sweet potato burgers

Made on the stove using a combination of sweet potato, black beans and other pantry staples, these vegetarian burgers are sure to be a hit!

Vegetarian Sweet Potato Black Bean Burgers

mashed sweet potato (from one medium sweet potato, see note

black beans,

extra virgin olive oil (plus more for coating sweet potato)

white onion (from one medium onion)

red bell pepper (diced)

salt (divided

jalapeño (diced (optional)

garlic (minced)

cumin

chipotle chili powder

dry parsley

bread crumbs

burger buns

lettuce and barbecue sauce (for topping)

Preheat the oven to 400 degrees F. Lightly coat whole sweet potato in olive oil (optional). Poke several holes in the sweet potato using a knife. Place on a baking sheet and roast in the oven until tender, about 45 minutes to an hour depending on the size of your sweet potato.

Remove skin from the sweet potato. Mash the inside until almost pureed. Measure out 1/2 cup of the mashed sweet potato. Before adding black beans, pat them with a paper towel to remove excess moisture. Combine the sweet potato and black beans and mash a little more. You want some whole beans to remain for texture. Set aside.

Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Once hot, add diced onion, diced bell pepper and 1/4 teaspoon salt . Sauté until softened, about 6 minutes.  Add jalapeño and garlic and sauté a minute more, until golden and aromatic.

Stir the sautéed ingredients into the sweet potato mixture. Add the seasonings (cumin, 1/4 teaspoon salt, chipotle chili powder, parsley), whisked egg and bread crumbs. Mix until a loose ball forms.

Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than 1/2 inch thick when cooking. The thinner the patty, the firmer it will be.

Heat a skillet over medium heat (I use the same skillet I sautéed the onions in for extra flavor). Lightly spray with non-stick cooking spray. Once hot, add patties. Cook until lightly browned, about 5 minutes. Flip and cook the other side until browned.

Serve on burger buns with for favorite fixings, such as lettuce or kale and barbecue sauce. Enjoy!

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These vegetarian sweet potato burgers are nutritious, flavorful and easy to make. You can even freeze a batch for quick weeknight meals!

Sweet Potato Black Bean Burgers

You&#039;re going to love these Vegan Sweet Potato Burgers. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.

Vegan Sweet Potato Burger

lentils

mashed sweet potato, (about 2 small sweet potatoes)

quinoa

garlic, (minced)

yellow onion, (diced)

tbsp cumin

coriander

turmeric

paprika

cayenne

salt and pepper

fresh spinach, (or 1/2 cup frozen spinach)

flour

coconut oil

vegan mayo

2-3 garlic cloves, (minced)

tbsp cilantro leaves, (minced)

tomato chutney, (store bought

hamburger buns

arugula

Rinse the lentils and quinoa thoroughly. Cook the lentils and quinoa separately. Add 2 parts water for every 1 part quinoa and lentils and bring to a boil. Cover, reduce heat to a simme and cook until the water is completely absorbed about 20-30 minutes.

Poke a few holes around the outside of the sweet potatoes and microwave them on high for about 7 minutes. Once the potatoes are cooked and cooled, remove the skin and mash completely.Time Saving Tips – Feel free to use canned sweet potato puree to save on time.

Sauté the onions and garlic in coconut oil until translucent. Stir in the spices. Add lentils, quinoa, spinach, and mashed sweet potatoes. Stir to combine. Stir in flour and cook for an additional 5 minutes to ensure the flour is no longer raw.

Shape into patties about 1/2 cup big and refrigerate for 2 hours or freeze for 30 minutes. The burgers just need to be chilled enough to hold together when they are cooked.

Prepare the aioli by mixing together all the ingredients. Refrigerate until ready to use.

Heat coconut oil over medium heat in a non-stick skillet and cook patties for about 5 minutes on each side until slightly browned and the patties are cooked all the way through.

Top each burger with aioli, chutney, and arugula and serve.

Delicious plant-based Vegan Sweet Potato Chickpea Burgers with smoky barbecue sauce! Made with wholesome ingredients, are oil-free, gluten-free and loaded with flavor!

Vegan Sweet Potato Chickpea Burgers

(230 grams) cooked mashed sweet potato

cornmeal

chili powder

smoked paprika

salt

Optional veggie add-ins: corn, green onions, chopped parsley

tomato puree/sauce

maple syrup

apple cider vinegar

fine sea salt

liquid smoke

worcestershire sauce

garlic powder

scale.

If making my barbecue sauce (recommended!!) then simply combine the "5 minute smoky barbecue sauce" ingredients in a small bowl until smooth. Now, try not to eat it all with a spoon. It tastes even better after sitting in the fridge overnight, so make it the day before the burgers if possible. You will only need 1/2 cup + 2 tablespoons of the sauce for the burgers, reserve the rest for topping the burgers with.

Next, cook your sweet potato whole (with skin on) either by roasting it at 400 degrees (fahrenheit, 205 degrees celsius) until super soft or cook it in the microwave. Steaming or boiling is not recommended, as too much water will get in the potatoes. Let it cool some before peeling off the skin and mash it completely with a fork. Measure out 1 cup fully filled (no gaps) mashed sweet potato.

Drain and rinse your chickpeas and pat dry. Add them to a large bowl and mash completely with a fork to where no visible whole chickpeas remain.

Add the cooled potato to the chickpeas.

Add the barbecue sauce (only 1/2 cup + 2 tablespoons), cornmeal, chili powder, smoked paprika and salt to the mix and stir until combined and thick. Taste and add any more salt if needed or spice. Note: the batter will be moist and soft, not stiff like you might expect, but they will be completely firm by the end of baking.

Place in the fridge for at least 20 minutes to firm up some.

Preheat an oven to 375°F and line a sheet pan with parchment paper. Form the mixture into patties using a 1/2 cup measuring cup by packing it in and flattening the top. You will get 5 burgers this way. If you want them more slider size, use a 1/4 cup. The mixture should be fairly easy to form into patties with your hands. Flatten them to about 3/4 inch.

Bake for 30 minutes on the first side. It will take this long to cook before you will be able to flip them. Remove and you must flip them carefully using a metal spatula. Using a spatula should make it fairly easy to slide it underneath the burgers. They should have started to form a cooked bottom. It they are sticking too much, cook them a few minutes longer until they come up better. After flipped, cook 10-15 more minutes until they have a nice golden brown top. The longer you cook them, the crispier the exterior will be. Let them cool 10 minutes to firm up some before eating.

Layer your burgers with avocado,tomatoes, extra barbecue sauce, lettuce or any toppings you desire!

Top 3 sweet potato burgers recipes from across the web

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Vegan Sweet Potato Burger

Vegan Sweet Potato Chickpea Burgers

Top 3 sweet potato burgers recipes from across the web

The most viewed sweet potato burgers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetarian Sweet Potato Black Bean ...

Vegan Sweet Potato Burger

Vegan Sweet Potato Chickpea Burgers

The most viewed sweet potato burgers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine