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Vegan Sweet Potato Burgers [Oil Free]

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.

Prep Time
35 mins
Cook Time
35 mins
Refrigeration Time
30 mins
Total Time
1 hr 15 mins
Servings: 8 Burgers
Calories: 108 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 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 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¾ cup rolled oats gluten free if preferred
Optional Toppings
  • sliced tomato, pickles, red onion, avocado, pickled peppers, fresh herbs like dill, parsley or cilantro

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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

  • 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 ½ teaspoon of smoked paprika to the batter.
  • Leftovers keep refrigerated for 3-4 days or freeze airtight for up to 3 months.

Nutrition Information

Serving 1Burger Calories 108cal (5%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 1g (2%) Sodium 443mg (18%) Potassium 351mg (10%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 4027IU (81%) Vitamin C 21mg (23%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Burgers

Amount Per Serving

Calories 108

% 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.