Perfect Veggie Sweet Potato Bean Burger
Yum
by 
I’m in love with there Veggie Sweet Potato Bean Burgers.
A burger is something very special. Anyone who relies on the veggie burger in order to get a good one will understand my pain. It’s really tough to find a good veggie burger recipe. I’ve had a vast, vast array of really crappy veggie burgers. Whether they’re just glorified deep-fried potato cakes, or flat flavourless patty’s that look like rubber, there’s a lot of crappy ones out there. I’ve made a few pretty bad ones myself in the search for the perfect burger. My test was not only did I like it, but would my carnivore boyfriend also happily swap a big beef burger for a veggie alternative.
Finally, the answer was yes. Say hello to the dream veggie burger – so perfect it’s almost impossible. Storeable, bakeable, fryable: a triple threat.
What makes these even better? My Onion Brioche Burger Bun. Sure you can use store-bought burger buns, but these ones are so much better.
Doesn’t even look like a veggie burger, does it?
The great thing about these burgers is that once you mix them and bake them, you can chuck them in a freezer bag or container, separated by sheets of greaseproof paper, and freeze them. How handy is that? Then, whenever you need a quick dinner, you just grab one out of the freezer, and either throw it in the oven or bake it until hot throughout. I like to give these a quick fry before serving as it really crisps up the outside. Yum! They’d be perfect on a BBQ too.
These burgers are wonderfully meaty (obviously without the meat). Big flavours, simple ingredients, and a healthy, hearty meal, it’s what burgers are all about! They’re also totally vegan too, just serve them without the cheese (and on a different bun!).
A few notes for assembling: don’t over-mash the sweet potatoes, they need to keep a bit of texture. For the wholegrain rice, I added a microwave pouch of wholegrain rice straight in. It works really well, and it’s so much faster than boiling your own. Plus, less mess!
I really hope you give this veggie burger recipe a try. They are just so delicious. 2 minutes after I stopped taking photos of this burger, it was gone. Totally and utterly devoured.
- 3 Roasted Sweet Potatoes
- 250g kidney or black beans
- 200g brown rice
- 2 Spring Onions (Green Onions)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tbsp Smoked Paprika
- A pinch Cayenne Pepper
- 4 tbsp plain flour
- Preheat the oven to 180C/355F
- Scoop the insides of the roasted sweet potatoes into a bowl. Add the wholegrain rice.
- Mash half the beans and add them to the bowl. Add the rest whole.
- Finely slice the spring onions and add to the mixture.
- Sprinkle in the spices, salt and pepper.
- Add the plain flour.
- Mix to combine. When the mixture is slightly soft, but clumping together, it's ready to form into patties.
- To form the patties, scoop out a large ball of the mixture onto a well floured surface. Flour the top also. Shape the ball into a patty, about 1.5 inch thick, and wide enough to fit the burger buns you're using.
- Place the patties on a baking sheet lined with greaseproof paper and bake for around 1 hour, flipping them carefully halfway through. The longer you bake the patties for, the firmer and drier they are. Baking for an hour was perfect for me as I made them quite thick. This meant they were crispy outside, but still moist on the inside. The most important thing is that the outside is nice and dry.
- Once out of the oven, you can either leave to cool and then freeze for later, or you can stick them straight in a non-stick pan with a little butter to crisp up. This should only take about 3-4 minutes on either side on a medium/high heat. Use your eye to judge how long they need though!
- Serve on a bun with some ketchup and plenty toppings.
- Enjoy!
Comments
Leave a Comment
About Me
I'm Alice - the recipe developer, cook, baker, and mastermind behind Sauce Pots. I'm a passionate amateur cook, and Sauce Pots is an output for my culinary adventures.
My Foodqawker Gallery
Thalia @ butter and brioche
May 16, 2015
What perfect and delicious veggie burgers! I have to try these out.
Alice | Sauce Pots
May 16, 2015
Thank you Thalia, it took so many attempts to find a great veggie burger recipe but these are it for me! I hope you enjoy them 🙂
Alice
Kelly @ Eat the Gains
May 18, 2015
This looks great! I have been wanting to make my own veggie burgers for awhile and this looks like the perfect one to start with.
Alice | Sauce Pots
May 18, 2015
Thanks Kelly 🙂 These are perfect veggie burgers to start with, they’re so easy! Please do let me know how you get on with making them!
Alice
Mark
May 23, 2015
I’m not sure what you mean by 250 Kidney beans. What unit are you using?
Alice | Sauce Pots
May 24, 2015
Hi Mark,
This should be grams. Apologies!
Alice
Shileen
June 14, 2015
Hey Alice,
Is this cooked brown rice or raw?
Alice | Sauce Pots
June 14, 2015
Hi Shileen,
I used cooked rice. I actually just used a pouch of microwave wholegrain rice – very handy!
Alice
Anja
July 10, 2015
Hi Alice,
apologies in advance for my crappy english.
Can you tell me how much your sweet potatoes weighted? Here in germany, we have sweet potatoes as tiny as a plum, and sometimes bigger than my hand. So, three sweet potatoes could either lead to very dry or very mushy patties, a rough estimate would be very appreciated 🙂
Anja
Alice | Sauce Pots
July 10, 2015
Hi Anja,
That’s a very good question. I’d estimate based on the size of sweet potato that it was between 650 & 700 grams. They were 3 pretty average sized potatoes. If you find your patties too mushy, feel free to add some more rice and flour, and season accordingly. That usually works well for me.
Alice
Angela
February 20, 2016
Hi Alice, can I substitute cooked rice with cooked quinoa?
Alice | Sauce Pots
February 20, 2016
Hi Angela,
I’m sure you could, though I haven’t tried it myself. What I would recommend is making the mixture without the quinoa, and gradually adding it in until you get the texture you’re looking for, and just record how much you use for next time!
I hope this works for you!
Alice