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 so I updated it June 2019. 

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 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 dinners, 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 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. 
• I’ve grilled these burgers in a vegetable grill pan and while they warmed through, the Panko didn’t crisp up (even when brushed with oil) like it does in a fry pan or oven. So, I don’t recommend grilling these burgers. 
• If new to homemade egg free veggie burgers, see notes below the recipe. 
• Big or mediumish patties? Alexandra (see comments) made these burgers 1/2 C patties which yields 10 patties. To make mediumish patties, use 1/3 C to make 13 patties. 

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

Print Recipe

5 from 5 votes

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. | 1/2 C patties = 10 burgers, 1/3 C patties = 13 burgers

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dinner, Lunch

Cuisine: American

Keyword: Sweet Potato Burger, Sweet Potato Veggie Burger, Veggie Burger

Servings: 13 1/3 C Veggie Patties

Calories: 253kcal

Author: Traci York | Vanilla And Bean

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.

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

Nutrition is provided as an estimate and courtesy. If this information is important to you, please verify it independently.

Calories: 253kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 446mg | Potassium: 388mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11098IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 2mg

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