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


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


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!

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

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