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Sweet Potato Burgers

Featured in Vegetarian & Vegan Recipes.

These plant-based burgers combine roasted sweet potatoes with chickpeas, Cajun spices, and fresh herbs for a flavorful vegan patty with great texture. The sweet potatoes are cooked al dente to maintain structure, then pulsed with other ingredients to create a mixture that holds together beautifully. Pan-fried until crispy on the outside but tender inside, they're perfect for burger buns or lettuce wraps. With 9g protein per serving and packed with vitamin A, they're as nutritious as they are delicious. The optional miso paste adds umami depth that takes these burgers to the next level.
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Sarah Recipes
Updated on Sat, 29 Mar 2025 01:36:43 GMT
A burger with lettuce and pickles. Pin it
A burger with lettuce and pickles. | recipesaddicts.com

Sweet potato burgers transform humble root vegetables and chickpeas into satisfying plant-based patties with a perfect blend of sweet, savory, and spicy flavors. These nutrient-dense burgers feature spiced sweet potato and creamy chickpeas, creating a hearty patty that crisps beautifully outside while maintaining perfect texture inside.

I discovered this recipe when tired of mushy veggie burgers. The technique of pan-frying sweet potato cubes first develops caramelized flavors while preventing the 'veggie burger mush' problem. Even skeptical carnivores request this recipe after trying them.

Essential Ingredients

Sweet potato: Provides sweetness and nutrients. Chickpeas: Create structure and protein. Cajun spice: Delivers complex heat. Fresh cilantro: Brightens with herbal notes. Green onions: Add mild allium flavor. Tomato paste: Provides umami and binding. Miso paste: Optional for extra savory depth.

The texture of sweet potatoes makes all the difference—cooking until just tender but maintaining distinct pieces creates burgers with substantial bite and visual appeal above typical veggie burgers.

Preparation Method

Sweet Potato Prep:
Cube and pan-fry with Cajun seasoning until tender but not mushy. Cool slightly.
Blending:
Pulse with chickpeas, herbs, and seasonings in food processor until cohesive but chunky.
Forming Patties:
Gently shape into ¾-inch thick patties. Chill if too soft.
Cooking:
Pan-fry in oil 2-3 minutes per side until crisp and golden brown.
A burger with lettuce and tomato on a bun. Pin it
A burger with lettuce and tomato on a bun. | recipesaddicts.com

Taking time to properly pan-fry sweet potato cubes before blending develops complex caramelized flavors that can't be achieved otherwise. This initial step makes all the difference in the final result.

Serving Suggestions

Serve on gluten-free buns with classic toppings, over arugula with avocado, or in bowls with roasted vegetables. Make mini versions as sliders with mango salsa for appetizers.

Creative Variations

Mediterranean: Use za'atar and olives. Asian: Five-spice with pickled vegetables. Curry: Yellow curry powder with cucumber raita. BBQ: Smoked paprika brushed with sauce.

Storage Success

Refrigerate uncooked patties up to 1 day. Freeze uncooked patties up to 3 months (thaw before cooking). Best texture when freshly made.

A burger with lettuce and pickles. Pin it
A burger with lettuce and pickles. | recipesaddicts.com

These burgers prove plant-based eating can be vibrant and fulfilling without compromise. They deliver an experience that feels celebratory rather than restrictive—the highest praise for any recipe.

Frequently Asked Questions

→ Can I bake these instead of frying?
Yes! Bake at 375°F for 20-25 minutes, flipping halfway through.
→ How do I make them gluten-free?
Use gluten-free buns or serve in lettuce wraps - the patties themselves are naturally GF.
→ Can I prepare the mixture ahead?
Yes, refrigerate for up to 24 hours before forming and cooking patties.
→ What can I substitute for chickpeas?
Black beans or lentils work well as alternatives.
→ Why keep the sweet potatoes al dente?
This prevents the burgers from becoming mushy - they'll finish cooking when fried.

Sweet Potato Burgers

Spiced sweet potato and chickpea burgers with perfect texture - vegan, gluten free, and ready in 30 minutes.

Prep Time
12 Minutes
Cook Time
15 Minutes
Total Time
27 Minutes
By: Sarah

Category: Plant-Based

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 burgers)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 12.35 oz (350g) sweet potato, peeled weight
02 1 can (240g drained) chickpeas
03 1 garlic clove, grated
04 1-2 scallions, finely chopped
05 4-5 tbsp fresh cilantro, chopped

→ Seasonings & Binders

06 2½ tsp Cajun spice mix
07 2½ tsp tomato puree
08 1 tsp miso paste (optional)
09 ¼ tsp cayenne pepper (optional)
10 Salt and pepper to taste

→ Cooking

11 2½ tbsp olive oil, divided

Instructions

Step 01

Peel and cube sweet potatoes. Heat ½ tbsp oil in pan, add potatoes and Cajun spice. Cook 10-12 min until al dente. Cool slightly.

Step 02

In food processor, combine all ingredients (including sweet potatoes). Pulse until cohesive but still textured.

Step 03

Shape into 4 firm patties, pressing mixture together well.

Step 04

Heat 1 tbsp oil in pan. Fry patties 2 min per side until golden, adding more oil when flipping.

Step 05

Serve immediately on buns with favorite toppings.

Notes

  1. Key tip: Cook sweet potatoes al dente to prevent mushy burgers
  2. For best texture: Don't overprocess the mixture
  3. Serving idea: Top with avocado and spicy mayo
  4. Meal prep: Patties freeze well for up to 1 month

Tools You'll Need

  • Food processor
  • Large non-stick pan
  • Spatula
  • Measuring spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Legumes (chickpeas)
  • Soy (if using miso)