This vegan and gluten free sweet potato bean burger will surprise your taste buds. Even your meat eating friends will enjoy these! They are crispy, providing delicious texture and loaded with deliciousness.
Try them for your next meatless Monday, or any day you’re looking for something different. I really like these burgers because they can be prepared ahead of time, even the night before. Just refrigerate until ready to bake. Make ahead recipes are just perfect for your busy weeknights. Plus these contain plenty of wholesome ingredients, and taste GREAT! So it’s really a winning combination.
How do you make sweet potato bean burgers?
First, get your sweet potatoes chopped and cooking in a pot of water and boil until fork tender. While that’s going you may also start sautéing your veggies. If you’re avoiding oil, you may sauté the veggies in water or broth instead. Sprinkle your veggies with salt and pepper and cook until softened and set aside.
If you have a smaller food processor, you may need to work in batches. Otherwise, add your cooked sweet potatoes, chickpeas and white beans and all the seasonings to your food processor. Process until combined but not completely smooth. Then pour the mixture into a large mixing bowl. (Repeat with second half if working in batches and mix into the same bowl.)
Add the sautéed veggies to your processor and pulse once or twice, just to get them finely chopped. You do not want to purée the veggies, as they will add nice colour and texture to your patties. Add the veggies to the same bowl with your sweet potato and then add the oats. Mix everything together with a spatula or large spoon.
Form tennis size balls in your hands, and flatten into a patty shape and place them on your prepared baking tray. Don’t forget to refrigerate for at least 30 minutes to help the patties firm up before baking.
Once baked, serve with your favourite burger toppings. We like using guacamole, tomato slices, pickles, and onion.
What to serve with sweet potato bean burgers?
If you’re trying to eat lighter and avoiding bread, skip the bun entirely and pair this patty with a delicious, fresh green salad.
Or, enjoy a naked patty topped with all your favourite burger fixings and some delicious Beautiful Beet Hummus to add a nice splash of colour.
More favourite burger & sandwich recipes!
- Pumpkin Black Bean Burgers
- Vegan Chicken Burgers
- 5 Minute Chickpea Salad Sandwich
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Asian Slaw Vegan Wraps with Cauliflower Rice
- 3 cups cubed sweet potatoes approx. 1 medium potato
- 1 tsp avocado oil or cooking oil of choice
- 1 yellow onion roughly chopped
- 1 red onion roughly chopped
- 1 red pepper roughly chopped
- 6 cremini mushrooms sliced
- 1 19 oz can chickpeas drained & rinsed
- 1 19 oz can white kidney beans drained & rinsed
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 1.5 cups quick cooking steel cut oats or rolled oats
- In a small pot, add the sweet potato, cover with water and boil over high heat until fork tender, approx. 10 minutes.
- Meanwhile, add the oil, onions, pepper and mushrooms to a large skillet. Sprinkle generously with salt and pepper and sauté until softened, approx. 6 mins.
- Add the cooked sweet potato, chickpeas, beans and seasonings to your food processor. Process until mostly smooth, working in batches if needed. Pour the mixture into a large mixing bowl and set aside.
- Now add the sautéed veggies to your food processor and pulse once or twice to finely chop them without puréeing them. Transfer the veggies to your bowl and also add the oats. Mix with a spatula until combined.
- Line a large baking tray with parchment paper and using wet hands, form tennis sized balls in the palm of your hand. Then flatten into a patty shape and place on your baking tray. Refrigerate for 30 minutes, or overnight if prepping ahead.
- When ready to bake, heat your oven to 475 degrees F and bake for 20 minutes. Then carefully flip the burgers and bake another 15 minutes, until edges are golden brown.