Are you a fan of sweet potatoes?
Even if you’re not, I bet you’ll LOVE these burgers.
Sweet potatoes are so versatile and great in so many things, and if you are a huge fan, like me, you should check out these other sweet potato recipes, too.
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.
So we’ve got make ahead, delicious, easy and healthy!
It’s really a winning combo!
How to make sweet potato bean burgers
(This is a summary. For full recipe measurements and instructions see the recipe card below.)
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.
NOTE: 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.
NOTE: 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.
- Do not over process. You want a nice textured burger here, so make sure not to overly process in the food processor. Just until chopped and combined.
- 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 remain larger. Again, you want a nicely processed, but not mushy batter.
- For oil free, just sauté the veggies in water or broth and proceed with the recipe as directed.
- For gluten free, just make sure to grab certified gluten free oats and your favourite gluten free buns, if using.
- Taste the batter and adjust the seasoning. Once your batter is ready, taste a sample and add more salt, pepper, garlic powder, cumin, paprika or cayenne, if needed. Always season to your taste.
- Make it smoky. If you want a little smoke flavour to your sweet potato bean burger, add 1/2 teaspoon of smoked paprika to the batter.
More delicious sandwiches and wraps!
- Pumpkin Black Bean Burgers
- Easy Baked Falafel Wraps
- 5 Minute Chickpea Salad Sandwich
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Asian Slaw Vegan Wraps with Cauliflower Rice
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- 3 cups cubed sweet potatoes approx. 1 medium potato
- 1-2 tsp avocado oil or your choice or use water or broth for oil free
- 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.