4.9 from 21 votes
Easy Homemade Sweet Potato Veggie Burgers
Upgrade your meatless meals with these Easy Homemade Sweet Potato Veggie Burgers. They're topped with colorful veggies and creamy avocado!
Prep Time
15 mins
Cook Time
1 hr 20 mins
Additional Time
30 mins
Total Time
2 hrs 5 mins
Servings:
4
Burgers
Calories:
492 kcal
Course:
Dinner
Cuisine:
Tex-Mex
Ingredients
For the burgers:
- 1 cup sweet potato (about 2 small potatoes) mashed
- 1 cup cannellini beans drained, white
- 2 tablespoons cornmeal yellow
- 2 teaspoons garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/8 teaspoon salt
- black pepper freshly ground, pinch
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil divided
For toppings:
- 2 teaspoons olive oil
- 2 teaspoons garlic minced
- 1 red pepper sliced
- 1 yellow onion sliced, small
- salsa to taste
- lettuce to taste
- 1 avocado sliced, small
- 1/2 cup corn kernels
- cilantro for garnish
- 4 Hamburger Bun
Instructions
To make the burgers:
- Preheat your oven to 400℉ and line a small baking sheet with tinfoil. Spray with cooking spray.
- Poke the potatoes all over with a fork and bake on the prepared baking tray until fork-tender and soft, about 45 to 50 minutes. Let cool.
- In a large bowl, use a fork to mash the baked sweet potato and the white beans. Leave the beans a little bit chunky to add some texture.
- Stir in the cornmeal, garlic, paprika, cumin, chili powder, salt, and pepper. Refrigerate the mixture for at least 30 minutes to make it easier to shape. (The longer the better!)
- While the mixture cools, prep all the veggies.
- Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Cook the sliced red pepper and onion until browned, about 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
Cup of Yum
To cook the burgers:
- Pour the panko onto a small plate. Take a scant 1/2 cup of the potato mixture and form a 4-inch patty. Press it down onto the panko to coat the bottom and up the sides. Once the patty is covered, transfer it to a separate large plate. Repeat with the remaining 3 burgers.
- Heat 1 tablespoon of olive oil in the same large pan over medium heat. Using a pancake flipper, gently lift 2 of the burgers off the plate and into the pan, and use the sides of the flipper to gently reform if they lose their shape.
- Cook until golden brown, about 6 to 8 minutes. Do not flip until the burger easily releases from the pan. Once golden, flip and cook fior and additional 6 to 8 minutes on the other side. The inside of the burgers stay very soft and moist with a crispy exterior. Repeat with the remaining oil and 2 patties.
- Once cooked, transfer each burger to a bun and top with salsa, lettuce, avocado slices, sautéed red pepper and onion, corn kernels, and cilantro.
- Devour!
Nutrition Information
Calories
492kcal
(25%)
Carbohydrates
71.9g
(24%)
Protein
11.8g
(24%)
Fat
19.7g
(30%)
Saturated Fat
2.4g
(12%)
Polyunsaturated Fat
1.5g
(9%)
Monounsaturated Fat
9.6g
(48%)
Sodium
417mg
(17%)
Potassium
640mg
(14%)
Fiber
12.1g
(48%)
Sugar
10.6g
(21%)
Vitamin A
3300IU
(66%)
Vitamin C
64.4mg
(72%)
Calcium
50mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4 Burgers
Amount Per Serving
Calories 492
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 71.9g | 24% |
| Protein | 11.8g | 24% |
| Fat | 19.7g | 30% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 9.6g | 48% |
| Sodium | 417mg | 17% |
| Potassium | 640mg | 14% |
| Fiber | 12.1g | 48% |
| Sugar | 10.6g | 21% |
| Vitamin A | 3300IU | 66% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 50mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.