These easy homemade sweet potato veggie burgers are made from sweet potatoes, are coated with crunchy panko and finished with creamy avocado and grilled vegetables!
PIN Easy Homemade Sweet Potato Veggie Burgers
(photos updated 6/18/18. Narration not changed)
I’m freaking out guys.
I don’t even know who I am anymore.
I did something that I told myself that I would never ever EVER do in all the evers that were in my life.
*suspenseful pause here*
I made….I made…A VEGGIE BURGERS RECIPE.
Are you let down because you were expecting me to divulge some inner secret skeletons from my closet? Sorry to disappoint ya’ll.
Maybe a recipe for veggie burgers doesn’t really rank high on your list of “things-that-make-me-question-who-I-am-and-my-life-choices” list, but it’s probably numero uno on mine.
That might be a slight exaggeration. Probably more like numero two-o. Maybe three-o. Whatever, it’s on the list. So there.
Really though, I’ve had this veggie burger hatred pent up inside my little 5’3 body…for no reason. I mean, I hadn’t even eaten on until I made these. I was just over here eating Cajun burgers with sweet potato buns and LOVIN my GRILLED MEAT SUMMER LIFE.
I think it’s something (read: I know it’s something) to do with my slight (extreme) obsession with making sure that I get ALL THE PROTEIN, so making a patty out of potato (carbs) and then putting it onto a bun (more carbs) just did not compute. <–You totally could skip the bun on these burgs if you want to make them a little lower carb!
Sidenote: Mr. FFF can attest to the protein obsession. He’s always like “what should I eat?” To which I always respond “PROTEIN” and shove a bowl of Greek yogurt chicken salad in his face.
Don’t get me wrong, I ADORE, with a capital A, healthy carbs…I’ve just always needed some “typical” protein source, usually a chicken breast recipe, for meals.
And then I made these easy homemade sweet potato veggie burgers
You guys, I GET IT! Veggie burgers are get-in-my-belly-right-now-and-faceplantably delicious.
Especially when these easy veggie burgers from scratch are soft on the inside with a crispy, panko coating and covered in creamy avocado, fresh corn and smokey peppers and onions. Oh, and cilantro.
That was a lot of food description for one sentence was it not? Did you taste buds explode off your head too?
How to make veggie burgers
- Bake your sweet potato in a 400-degree oven until fork tender, about 45 minutes, and let it COOOOOL. <–Or check out how to make crock pot sweet potatoes!
- Mash that cooked sweet potato with some white beans (fiber and protein yo!) in a large bowl. Leave the beans a little chunky for some texture GOODNESS.
- Stir in the cornmeal and spices and refrigerate for 30 minutes. This is KEY to make some DELISH veggie burgers as it makes the patties easier to form!
- Once chilled, form the mixture into patties and cover with panko. Covering veggie burgers with panko gives them a little SOMETHING SOMETHING to counteract all the softer texture going on in the inside
- Cook in olive oil on MEDIUM HEAT for 6-8 minutes per side, or until the burger releases from the pan. DO NOT RUSH THIS or you will have uncooked soggy veggie badness.
I do not wish that upon your food-eating life.
The real test though? How would the huberoni feel about these easy homemade sweet potato veggie burgers? AKA: A hamburger-ess hamburger?
I am not going to lie to you. He is a hungry-meat-eating-man and still prefers a good grilled pineapple paleo burger, but he DID say “if you served this to me on Meatless Monday I wouldn’t be mad about it.”
Which in hungry-meat-eating-man speak is pretty much like saying “THIS IS A SOLID GOLD, WINNER, KEEPER RECIPE.”
I also shared the Southwestern Sweet Potato Veggie Burgers recipe on Good Life Eats, so be sure to check it out there!
Other recipes you might like:
One Pan Mexican Quinoa Casserole in the Slow Cooker
Grilled Mexican Quesadilla Recipe with Lentils
For the burgers:
- 1 Cup Mashed Sweet Potato (about 2 small potatoes)
- 1 Cup White Cannellini Beans, drained
- 2 Tbsp Yellow Cornmeal
- 2 tsp Garlic, minced
- 1/2 tsp Smoked paprika
- 1/2 tsp Cumin powder
- 1/2 tsp Chile powder
- 1/8 tsp Salt
- Pinch of pepper
- 1/2 Cup Gluten free, Vegan Panko
- 2 Tbsp Olive oil, divided
- 2 tsp Olive oil
- 2 tsp Garlic, minced
- 1 Red pepper, sliced
- 1 Small yellow onion, sliced
- 1 Small avocado, sliced
- 1/2 Cup Corn kernels
- Cilantro, for garnish
- 4 Gluten free hamburger buns
To make the burgers:
- Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Spray with cooking spray.
- Poke the potatoes all over with a fork and bake on the prepared baking tray until fork tender and soft, about 45 – 50 mins. Let cool.
- In a large bowl, mash up the baked sweet potato and the white beans with a fork. Leave the beans a little bit chunky to add some texture.
- Stir in the cornmeal, garlic, paprika, cumin, chile powder, salt and pepper. Refrigerate the mixture for at least 30 minute to make it easier to form (the longer the better!)
- While the mixture cools, prep all the veggies and heat 2 tsp of olive oil in a large pan over medium/high heat. Cook the sliced red pepper and onion until browned, about 3-4 minutes. Transfer to a bowl and cover to keep warm.
- Pour 1 Tbsp of Panko onto a small plate. Take a scant ½ cup of the potato mixture and form a 4 inch patty (it is a little messy!) and press down onto the panko to cover the bottom and up the sides. Once the bottom is covered, slide the patty off the plate onto a separate large plate. Repeat with the remaining 3 burgers and then sprinkle the remaining ¼ cup of Panko over the formed burgers, pressing gently to adhere it.
- Heat 1 Tbsp of Olive oil into the same large pan over medium heat. Using a pancake flipper, gently lift 2 of the burger off the plate and into the pan, use the sides of the flipper to gently reform if any patties lose their shape.
- Cook until golden brown, about 6-8 minutes. Do not flip until the burger easily releases from the pan. Once golden, flip and cook and additional 6-8 minutes on the other side. The inside of the burgers stays very soft and moist with a crispy exterior. Repeat with the remaining oil and 2 patties.
- Once cooked, transfer each burger to a bun and top with salsa, lettuce, avocado slices, sautéed red pepper and onion, corn kernels and cilantro.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 13. Points+: 13. Old Points:11
(per 1 burger, including bun and all toppings. Skip the bun to cut around 200 calories.)
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