After my recent seafood-packed trip to Spain, all I’ve been craving are veggies! Grilled veggie tofu kabobs, a nice strawberry avocado salad, and these glorious vegan sweet potato burgers that you’re going to want to make all summer long. They’re perfect for making for lunch or offering at a BBQ to your vegetarian guests.
I was super excited to hear that my friends over at Nasoya, who make organic tofu, now make… KIMCHI! And they offer 4 different varieties: spicy, mild, white kimchi and radish kimchi.
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What is Kimchi?
Kimchi is a staple in Korean diet and cuisine. Traditionally it’s salted and fermented veggies packed with natural probiotics, amino acids and minerals. Nasoya’s Spicy Kimchi contains Napa cabbage, radish, red pepper powder, pear, garlic and salt. It’s delicious topped on sandwiches, served as a side dish, or in a grain bowl.
Plus, did you know that kimchi is also great for gut health? Time to grab a jar and try it at home!
What’s in these vegan sweet potato burgers?
These easy vegan burgers are made with super simple ingredients to keep them plant based, plus plenty of flavorful spices. The base of the burgers are made from:
- Roasted sweet potato
- White beans for a boost of protein and fiber
- Panko bread crumbs (or gluten free breadcrumbs) to help bind the burgers together
You’ll process these and then mix them up with cilantro, ginger, turmeric, garlic, cayenne, and fresh green onion. The best part about these sweet potato burgers is that you can taste as you go and adjust seasonings. I always recommend lots of freshly ground pepper.
How to form sweet potato burgers
Because vegan burgers are naturally softer than traditional meat burgers, you’ll want to form the burgers so that they’re about 1/2 an inch thick and compact them well with your hands so that they stick together. I also recommend sticking your sweet potato burgers in the refrigerator for about 20-30 minutes before cooking them to ensure that they’re nice and set.
How to grill sweet potato burgers
- Prep your grill. Preheat your grill to medium high heat, about 400 degrees F. Scrape off anything left over from the last time you grilled.
- Grease some foil. Grease a large piece of aluminum foil with cooking spray or olive oil.
- Make your burgers. Shape your sweet potato burgers into ½ inch thick patties and refrigerate them for about 20-30 minutes to help them hold together. Then place your patties onto your greased aluminum foil.
- Grill ’em up. Place the aluminum foil with your sweet potato burgers directly onto the grill. Grill the burgers for 6-8 minutes on each side and be sure to flip very carefully with a metal spatula. Burgers are done when they are heated through.
Storing tips
- Refrigerate them: these vegan sweet potato burgers will last for about 3-4 days in the refrigerator in an airtight container. Be sure to cool the burgers complete before refrigerating. You can reheat the sweet potato burgers in the oven or microwave when you’re ready to eat them.
- Freeze them: you can also place these sweet potato burgers in a freezer-friendly bag like this one, and freeze the burgers for up to 1 month. When you’re ready to eat them, just thaw however many burgers you’d like in the refrigerator overnight and then pan fry them or heat them in the oven!
What to serve with these sweet potato burgers
I love to top these burgers with sliced red onion, creamy avocado, a bit of vegan mayo, and delicious, Nasoya Spicy Kimchi. The flavor combination is out of this world so I highly recommend doing the same! If you’re looking for some easy, plant based sides to serve with the sweet potato burgers I recommend:
- Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip
- Best Healthy Coleslaw Ever (no mayo!)
- Cashew Crunch Shredded Brussels Sprouts Salad
- Vegan Caesar Salad
- Vegan Potato Salad with Herbed Tahini Sauce
Get all of our delicious vegan recipes here!
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I hope you love these sweet potato burgers, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Vegan Sweet Potato Burgers
Ingredients
- For the burgers:
- ⅔ cup mashed, cooked sweet potato (or about ½ medium cooked peeled sweet potato)
- 1 (15 ounce) can white beans, rinsed and drained
- 3/4 cup panko bread crumbs (or sub gluten free bread crumbs)
- 1 teaspoon fresh grated ginger (or ¼ teaspoon ground ginger)
- ½ teaspoon garlic powder
- 1/2 cup diced cilantro
- 1/4 cup diced green onion
- ½ teaspoon turmeric
- 1/4 teaspoon cayenne pepper or ½ teaspoon chili pepper flakes
- ½ teaspoon salt
- Freshly ground black pepper
- Toasted sesame oil, for cooking
- For serving:
- Vegan mayo
- Nasoya Spicy Kimchi
- 1 avocado, sliced
- Sliced red onion
- 4 whole grain or gluten free hamburger buns
Instructions
- Place mashed sweet potato and white beans into the bowl of a food processor with the blade attached. Blend until well-combined, and then transfer mixture to a large bowl.
- Next add in panko bread crumbs, ginger, garlic powder, cilantro, green onion, turmeric, and cayenne. Generously season with salt and pepper, and mix with a spatula until ingredients are well-incorporated. Taste, adjust seasonings and add additional salt and pepper if necessary.
- Use your hands to form four even patties about ½ inch thick. You’ll need to compact them with your hands so they stick together well. Place on a plate, cover with plastic wrap and place in the fridge for 20-30 minutes. You can clean up a bit while the burgers sit.
- Add sesame oil to a nonstick skillet or griddle and place over medium heat. Add each burger to the skillet and cook about 2-4 minutes, until golden brown, then carefully flip burger and cook another 2-4 minutes.
- Remove from heat and transfer to buns or lettuce wraps, or serve as is. Finally, top each burger with Nasoya Spicy Kimchi, avocado slices, red onion. Serves 4.
Recipe Notes
Nutrition
This recipe is in partnership with Nasoya. All recipes, text and opinions are my own. Thanks for supporting AK and the brands who help make this site possible.
70 comments
Hey Monique! These look so good. My daughter does not like white beans, can I substitute them for something else (no nuts, peanut allergy). Thanks!
Hi Lisa! I think chickpeas or black beans would work well. Although you really can’t even tell that these are made with white beans!
Garbanzos (chick peas, ceci beans, etc] work very well,
and even help in holding the ‘patty’ together a little better.
gorgeous recipe, friend!
Thanks Dana! 🙂
Made these today and were awesome!! Had them in the grill…on a gridle that is and toasted up nicely…only thing i would add is some shallots…otherwisw spices were dead on😁Congrats another great recipe!! I would rate it a 4…..the star gizmo only lets me go as high as 3😑
Perfect!! So happy you liked these. Noted on the stars – thanks for the heads up!
I also crave for vegetables after trips that are packed with meat and seafood, so I totally feel related! 😀 Well, I’ve never topped a burger with kimchi before… but I think it’s worth a try! Thanks for your Nasoya kimchi recommendation, Monique. 😀
All of the veggies 🙂 The kimchi on top is delicious! Hope you get a chance to try it!
I tried it yesterday, and very much amazed! Looking forward to more awesome recipes from you, Monique!
Love <3
So happy to hear that! Hope you find some more recipes you love here, too 🙂
Sweet potato in ANY recipe sounds magnificent! It’s not typical of me to eat sweet potatoes in burgers, but I’d love to try this recipe out. Kimchi on a burger too?! That also looks delightful! It would add the best tang and zing!
LOVE sweet potato. Definitely give these a try – the kimchi is delicious!
I have been following your channel on YouTube for quite some time now. Love your recipes. Do create all the recipes yourself? They are so unique and creative, not to mention very bold flavors too.
So happy to hear that, Mita! Yes, I create them all myself 🙂 glad you love them!
I subbed oat flour for the GF breadcrumbs and it worked great. You mentioned using other seasonings to make it our own. I’m not feeling very creative. What would you recommend?
Perfect! I really do love the seasonings in this burgers – I think I just mentioned adjusting them to your taste preferences (adding/subtracting any as-needed if you like more spice, etc.) 🙂 If you try new flavor combinations let me know!
Ah, I get it.
The spices were a delicious compliment to the kimchi. No need to adjust. Thanks!
I made these and they were so delish!! I put the leftover one on top of my salad for lunch the next day, amazing!
So happy to hear that! And LOVE that idea 🙂
Do you think I could add an egg for more protein?
Thanks!
I think that would work well but you may need to add more breadcrumbs to the recipe to get them to bind together. Also 1 egg (about 6g protein total) won’t make much of a difference for the entire recipe, only adding about 1.5g protein per burger.
These are delicious & held together nicely (I used Japanese panko breadcrumbs). Thanks for giving me a reason to finally try kimchi. It’s good!
Perfect! So happy you liked these (and were able to try kimchi!)
I made these today and they are great. So much better than a store bought vegie burger. Satisfying too. Well worth the prep.
Absolutely! Glad you enjoyed 🙂
So delicious!
Delicious, but mine were essentially mashed sweet potato burgers. What did I do wrong?
All sweet potato moisture levels are a bit different. I might recommend adding more breadcrumbs if they feel too moist!
Is there anything I can use instead of bread crumbs? I am having a hard time finding GF bread crumbs right now.
You could try using oat flour! Or make your own breadcrumbs by toasting GF bread in the oven until it’s like toast, then put in the food processor and process until they resemble bread crumbs! 🙂
Can you substitute coconut flour for bread crumbs. Thanks
Lori
I haven’t tried it, my worry is that it would dry out the burgers a bit. If you try it, let us know how it goes, and definitely use less coconut flour than the breadcrumb amount, as coconut flour is much more absorbent!
These are amazing! I like to break them up and put them in a healthy wrap with all of my favorite burger fixings. Thank you for this.
Love that! So delicious 🙂
First time I do a vegan burger. It was hard to form sweet potato burgers but finally did it.
I did 4 ones and refrigerate 3 of them. Thank you so much for this recipe, Monique.
Perfect! Glad you enjoyed!
These are so unique and delicious – we love them in our house. Part of our regular weekday dinner rotation and a perfect meatless meal.
So happy to hear that!
I have been making this recipe for a year and a half now, and I regret not reviewing it sooner because it is truly one of my favorites! This is my go-to plant based burger recipe. My husband the self-proclaimed carnivore absolutely loves these! I always have extras in the freezer for when the craving strikes or just when I need a break from cooking dinner. My father in law has recently decided to try eat more plant based as well after decades of horrible eating habits. The first recipe my husband recommended he try was this one. And even a man who basically only ate red meat for dinner loved this recipe! Thanks Monique for the real winner!!
Amazing! So happy to hear that!!
I used great northern beans and then I subbed red onion for green onion bc that’s what I had on hand. super yummy!
Perfect! Glad you enjoyed 🙂
These are fireeee!! Made them for dinner and me and my boyfriend both loved them! So full of flavor and filling. Made a batch on the stove and a batch in the oven, we preferred in the oven! Found it a bit crunchier and tastier.
So glad you both loved them!!
Maayan, how long and at what temperature did you bake them? Thank you
This is such a good and super easy recipe! It’s great for meal prep too. Thanks for this unique and delicious recipe!
So glad you enjoyed!
I’ve made this many times and it is top notch, probably my favorite veggie burger ever. The seasoning measurements are spot on. Yesterday I was feeling lazy with dinner so I decided to make it as a vegan loaf. I put it in a 8×4 loaf pan, baked for 30 minutes and served it with a side of cauliflower mock “potato” salad. It was nice and crispy on the outside but still had the nice under-baked texture inside, which I prefer.
So happy that you love it, Molly! What a cool idea to turn it into a loaf. That sounds AMAZING.
Mostly yummy but a little dry.
Glad you liked them! I haven’t found them to be dry but sorry you did!
Nice burger!
Glad you love it!
Nice burger, I’ve made it twice! I rate it a solid four stars!
Happy you’re enjoying these, Alex!
Love the healthy meals
These were good, I added JUST eggs to the mix which it made it less dry
Our family is working on eating more plant based meals, this sweet potato burger was incredible! My kids even loved it. Added a spicy mayo and it was a healthy dinner for the whole family.
thanks for sharing this recipe. i tried it exactly your way and simply loved how it turned out to be.
I’m so happy you loved them!
I make these for my family probably once every 2 weeks. They are so good!! We often change the spices to more of a Mexican vibe (my daughter’s preference) and then load them up with toppings like picked onions, jalapeños and mango salsa. I also add fresh corn into the burger if we have leftover. So good!!!
Nice!! Oh wow that all sounds so delicious. Thanks for sharing!
The cake looks so weird, it looks like a hambogow. It is suitable for Europe. Is it ok in Asia?
Hello! It is like a hamburger, but made with sweet potatoes instead of meat! Yes you can definitely eat it 🙂
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Vegan Sweet Potato Burgers is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Hi, Jackson! So happy you found this recipe and loved it. Really appreciate the review!
Great recipe for my weight loss regimen, thanks!
You’re welcome, happy you enjoyed them!
This looks so good! Everyone at my house will love it! Thanks for your guide. Love it!