Sweet Potato Bean Burger (Vegan & Gluten Free)

Name: Sweet Potato Bean Burger (Vegan & Gluten Free)
Prep time: 30 min
Cook time: 35 min
Total time: 95 min
Yield: 12 Burgers
Ingredients: 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 salt; 1.5 cups quick cooking steel cut oats (or rolled oats)

March 10, 2019 Kid Friendly

Sweet Potato Bean Burger in a bun with guacamole, tomto, pickles and onion

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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 delicious flavour. 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 they contain plenty of wholesome ingredients, and taste GREAT! So it’s really a winning combination.

So. How do you make a sweet potato bean burger?

First, get your sweet potatoes going in a pot 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 almost smooth. Then pour the mixture into a large mixing bowl. (Repeat with second half if working in batches and mix into the same bowl.) Then add the sautéed veggies to your processor and pulse once or twice, just to get them more finely chopped. You do not want to purée the veggies, as they will add nice pieces of 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.

Then 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, or if you’re anything like my husband, make your sweet potato bean burger a double! 🙂 We like to enjoy these burgers with 3 Minute Easy Guacamole, tomato slices, pickles, and onion, served with baked potato wedges on the side. YUM.

Trying to eat light?

These delicious patties have only 198 calories each! Skip the bun, and use these burgers to top a fresh green salad. Then drizzle with some balsamic glaze or Sriracha.

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.

For more homemade veggie burgers, try my Vegan Chicken Burgers or Pumpkin Black Bean Burgers!