake covered until tender. Check in 10 minutes; turn over and continue cooking if necessary. Add more liquid if needed to keep potatoes from burning. Mash when tender and set aside.
  3. In a small skillet, dry roast the walnuts and hulled sunflower seeds. Be careful not to burn, watch and remove from heat as soon as nuts begin to yellow on edges. Add to large mixing bowl.
  4. Sauté onion & garlic in small amount of vegetable broth until translucent and transfer to mixing bowl with nuts.
  5. Mash rinsed, drained black beans with a pastry blender,or large fork. You want to keep the beans slightly intact, some mashed, some not so mashed add beans to mixing bowl with nuts.
  6. Add the 2 cups cooked mashed sweet potato, and all remaining ingredients. Use a large fork and combine thoroughly.
  7. Shape mixture into patties and place on parchment lined cookie sheet.
  8. Bake at 375 F. for 15 minutes. Remove from oven, carefully turn-over and cook additional 15 - 20 minutes until slightly crisp around the edges and cooked through.
  9. Cool for 10 minutes on cookie rack to help burgers 'set.'
  10. Add favorite burger toppings, or serve with mashed potatoes.