All Recipes

Sweet Potato Veggie Burgers

1 Hr, 20 Mins


1 Medium Sweet Potato, baked and peeled

1 Can (16 oz.) Cannellini Beans, drained and rinsed

1/2 Cup White Onion, chopped

3 Tablespoons Tahini

3/4 Teaspoon Apple Cider Vinegar

1 Teaspoon Garlic Powder

1/2-1 Teaspoon Chipotle Powder

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

1/3 Cup Flour

1/2-1 Cup Finely Chopped Greens (Kale, Spinach, Parsley)

1 Tablespoon Extra Virgin Olive Oil

Panko Bread Crumbs, optional

6 Martin’s 12 Sliced Potato Rolls

1 Avocado, sliced

1 Tomato, sliced

3 Tablespoons Mayonnaise

1 Handful Spinach

Serves: 6


Step 1

Bake sweet potato in 400 degree oven for 40-60 minutes, or until tender. Alternatively, cook in microwave to save time. Allow to cool slightly; then peel.

Step 2

Add sweet potato and beans to a large mixing bowl. Using a large fork, mash well. Add the chopped onion, continuing to mash. Add in the remaining burger ingredients and mash well until thickened and thoroughly combined.

Step 3

Heat oven to 400 degrees.

Step 4

Heat a skillet over high heat and add the olive oil.

Step 5

Form burger mixture into 6 large patties and place on the hot skillet, in batches if necessary. If using Panko bread crumbs, first roll patties in Panko to coat well. Cook 1-3 minutes on each side, to brown. Tip: Chill mixture in the fridge for a half hour to more easily form into patties.

Step 6

Place the seared patties on a baking sheet and bake for 10-15 minutes, until cooked through.

Step 7

Toast buns, if desired. Top with mayonnaise, sweet potato patty, sliced avocado, tomato, and spinach. Serve warm.

Recipe adapted from: