One of my all-time favorite, signature recipes is my Sweet Potato Veggie Burger with Avocado. And not only is it one of my favorite recipes, but you guys love it too because it is the number one recipe on my blog! Nothing seems to de-throne it from that spot. It has had over 492,000 pins (just from my widget), close to 500 comments and been featured on Buzzfeed and more.. And this week I finally decided to hop in the kitchen and bring this recipe to life via a how-to video on my youtube channel!
In just about three minutes you can watch me make these satisfying vegan burgers. For two people, you can cook once and have veggie burgers for the next 2-3 days. I offer up 5 ways to put creative spins on your veggie burger too!
Watch me make Sweet Potato Veggie Burgers (original recipe blogpost here) and get the re-vamped recipe at the end of this post. If you love the video, please give it a thumbs up and share it with your friends so they can have a sweet potato veggie burger night too!
5 Ways to Spin Your Veggie Burger:
* Add BBQ Sauce
* Substitute fresh pesto sauce for the avocado
* Add a layer of homemade slaw
* Skip the bun and add your patty to an favorite entree salad
* Break it apart and add it to a pita pocket with hummus, harissa or hot sauce and veggies
Get TEN more veggie burger recipes here.
Kathy's Sweet Potato Veggie Burgers, revamped
These tender-delicious veggie burgers combine sweet potatoes, white beans, tahini and spices for a dinner that your whole family will crave! Have a veggie burger night!
- 1 medium sweet potato, baked and peeled
- 16oz. cooked white beans (canned, drained and rinsed)
- 1/2 cup white onion, chopped
- 2 Tbsp tahini
- 3/4 tsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 - 1 tsp chipotle powder (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 virgin coconut oil
- 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.
- 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.
- Heat oven to 400 degrees.
- Heat a skillet over high heat and add the coconut oil.
- Form burger mixture into large patties and place on the hot skillet. Cook 1-3 minutes on each side, just to brown them. Repeat with all the mixture, you should yield 6 large patties or 8 small. Tip: Place mixture in the fridge for a half hour if you want it to be super easy to form into patties, this will increase cooking time by a few minutes though.
- Place the skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through. Note: YES you could skpi the skillet part and just bake the veggie burgers, but the flavor is better with those crispy coconut-oil seared edges.
- 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!
- 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: 5-6 large patties, 7-8 medium pattiesPrep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
- Calories estimate per patty: 174g
- Fat: 4g
- Protein: 7g
- Dietaryfiber: 5g
- Totalcarbs: 30g
Also try my BBQ Peanut Veggie burgers!..
PS. The sweet potato veggie burger photo is also one of those photos that is very often used without my permission. So if you ever see it on someone else's blog, please kindly ask them to credit me, link back to my recipe here on my site or if appropriate, take it down. So many of you have already done this for me, much appreciated!