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 Two – Cook and Mash Potatoes
Microwave the sweet potatoes until soft. Poke a few holes around the outside of the potatoes and cook them on high for about 7 minutes. Once the potatoes are cooked and cooled, remove the skin and mash completely.
Time Saving Tip – Feel free to use canned sweet potato puree to save on time.
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.
Tips and Tricks
- Always rinsed quinoa and lentils through 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.
- Save time and use canned sweet potato puree in place of whole sweet potatoes.
- 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.
Frequently Asked Questions
Yes! Feel free to swap out a 1:1 gluten-free flour blend (<<affiliate link) for all-purpose flour and serve on a gluten-free bun for a gluten-free sweet potato burger.
Yes! If you want to grill these burgers, it is best done on an electric grill. (<<affiliate link). Grilling gives the burgers that crispy charred taste that reminds me of summer while bringing out all the delicious flavors.
Yes, the vegan 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. Cook them directly from the freezer.
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
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
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
- 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.
- Save time and use canned sweet potato puree in place of whole sweet potatoes.
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Rakhi says
Thank you so much Sarah for this awesome recipe, made it today and turned out tooooooooooo good….kids loved it too!!! 🙂
Sarah says
So glad? Thanks for sharing.
Adva Maharabani says
Thank you for a great meal!
I made it a few days ago and it went out great… 🙂
Rakhi says
How do you make the tomato chutney in this recipe? Would love to make this soon 🙂
Sarah says
I used store bought chutney but if you want to make your own I would suggest using Vegan Richa’s recipe (veganricha.com)
sierra says
Oh. My. God. These were AMAZING. I substituted the lentils with soaked & blended cashews, since I had them on hand. Mix that with a flavorful homemade tomato chutney, ciabatta rolls, and kale chips, and we had a WONDERFUL vegan dinner. Thank you so much for an amazing recipe!!!
Sarah says
Sounds awesome with the cashews! Going to have to try that. Thanks for sharing! So glad you liked them.
Vicky says
Love the sound of these. i never thought of adding lentils to veggie burgers but sounds brilliant! Will have to try making these : ))
Sarah says
I hope you do! The lentils are great for extra protein and helping it stick together.
julie says
lots of work but so delicious. we loved them!
Michelle says
These look great, I think we’re gonna make them on Friday! I don’t really like to use quinoa though, do you think rice would substitute well?
Thanks!
Sarah says
I’m glad you’re going to try them, Michelle. Rice would work fine as a replacement for quinoa.
Emma says
Oh wow these look fab! I’d happily eat my way through a giant stash of these stored in the freezer.
I’m impressed you manage to cook at all seriously. I’ve just had my little nephew and niece (4 and 7) to stay for 24 hours or so and am absolutely wiped! I also realized that I’d eaten no fruit or vegetables today until dinner time when they’d gone home. I barely found time to eat at all!
Sarah says
I know, it’s crazy how hard it is to eat with kids around! Sometimes I feel like preparing Eden lunch is the same as me eating and I don’t realize until four or five how hungry I am!
Harriet says
I saw the burger and I started salivating! But I had to convince Jon to give your recipe a try because he has an aversion to sweet potatoes (bad childhood memories of having to eat marshmallow-topped sweet potato dishes for Thanksgiving and Christmas). I made them tonight and he said they were the best vegan burgers he has ever tasted! Yea! Thanks, Sarah!
Sarah says
Awesome! Thanks for letting me know. I love that kind of feedback. And yeah, those marshmallow topped sweet potato casseroles are pretty bad.
Richa says
you are doing awesome! those fat burger patties oh my 🙂
I have to write up a post for you too. should be done this week:)
Sarah says
I thought about you when I worked on this post. You’re the burger master as well as the curry queen so I am flattered by your comments 🙂
Chrissy says
My burger patties always look so deformed and ugly. Yours are beautiful! What’s the scoop??
Sarah says
These are really easy to shape so I didn’t have any problem but you could always try pressing them into a round cookie cutter to shape them if you’re struggling.
Ceara @ Ceara's Kitchen says
Oh my – these burgers look so juicy and tasty! Can’t wait to try this recipe!
Jewel says
Those look yummy!
Aw she is so cute!
Annie says
I’m impressed you even have time/energy to put together a PB & J!
I love a good veggie burger so these are going on my menu for the coming week. When I’m out of time and mealtime is looming – I almost always opt for rice and beans loaded with steamed veggies. Not sure how kid-friendly that is, however :-).
Sarah says
Ha, thanks Annie. Some days I barely do have time for a pb&j. Eden loves rice and bean so I should certainly do more of them.
Heather says
Oh my goodness these look so incredible- they are so on the list to make this week!
Caitlin says
i love your little secrets. i wonder how you do it all, too! it’s so nice that eden can read on her own for hours at a time. what a big girl!
these burgers look awesome and definitely pack a nutritional punch. but, i must admit, there were times in my life where i ate pb&j for breakfast, lunch, and dinner, and i actually loved it. maybe i would feel differently now, though.
Sarah says
Around the time that nash was born eden started playing and reading on her own really well. It’s not just my secret to bkogging it’s my secret to sanity