Sweet Potato and White Bean Burgers

I love burgers. When you make them at home, veggie burgers are flavourful and packed with fresh, healthy ingredients, but they do take a bit of time and effort to make. Not these tasty burgers! If you bake the sweet potato a day or two ahead, the burgers come together in less than half an hour with no chopping or fussing, and bake up in the oven super fast. I like to bake these burgers rather than fry them so that I can cook an entire batch at once and hardly have any cleaning up to do after!

These burgers have a sweet, smoky flavour from the sweet potato and the spices, and a crisp, slightly spicy coating. The bean and sweet potato base is so healthy, and is a great base to mix in whatever flavours you want!

I served this yummy burger with avocado slices and some of the tahini sauce from my lentil quinoa wraps – it works so well with the burger, just add less water to the recipe to make it a bit thicker. Yum!

Burgers keep well in the fridge for about 4-5 days, or you can freeze in an airtight container, between layers of parchment paper.

Recipe from lunchboxbunch. Makes 12 burgers

Ingredients

1 large sweet potato

2 cans white beans

2 tbsp tahini

2 tsp maple syrup

1 tsp oregano

1 tsp paprika

1 tsp chili flakes, plus more for coating (if desired)

1 tsp garlic powder

1 tbsp nutritional yeast

1/4 cup flour (you can use wheat flour or bread crumbs instead)

Panko to coat (I ended up using about 1/3 cup)

Buns, veggies, tahini sauce etc to serve

Directions

Cook the sweet potato: Preheat oven to 400. Prick potato all over with a fork and put on a baking sheet. Bake until soft, about 45-50 minutes. Let cool, peel, and mash.

Preheat oven to 375.

Mash the beans in a large bowl with a fork or potato masher. Stir in sweet potato and mash together.

Add tahini, maple syrup, spices, and flour. Stir to combine.

Combine panko and sprinkle of chili flakes in a small bowl. Form the burger mixture into patties and dredge in panko. Place on a baking sheet lined with aluminum or parchment. Bake 12 minutes, flip, and bake another 7-10 minutes until each side is crispy.

Serve on a toasted bun with all the veggies and sauces you want.

These burgers are super healthy and flavourful. They’re the perfect quick, weekday sandwich!

Share it!Share on FacebookPin on PinterestTweet about this on Twitter

One thought

  1. Pingback: Meg's Food! | Moroccan Sweet Potato Veggie Burgers with Tahini Lime Sauce

Leave a Reply

Your email address will not be published.