Homemade Sweet Potato Burgers – a delicious and healthy plant-based meal that is packed with protein!
With Memorial Day coming up tomorrow, these hearty sweet potato burgers could not come at a more perfect time!
I chose to top mine with sliced avocado, butter lettuce, and homemade ketchup, with a side of my favorite Crispy Oven Baked Fries.
However, the veggie sweet potato burgers are also really good without any toppings at all… or even eaten like fritters without a bun or crumbled into a salad for a lighter option.
These sweet potato burgers by Kathy Patalsky are one of over 220 enticing recipes in her new cookbook, Healthy Happy Vegan Kitchen. Kathy’s cookbook has everything covered, from appetizers to salads to the main event.
Being a sweet potato lover, I had to go for these burgers first, and the sweet potato burgers do not disappoint.
Don’t have sweet potato? Try this Veggie Burger Recipe
The book is a great source of meatless meal inspiration not just for vegans, but also for omnivores looking to incorporate more plant-based recipes into their weekly rotation.
You don’t need to be 100% vegan to enjoy recipes such as Lasagna Verde, Veggie Pot Pie, or Mushroom Fajita Tacos.
Make the sweet potato burgers for yourself to see just how delicious a meatless meal can be.
The burgers can be gluten-free, soy-free, sugar-free, egg-free, and obviously vegan; but meat eaters seem to love these homemade veggie burgers too.
If your idea of a veggie burger is one of those hard and tasteless patties you microwave from a box, you absolutely need to try Kathy’s sweet potato burgers.
They will forever change the way you think of veggie burgers!
Sweet Potato Burgers
Ingredients
- 1 medium sweet potato
- 1 1/2 cups drained and rinsed canned cannelini beans
- 2-3 tbsp oat or wheat flour
- 1 tbsp tahini or nut butter, softened
- 1 tsp pure maple syrup, or pinch stevia for sugar-free
- 1/4 tsp garlic powder or spice blend
- salt, pepper, optional cayenne or other spices
- optional 1-2 tbsp nutritional yeast
- If frying: 1-3 tsp vegetable or coconut oil
- optional 1/2 cup panko breadcrumbs or 1/4 cup cooked brown rice
- toppings of choice
Instructions
- Preheat oven to 400 F. Pole a few holes in the potato using a fork. Bake until sticky-sweet and very tender, about 1 hr. Remove skin and place the potato’s flesh in a large bowl. Add beans, flour, tahini, maple syrup, spices, and seasonings to the bowl, and use a fork to mash. Cover and refrigerate until the mixture is firm enough to easily handle (15-20 minutes). The mixture will be soft and moist, so add the extra flour as needed (or fold in 1/4 cup to 1/2 cup breadcrumbs) until you can form patties. *If frying:* Heat 1 tbsp oil over high heat in a sauté pan. Form 5 patties and coat them with the breadcrumbs, then place in the hot pan and cook 2-3 minutes each side or until browned. Transfer to a paper towel and let cool. *If baking:* Omit the panko coating, and fold in 1/4 cup cooked brown rice for added texture. Bake at 350 F on a greased baking sheet for 20 minutes. Burgers will be lightly browned.View Nutrition Facts
Notes
More Healthy Meatless Meals:
Chia Pudding Recipe – 5 Flavors
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Sweet potato soup is a favorite with cashew topping!
Looking forward to trying these sweet potato burgers! Want something new and yummy, black bean burgers make me gassy : O Hoping this will be less volatile!
Not too long ago, had the best vegetarian brick oven pizza: tomato sauce, artichoke hearts, spinach & fried eggplant strips…was just wow!
Thank you Katie, I really enjoy your recipes!
One of my favorite meatless meals is a refreshing quinoa salad with lemon juice, cilantro, red onion, tomatoe, cucumber, and avocado and probably some sweet potatoe chips! Yum.
My favorite meatless food are chiles rellenos and mango ceviche. They’re delicious!! I will try the sweet potato burger, looks yummy!! Thank you for the recipe
These sound great! Favorite meatless meal is properly combined sandwiches with avocado, tomato, cucumber, and sprouts on ww toast with mayo and mustard.
Can’t wait to try this recipe! Thanks!
Chickpea enchiladas are a favorite here.
As for our 1 and 3 year old, their favorite staple breakfast is “Everything Oatmeal”. We throw puréed lentils, zucchini/spinach, sweet potato/butternut squash in with banana for sweetener and various berries. 🙂
These look amazing! I have been following your blog for a while now Katie, and it’s been a great eye-opener for me because I am not vegan or vegetarian, but I love to try new things. This cookbook looks great because recently I’ve been trying to cut down the amount of meat I consume. My current favourite meat-free meal is Taiwanese-style “mixed vegetables chow mien” with lots of tofu and mushrooms, but I am going to keep experimenting!
Looks fantastic! One of our favorite meatless meals is taco soup! 🙂
These burgers look delicious! In general though I’m a big fan of a classic spinach salad with CCK protein french fries on top!
Right now my favorite meatless meal is avocado mashed on toast, but I also love vegan carne asada tacos, lasagna, and pizza (of course)!