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Sweet Potato Burgers are a plant-based dinner favorite that can be made entirely from ingredients you probably have on hand. Whether you bake or fry these, you end up with flavorful burgers that are naturally vegan and packed with sweet and savory notes. These burgers offer a crisp outer texture with a creamy, satisfying bite, perfect for weeknight meals or weekend gatherings.
I first whipped up these burgers when looking for a hearty, meatless meal to please a mixed group of friends. Now they regularly show up on my table for burger night.
Ingredients
- Sweet potato: brings sweetness and creaminess plus color opt for one with tight skin and few bruises
- Cannelini beans: add protein and a fluffy texture go for canned unseasoned and rinse well for the best flavor
- Oat or wheat flour: binds the mixture choose fresh flour for moisture absorption
- Tahini or nut butter: brings richness and a subtle nutty depth use runny nut butter for easy mixing
- Pure maple syrup: gives a little sweetness without overpowering the savory profile try to get real maple for best results
- Garlic powder or spice blend: deepens flavor a fresh blend will pop in taste
- Salt and pepper: add base seasoning adjust to your taste and bring all the flavors together
- Nutritional yeast: for extra flavor and nutrients optional but lovely if you have it
- Vegetable or coconut oil: is needed only if frying helps the burgers brown and crisp if frying choose neutral oil
- Panko breadcrumbs or cooked brown rice: optional for texture fold in after mixing
- Toppings of choice: personalize with fresh greens creamy sauces pickles or your favorite burger add-ons
Step-by-Step Instructions
- Bake the Sweet Potato:
- Poke a few holes in a medium sweet potato with a fork and bake at four hundred degrees Fahrenheit for about one hour until the skin is wrinkled and the inside is very soft do not rush this step since the texture makes the patty
- Mash the Base:
- After cooling split open the sweet potato remove the skin and add the flesh to a big mixing bowl add drained cannelini beans oat or wheat flour tahini or nut butter maple syrup and your chosen spices use a sturdy fork to thoroughly mash everything together until there are no large bits left
- Chill the Mixture:
- Cover the bowl and refrigerate for fifteen to twenty minutes chilling helps the ingredients firm up making it much easier to shape without sticking to your hands
- Shape the Patties:
- Take the mixture from the fridge and check consistency if it feels wet add more flour or fold in panko or brown rice form into five equal patties pressing them gently together so they hold their shape
- Cook the Burgers:
- To fry heat a layer of oil in a skillet over high heat coat the patties in breadcrumbs if desired and cook each side for two to three minutes until brown and crisp To bake place patties on a greased baking sheet and bake at three hundred fifty degrees Fahrenheit for twenty minutes until lightly browned and set
- Add Toppings and Serve:
- Place patties on buns or lettuce wraps add toppings such as lettuce tomato pickles and your favorite sauces serve warm
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I love using tahini in this recipe because its creamy texture and unique earthiness bring the patties together. My family always gets involved with the topping bar setting up different veggies and spreads which turns burger night into a fun little tradition.
Storage Tips
Let the cooked burgers cool fully before placing in an airtight container. Store them in the fridge for up to three days. For longer storage wrap each patty in parchment then foil and freeze for up to two months. Reheat from frozen in a skillet over medium heat or bake in the oven until warmed through.
Ingredient Substitutions
Try black beans or chickpeas instead of cannelini beans for a slightly different flavor profile. Almond butter or sunflower seed butter both work if you do not have tahini. Use gluten free flour for a wheat free version and skip panko or use gluten free breadcrumbs if needed.
Serving Suggestions
Serve with fresh leafy greens and tomatoes for a lighter meal. Add a dollop of vegan mayo spicy mustard or avocado mash for extra richness. Toast the burger buns for added texture or wrap patties in lettuce for a low carb option.
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A Quick Look at the Origins
Sweet potatoes are a staple in many cuisines around the world from African to Latin American cooking. Using sweet potatoes in burgers is a nod to creative plant based comfort food trends that make veggie meals the star of the plate.
Frequently Asked Questions
- → How do you ensure the patties hold together?
Chilling the mixture in the fridge allows it to firm up before shaping and cooking. Adding extra flour or breadcrumbs helps bind the patties.
- → Can I bake instead of fry the patties?
Yes, baking is a great alternative. Fold in cooked rice for texture and bake at 350°F until lightly browned.
- → Are other beans suitable in place of cannellini beans?
Yes, try using chickpeas or navy beans for a similar creamy consistency and mild flavor profile.
- → What toppings pair well with these burgers?
Avocado, crisp lettuce, tomato slices, vegan mayonnaise, or a tangy slaw all complement the flavors nicely.
- → Can the patties be made ahead of time?
Formed patties can be refrigerated or frozen, making them convenient for quick weeknight meals later on.