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.
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
Or keep it classic with lettuce, tomato, pickles and onion.
What to serve with them
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 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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- 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 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 3/4 cup rolled oats gluten free if preferred
- 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.