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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My favourite meatless meal is pizza – a square flatbread topped with tinned babycorn, pickled onions, mushrooms, and plum tomatoes. Yum.
omg looks super delicious can’t wait to try it 🙂
https://aspoonfulofnature.wordpress.com/
I think I would love these! Sweet potato burgers..they look absolutely delicious!
I’ve been vegetarian for a few years and I’d thought about going vegan for a long time. It wasn’t until six months ago when I found your website with so many delicious vegan recipes that I decided to become a full-time vegan. The best recipe I’ve found is your lentil Sloppy Joe’s along with the vegan ranch dressing. I served it to my relatives (they eat meat to every. Single. Meal) and they loved it! That’s my current favourite dish and I can’t wait to try this recipe as well. It looks absolutely amazing! 🙂
kale and chickpea non-meat balls are my current favourites!
My favorite meatless meal is a spicy black bean soup with fresh baked bread!
We are making chopped cabbage, cubed sweet potato, grated turnip, sauté in olive oil, add salt and pepper and 1 1/2 teasp of caraway seeds…. you get it going in the skillet, transfer to baking dish and bake about 30 min or until sweet potatoes are tender. There is also a “miner’s sandwich” I make that uses the same filling with the addition of cornstarch. The pastry dough is made with flour, butter and coconut oil. You make individual pocket style “to go” sandwiches with this filling and bake. They are delicious.
Vegan cookies, cake, pie, chocolate and fruit are meatless right? No, just kidding ( though I love all previous things). I’m a vegan since I was 16 (I’m 19 now) and I mean: choosing my favourite meatless meal? What a challenge. I just can’t choose between a delicious salad with avocado, grilled peppers, smoked tofu, lime and sweet,oven-roasted yams. Or coconut-quinoa with cranberries, kidney beans and spinach. Or just a simple chili. Or curry. Or vegan sushi…. I can’t, sorry.
#vegansonlyeatcarrotsright?
My favorite meal would be anything with potatoe =D
grilled zucchini sandwiches with feta!