Flavor packed and with good for us 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! This recipe is vegetarian and easily vegan.
Veggie Burger Love
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.
Quick Guide: 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. In summary, here’s how to make em’ (see recipe card for details):
- 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.
- For the Grill? 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
- BBQ Chickpea Veggie Burgers
- Black Bean Walnut Burgers with Saucy Sweet Onions
- Spicy Cajun Chickpea Burgers with Jalapeño Aioli
- Easy Black Bean Burger by Taste Love Nourish
RELATED: For delicious and easy to make oven fries, try my Crispy Oven Fries recipe to share with these burgers!
Sweet Potato Burgers Recipe
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
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. To Freeze for Later: to freeze 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.
- 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.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
We loved these! We ate half for supper, put half in the freezer (raw) then thawed slightly and cooked on the stovetop. So tender & delicious! Thanks Traci!
Hi Monica! Thank you for your note and giving the recipe a go. SO happy to hear you’re enjoying the burgers and you have more for later! Hooray!
Just made these and they were DELICIOUS!!
Had my very picky daughter look through your recipes and give me a few ideas of what she might try and these were on the list. I made them for her – not being a huge sweet potato fan – but the combination of the potato with all the other ingredients, tempered the sweetness and ended up being a huge hit with the whole family, me included. The garlic lemon mayo was just another great addition. I wonder how it would be with a dollop of greek yogurt, if one was trying to be more healthy?
Thank you for your yummy creations!
Hii Alexandra! Thank you for your note, rating and sharing your story with us! I looove that you had your daughter make some decisions about what to make :D I adore that garlic mayo (probably too much – lol). Greek Yogurt would be fabulous. Maybe strain it in a colander for 15-20 minutes so it’ll be thicker. I can imagine how delicious tzatziki would be on these patties too! So happy y’all enjoyed the recipe!
Well just so you know, we have had 3 huge successes so far: the Quinoa black bean enchilada bake- with the chili turned down in the sauce, the sweet potato burgers and the quinoa tabbouleh with chickpeas!!
I’m partial to your Thai recipes and loved your walnut marinara but my daughter not yet!!!
We live in Greece so easy to get a little Tzatziki !
Just so you know, we have had 3 huge successes so far: the Quinoa black bean enchilada bake- with the chili turned down in the sauce, the sweet potato burgers and the quinoa tabbouleh with chickpeas!!
I’m partial to your Thai recipes and loved your walnut marinara but my daughter not yet!!!
These were very good. I added a little cumin and made them slightly bigger…1)2 cup. Will make again for sure!
Hi Diane! Thank you for your note and tip about the cumin! Sounds fabulous! I like the 1/2 cup burgers too – how many did the 1/2 C burgers yield?
I used a 1/2 cup scooper too and it made 10 burgers.
Thank youuuu Alexandra! I’ll add that to the notes!
I’m a huge fan of sweet potatoes – so this is right up my alley!! This is perfect for summer, Traci! So full of bright flavor!
This looks so scrumptious! can’t wait to make s this for me.
Mary Ann | The Beach House Kitchen
I’m always looking for other burger options besides beef and turkey Traci. I’m so excited to try these. Such a delicious combination of ingredients! I’ll keep you posted!
Ooooh I love hearing that, Mary Ann! Do you think Mr. P will like them? :D
Geraldine | Green Valley Kitchen
I forgot about this burger, Traci – it’s smart to update a really great recipe so everyone can enjoy! Sweet potato burgers are the best! Your new picture are gorgeous – as always – you make everything look so mouth watering. Really like your new “favorite” feature with the hearts – love that it remembers the ones that you click on so you can easily find them in the future! XO
So glad you like the hearts/favorite feature Geraldine and thank you for your feedback! I’m loving it too… and this burger. In fact, there’s a few in the freezer I’m pulling out for dinner tonight! Hooray!
sheenam @ thetwincookingproject
So yummy!! I absolutely love sweet potato! Definitely trying this super soon with quinoa and lentils :) Such an easy, delicious recipe.
I’m with you! I hope you enjoy the recipe!
So 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.
Ahhh, thank you so for your kind words and sending a smile, Jean! So heartfelt. Thank you.
Liz @ Floating Kitchen
Ooooo these look fabulous, Traci. And love that you can freeze them! Definitely going to meal prep some of these babies!
Thank you Liz! I love that part about veggie burgers. Invite some friends over and you’ll still have leftovers! :D
Jules @ WolfItDown
I 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
Thank you, Jules! It’s incredible what can be packed into a veggie burger! Hope you enjoy the recipe!
Shikha @ Shikha la mode
This is such a good idea – I love veggie burgers, so I think that freezing a bunch of homemade patties is the way to go!
Hi 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!
I’m a sucker for a good Sweet Potato Burger. Pinned on my Best Vegetarian Sandwiches Board!
Hi Marly! Thank you for your pin! You’re going to love these!
Medha @ Whisk & Shout
Oh 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 :)
You made me smile, BIG! It IS mouthwatering, huh? Sweet potatoes are magical and so versatile. Mouthwatering indeed! I hope you enjoy the recipe!
Love 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?
Hi 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!
You 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!
Thanks for your suggestion, Ali!
I 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!!! ;)
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!
Traci, 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!
YaY for sweet potatoes! I hope you enjoy the recipe!