Sweet potato veggie burgers made with roasted sweet potato, cooked brown rice, and oat flour – a simple recipe, perfect for whipping up any night of the week.
Veggie burger preparation is a fine art as far as I’m concerned.
Achieving a patty that is satisfying, nutritious, and holds together can be a bit of a challenge…but I think I hit all three criteria with this one!
Made with sweet potato, brown rice, basil and some warm spices, the patties are big in flavor and are also on the healthier end of the veggie burger spectrum.
Plus, these sweet potato veggie burgers can be made ahead of time and even frozen for your convenience!
To make these a make-ahead burger adventure, roast the sweet potato and cook the brown rice up to 3 days ahead of time.
You can also store the veggie patty mixture in the refrigerator if you don’t want to cook up all the burgers at once. On the flipside, you can cook up all of the burger patties and freeze any you don’t eat right away for future meals!
Adaptation options? We’ve got plenty!
Doll up the burger mixture up with black beans (hello, protein!), jalapeno, corn or anything else that suits you.
You can also play with the spices. Try curry powder, Jamaican Jerk seasoning, or even Cajun seasoning for example.
Serving options?
Toss that burger bun out the window if you’re gluten-free (metaphorically, not literally…actually tossing the bun out the window would be wasteful and inappropriate) and enjoy with a lettuce bun, or go with a gluten-free bun.
If you’re on the prowl for a gluten-free burger bun that doesn’t suck, try out my Gluten-Free Burger Buns! They don’t require yeast and are super easy to make.
Top the burgers with choice of cheese, avocado (or guacamole!) tomato, onion, even some barbecue sauce would delicious!
Recipe inspired by Cookie & Kate Sweet Potato & Black Bean Veggie Burgers
Sweet Potato Veggie Burgers
Ingredients
- 1 medium sized sweet potato roasted
- ½ cup brown rice , uncooked (1-1/2 cups cooked rice)
- 3 tablespoons oat flour*
- ½ cup lightly packed fresh basil chopped **
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon sea salt or to taste
Instructions
- 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.
- While 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 1/2 cup dry.
- 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).
- Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
- 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.
- 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. 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.
- 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.
- Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix and your favorite sauce.
Notes
Nutrition
More Amazing Veggie Burger Recipes:
Need a vegetable to go with your vegetable? These are the salads I’ve been tossing:
LOVE sweet potato burgers! This look awesome and I am glad you are obsessed with burgers cause well it is burger season and I can not get enough of them! Glad you had a good B-day!
You woke my eyes up this morning with a sweet potato burger! You know our family love of sweet potatoes. I need to try these babies. Also, just so you can learn something today, I learned years ago from my precious momma (who is very smart) that you are not in your late-whatever until the day before you become “that number with a zero at the end”. In other words, you aren’t in your late 20’s until June of 2016 (I think that’s right). ANYWAY, you go girl. Have a fabulous week and come see us in the old midwest.
Ooooof course you guys love sweet potatoes! I’m telling you, we all have the same pallet, this cracks me up! Thanks for the wise words, your momma is definitely a smart one!
HowhowhowHOW did I miss your birthday?? Happy belated birthday, lady! I hope it was a magical one. 🙂
You know what else is magical? These burgers. GET IN MAH BELLY.
Wow, what a great looking summer burger! I love that you spiced them up with chili powder and cumin, too! Awesome flavors with sweet potatoes. Thanks for sharing!
I must admit…I LOVE getting older. You could not pay me to be in my early twenties again. Lovely post. And these burgers, well….I could use of of these bad boys right about now! yum!
I love sweet potatoes! I’m actually eating a bowl of sweet potato polenta right now and cursing that i dont have a sweet potato veggie burger to go with it. Soooon.
Happy belated birthday, Julia!!
I’m so excited about this recipe! I’m on the hunt to find the perfect veggie burger recipe this summer. This one definitely looks like a winner!
Amen girl!! Okay now I’m craving this burger like crazy, let’s go hiking and then eat too many of these, wash it all down with some yummy drinks, and forget about all the “supposed to’s” of life for a little while.
I loooovve sweet potatoe burgers!! They are so soft and delicious piled high with other veggies. Yours look great! love the side salad ideas. I hope you had a really wonderful birthday!!
Oooooo sweet potato and brown rice up in this burgitty burg? FEED ME.
Let’s buck the system, follow our passions, and eat burgers and salad until the cows come home. Amen.
Happy belated birthday! As someone who just entered into her fourth decade (!!!) I can tell you it only gets better. Your burgers look fantastic – so healthy and festive!
My life is ever changing and at every stage I think that I if I knew then what I know now I would have done things differently; but if I’d done things differently I wouldn’t know what I know now, so instead I’m grateful for my past.
Now how about these burgers? This is exactly what I want to slap between two halves of a bun! Love the spices.
Do you have a calorie count for these?
I have been stewing on how to pack food for 7 days that will last in a cooler in the heat, then I saw this post. Man oh man! I can make these sweet potato burgers and not have all the worry about spoiling meats! I am going to pour through all your recipes tonight and make a new grocery list.
Thank you so much for sharing this recipe. So I made it today and it was really good. Instead of basil I used cilantro. And added 1 tsp of cayenne pepper instead of 2 tsp chili powder. A mistake but learned. I thought they were the same thing…Noppeee… Will experiment with seasoning next time. And let it fry till the outside was crispy.
Oh nooooo! Well the great thing is, we only make the cayenne – chili powder mistake once! I did it years ago, myself 😀 So happy you like the veggie burgers, Jen! xoxoxo