Sweet Potato Vegan Burgers (Print Version)
Wholesome vegan burgers combining sweet potato, beans, and tahini. Hearty patties ready in just 45 minutes.
# Ingredients:
→ Burger Base
01 -
1 medium sweet potato
02 -
1 1/2 cups canned cannellini beans, drained and rinsed
03 -
2-3 tablespoons oat or wheat flour
04 -
1 tablespoon tahini or softened nut butter
05 -
1 teaspoon pure maple syrup or pinch stevia for sugar-free option
06 -
1/4 teaspoon garlic powder or spice blend
07 -
Salt and pepper, to taste
08 -
Optional cayenne or other spices
09 -
Optional 1-2 tablespoons nutritional yeast
→ Optional Coating and Texture
10 -
1/2 cup panko breadcrumbs or 1/4 cup cooked brown rice
→ Cooking
11 -
1-3 teaspoons vegetable or coconut oil, if frying
→ Toppings
12 -
Toppings of choice
# Steps:
01 -
Preheat oven to 400°F (200°C). Poke a few holes in the sweet potato using a fork. Bake until sticky-sweet and very tender, about 1 hour. Remove the skin and transfer the flesh to a large bowl.
02 -
Add the cannellini beans, flour, tahini, maple syrup, garlic powder, spices, and seasoning to the bowl with the sweet potato. Use a fork to mash the mixture until combined. Cover and refrigerate for 15-20 minutes, or until the mixture is firm enough to handle. The mixture will remain soft and moist, so gradually add more flour as needed or fold in breadcrumbs for easier handling.
03 -
Form the mixture into 5 equal-sized patties. If frying, coat the patties in breadcrumbs before proceeding.
04 -
Heat 1 tablespoon of oil in a sauté pan over high heat. Place the patties in the pan and cook for 2-3 minutes on each side until golden brown. Transfer to a paper towel to cool. Alternatively, skip this step if baking.
05 -
If baking, preheat the oven to 350°F (176°C). Fold 1/4 cup cooked brown rice into the patty mixture for added texture. Place the patties on a greased baking sheet and bake for 20 minutes until lightly browned.
# Notes and Tips:
01 -
Leftover sweet potato can be repurposed into Sweet Potato Bread.