Easy Sweet Potato Veggie Burgers


I love love love sweet potatoes. I simply cannot get enough of them. This is a quick and easy recipe and it makes the most delicious veggie burgers with subtle sweetness from the potatoes. And, when topped with avocado…it just doesn’t get any better. I use a heavy hand with the cajun seasoning because I love these a little on the spicy side. Be careful though with some seasonings that have added salt because they can get too salty fast. Taste the potato mixture as you season them. The potato mixture is very very sticky and I don’t like to add too much extra flour because it dilutes the flavor. Instead, I just make it work by dipping a big blob of the mixture in the panko crumbs and gentle flipping it to get the other side coated well with panko crumbs. I then form them and flatten them directly on the cookie sheet. I also bake these because I don’t like standing in front of the stove to fry them. I have fried them before, and yes they are fantastic fried, but they are also terrific baked. I bake them a parchment lined cookie at 350 degrees for 20 minutes on each side. I also spray each side with olive oil to help get that nice golden color.


Makes 7-8 large patties

  • 2 cans cannellini white beans, drained
  • 1 large sweet potato, baked/peeled/mashed (about 2 cups)
  • 2 Tbsp tahini
  • 2 tsp maple or agave syrup
  • 1 tsp lemon pepper seasoning OR Cajun seasoning
  • 1/4 cup wheat flour
  • optional: additional seasoning (whatever you have on hand)
  • salt to taste if needed
  • plentiful Panko crumbs
  • safflower oil for pan
  • Burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper


  1. Bake sweet potato. Peel, place in large mixing bowl.
  2. Add drained beans to mixing bowl. Mash beans and potato together.
  3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
  4. Heat 1 Tbsp safflower oil in a pan over high heat.
  5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
  6. Transfer cooked patties to paper towel. Cool for a few minutes.
  7. Serve on toasted bun with lotsa toppings.

Recipe and photo courtesy of Lunchboxbunch.com.


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