Sweet Potato Veggie Burgers

Every time I crave something hearty yet healthy, I think of Sweet Potato Veggie Burgers. I remember the first time I made these delightful patties; I was experimenting in the kitchen, trying to create a dish that both my family and I would enjoy. The sweet aroma of roasted sweet potatoes filled the air, and I couldn’t help but feel excited. These burgers not only satisfy hunger but also offer a nutritious twist to a classic favorite. Each bite combines the earthy flavors of brown rice and the freshness of basil, making it a meal that feels both indulgent and wholesome.

Ingredients Overview for Sweet Potato Veggie Burgers

When it comes to crafting the perfect Sweet Potato Veggie Burgers, the ingredients are not just random items; they form a harmonious blend that makes each bite irresistible. The key players include sweet potatoes, which provide a naturally sweet flavor and creamy texture, and brown rice, which adds heartiness and a nutty taste. Together, they create a satisfying burger that’s both filling and nutritious.

• 1 medium sized sweet potato – Roasted until tender, this is the star ingredient that gives the burgers a delightful sweetness and creaminess.
• ½ cup brown rice, uncooked – Cooked to perfection, it adds substance and a nutty flavor that complements the sweetness of the potatoes.
• 3 tablespoons oat flour – Acts as a binding agent, helping to hold the burgers together while adding a mild flavor.
• ½ cup lightly packed fresh basil – Fresh herbs infuse the mixture with vibrant flavor, making the burgers aromatic and fresh.
• 2 cloves garlic – Minced for a punch of flavor, garlic enhances the overall taste and adds depth to the mixture.
• 1 teaspoon ground cumin – Adds warmth and a slight earthiness, balancing the sweetness of the sweet potato.
• 2 teaspoons chili powder – Brings a hint of heat, making the burgers more exciting and flavorful.
• 1 teaspoon sea salt – Enhances all the flavors, making sure each bite is delicious.

Cooking Instructions for Sweet Potato Veggie Burgers

Cooking Sweet Potato Veggie Burgers is as much about the love you put into it as it is about the steps you follow. I can assure you, each step brings you closer to a delicious homemade meal. So roll up your sleeves and let’s get started!

1. Using a fork, poke several holes into the sweet potato. This will help steam it while roasting. Wrap it in foil and place it on a baking sheet in the oven. Roast until it’s very soft, which usually takes about 50 to 60 minutes. You want it to be fork-tender, so check by piercing it with a fork.
2. While the sweet potato is cooking, prepare the brown rice. Follow the instructions on your packaging to ensure it cooks properly. You’ll need about 1-1/2 cups of cooked brown rice, which comes from approximately ½ cup dry. This is essential for a hearty texture in your burgers.
3. Once the sweet potato is cool enough to handle, chop it into thirds. Place the pieces into a blender or food processor. Blend until completely smooth. If you don’t have a blender, you can mash the sweet potato by hand using a fork until it reaches a creamy consistency.
4. Add the sweet potato puree to a medium-sized mixing bowl. Then, incorporate the cooked brown rice and the remaining ingredients: oat flour, basil, garlic, ground cumin, chili powder, and sea salt. Mix thoroughly until everything is well combined.
5. If possible, refrigerate the mixture for about 30 minutes prior to cooking. This step makes it easier to form the burger patties and helps them hold their shape during cooking.
6. After refrigerating, form the mixture into 3 to 4 burger patties. They will be a bit sticky, which is perfectly fine. Just mold them with your hands, pressing firmly to ensure they hold together.
7. In a cast-iron skillet, add enough oil to cover the bottom. Heat the skillet to medium-high heat. You want it hot enough so that the burgers will sizzle when they hit the pan.
8. Carefully place the burger patties onto the hot skillet. Allow them to cook until a nice crisp forms and the sides begin to turn color, which takes about 3 to 4 minutes. You’re looking for a golden-brown color.
9. With care, flip the patties onto the other side. Cook until this side has a nice crisp as well and the patties have firmed up a bit, which should also take about another 3 to 4 minutes. Keep an eye on the color so they don’t burn.
10. Once they’re done, serve the patties warm with your favorite toppings such as tomato, avocado, onion, and a mix of greens. You can also add your favorite sauce for an extra burst of flavor!

Ways to Adapt This Recipe

There are so many ways to personalize your Sweet Potato Veggie Burgers, making them your own! Here are some ideas to consider:

• Spice Level: Adjust the chili powder to suit your taste. If you prefer milder flavors, reduce the amount or skip it altogether.
• Vegetable Additions: Feel free to add other vegetables such as finely chopped bell peppers or shredded carrots for added nutrition and texture.
• Herb Variations: Instead of basil, try using cilantro or even parsley for a different flavor profile.
• Protein Boost: Add a can of drained black beans to the mixture for extra protein and fiber.
• Serving Suggestions: Top with homemade avocado sauce or a zesty yogurt dressing for a refreshing contrast to the warmth of the burger.
• Grilling Option: These patties can be grilled! Just be sure to keep an eye on them as they cook quickly on the grill.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for later use.

Side Dish Ideas for Sweet Potato Veggie Burgers

When serving Sweet Potato Veggie Burgers, the right side dishes can elevate the meal to new heights. Here are some delicious ideas:

• Sweet Potato Fries: These are a perfect complement, providing a satisfying crunch that pairs well with the softness of the burger.
• Fresh Salad: A mixed greens salad with a tangy vinaigrette can balance the sweetness of the burger and add freshness to your plate.
• Grilled Veggies: Consider serving the burger with some grilled zucchini or bell peppers for a colorful and nutritious addition.
• Soup: A light soup, like a cucumber or tomato gazpacho, can make for a refreshing starter.
• Seasonal Options: During fall, roasted Brussels sprouts or a warm quinoa salad with cranberries can add a harvest touch to your meal.
• Wraps: For a lighter option, consider wrapping the burger in lettuce leaves for a low-carb alternative.
• Dips: Serve with hummus or a yogurt dip on the side for an extra layer of flavor.

FAQ

Conclusion

The Sweet Potato Veggie Burgers are a fantastic way to enjoy a healthy meal without compromising on taste. They bring a lovely sweetness and depth of flavor that is sure to please everyone at your table. I encourage you to give this recipe a try; it’s a wonderful addition to your dinner rotation, perfect for meal prep or family gatherings. Enjoy making these delicious burgers and savor every bite!

Sweet Potato Veggie Burgers

The ultimate comfort food, Sweet Potato Veggie Burgers are deliciously creamy and surprisingly filling. These easy weeknight burgers combine roasted sweet potatoes with wholesome brown rice and fresh herbs, making them a nutritious choice for any meal. Perfect for lunch or dinner, make them tonight for a delightful twist on a classic!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium sweet potato roasted
• ½ cup brown rice uncooked (1-1/2 cups cooked rice)
• 3 tablespoons oat flour
• ½ cup basil lightly packed, chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon sea salt or to taste

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Food Processor

Method

 

1. Using a fork, poke several holes into a sweet potato, wrap it in foil, and roast it in the oven until it’s very soft, about 50 to 60 minutes.
2. While the potato is cooking, prepare the brown rice by following the instructions on your packaging. You will need 1-1/2 cups of cooked brown rice, which is about ½ cup dry.
3. When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth (if you don’t have a blender, you can also mash the potato by hand using a fork).
4. Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
5. If possible, refrigerate the mixture prior to cooking as it is easier to form burger patties after refrigeration. The mixture may be sticky depending on the size of your sweet potato and this is perfectly fine.
6. Form 3 to 4 veggie burger patties out of the sweet potato mixture. Add enough oil to a cast iron skillet to cover the bottom. Heat the skillet to medium high.
7. Carefully place burger patties on hot skillet and allow them to cook until a nice crisp forms and the sides begin to turn color, about 3 to 4 minutes.
8. Very carefully flip the patties onto the other side and cook until the other side has a nice crisp and the patties have firmed up a bit, about another 3 to 4 minutes.
9. Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix and your favorite sauce.

Notes

• You can make oat flour: by grinding up rolled oats in a food processor or blender. You can also skip the oat flour and simply add rolled oats. I would venture to guess ½ to ¾ cup would make sense.
• You can substitute basil: for cilantro or omit the fresh herbs altogether.
• Nutrition facts: are calculated for the sweet potato veggie burgers only (not including any toppings or bun).

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.