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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I am making these as we speak and they are falling apart when we flip them… They also only taste like beans 🙁
This looks like a delicious recipe. I am confused about the actual time it will take to make them though. The recipe says 20m, yet you need to bake the sweet potato for 1 hour, mix it all up, cool the mixture for 15-20 minutes, and then cook them. Do you remember how long they took to make, Katie? (or anyone else?)
HI! I bought a few sweet potatoes from the store today to make this. They look huge. How many cups of mashed sweet potatoes equals a “medium” like the recipe calls for?
Thanks
They all look sooo good
Just made these, and they were delicious! We did add 1 egg white to up the binding and moisture a little, and they turned out great. Thanks, Katie!
I made these for dinner tonight and they tasted amazing! Only thing is, they were still a bit too soft for my liking. It kept squeezing out the sides of the bun with each bite I took. I added more flour to try and thicken it up a bit but that didn’t seem to help either. Any tips or ideas?
NO vegan meal is as healthy as a meat & veggies meal!
You vegans love to tack the word “Healthy” on in front of the names of your vegan meals because you have nothing else to say for them. They’re not high in protein, they’re too high in carbs and they’re full of unhealthy omega 6 fats, to name a FEW problems.
Why are your recipe times so bloody misleading? Can you be honest and put the real time? The potato alone takes 1 hour!
Hi Katie,
Could I minus out the nutrional yeast? Will that affect the burger much?
Thanks
Jessica
This one isn’t Katie’s recipe, so I would recommend asking Kathy!
Can I is pinto beans?
It’s not my recipe, but I don’t see why not!