Vegan Sweet Potato Burgers [Oil Free]
User Reviews
5
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Prep Time
35 mins
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Cook Time
40 mins
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Refrigeration Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 Burgers
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Calories
108 kcal
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Course
Main Course
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Cuisine
American
Vegan Sweet Potato Burgers [Oil Free]
Description
Vegan Sweet Potato Burgers start by boiling cubed sweet potatoes until tender, then draining. Meanwhile, diced onion, red pepper, and mushrooms are dry sautéed with salt and pepper until softened, releasing moisture but without added oil. The cooked sweet potatoes, rinsed white kidney beans, and seasonings including sea salt, garlic powder, cumin, and cayenne pepper are combined in a food processor and pulsed until broken down but still retaining some texture. The sautéed vegetables and rolled oats are then folded in with additional pulses to evenly mix but avoid overprocessing.
The mixture is shaped into tennis-ball-sized patties on a parchment-lined baking tray using wet hands to prevent sticking. After chilling in the refrigerator to firm up, the burgers bake at 450°F for about 25 minutes, flipping halfway through to brown both sides. This method creates patties that hold together well with a tender interior and slightly crisp edges. The seasoning blend offers warmth and slight heat, with optional smoked paprika to add smokiness.
These burgers are suitable for vegan diets and offer a nutrient-rich plant-based option. They can be served on buns with a variety of toppings like fresh tomato, avocado, or pickles. Leftovers keep well refrigerated for several days or can be frozen for months to retain freshness.
Ingredients
- 1.5 cups sweet potato approx. 1 small potato, cubed
- 1 yellow onion diced
- 1 red pepper diced
- 4-6 cremini mushrooms diced, or baby Bella mushrooms
- 15 oz white kidney beans drained & rinsed, canned
- 1 teaspoon salt sea salt
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¾ cup rolled oats gluten free if preferred
Optional Toppings
- tomato sliced tomato; fresh herbs include dill, parsley, or cilantro
- pickle
- red onion
- avocado
- pickled pepper
- fresh herbs
Instructions
- 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.
Notes
- Avoid overprocessing in the food processor to keep a desirable texture with some chunkiness.
- Process the mixture in batches if your appliance is small to ensure even blending.
- Use wet hands to form the patties to prevent sticking during shaping.
- Adjust seasoning by tasting the batter before baking for balanced flavors.
- Add ½ teaspoon smoked paprika if a smoky flavor is preferred.
- Store leftovers refrigerated for 3-4 days or freeze airtight for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Burgers
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1Burger | |
| Calories | 108cal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Sodium | 443mg | 18% |
| Potassium | 351mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4027IU | 81% |
| Vitamin C | 21mg | 23% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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