Vegan Sweet Potato Burgers Recipe

* This is a compensated campaign in collaboration with California Sweetpotatoes and Latina Bloggers Connect

Summer is winding down, boohoo, but that doesn’t mean we have to stop enjoying burgers on the grill! Of course, it’s always plant based burgers here at Healthy Voyager HQ so this time we are incorporating one of our fave veggies, Sweetpotato! Did you know that Sweetpotato is one word? A sweetpotato is not simply a “sweetpotato.” It’s actually an entirely different vegetable from a potato and has a totally different set of nutrients – it has more than a day’s worth of vitamin A!

Since we will be ushering in fall soon, these burgers are a fun way to mix summer with autumn while also adding a nutritious punch to our festive meal! One medium sized California Sweetpotato has only 105 calories and 0g fat or cholesterol, yet it also contains more than 80 nutrients including: 4g of fiber, 2g of protein and more than a day’s worth of vitamin A. California sweetpotatoes have bold flavor on their own and also pair beautifully with just about any flavor combination.

And did you know,California sweetpotatoes are grown in the sand, rather than the dirt, and are naturally sun-cured on the vine before harvest so that they last longer in the store and in your kitchen. The process from plant to table is all done by hand, which leads to beautiful shapes and skin textures with less scarring that can result from a mechanical process.

California sweetpotatoes work in everyday cooking because they are so versatile in the kitchen. You can prepare baked, mashed, steamed, pureed, roasted, and even grilled sweetpotatoes and they can be enjoyed in both savory and sweet recipes. Just like our sweet potato burgers! Enjoy!

Sweet Potato Burgers

2 cups coarsely mashed sweet potatoes, about 2 large sweetpotatoes
1 cup organic refried black beans
2 garlic cloves, minced
1/3 cup panko or gluten free bread crumbs
1/3 cup flour (or all-purpose gluten free)
1 vegan egg, already mixed/prepared (EnerG or tablespoon ground flax or chia mixed with 2 tablespoons warm water)
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons coconut or grapeseed oil, for cooking

Garlic Aioli

3 bulbs of roasted garlic (slather garlic in olive oil, season with salt & pepper, wrap in aluminum foil and roast in oven at 350 degrees for 20-30 minutes)
3/4 cup plain vegan mayo
2.5 tablespoons lemon juice
Salt and pepper, to taste

Toppings (optional)

2 avocado, sliced
Sliced tomato
Lettuce leaves
Grilled onions
8-10 burger buns

To make burgers:

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, vegan egg, bread crumbs and flour. Mix together until combined, then place bowl in the fridge for 20-30 minutes.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 8-10 patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side. This takes about 3-5 minutes on each side. Then, add more oil if needed and flip burgers very gently. Cook for another 3-5 minutes. Toast buns if desired.

Assemble by topping burgers with roasted garlic aioli and toppings!

To make aioli:

While burger mixture is chilling, combine aioli ingredients in a bowl until smooth then cover and refrigerate until ready to use.