Sweet potato veggie burger w/ avocado

Emily Monaco

Contributing Writer

Veggie burgers are the ideal place to get creative with different flavors and textures. The recipe below gets protein from white beans and a nice sweetness and color from sweet potato. Nutritional yeast adds a pleasantly tangy touch.
The kale adds even more nutrients to these burgers: it might look like a lot, but it'll cook down and make them super moist once the burger patties are cooked. Just be sure to chop it very finely so that it is properly distributed in the mixture.
Feel free to sub gluten-free breadcrumbs for the panko to make these burgers gluten-free.

Cooktop Cove

Sweet Potato and White Bean Veggie Burgers

10 minutes

20 minutes

30 minutes

1 sweet potato, peeled and cooked

16 ounces canned white beans

1/2 cup onion, chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/3 cup nutritional yeast

1/2 cup finely chopped kale

1/3 cup panko crumbs

1 tablespoon coconut oil

6 hamburger buns

2 avocados

Preheat the oven to 400 degrees.

Place the potato, white beans, onion, garlic powder, salt, and nutritional yeast in a food processor. Process until fairly smooth. Transfer to a bowl and fold in the kale.

Form the burgers and dredge them in panko on both sides.

Melt the coconut oil and brush it over both sides of the burger patties. Place on a nonstick baking sheet, and bake for 15-20 minutes, until cooked through.

Toast the buns and place the burgers on top. Top each with a slice of avocado and serve.

Resources Kathy Patalsky

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