Flavor packed and with good for your ingredients, Sweet Potato Burgers are easy to make, freezer friendly and at the ready for meal prep! Sweet potatoes make up the bulk while quinoa and red lentils provide protein power; Sweet Potato Veggie Burgers are ready! vegetarian + easily vegan
This recipe was created just a few months after I started blogging in 2014. It’s one of my favorites on the blog and was in serious need of an update.
Sweet Potato Burgers? Yes please! So many things to love about veggie burgers. They’re make ahead ready, freezer friendly, full of flavor and packed with all the good things. Although I do purchase store bought brands occasionally, I find homemade to taste way better than anything I can buy off the shelf.
I’ve found veggie burgers can be made from a variety of whole foods. When I make them at home, I can get creative with spice blends, beans, grains and all the veggies, knowing exactly what’s going into my food.
How to Make Sweet Potato Burgers:
This recipe uses sweet potatoes as its base, but also incorporates lentils and quinoa which helps bind the ingredients and provides protein power! Kale adds texture and bulk while feta (omit if dairy free) gives the burger added flavor. Panko bread crumbs encrust the burger to give it a satisfying, crisp texture.
- First, roast the potatoes and cook the quinoa and lentils.
- Second, mash the potatoes, then add the kale, mashing again to tenderize.
- Third, stir in the quinoa and lentils, spices, feta, chives, garlic, and lemon.
- Next, portion the patties and roll each in Panko. Pat into patties.
- Last, cook the burgers by pan frying or baking.
What I love most about this burger, besides that it makes a lot of burgers and I can freeze so many of them for easy weeknight dinner, is that sweet potato burgers are packed with delicious, wholesome, good-for-you foods. Kale Yeah!
Can you Freeze Sweet Potato Burgers?
Yes please! That’s what makes this recipe a double WIN! Easy peasy dinner on those nights when I just can’t pull it together, veggie burgers are waiting!
These veggie burgers can be frozen before or after they’re cooked. To freeze the patties, place them on a parchment lined sheet pan and freeze. Once frozen, transfer the patties to a storage container placing parchment squares between the patties. Thaw in the fridge before cooking or reheating.
The Best Toppings for Sweet Potato Burgers:
My favorite veggie burger topping is Mamma Lil’s Peppers (not sponsored). They’re slightly sweet, tangy and a bit of spicy. They’re packed with flavor and will elevate any burger. Sometimes I can find them at Costco FTW! Otherwise my local grocery carries them.
Other than peppers, a lemony, garlic mayo, avocado and sprouts are my favorite condiments for this Sweet Potato Burger.
There are more ways to love the sweet potato patties. They’re easily be enjoyed without the bun and can be modified by making the patties smaller and served as an appetizer or in a pita or gyro.
What Do Sweet Potato Burgers Taste Like?
The sweet potato is apparent in these veggie burgers, but also the garlic and smoky paprika offer hints of spicy flavor. You’ll get a bit of a sweet and spicy mouth party! The quinoa, kale, potatoes and lentils offer a smooth texture while the bread crumbs offer a nice crunch!
These burgers are not as firm as what you would typically buy in the store and you’ll get a bit of squeeze-out when you bite into it, but they hold up well enough to support all the condiments you want to pile on.
A Few Veggie Burger Recipe Notes:
- Freezer friendly? Yes please! Freeze the patties before or after cooking.
- Two ways to cook the patties: pan fry or bake! I’ve included both methods in the recipe.
- Make it vegan! Leave the feta out of the mix to make these burger dairy free.
- Meal prep ready! The patties can be made and held in the refrigerator up to two days in advance. For longer storage freeze the patties. Also, the sweet potatoes can be roasted and refrigerated up to two days in advance.
- If new to homemade egg free veggie burgers, see notes below in the recipe.
More Veggie Burger Recipes to Love:
- Black Bean Walnut Burgers with Saucy Sweet Onions
- Spicy Cajun Chickpea Burgers with Jalapeño Aioli
- Vegan Black Bean Burgers by Well and Full
- Easy Black Bean Burger by Taste Love Nourish
Sweet Potato Burger
Sweet potato, quinoa, lentils, kale and spices come together in this sweet and smokey veggie burger. They freeze well pre and post cooking and can be prepared ahead of time if needed. vegetarian + easily vegan **Time below does not include time to rest the burgers in the fridge - 1 hour.
Ingredients
For the Burger:
- 2 lb Sweet Potatoes about 2 medium potatoes
- 1/3 C (65g) Quinoa red or white, rinsed under running water
- 1/3 C (70g) Red Lentils
- 1 1/4 C (305g) Water
- Pinch of Salt
- 2 Cups (80g) Kale packed, any variety, deveined and chopped (about 12 leaves)
- 1/2 C (70g) Feta crumbled (leave out for vegan option)
- 1/4 C (8g) Minced Chives
- 1 Tbs Garlic minced, about 2 large cloves
- 2 tsp Fresh Lemon Juice
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 3/4 tsp Smoked Paprika
- 1 C (100g) Panko Bread Crumbs
- Coconut Oil for pan frying
For the Mayo:
- 1 C (224g) Mayo I like Veganaise
- 1 Lemon juiced
- 2 tsp Garlic minced, about 1 large clove
- 2 Pinches Sea Salt
Instructions
For the Burgers:
Preheat oven to 400F. Pierce the sweet potatoes with a fork and place on a parchment lined pan. Bake for about 45-55 minutes. You want them soft when you give em' a squeeze.
Meanwhile, place quinoa, lentils, water and salt into a sauce pan. Bring to a boil, turn to low, cover and simmer for about 10 minutes (crack the lid if needed). When done, the quinoa 'tails' will show and the lentils will be soft. Remove from heat and allow excess water to steam off. Set aside.
When the potatoes are finished cooking, cut open and allow to cool. Once cool, deskin the potato, place in a large mixing bowl and mash with a potato masher or fork. Add the kale and mash some more, for about 30 seconds (this helps tenderize the kale). When the potato and kale are incorporated, add the quinoa and lentil mixture, minced garlic, lemon, paprika, feta, chives, and salt and pepper. Mix well. The mixture will be moist and soft.
Place the panko bread crumbs in a small bowl. Use a 1/3 measuring cup to scoop out a portion of the sweet potato mixture, packing it in. Tap the scoop, face down on the side of the bowl with your hand underneath to catch the portion. Place the portion in the panko bread crumbs, turning and covering all surfaces of the patty. The patties are quite delicate, but reshape easily. Just pat them back into shape. Place the patty on the sheet pan. Repeat until all patties are scooped, shaped and covered in bread crumbs. Reshape as needed. Press each portion gently to flatten it into a patty.
Place in refrigerator for at least an hour or up to two days before cooking. This allows the flavors to marry and the patties to firm a bit. If you want to freeze some of the patties, place the number of desired frozen patties on a parchment lined sheet pan and place in freezer. Freeze for an hour, remove and store in a storage container separating patties with squares of parchment paper. Thaw before pan frying.
To Pan Fry: Preheat oven to 200F. Place 3 Tbs coconut oil in non stick frying pan. Heat oil on med-high until it shimmers. Place 3-4 patties in the pan, without crowding them and cook on each side for about 3-4 minutes. Place on a paper towel to catch any excess oil. As the patties finish cooking, place in a 200F oven to keep warm until ready to serve.
To Bake: Preheat oven to 425F (218C). Brush a parchment lined sheet pan with olive oil and place the patties on the parchment paper. Gently brush olive oil over the tops of each patty. Bake for 20-25 minutes, flipping patties at 1/2 way mark. When done, they should be golden and heated through.
To rewarm cooked patties after refrigeration, place in a 350F oven for about 15 minutes or until warmed through.
Store in the refrigerator for up to three days cooked or uncooked.
To rewarm cooked patties after refrigeration, place in a 350F oven for about 15 minutes or until warmed through.
For the Mayo:
- Combine all the ingredients and whisk well. Serve cold with or without the bun.
Recipe Notes
*New to Homemade Veggie Burgers? It has been my experience that homemade egg-free veggie burgers have a tenderness and squeeze-out factor. When preparing the burgers, handle them carefully after forming the patties. I find supporting them with parchment to be an ideal way to make sure they stay together. When pan frying them, use two spatulas when flipping them, if needed. This gives the patty added support. There will be a bit of squeeze-out when biting into the burger. I usually end up with a fork in my hand to finish off a veggie burger. To me, these are acceptable characteristics.
Recipe Adapted from The New York Times
sheenam @ thetwincookingproject says
May 19, 2019 at 12:30 amSo yummy!! I absolutely love sweet potato! Definitely trying this super soon with quinoa and lentils :) Such an easy, delicious recipe.
Jean says
May 18, 2019 at 5:14 amSo much flavor and color packed into these little beauties! Thanks for pointing out the new features on your site, too! Most of all, Happy Birthday, Traci! Enjoy celebrating the gift that you are. Sounds like you’ve got the right attitude in place.
Liz @ Floating Kitchen says
May 18, 2019 at 3:19 amOoooo these look fabulous, Traci. And love that you can freeze them! Definitely going to meal prep some of these babies!
Jules @ WolfItDown says
July 14, 2014 at 3:39 amI love me a proper veggie burger, and this looks fantastic! I love all the components, they make it look even more fancy, and packed full of goodness :D Yum! x
Traci says
July 14, 2014 at 1:55 pmThank you, Jules! It’s incredible what can be packed into a veggie burger! Hope you enjoy the recipe!
Shikha @ Shikha la mode says
June 27, 2014 at 9:52 amThis is such a good idea – I love veggie burgers, so I think that freezing a bunch of homemade patties is the way to go!
Traci says
June 27, 2014 at 10:15 amHi Shikha! It’s so great to know there’s something homemade, wholesome, delicious and almost ready hanging out in the freezer when you need something quick for dinner! I hope you enjoy the recipe!
Marly says
June 26, 2014 at 3:21 pmI’m a sucker for a good Sweet Potato Burger. Pinned on my Best Vegetarian Sandwiches Board!
Traci says
June 26, 2014 at 5:26 pmHi Marly! Thank you for your pin! You’re going to love these!
Medha @ Whisk & Shout says
June 23, 2014 at 10:51 amOh my word, I cannot handle this- so delicious! The colors are so vibrant and that stacked burger is making my mouth water (and I literally just ate lunch). Sweet potato is such a great starch for this- yummy, sweet, and so nutritious! This is truly junk food turned into super food :)
Traci says
June 23, 2014 at 12:44 pmHi Medha!
You made me smile, BIG! It IS mouthwatering, huh? Sweet potatoes are magical and so versatile. Mouthwatering indeed! I hope you enjoy the recipe!
Paula Jo says
June 21, 2014 at 7:48 pmLove the looks of this burger! I am GF so would naturally use gluten-free burger buns. But instead of panko bread crumbs on the outside , what would you suggest I use?
Traci says
June 21, 2014 at 8:12 pmHi Paula Jo!
I haven’t tested this recipe with anything but panko so it’s hard to say what alternative would work. But, if I did change it up to be GF, I would give my GF bread a whirl in the food processor, then use those in the place of panko. I am thinking this would work well. Please let us know if this works for you! I hope you enjoy the recipe!
Ali F says
June 23, 2014 at 9:43 amYou might want to try pulsing gluten-free pretzels in a food processor and using that instead of the panko. I haven’t tried it yet, but someone had suggested it to me. Worth a shot!
Traci says
June 23, 2014 at 12:41 pmThanks for your suggestion, Ali!
Allison says
June 21, 2014 at 5:44 amI have been searching high and low for the perfect veggie burger! I love all of the ingredients in these!!! Gorgeous photos too. I actually have all of the ingredients in my house right now. Kale and sweet potatoes together are my “go-to” for veggie pairings and creating a burger with them is just INCREDIBLE. I can never find that beautiful lacinato kale at my grocery store, but I’m hoping it is going to start appearing at the farmer’s markets soon. Panko on the outside is so smart to get them crispy. I haven’t even had breakfast yet but I am craving this baby!!! And mayo on a burger. You are speaking my language -I always need something creamy with my veggie burgers. I am pinning this immediately! DROOL-WORTHY.
Oh, and I’m addicted to smoked paprika. It makes vegetables, beans, and grains “sing.” I have been putting it in/on everything lately. Pretty sure you created this recipe just for my tastebuds, so thank you, Traci!!! ;)
Traci says
June 21, 2014 at 12:38 pmAllison,
You crack me up! I can see a veggie burger in your future, for sure! This recipe has inspired me to even get more creative with veggie burgers. The possibilities are endless! And the best part about this recipe are the delicious, exciting ingredients! The lacinato kale is needing a bit of thinning in the garden, so it’s coming along. I’ve just started seeing it at the farmers market too… so perhaps it will show up in your area soon! I hope so! Can’t wait to see what you’ll create with it!
Geraldine says
June 20, 2014 at 8:59 pmTraci, these look great! I’m always looking for a good veggie burger – especially one without eggs. I have two sweet potatoes sitting in my kitchen and I’ve been trying to figure out what to do with them – and now I know!
Traci says
June 20, 2014 at 10:46 pmHi Geraldine,
YaY for sweet potatoes! I hope you enjoy the recipe!