These vegan sweet potato burgers are bursting with flavour, have wonderful texture, and perfect, crispy edges. Incredibly delicious, with just a hint of spice, and loved by vegans and omnivores, alike. A wholesome patty for the entire family to enjoy.
This recipe was originally published in March 2019. It has been updated for content and photos.
Are you a fan of sweet potatoes?
Even if you’re not, I bet you’ll LOVE these vegan sweet potato burgers anyhow.
This marvelous, versatile veggie is perfect for so many dishes. Savoury, sweet, breakfast, dinner, even dessert. And if you’re a huge fan, like I am, check out these other sweet potato recipes, too, before you go.
Just like my mushroom risotto burgers and vegan chicken burgers, these delicious patties are made using wholesome ingredients and LOADED with flavour.
Why you’re going to love these burgers
- Flavourful with just a subtle hint of heat in every bite.
- Nutritious! Made using sweet potatoes, beans, veggies and oats make these burgers a completely wholesome choice.
- They’re great for meal prep. Since they need to be refrigerated for at least 30 minutes before baking, they’re the perfect make ahead dinner solution. You can prepare them well in advance.
- Versatile! Go traditional with a bun and your favourite toppings. Or use these vegan sweet potato burgers to top a green salad.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, you’ll only need 10.
Begin by cubing your sweet potatoes and put them in a pot of water to boil.
Meanwhile, dice your onion, pepper and mushrooms. Then add them to a pan and dry sauté until soft and reduced, approx. 5 minutes. Set aside. (photos 1-3)
Add the cooked sweet potato, white beans and the seasoning to your food processor and process until broken down and combined. (photos 4-5)
Then, add the sautéed veggies and oats to your processor and pulse a few times, just to mix them through. (photos 6-7)
NOTE: If you have a small food processor, work in batches, as needed, and DO NOT over process or puree. You want a chunky texture.
Use wet hands to form tennis size balls and then flatten into a disc shape and place them on your baking tray. (photo 8)
Refrigerate the patties for at least 30 minutes to help them firm up. Then then bake for 25 minutes and carefully flip them and bake for another 15 minutes. Then remove from the oven. (photo 9)
Once baked, let them rest a couple of minutes, and then serve with your favourite buns and burger toppings.
How long do they keep?
Your vegan sweet potato burgers will keep refrigerated, in a sealed container for 3-4 days.
Or, you may freeze them in a freezer safe, air tight container for up to 3 months. Make sure they are cooled to room temperature before freezing, and divide any layers with parchment paper to prevent sticking.
How to top these burgers
Up the spice level by adding some pickled jalapenos and sriracha mayo. Or tone it down by topping your burgers with some creamy guacamole.
Or keep it classic with lettuce, tomato, pickles and onion.
What to serve with them
These burgers pair particularly well with potato wedges, French fries, sweet potato fries or plantain chips.
If you’re eating light, skip the bun and use these patties to top a fresh green salad.
Can I make any substitutions?
For gluten free, just make sure to grab certified gluten free oats and your favourite gluten free buns, if using.
If you don’t have white beans on hand, you may sub for a can of chickpeas instead, with similar results.
Feel free to omit or substitute any of the spices that you’re not fond of. Or adjust according to your taste.
Expert Tips & Notes for Success
- Do not over process. You want a nice textured burger here, so make sure not to over do it in the food processor.
- Work in batches if you have a small processor. Don’t try and jam everything into a smaller appliance or the bottom will get pureed, and the top will stay chunky. This won’t give you the best texture.
- Use wet hands to make your patties! The batter will be a little sticky, so using wet hands will prevent the patties from sticking to your hands.
- Taste the batter and adjust the seasoning if needed. Once your batter is processed, taste a sample and add more salt, pepper, garlic powder, cumin or cayenne, if needed. Always season to your taste.
- Make it smoky. If you want add a smoky flavour to your burgers, add a ½ teaspoon of smoked paprika to the batter.
More delicious sandwiches and wraps!
- Pumpkin Black Bean Burgers
- Easy Baked Falafel Wraps
- Vegan Hot Dogs [Seitan Dogs]
- 5 Minute Chickpea Salad Sandwich
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Asian Slaw Vegan Wraps with Cauliflower Rice
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 1.5 cups cubed sweet potatoes approx. 1 small potato
- 1 yellow onion diced
- 1 red pepper diced
- 4-6 cremini or baby bella mushrooms diced
- 15 oz can white kidney beans drained & rinsed
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¾ cup rolled oats gluten free if preferred
Optional Toppings
- sliced tomato, pickles, red onion, avocado, pickled peppers, fresh herbs like dill, parsley or cilantro
Instructions
- In a small pot, add the cubed sweet potato, cover with water and bring to a boil. Cook until fork tender, approx. 10 minutes. Then drain and set aside.
- Meanwhile, add diced onion, pepper and mushrooms to a large pan. Sprinkle with salt and pepper and dry sauté until softened, approx. 5 mins. (The mushrooms will release moisture, so you should not need any oil or water to sauté.)
- Add the cooked sweet potato, beans and seasoning to your food processor. Process until broken down, but not smooth. You want to keep some texture. Then add the sautéed veggies and the oats and pulse a few times to mix through. Do not puree.
- Line a baking tray with parchment paper and use wet hands to form tennis sized balls from your batter. Then flatten into a patty shape and place on your tray. You should get 8 patties. Refrigerate for at least 30 minutes, or overnight if working ahead.
- When ready to bake, heat your oven to 450 degrees F and bake for 25 minutes. Then carefully flip the burgers and bake another 15 minutes, until the edges are golden brown.
Joan
Cooking temp??
Rosa
Hi Joan, step 5 – 450F. Enjoy.
Sharlene
Hi Rosa, What could I sub for the mushrooms? Thanks.
Rosa
Hi Sharlene, I didn’t try this without the mushrooms, but another veggie you enjoy should work well. Some diced carrots or zucchini would be nice.
Nancy
Delicious! Full of flavor and so easy to make. Love the fact that I now have a way to include sweet potatoes, kidney beans ( a great way for me to get iron into my meal), oats and mushrooms, all in one burger! Wonderful!
Rosa
Thrilled you enjoyed Nancy! Thanks for the review. 🙂
Marja
I love this recipe for the burgers. I made them finally the other day, I had to make some substitutions due to food allergies and food sensitivities.
I used 2 cups of quinoa instead of the white beans, and some carrots instead of the red pepper. I wanted to get zucchini however, nowhere to be found in my town.
I have made sweet potatoes vegan burgers before ( different recipe, where it called for mashed sweet potatoes).
I was in such a hurry to make these burgers, that I missed the part of having cubed cooked sweet potatoes.
Nevertheless, the burgers turned out great, wonderful combination of flavors, and most of all, they don’t fall apart.
Very impressed. It is a big hit in my household and will make them again.
I made 2 batches so we will be OK with burgers for some days.
Thanks for sharing Rosa.
Rosa
You’re very welcome Marja, so glad you enjoyed these. Thanks so much for sharing your process with us. 🙂
Marja
I am planning to make these burgers tomorrow. Will swapped out the beans with cooked quinoa and the red bell pepper with 1 zucchini.
It says, you do have to sprinkle salt and pepper when you sauté the vegetables, do you in addition still put sea salt when combining all the ingredients?
Thank you.
Can’t wait to make them.
Rosa
Hi Marja, yes sprinkle the veggies, and then add the salt to the remaining ingredients as well. Or adjust to your taste. Enjoy! 🙂
Rae Quinn
Are the rolled oats quick cooking as in the recipe for the black bean burgers? thank you
Rosa
Hi Rae, you may use either quick cooking steel cut oats OR rolled oats. Rolled oats already cook fairly quickly. Hope you enjoy the burgers. 🙂
Lindsey Bashore
You use white kidney beans in the recipe. Is there a reason you used that type? What would be different if I used regular kidney beans instead? Thanks!
Rosa
I haven’t tried red, but they may alter the flavour a little. Should still taste great though. Let us know if you try it that way. 🙂
Cassie
Any chance I can omit the beans all together? Or do you have any recommended substitutes? I was thinking maybe millet or some hemp seeds 😊
Rosa
Hi Cassie, I haven’t tried this one without the beans, so I can’t say for sure. If you give it a try with the millet or hemp seeds, I’d love to know how it goes.
Holly Black
These were the best meat substitute burger any of us have ever had! The oven stopped working, so we ended up cooking them in the grill for the same amount of time on a jelly roll sheet. It still worked amazingly! Topped with cucumber, tomato, lettuce, avocado, caramelized onions and bbq sauce. Thanks so much for making our first vegan 4th of July meal great, Rosa!
Rosa
Thanks so much for sharing your process with us Holly! I’m so flattered these are the best vegan burgers you’ve ever had! 🙂