Curried Sweet Potato Burger with Tomato Chutney

You’re going to love this Vegan Sweet Potato Burger. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.

Disclosure: This post may contain affiliate links.

With burger and backyard BBQ season upon us, it’s time we take a look at an old classic recipe – Curried Sweet Potato Burger.

I originally wrote this recipe over 6 years ago! And during that time, it’s become a family favorite. And so, I decided it was time to give this recipe a makeover.

These burgers have it all! They are packed with protein, filled with veggies, and seasoned to perfection. Then they are topped with homemade cilantro aioli and tomato chutney for a vegan sandwich that is out of this world.

Let’s take a closer look at this new and improved recipe.

Ingredients & Substitutions

This is the ultimate vegan burger recipe. It is packed with protein, filled with veggies, and seasoned to perfection.

Here is everything you need.

• Red Lentils
• Sweet Potato – Feel free to use yams. You can also use canned sweet potato puree to save on time.
• Quinoa – Either red or white quinoa works.
• Garlic
• Onion
• Spices – You will need a combination of cumin, coriander, turmeric, paprika, cayenne, salt, and pepper
• Spinach – Either fresh or frozen works.
• All-Purpose Flour – For a gluten-free burger, use a 1:1 Gluten-Free Flour Baking Blend. (<<affiliate link)
• Oil – Any oil will do. I recommend coconut, avocado, or olive.
• Tomato Chutney – Either homemade chutney or storebought will do.
• Vegan Mayo – My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
• Fresh Cilantro
• Fresh Arugula – This is used as a topping. You could also use spinach or mixed greens.
• Buns – I like to use either slider buns or ciabatta rolls.

Step-by-Step Instructions

Step One – Cook the Lentils & Quinoa

To begin, rinse the lentils and quinoa thoroughly.

Pro Tip: Both quinoa and lentils should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.

Cook the lentils and quinoa separately. Add 2 parts water for every 1 part quinoa and lentils and bring to a boil. Cover, reduce heat to a simmer and cook until the water is completely absorbed about 20 minutes.

Remove from heat and fluff with a fork. Set aside until ready to use.

Step Three – Make the Patties

Sauté the onions and garlic in until translucent. Add to cooked lentils along with spices, quinoa, spinach, and mashed sweet potatoes. Stir to combine. While stirring add flour until fully incorporated. Cook for an additional 5 minutes to ensure the flour is no longer raw.

Shape into patties and refrigerate for 2-3 hours.

Step Four – Cook the Patties

Heat coconut oil over medium heat in a nonstick skillet. Cook patties for about 5 minutes on each side until slightly browned.

If you want to grill these burgers, it is best done on an electric grill. Set your grill to 450F and cook the burgers on each side for 4-5 minutes, until the patty is cooked all the way through and you have dark grill lines on the skin of the burger.

Disclosure: This post may contain affiliate links.

Serving and Storing

Serving – Prepare the aioli by mixing together all the ingredients. Top each burger with aioli, chutney, and arugula and serve immediately.

Storing – Store leftover patties in the refrigerator for up to 3 days or the freezer for up to 3 months. When ready to eat, gently reheat over the stove until the patties are cooked all the way through. Store leftover chutney and aioli in the refrigerator for up to 7 days.

Make in Advance – Make these patties up to 2 months in advance. Once the patties are shaped, freeze the patties on a single layer. Once the patties are frozen all the way through, transfer them to an airtight container or Ziplock bag and freeze them. Cook them directly from the freezer.

Frequently Asked Questions

More Vegan Sandwich Recipes

• Tempeh Reuben Sandwich
• BBQ Jackfruit Sandwich with Avocado Slaw
• Vegan Sliders with Portobello Steak
• Pizza Grilled Cheese Sandwich
• Ultimate BLT with Avocado Mayo

Vegan Sweet Potato Burger

You're going to love these Vegan Sweet Potato Burgers. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting time: 2 hours hours

Total Time: 30 minutes minutes

Servings: 8 burgers

Calories: 237kcal

Author: Sarah McMinn

Ingredients

Curried Sweet Potato Burgers

• 1 cup dried yellow or red lentils
• 1 1/2 cups mashed sweet potato, about 2 small sweet potatoes
• 1/2 cup quinoa
• 3-4 cloves of garlic, minced
• 1 small yellow onion, diced
• 1 tbsp cumin
• 2 tsp coriander
• 1 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne
• salt and pepper to taste
• 2 cups fresh spinach, or 1/2 cup frozen spinach
• 3/4 cup flour
• coconut oil for sautéing

Cilantro Aioli

• 1/2 cup vegan mayo
• 2-3 garlic cloves, minced
• 2 tbsp cilantro leaves, minced

Everything Else

• tomato chutney, store bought or homemade
• hamburger buns
• fresh arugula

US Customary – Metric

Instructions

• Rinse the lentils and quinoa thoroughly. Cook the lentils and quinoa separately. Add 2 parts water for every 1 part quinoa and lentils and bring to a boil. Cover, reduce heat to a simme and cook until the water is completely absorbed about 20-30 minutes.
• Poke a few holes around the outside of the sweet potatoes and microwave them on high for about 7 minutes. Once the potatoes are cooked and cooled, remove the skin and mash completely.

  Time Saving Tips – Feel free to use canned sweet potato puree to save on time.
• Sauté the onions and garlic in coconut oil until translucent. Stir in the spices. Add lentils, quinoa, spinach, and mashed sweet potatoes. Stir to combine. Stir in flour and cook for an additional 5 minutes to ensure the flour is no longer raw.
• Shape into patties about 1/2 cup big and refrigerate for 2 hours or freeze for 30 minutes. The burgers just need to be chilled enough to hold together when they are cooked.
• Prepare the aioli by mixing together all the ingredients. Refrigerate until ready to use.
• Heat coconut oil over medium heat in a non-stick skillet and cook patties for about 5 minutes on each side until slightly browned and the patties are cooked all the way through.
• Top each burger with aioli, chutney, and arugula and serve.

Notes

Serving and Storing – Prepare the aioli by mixing together all the ingredients. Top each burger with aioli, chutney, and arugula and serve immediately. Leftover patties should be stored in the refrigerator for up to 3 days or the freezer for up to 3 months. When ready to eat, gently reheat over the stove until the patties are cooked all the way through. Leftover chutney and aioli should be stored in the refrigerator for up to 7 days. 

Make in Advance – These patties can be made up to 2 months in advance. Once the patties are shaped, freeze the patties on a single layer. Once the patties are frozen all the way through, transfer them to an airtight container or Ziplock bag and freeze them. You can cook them directly from the freezer.

Recipe Tips

1. Always rinsed quinoa and lentilsthrough a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa and lentils can taste dirty and gritty.
2. Save time and use canned sweet potato puree in place of whole sweet potatoes.
3. Let the oil get very hot before adding the burgers. Otherwise, the oil will soak into the patties making them greasy and preventing them from browning.

Variations – Feel free to swap out a 1:1 gluten-free flour blend for all-purpose flour and serve on a gluten-free bun for a gluten-free sweet potato burger.

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 432mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4360IU | Vitamin C: 6.2mg | Calcium: 49mg | Iron: 3.1mg