Sweet Potato Veggie Burgers
It’s grilling season! Sweet potatoes are a great addition to veggie burgers and are perfect for vegetarians and meat lovers alike! These are made with wholesome and nutritious ingredients and are perfect for your Memorial Day menu!
Recipe by: Tawnie Graham | Kroll’s Korner
Ingredients
Fix-ins: burger buns, onion, tomato, butter leaf lettuce, etc.
2 cups mashed roasted Bako Sweet sweet potatoes (2-3 sweet potatoes, depending on size)
1, 15 oz. can chickpeas or white beans, drained and mashed (leaving some beans whole or partly smashed)
¾ cup panko breadcrumbs (or cooked quinoa/brown rice)
¼ cup sunflower seeds
2 green onions, diced
1 tbsp. brown sugar
1 tsp. garlic powder
1 tsp. Worcestershire
¼ tsp Chipotle chili pepper
¼ tsp. paprika
Salt, to taste
Pepper, to taste
Sriracha mayo: ¼ cup mayonnaise and 1-2 tsp. sriracha
Directions
Bake the Bako sweet potatoes at 425F for 40-60 min, depending on the size of the sweet potato. Allow to cool.
Mash the sweet potato (discard skins), add the chickpeas and remaining ingredients. Mash to combine.
Line a baking sheet with parchment. Form into patties and bake at 400F for 15 min one side, and 15 min on the other side.
Build your burgers with the fix-ins and enjoy!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.