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Sweet Potato Veggie Burgers with Avocado

Wednesday, May 2013

Sweet potatoes are packed full of nutritional value, and burgers make for such a satisfying meal, so why not combine the two into one delicious feed? This recipe does just that while being highly customisable – just add or subtract the toppings to your taste. We highly recommend keeping the avocado for a beautiful creamy contrast with the sweet and crunchy sweet potato patties though!


  • 2 cans cannellini white beans, drained
  • 1 large sweet potato, baked/peeled/mashed (about 2 cups)
  • 2 tbsp tahini
  • 2 tsp maple or agave syrup
  • 1 tsp lemon pepper seasoning OR Cajun seasoning (or any other of your favourite spices)
  • 1/4 cup wheat flour
  • Plentiful Panko crumbs (Japanese bread crumbs)
  • Safflower oil for pan
  • Multigrain buns
  • Burger toppings: avocado, dijon mustard, onion, olive oil, rocket/spinach/lettuce leaves, tomato
  • Optional: additional seasoning such as cayenne pepper or nutritional yeast, salt


  1. Peel and bake sweet potato, then place in a large mixing bowl.
  2. Add drained beans to mixing bowl. Mash beans and potato together.
  3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
  4. Heat 1 tbsp safflower oil in a pan over high heat.
  5. Form a patty from mixture and coat thickly with Panko crumbs, then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides.
  6. Transfer cooked patties to paper towel and allow to cool for a few minutes before serving.
  7. Serve on toasted bun with your choice of burger toppings

Makes 7-8 large patties.

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Sweet Potato Veggie Burgers with Avocado