Sweet Potato Burgers (Vegan, Gluten Free)

These sweet potato burgers are made using spiced, fried chunks of sweet potato so they have lots of delicious flavour as well as great texture. Vegan, gluten free and ready in under 30 minutes!

These sweet potato burgers are a nutritious and tasty way to serve sweet potato. They are low in fat, high in fibre and protein, and made without any flour or breadcrumbs. Thanks to the preparation method they also have lots of depth of flavour.

Sweet potato burgers ingredients and substitutions

• Sweet potato: peel then weigh it.
• Chickpeas: add bulk. Use black beans instead if preferred.
• Spices: I used a cajun spice mix, but chipotle or jerk spice mix will work well, too.
• Garlic: can be optional.
• Cilantro/fresh coriander: adds freshness.
• Green onions/scallions: use approx. ½ small red onion if preferred.
• Tomato puree: balances the sweetness of the sweet potato.
• Miso: enhances the flavour adding depth. Not absolutely essential but highly recommended.
• Cayenne pepper: optional.
• Olive oil: used for frying the sweet potato as well as the burgers.

How to prepare the sweet potato

Sweet potato is an extremely versatile vegetable and can be prepared in lots of different ways. For example I used finely grated raw sweet potato to make ‘hidden vegetable’ chocolate muffins as well as crispy fritters.  My mango sweet potato smoothie, on the other hand, is made using the pulp of roasted sweet potato.

For this sweet potato burger recipe I decided to cube and briefly fry the sweet potato along with the spice mix.  This is a very quick and effective way of infusing sweet potato with flavour.  It’s important to cook it a little al dente so it still retains some texture in the burger mixture.

Can I roast the sweet potato instead

Yes, you can if that’s the method you prefer (although it’s quicker and easier to cook the sweet potato in the pan).

To roast the sweet potato for this recipe preheat the oven to 220 C/ gas mark 7. Place the sweet potato chunks in a large bowl, add 1 tablespoon of oil as well as the spice mix and stir until thoroughly coated. Arrange the pieces in a single layer on top of a large sheet lined with parchment and bake for about 15 minutes (remember not to cook them fully). Make the burgers as per Instructions.

Step-by-step recipe instructions

1.Peel and cube the sweet potato.  In a large non-stick pan heat up approx. ½ tbsp of oil, add the sweet potato along with the spice mix and stir.

2. Cook over a medium heat for about 10-12 minutes stirring occasionally until nicely browned and tender (but not cooked completely, still a little al dente). Remove from the heat and set aside to cool a little.

3. To the blender add all the burger ingredients (including the sweet potato, which can still be a little warm). If using miso paste combine it with the tomato puree before adding to the blender.

4. Pulse until the mixture starts coming together but there are still pieces of vegetables visible (be careful not to overblend it).

5. Form 4 burgers. Make sure you press the mixture together well so the burgers hold their shape.

6. In a large pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned (add a little more oil after turning them over). Serve with your favourite burger bun.

Serving suggestions

I served these sweet potato burgers in a brioche bun with smashed avocado and a simple cabbage slaw made with lime juice, a little vegetable oil and seasoning (as in the photos).  They are delicious with any coleslaw, potato wedges, simple salad, dill pickle or sliced cucumber.

Use your favourite burger buns (toasted or not).

How to make this recipe without the food processor

Using a food processor is quick and easy, but these sweet potato burgers can also be made completely by hand. 

Once you have prepared the sweet potato combine it with the chickpeas and smash using a potato masher just until the mixture starts coming together (do not mash until smooth).  Using a large spoon stir in the rest of the ingredients (chop the onion and cilantro quite finely) and make the burgers as per Instructions.

Make ahead

This sweet potato veggie burger recipe comes together in a matter of minutes if you prepare the sweet potato ahead.  Cook then cool it completely, place in a bowl, cover and refrigerate overnight. Make the burgers as per Instructions.

Top tip

I do not recommend preparing the burger mixture or forming the burgers ahead as they contain fresh herbs, which after a few hours may start releasing moisture (your burgers may not hold their shape as well).

Top tips

• Peel then weigh the sweet potatoes.
• Cook the sweet potato al dente (it should be tender but still with a little crunch, not fully cooked).
• Taste the mixture and adjust the seasoning as required before forming the burgers. I added a small amount of salt, but you may not need to add any.
• It’s best to fry the burgers as soon as you’ve formed them.
• Best served immediately.

Freezing

Freeze the sweet potato patties, uncooked, in a single layer, covered, for up to 3 months. Defrost completely (in the fridge overnight is best) before frying (as per Instructions) and assembling your burger.

Related recipes

• Vegan Beet Quinoa Burgers
• Grilled Eggplant Halloumi Sandwich
• Vegetarian Spinach & Feta Stuffed Sweet Potatoes

Check out also these other easy vegetarian meal ideas!

Keep in touch!

If you make these spiced sweet potato burgers I’d love to know how they turned out for you. Let me know in the comments below, thanks!

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