Sweet Potato Veggie Burgers + Vitamix Giveaway!
These ridiculously healthy, flavorful Sweet Potato Veggie Burgers feature sweet potato, chickpeas, and southwest seasonings! They’re gluten free optional and easy to make. Also, enter for a chance to win 2 Vitamix blenders: one for you, and one for a friend.
Sweet potatoes can be used in so many different ways and I especially love that they are both a cozy comfort food and a nutritional powerhouse.
Think beyond the casseroles and pies. Sweet potatoes are tasty in so many other ways. They’re the perfect addition to salads and veggie bowls. And have you tried them spiralized or even used as toast? I might be a little partial, but I’m pretty sure they make the BEST veggie burgers too.
Sweet potatoes are one of my favorite foods to experiment with – partly because they’re so darn tasty, but also because they have so many health benefits. They’re loaded with vitamin A, fiber and are naturally sweetened from the earth. Not to mention, a medium sweet potato is just a little over 100 calories!
I’m an any-time of the year sweet potato gal. They may not be in season but I still flock to them every time I walk down the produce aisle. Probably ranking them as my #1 choice vegetable. No, not probably. Definitely.
Usually I just cube them up and throw them in the oven to roast. Eat ’em with some guac or ketchup or toss them up with other roasted veggies. Call it a day.
I’m a fan of all things sweet potato, but these southwest flavored Sweet Potato Veggie Burgers sure take the cake! They have a sweet and spicy thing going on that I’m obsessed with. I’ve tried a lot of veggie burger recipes, but these happen to be my favorite because they have that smoky rich flavor that I love in tacos. I’m always up for a burger that tastes like tacos. The sweet and savory combo is one of my very favorites (remember these Sweet Potato Black Bean Breakfast Burritos? So good!).
I can’t wait for you to try these Sweet Potato Veggie Burgers! For best results, prepare the burger mixture in advance and let it chill in the refrigerator at least 30 minutes (you can let it chill overnight or longer if you’d like). These veggie burgers don’t have to be served as traditional burgers—the patties are good on their own with toppings like guacamole and pico de gallo or in a salad with southwestern flavors.
Sweet Potato Veggie Burgers
- 1 large sweet potato , yielding 1 cup puree
- 1 15 ounce can garbanzo beans (chickpeas)
- 1 1/2 cups panko bread crumbs (use gluten-free, as needed)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1 large egg
- 1 1/2 tablespoons taco seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- spring mix lettuce
- pickled onions
- your favorite burger buns
- For guacamole topping use this recipe!
- Bake, microwave, or boil your sweet potato until tender. Remove/discard potato skin and, using a food processor or blender, puree the sweet potato until smooth but thick. Transfer the sweet potato to a large mixing bowl.
- Next, add rinsed garbanzo beans to the food processor. Pulse just a few times to break up the beans, still leaving lots of texture. Add beans to large mixing bowl with sweet potato.
- Add bread crumbs to the sweet potato mixture. Then, sauté bell pepper, onion and celery over medium-high heat.
- Once your veggies are cooked, add them, along with the egg and seasonings to the bowl with the sweet potato mixture.
- Stir to incorporate (I like to use my hands) and divide burger mixture into 6 balls.
- Cup each ball in your hands and squeeze, pressing it into a round compact patty.
- Refrigerate patties for approx. 30 minutes to set.
- To cook, spray a large skillet with cooking spray and heat over medium to high heat. Cook for a few minutes on each side until the patty is golden and the center is warm. Cooking times will vary a bit depending on the size of your burgers and type of pan/skillet used, so aim for a crispy outside with a warm tender center.
- Once done, pile a lightly toasted bun high with greens, patty and top it off with a generous helping of guac and dig in!