Sweet Potato Veggie Burgers

Sweet potato veggie burgers are a satisfying plant-based option that actually holds together on the grill or stovetop. I started making these after one too many store-bought veggie burgers fell apart mid-flip, and the sweet potato base gives them a naturally sweet flavor that pairs perfectly with savory toppings. The pepita seeds add a subtle crunch and nutty taste that sets these apart from typical bean burgers. They’re hearty enough to satisfy everyone at the table, whether they’re vegan or just looking for a lighter burger option.

Ingredients

• 1 medium sweet potato (no need to peel if using the pressure cooker method)
• 1 (15-ounce) can white beans (cannellini beans), drained and rinsed
• 1 cup old-fashioned rolled oats (gluten-free if desired)
• 1 cup raw pepita seeds (pumpkin seeds)
• 2 large shallots, peeled and roughly chopped
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup fresh flat-leaf Italian parsley, large stems removed
• 5 tablespoons extra-virgin olive oil (for pan-frying)

For Serving:

• Red onion slices
• Avocado
• Sprouts
• Lettuce
• Tomato slices
• 3-ingredient vegan honey mustard sauce
• Daiya mozzarella-style slices

How To Make Sweet Potato Veggie Burgers

1. Cook the sweet potato until fork-tender using your preferred method (pressure cooker, oven, or microwave), then let it cool slightly and remove the skin if desired.
2. Add the pepita seeds and oats to a food processor and pulse until they form a coarse meal, about 10-15 pulses.
3. Add the cooked sweet potato, white beans, shallots, garlic powder, smoked paprika, salt, pepper, and parsley to the food processor.
4. Pulse the mixture 15-20 times until everything is combined but still has some texture, don’t over-process or the burgers will be mushy.
5. Transfer the mixture to a bowl and let it rest in the refrigerator for 15-20 minutes to firm up, making it easier to shape.
6. Divide the mixture into 6 equal portions and form each into a patty about ¾-inch thick, pressing firmly so they hold together.
7. Heat 2-3 tablespoons of olive oil in a large skillet over medium heat until shimmering.
8. Cook the patties for 4-5 minutes on the first side without moving them, until a golden crust forms.
9. Flip carefully and cook for another 4-5 minutes on the second side, adding more oil if needed.
10. Serve immediately on buns with your favorite toppings or let cool and store for later use.

Make-Ahead and Storage Tips

These veggie burgers actually get better after sitting in the fridge overnight. The flavors meld together and the texture firms up even more, making them easier to handle. You can prep the entire mixture up to two days ahead and keep it covered in the refrigerator until you’re ready to form and cook the patties.

Cooked burgers store beautifully for up to 5 days in an airtight container in the fridge. Just reheat them in a skillet with a little oil to crisp them back up. They also freeze wonderfully, stack them between parchment paper sheets and freeze for up to 3 months.

Customization Ideas

The base recipe is just a starting point. Try swapping the pepitas for sunflower seeds or chopped walnuts for a different flavor profile. Fresh herbs like cilantro or basil work great instead of parsley, depending on what toppings you’re using.

Spice-wise, you can go in many directions. Add a teaspoon of cumin for southwestern flair, or try curry powder for an Indian-inspired burger. A tablespoon of nutritional yeast adds a cheesy umami boost. Just remember that whatever you add, keep the base proportions the same so the burgers hold together properly.

Serving Suggestions

These burgers shine with classic toppings, but don’t be afraid to get creative. The sweet potato base pairs exceptionally well with spicy or tangy elements, try kimchi, pickled jalapeños, or a sriracha mayo. Caramelized onions add sweetness that complements the natural sugars in the sweet potato.

For a lettuce-wrap version, these hold up surprisingly well. The firm texture means they won’t fall apart even without a bun to support them. Serve them alongside sweet potato fries for a theme night, or crumble a leftover burger over a grain bowl for an easy lunch.

Notes

• The mixture will seem slightly wet at first, but chilling it makes a huge difference in how well the patties hold together
• Don’t skip the resting time in step 5, it’s essential for burger stability
• If cooking all 6 burgers at once, you may need to work in batches depending on your pan size
• For grilling, brush the grates well with oil and cook over medium heat (not high) to prevent sticking
• Leftover burgers can be crumbled and used as a protein topping for salads or grain bowls
• These are naturally gluten-free if you use certified gluten-free oats

Common Questions

Can I bake these instead of pan-frying? Yes, bake at 375°F for 25-30 minutes, flipping halfway through. Brush each patty with a little olive oil before baking for the best texture. They won’t get quite as crispy as pan-fried versions, but they’ll still be delicious.

What if I don’t have a food processor? You can mash everything by hand, but you’ll need to chop the pepitas and oats finely first (or use oat flour). Mash the sweet potato and beans thoroughly, then mix in the remaining ingredients. The texture will be slightly different but still works.

Why are my burgers falling apart? The mixture might be too wet or not chilled long enough. Make sure you’re draining the beans well and letting the mixture rest in the fridge. Also, don’t flip them too early, wait until a crust forms on the first side.

Can I substitute the white beans? Chickpeas work well as a substitute and add a slightly different flavor. Black beans will change the color and taste but still bind properly. Avoid using kidney beans as they’re too soft and won’t provide enough structure.

How do I prevent them from sticking to the pan? Use enough oil and make sure it’s hot before adding the patties. Don’t try to flip them until they’ve developed a crust on the bottom, they’ll release naturally when ready. A well-seasoned cast iron or non-stick pan works best.

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