Southwestern Sweet Potato Veggie Burgers

Burgers, Healthy Eating, Lunch, Main Dish, Mexican, Sandwiches, Seasonal Recipes, Summer Recipes, Vegetarian | no comments

I’ve been known to eat a lot of meat.  And by “a lot” I mean a ridiculous amount.  More than my gym-rat of a husband.  If I showed you a picture of my freezer, you wouldn’t really see much else.

Southwestern Sweet Potato Veggie Burger

Written by: Taylor Kiser of Food Faith Fitness

I’m pretty good about making sure that our home is well stocked with the essentials but, the other weekend, I somehow managed to run out of chicken AND peanut butter all in the same day.

And, if you’re familiar with Food Faith Fitness, you’ll know that I am also majorly addicted to peanut butter.

So, it was a rough day.

The worst part of it was that I had decided (and already told my husband, which was my first mistake) that we were going to grill up some chicken burgers for dinner. It was a gorgeous Florida day, and it had me craving a good grill out.

You know what? It’s really hard to make a chicken burger without chicken.  So, I had to be inventive.  I did something that I told myself I would never do (since I’m obsessed with meat) and made a Sweet Potato Veggie Burger.

Southwestern Sweet Potato Veggie Burger

I have to tell you, I was pretty apprehensive about how my husband would handle a burger that was without meat, so I decided to cover up the “veggie-ness” with some of his favorite, Southwestern flavors like fresh cilantro, corn, grilled onions and red peppers and some avocado.

I also decided that the veggie burger needed some texture. I knew the sweet potato patty would be smooth and creamy, so I decided to coat the outside in a little bit of gluten free Panko to give it a little crunch.

I was quite surprised at how easy a vegetarian burger actually was to make!

You know what was even more surprising? Both my husband and I DEVOURED these.  We even devoured seconds.

Southwestern Sweet Potato Veggie Burger

The crunchy outside was PERFECT with the creamy inside and the smokey bites of grilled onions and peppers were perfectly balanced with the smooth avocado. Then you had little pops of freshness with some corn and cilantro.

I never thought that this meat-obsessed girl would say this, but, it was perfection on a bun.

Have you ever tried a meatless burger? And if yes, what did you think of it?

More Veggie Burgers to Try

Southwestern Sweet Potato Veggie Burgers

A quick and easy, vegan burger with a little taste of the Southwest! These burgers make a perfect, healthy dinner for grilling season or Meatless Monday.

Print Save Recipe


For the patty:
1 Cup Mashed Sweet Potato (about 2 small potatoes)
1 Cup White Cannellini Beas, drained
2 Tbsps Yellow Cornmeal
2 Tsp Garlic, minced
½ tsp Smoked paprika
½ tsp Cumin powder
½ tsp Chile powder
1/8 tsp Salt
Pinch of pepper
½ Cup Gluten free, Vegan Panko (I like Ians Natural)
2 Tbsps Olive Oil, divided

For the toppings:
2 tsp Olive oil
2 tsp Garlic, minced
1 Small Red bell pepper, sliced
1 Small Yellow onion, sliced
1 Small Avocado, Sliced
½ Cup Corn kernels
Cilantro, for garnish
4 Whole Wheat hamburgers 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.

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 make the patties:
Pour 1 Tbsp of Panko onto a small plate. Take ½ cup of the potato mixture and form a patty (it is a little messy!) and press down onto the panko to cover the bottom. 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 2 Tbsp of Olive oil into the same large pan over medium heat. Using a pancake flipper, gently lift each 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.

Once cooked, transfer each burger to a bun and top with lettuce, avocado slices, sautéed red pepper and onion, corn kernels and cilantro.
Serve immediately.


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