These Sweet Potato Veggie Burgers with avocado are a fan-fave for good reason!
Who loves a good ‘old school’ veggie burger? Me: raises hand. Sure, the ‘fake meat’ burgers are all the rage these days, and I’m super glad about that for those looking for true meat sub options. But I have to admit, I’m pretty old school when it comes to my veggie burgers. And this one is my very favorite recipe.
Sweet Potato Veggie Burgers: Fan Fave!
Fan fave and personal fave. This recipe has oven-baked, sticky-sweet, sweet potato, creamy white beans, spices, a few greens, onion and an optional Panko bread crumb outer layer that makes these so unique and cravable.
Toppings and More.
All your burger goodies get stacked on a toasted grain bun – crisp romaine leaves sprawling out the sides. Buttery avocado. Dijon or special sauce or vegan mayo. Optional slice of vegan cheese. Pepper. Thinly sliced onion. Maybe even some pickles if you’d like. Stack this burger however you’d like or eat these pattie as a yummy side or salad topper! (Really, they taste so good just as is.)
Easy + Speedy.
Huge bonus: these Sweet Potato Veggie Burgers are super easy to make. Satisfy your burger craving in a flash. And while you are stacking toppings, humming happy burger-eating music, sipping lemonade, ginger ale or iced tea or whatever, basically feasting however you like – you can laugh at anyone who thinks going vegan is just too hard these days…
This recipe appears in my cookbook Healthy Happy Vegan Kitchen but you can snag it right here on the blog. OH, and yup, the cover recipe on that book is indeed this recipe.
Veggie Burger Cooking Technique
There are three ways to cook these burgers..
- Pan-Fry Then Bake. Saute the patties in a skillet, then finish them in the oven. This method yields a nice pan-fried, crispy Panko-coated crust. then the baking warms everything through and bakes to help firm things up. Recommended method.
- Bake Only. Just bake them. This method dries out the edges a bit more, but is still a super method for ease!
- Saute Only. My least-used method. This is only if you press the patties into very small or thin patties to be able to cook through. I would use a lid on your pan to properly cook them through.
Sweet Potato Veggie Burgers with Avocado
Ingredients
Burgers
- 1 medium sweet potato, baked and peeled
- 16 oz. cooked white beans, canned, drained and rinsed
- ½ cup white onion, chopped
- 2-3 tablespoon tahini
- ¾ teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ – 1 tap chipotle powder, or cajun spice
- ½ teaspoon salt
- ⅛ teaspoon black pepper, or to taste
- ⅓ cup nutritional yeast, or any flour as a sub
- ½ cup leafy greens, kale, spinach, parsley, finely chopped
Toppings
- 1 avocado, tomato, vegenaise, burger buns, greens
- vegan mayo
- lettuce, tomato, onion, any other toppings you'd like
Other
- 1 tablespoon extra virgin olive oil, for pan
- ½ cup Panko bread crumbs for crispy coating, optional
Instructions
- Bake your sweet potato in a 400 degree oven for 45 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields more flavor.
- Drain and rinse beans. Rinse in very hot water to help soften them a bit.
- Add the sweet potato and beans to a large mixing bowl. Add the tahini and vinegar. Using a large fork, mash well. Fold in
the onion, garlic, chipotle, salt, pepper, nutritional yeast/flour and greens – and continue mashing. - Preheat oven to 400 degrees.
- Pan-fry: Form burger mixture into large patties and roll in the Panko breadcrumbs. Warm a skillet over high heat. Add
oil to pan. Cook patties 2-3 at a time. Pan fry each side for about two minutes, until crispy and lightly browned. Transfer
the pan-fried patties to a parchment-sheet lined baking sheet. Repeat until all the patties are pan-fried. (6-8 patties) - Bake patties in a 400 degree oven for 10-15 minutes.
- Toast burger buns. Add toppings and patties. Serve!
Equipment
- baking sheet
- potato masher or fork
Video
Notes
Make ahead: These patties freeze very well for make-ahead ease. Re-heat in the microwave or oven.
nutrition estimate | per serving
Originally Published 02/21/2012
Veggie Burger Life.
So today, I woke up. Munched some blueberries. Played with the cat. And worked on this post as drizzly raindrops poured outside my window. Blustery trees swaying all morning and well into the evening.
Other Add-Ins.
You can absolutely get creative with this recipe! You could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds, black beans, quinoa, flax seeds, chopped mushrooms. The sweet potato is such a nice binder – you can really get creative if you choose.
And I don’t think I have to remind you how incredibly healthy sweet potatoes and beans are. Filled with good stuff. Vitamins, minerals, fiber, protein. Dig in.
I served the patties with tender sliced avocado, a crisp bed of romaine lettuce, a circle of onion, some Dijon mustard and some pepper and olive oil over top.
Sweet potato veggie burgers with avocado, family-approved go-to dinner .
Recipe Tweak Note.. Below is a shot of the original recipe. I tweaked a few things for ease over the years, but here ya go, for those who have requested it. As always, you can add spices like cajun and nooch to the patty as you’d like. So in case you are curious, below is the original, longer recipe..
Can you put the beans in a food processor to skip the mashing? I found this part to be the most miserable part of the process lol
These were delicious!!
These are my favorite! I just made them for the holiday weekend and my teenage kids devoured them. I like how they are nothing like the fake meat burgers. Can’t wait to make them again.