Easy Homemade Sweet Potato Veggie Burgers
Upgrade your meatless meals with these Easy Homemade Sweet Potato Veggie Burgers. They're topped with colorful veggies and creamy avocado!
Servings 4 Burgers
Calories 492kcal
Ingredients
For the burgers:
- 1 cup sweet potato (about 2 small potatoes) mashed
- 1 cup white cannellini beans drained
- 2 tablespoons yellow cornmeal
- 2 teaspoons garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/8 teaspoon salt
- Pinch of freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil divided
For toppings:
- 2 teaspoons olive oil
- 2 teaspoons garlic minced
- 1 red pepper sliced
- 1 small yellow onion sliced
- Salsa to taste
- Lettuce to taste
- 1 small avocado sliced
- 1/2 cup corn kernels
- Cilantro for garnish
- 4 hamburger buns
Instructions
To make the burgers:
- Preheat your oven to 400℉ and line a small baking sheet with tinfoil. Spray with cooking spray.
- Poke the potatoes all over with a fork and bake on the prepared baking tray until fork-tender and soft, about 45 to 50 minutes. Let cool.
- In a large bowl, use a fork to mash the baked sweet potato and the white beans. Leave the beans a little bit chunky to add some texture.
- Stir in the cornmeal, garlic, paprika, cumin, chili powder, salt, and pepper. Refrigerate the mixture for at least 30 minutes to make it easier to shape. (The longer the better!)
- While the mixture cools, prep all the veggies.
- Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Cook the sliced red pepper and onion until browned, about 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
To cook the burgers:
- Pour the panko onto a small plate. Take a scant 1/2 cup of the potato mixture and form a 4-inch patty. Press it down onto the panko to coat the bottom and up the sides. Once the patty is covered, transfer it to a separate large plate. Repeat with the remaining 3 burgers.
- Heat 1 tablespoon of olive oil in the same large pan over medium heat. Using a pancake flipper, gently lift 2 of the burgers off the plate and into the pan, and use the sides of the flipper to gently reform if they lose their shape.
- Cook until golden brown, about 6 to 8 minutes. Do not flip until the burger easily releases from the pan. Once golden, flip and cook fior and additional 6 to 8 minutes on the other side. The inside of the burgers stay very soft and moist with a crispy exterior. Repeat with the remaining oil and 2 patties.
- Once cooked, transfer each burger to a bun and top with salsa, lettuce, avocado slices, sautéed red pepper and onion, corn kernels, and cilantro.
- Devour!
Nutrition
Calories: 492kcal | Carbohydrates: 71.9g | Protein: 11.8g | Fat: 19.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.6g | Sodium: 417mg | Potassium: 640mg | Fiber: 12.1g | Sugar: 10.6g | Vitamin A: 3300IU | Vitamin C: 64.4mg | Calcium: 50mg | Iron: 1.8mg