Sweet Potato Veggie Burgers

Crisp on the outside and moist in the middle, this sweet potato burger has a wonderful earthy flavor from rosemary & paprika. I couldnt wait to make this sweet potato burger after seeing this recipe. I made a few alterations based on the ingredients I had (or rather, didnt have) in my kitchen. I ended

Crisp on the outside and moist in the middle, this sweet potato burger has a wonderful earthy flavor from rosemary & paprika.

Sweet Potato Burger on a plate

I couldn’t wait to make this sweet potato burger after seeing this recipe. I made a few alterations based on the ingredients I had (or rather, didn’t have) in my kitchen. I ended up making them with tofu instead of beans, which worked out great. I flavored them with rosemary and paprika, which was a nice earthy balance to the maple syrup. Sometimes veggie burgers can be too starchy and brick-heavy, but this one was moist in the center and crispy on the edges.

Because there are just 2 of us, I made half the recipe that I listed below. Later that week, I made this hummus with the leftover 1/2 sweet potato mash… which by no coincidence resembles the flavors in this burger because they happened to be the ingredients I had around. Hey, cook once eat twice, right?

For more veggie burger recipes, try this mushroom-based patty or this black bean quinoa burger!

Adapted from Healthy. Happy. Life. 


4.8 from 4 reviews

Sweet Potato Veggie Burgers

  PrintPrep time 10 minsCook time 20 minsTotal time 30 mins Author: Serves: 8-12 mini-sliders, or 4-6 regular sized pattiesIngredients
  • 1 sweet potato, baked, peeled, and mashed
  • ⅓ block of extra-firm tofu (from a 14 oz package)
  • 1 tablespoon tahini
  • 2 teaspoons maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon minced rosemary
  • 1 teaspoon paprika
  • ½ cup panko (to roll the patties in before baking)
  • Sea salt and fresh black pepper
  • Slider or regular hamburger buns
  • Whatever fixings you like on your burger: I had avocado, red onion & sprouts
Instructions
  • Preheat the oven to 425.
  • Place the mashed sweet potato in a bowl and crumble in the tofu with your hands.
  • Mash together with a fork until the tofu falls apart even more.
  • Mix in the tahini, maple syrup, garlic, rosemary, paprika, salt & pepper.
  • Form into patties. They will be messy; that's ok.
  • Put the panko on a plate and coat the outside of each patty with the crumbs.
  • Place patties on a baking sheet and bake for 15-20 minutes or until the edges are brown and crisp.
  • I turned the broiler on for the last 30-60 seconds to help the browning along.
  • You could also pan fry these in a skillet, but I baked them so they'd have less of a chance of falling apart.
  • Serve on buns with whatever fixings you like. Or serve without a bun over a mixed greens salad.
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