Easy Sweet Potato Veggie Burgers! With Avocado.

Crave a veggie burger. Ok, so the 'fake meat' burgers are all the rage, and I'm super glad about that. But I have to admit, I'm pretty old school when it comes to my veggie burgers. And this one is my fave. It's also a fan fave. Sweet potato, white beans and a Panko bread crumb outer layer that is just to live for!...

All your burger goodies get stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Buttery avocado. Dijon or special sauce or vegan mayo. Optional slice of vegan cheese. Pepper. Thinly sliced onion. Maybe even some pickles if you'd like. Stack this burger however you'd like or eat these pattie as a yummy side or salad topper! (Really, they taste so good just as is.)

Huge bonus: these Sweet Potato Veggie Burgers are super easy to make. Satisfy your burger craving in a flash. And while you are stacking toppings, humming happy burger-eating music, sipping lemonade, ginger ale or iced tea or whatever, basically feasting however you like - you can laugh at anyone who thinks going vegan is just too hard these days...

updated 2019: text /// 2014: how-to video /// original post: 2012

This recipe appears in my cookbook Healthy Happy Vegan Kitchen - (and on the cover!)..

So today, I woke up. Munched some blueberries. Played with the cat. And worked on this post as drizzly raindrops poured outside my window. Blustery trees swaying all morning and well into the evening.

Easy Burger. You simply take a baked sweet potato, some soft canned beans (I used cannellini white beans) add in a few accents, mash, saute and serve. You can also bake for a healthier preparation. And you could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds - whatever! The sweet potato is such a nice binder - you can really get creative if you choose.

I pan-fry. More of a saute really. I use virgin coconut oil or safflower oil.

And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. Filled with good stuff. Vitamins, minerals, fiber, protein. Dig in.

The Patty. I was still feeling Valentine's Day-y..

I served the patties with tender sliced avocado, a crisp bed of romaine lettuce, a circle of onion, some Dijon mustard and some pepper and olive oil over top.

Easy Sweet Potato Veggie Burgers with Avocado

Kathy Patalsky

Published 02/21/2012

Easy Sweet Potato Veggie Burgers with Avocado

Sweet potato veggie burgers with avocado, family-approved go-to dinner .


  • 1 medium sweet potato, baked and peeled
  • 16oz. cooked white beans (canned, drained and rinsed)
  • 1/2 cup white onion, chopped
  • 2-3 Tbsp tahini
  • 3/4 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 - 1 tsp chipotle powder (or cajun spice) (use more for spicier burgers)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (add more for more bite!)
  • 1/3 cup nutritional yeast OR any flour (try oat flour)
  • 1/2 - 1 cup finely chopped greens (kale, spinach, parsley)
  • toppings: avocado, tomato, vegenaise, burger buns, greens
  • skillet: 1 Tbsp oil ( extra virgin olive oil, coconut oil, or other)
  • optional: Panko bread crumbs for crispy coating


  1. Bake your sweet potato in a 400 degree oven for 40-60 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields a bit more flavor.
  2. Add the potato and beans to a large mixing bowl. Using a large fork, mash well. Fold in the onion and keep mashing. Add all the remaining burger ingredients and mash, mash, mash well until thickened and mashed well. Tip! Rinse your beans in hot water before adding to bowl, this heats them, making them easier to mash.
  3. Warm oven to 400 degrees.
  4. Warm a skillet over high heat and add the oil.
  5. Using hands, form the burger mixture into large patties. Place patties in the hot skillet. Note: If using Panko bread crumbs, before placing burgers in skillet, roll patties in Panko to coat well. In skillet: Cook 1-3 minutes on each side, until lightly browned. Repeat until all the burger mixture has been used. Optional: Before forming patties, place mixture in the fridge for a half hour or longer.
  6. Place the skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through. Note: YES you could skip the skillet part and just bake the veggie burgers, but the flavor is better with those crispy oil-seared edges. If just baking, the baking time will be around 20 minutes, depending on patty size.
  7. Slice up all your burger toppings and toast the buns. Sprouted grain were used! Add vegan mayo or spicy mustard and the patty and toppings. Serve warm!
  8. Store leftover burgers, sealed, in the fridge for up to a day, or freeze and consume within a few weeks for best flavor and texture. To reheat: warm in a 400 degree oven until warmed through, about 12 minutes, depending on burger thickness.

Yield: 6-8 patties

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.


  • Calories: 176g
  • Fat: 4g
  • Protein: 7g
  • Dietaryfiber: 5g
  • Totalcarbs: 30g

Tags: veggie burgers,entree,sweet potatoes,dinner,easy,avocado,entree

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Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

Recipe Tweak Note.. The ABOVE recipe is the one I use at least once every few weeks. It is an easy and delicious version. BELOW I provide a shot of the older recipe since there were a few comments from people about when I changed the recipe. I updated the recipe based on the one I currently make on a routine basis. As always, you can add spices like cajun and nooch to the patty as you'd like. So in case you are curious, below is the original, longer recipe..

My Book! If you loved that recipe, please check out my book / wellness guide "365 Vegan Smoothies" from Penguin / Avery - details here.
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