Go Back
–+ servings
Mexican Sweet Potato Veggie Burgers - These easy homemade sweet potato veggie burgers are made from sweet potatoes coated with crunchy panko and finished with creamy avocado and grilled vegetables! Gluten free, vegan friendly and SERIOUSLY amazing! | #Foodfaithfitness | #Glutenfree #Vegan #Healthy #Veggieburger #DairyFree
Print

Easy Homemade Sweet Potato Veggie Burgers

These easy homemade sweet potato veggie burgers are coated with crunchy panko and finished with creamy avocado and grilled vegetables! SO delish!
Course Dinner
Cuisine Mexican
Prep Time 1 hour
Cook Time 19 minutes
Baking potatoes 45 minutes
Total Time 1 hour 19 minutes
Servings 4 Burgers
Calories 492kcal
Author FoodFaithFitness

Ingredients

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

For toppings:

  • 2 tsp Olive oil
  • 2 tsp Garlic, minced
  • 1 Red pepper, sliced
  • 1 Small yellow onion, sliced
  • Salsa
  • Lettuce
  • 1 Small avocado, sliced
  • 1/2 Cup Corn kernels
  • Cilantro, for garnish
  • 4 Gluten free hamburger buns

Instructions

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.

To cook:

  • 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.
  • DEVOUR!

Nutrition

Calories: 492kcal | Carbohydrates: 71.9g | Protein: 11.8g | Fat: 19.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.6g | Sodium: 417mg | Potassium: 640mg | Fiber: 12.1g | Sugar: 10.6g | Vitamin A: 3300IU | Vitamin C: 64.4mg | Calcium: 50mg | Iron: 1.8mg