Homemade Sweet Potato Veggie Burger
This Homemade Sweet Potato Veggie Burger is so good! If you are looking for a meatless burger recipe, you have to try this one. These veggie burgers are so flavorful and easy to make. The patties are crispy and have a smoky-sweet taste to them. And the best part, they don’t fall apart, keeping their shape when inside the bun.
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Servings: large patties
Calories: 209kcal
Ingredients
- 2 medium sweet potatoes (about 1 cup)
- 1 can(15.5 oz.) black beans
- 2 teaspoons olive oil + extra to drizzle the sweet potatoes
- 1 small red onion (about 1 cup) diced
- ½ cup bell pepper diced
- 1 tablespoon parsley flakes
- 1 large egg
- 3 cloves garlic minced
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup bread crumbs (plain)
Instructions
How to Make Crispy Veggie Burger
- Preheat the oven to 400 degrees F.
- Then, lightly coat the whole sweet potatoes with avocado oil, and using a knife or fork, poke a few holes in the sweet potatoes. Next, place the sweet potatoes on a baking sheet. Cook in the oven for about 35- 40 minutes (depending on the size) or until tender.
- Meanwhile, in a medium skillet, add two teaspoons of oil and sautee the minced.
- onion, garlic, and peppers until softened (about 5 minutes), set it aside.
- Next, Take out the sweet potato from the oven and let it cool down for a few minutes; then, carefully remove and discard the skin from the sweet potato.
- In a large mixing bowl, add the roasted sweet potatoes mashed until they have the consistency of a puree. Then, combine with the black beans and lightly mash a little more.
- Continue by adding the sauteed onions, garlic, and peppers, and season with chili powder, smoked paprika, salt & black pepper to your taste.
- In a small mixing bowl, whisk the eggs, breadcrumbs, and a teaspoon of parsley flakes. Add the egg mixture into the sweet potato and combine.
Now is the time to form the mixture into patties. You can make them as big or small as you'll like.
- In a skillet over medium heat, lightly spray cooking spray. I use avocado spray (affiliate link). You can use a little bit of oil if you prefer. Once it is hot, add patties.
- Sautee each side of the patties until browned and crispy. Serve over your favorite burger bun and add your favorite topping and side sauce.
Notes
Veggie Burger Ingredients and Tips:
- Sweet Potatoes: I decided to bake the sweet potato first. If you are looking to save some time in the kitchen, you can easily place the sweet potatoes in the microwave. I like the flavor that the baked sweet potato gives to the burger. You can even use leftover sweet potatoes to make this recipe.
- Black Beans: I use one can of black beans (15.5 oz). You can also use beans cooked dry (about 1 1/2 cup cooked beans). It's essential to remove any excess moisture from the beans. What I like to do is to drain and rinse the beans. Then I place them on a baking sheet spreading them out. Bake at 400 degrees F for about 5-10 minutes before adding them to the mixture. I learn this from Sally’s Baking Addiction. This step is totally worth it! However, this is optional. You can quickly pat them dry with a paper towel.
- Onion: Red onions are my favorite. However, any onion works well.
- Peppers: I use green pepper, but red or any pepper works as well. You can even use jalapeno pepper if you are looking for a nice kick of spicy.
- Spices: In my opinion, this is crucial. Adding flavor to the mixture is a must in my book. I like to use chili powder, and smoked paprika takes the burger's flavors from good to extraordinary.
- Fresh Garlic: I love using fresh garlic cloves. You can use garlic powder if it is your preference.
- Breadcrumbs & Egg: These two are essential ingredients that will bind everything together. I use plain, finely ground breadcrumbs as I'm using spices. As for the egg, make sure it is room temperature. If you like to substitute the egg, use1 a tablespoon of ground flaxseeds, also known as flaxseed meal, and three tablespoons of water. This should do the job.
Nutrition
Calories: 209kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 228mg | Potassium: 454mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13604IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 2mg