Upgrade your meatless meals with these Easy Homemade Sweet Potato Veggie Burgers. They’re topped with colorful veggies and creamy avocado!
As much as I love a thick, juicy beef burger, eating less meat is always a good idea. When it comes to burgers, however, things can get tricky. Sure, you have the highly-processed burgers that mimic the taste and texture of meat, but if you’re looking for an option that’s fully plant-based and made with wholesome ingredients, some recipes simply don’t deliver. Trust me, I’ve had my share of bland, dry, and tough veggie patties. So that’s why I decided it was time to take matters into my own hands!
These quick and easy homemade sweet potato veggie burgers sure hit the spot when I’m craving a more wholesome burger that still has plenty of flavor. The patties are fried to crunchy perfection, but the center still has that soft, creamy, and nutty sweet potato goodness. Garnished with sautéed peppers and onions, crispy corn kernels, and creamy avocado slices, this burger is bursting with bold flavors and satisfying textures. The only thing missing? An ice-cold beer to wash it down with!
Are Sweet Potato Veggie Burgers Healthy?
Yes, these vegan sweet potato veggie burgers are quite healthy! They’re full of fiber from the sweet potatoes, beans, and corn, which is great for digestion and helping you stay satisfied between meals. The sweet potatoes provide a good dose of vitamin A, while the beans offer plant-based protein to help keep you energized.
Plus, this recipe can be made gluten-free if you use gluten-free panko and burger buns. Compared to store-bought veggie burgers that are typically full of ingredients you can’t recognize or pronounce, these burgers are definitely the more wholesome option. If you want to lower the carbs, skip the bun entirely and serve the burger on a bed of leafy greens or in a lettuce wrap.
Sweet Potato Veggie Burger Variations
If you’re not feeling the Tex-Mex flavors in this recipe, no problem! Here are some more ideas on how to spice up your meatless meal.
Korean-inspired: Top the burger with spicy gochujang mayo, shredded cabbage, sliced cucumber, and green onions. Mix some kimchi into the sweet potato patties, and add sesame seeds to the panko breading for extra crunch.
Indian-Inspired: Garnish with some thinly sliced red onions and fresh tomato slices. Add a teaspoon of chaat masala to the sweet potato patties for a pop of spice, and for the sauce, either use a mint-cilantro chutney or a dollop of dairy-free yogurt mixed with grated cucumber for a cooling raita effect.
Nigerian-Inspired: Toppings can include spinach leaves, caramelized onions, and a dollop of spicy obe ata (a smoky, pepper-based Nigerian sauce). You can also add fried plantains for a touch of sweetness, and mix suya spice into the sweet potato.
How to make ahead and store
The patties are great for making ahead of time! Store them uncooked in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the patties will get soggy and mushy upon thawing. Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer individually wrapped in plastic wrap for up to 3 months. Reheat the patties in a 350°F oven for about 10 minutes.
Serving Suggestions
These sweet potato veggie burgers perfectly complement the burger joint classics, but not everyone wants more potatoes with their potatoes. Instead, try some Air-Fryer Plantains, some Keto French Fries (made with rutabaga!), or some Zucchini Fries on the side. For a bit of green, you can never go wrong with a Vegan Caesar Salad!
recipe
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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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