Sweet Potato Burgers
I love burgers. Pretty much all kinds of burgers, but even still, I actually don’t like to eat too much red meat so when it comes to burgers, I’m always down for chicken burgers or even veggie burgers!
I wanted to make a good fall-inspired vegetarian burger and sweet potatoes seemed like the best way to go and wow, were these tasty!
I added a bit of cumin to them too so they have a bit of smokiness. And while many veggie burgers include black beans, I went with cannellini beans. First, they blend in better with the color of the sweet potatoes, and they are a meatier bean so I figured they would work well for helping to hold the burgers together.
These sweet potato burgers may seem complex to make at first glance, but I promise that they are actually quite easy! I wrote the directions for making the caramelized onion aioli as if you make it while making the burgers, but know that you can also prep the aioli in advance if desired!
Of course, you don’t have to make the aioli with these burgers, but caramelized onions and sweet potatoes work really well together so definitely give it a try!
I topped these with the aioli, some sliced avocado, and some extra caramelized onions I made. You can add whatever other toppings you’d like including cheese of course, but I didn’t feel like these needed much else! I also served these on toasted onion burger buns.
For the sweet potato burgers:
- 2 large sweet potatoes, peeled and cubed
- 1 cup cannellini beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup panko bread crumbs
- 1 tablespoon olive oil
- 4 hamburger buns
For the caramelized onion aioli:
- 2 tablespoons butter
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 2 tablespoons Worcestershire sauce
- 3/4 cup mayonnaise
- 1 teaspoon lemon juice
- salt to taste
- Add the cubed sweet potato to a pot and fill with water. Place the pot on the stove over medium high heat. Bring to a light boil and cook until the potatoes are fork tender, about 15 minutes. Drain the water from the potatoes when cooked.
- While the potatoes are cooking, prepare the caramelized onions for the aioli. Add the butter to a nonstick pan over medium heat. Add in the onions and saute the onions for about 10 minutes, stirring every couple of minutes to avoid burning. Stir in the Worcestershire sauce and continue cooking the onions another 5-7 minutes or until the onions are soft and caramelized. Set the onions aside.
- Add the cannellini beans, cooked sweet potato, egg, panko breadcrumbs, cumin, garlic powder, and salt to a food processor. Blend the mixture until half of it is mashed and combined. Transfer the mixture to a bowl and stir with a fork until it is fully combined (it's okay if some larger pieces of the beans or potatoes are still in tact). Form the mixture into 4 even patties (tip: if the mixture is too soft to handle, stick it in the fridge for about 15 minutes).
- Heat a non-stick skillet over medium high heat with the olive oil. Add the burgers. Let the burgers cook for 5 minutes without flipping. Gently flip and cook an additional 5-7 minutes or until the burgers are browned on both sides and heated through (tip: avoid flipping or moving the burgers while cooking as they are fragile and can break apart if you move or flip them around too much).
- While the burgers are cooking, finish making the aioli. Add the caramelized onion to a food processor, the mayonnaise, lemon juice, garlic, and the salt. Blend for about 1 minute (you can blend longer if you prefer smaller pieces of onion).
- Once the burgers are cooked, gently remove them from the pan. Toast the buns if desired. Serve burgers with the caramelized onion aioli, sliced avocado, or other desired toppings.
Serving Size:1 burger with approx. 1 1/2 tablespoons of the aioli
Amount Per Serving: Calories: 487 Total Fat: 23g Saturated Fat: 4g Cholesterol: 54mg Sodium: 871mg Carbohydrates: 59g Fiber: 6g Sugar: 4g Protein: 11g
Try my loaded homemade veggie burgers too:Veggie Burgers