My journey with plant-based burgers began on a summer trip to the vibrant farmers’ markets in Portland, Oregon. Portland, known for its culinary innovation, was a haven for foodies like me, and it was there that I discovered a small, unassuming food cart tucked between organic produce stalls. This cart didn’t sell your average fast food—it was renowned for its creative, hearty, and wholesome plant-based meals, and their sweet potato and white bean burgers were the talk of the town.
The first bite of that burger was a revelation. The sweetness of the roasted sweet potato, the creaminess of the beans, and the subtle kick from the spices all combined in a symphony of flavors that danced on my palate. The texture was just right—crispy on the outside, tender and satisfying on the inside. I was hooked. As someone who grew up in a family where burgers were a staple at every summer barbecue, this experience was an eye-opener. It was proof that plant-based meals could be just as comforting, delicious, and satisfying as their meat-based counterparts.
When I returned home, I was eager to recreate that experience for my family. After a few tweaks and trials in my kitchen, I developed a version of the sweet potato and white bean burger that quickly became a family favorite. These burgers are a beautiful blend of simple, nutritious ingredients, making them not only delicious but also guilt-free. The nutritional yeast adds a subtle, cheesy flavor, while the parsley and lemon juice brighten up the dish. A dash of red pepper flakes adds just the right amount of heat, perfect for those who enjoy a bit of spice.
What I love most about this recipe is its versatility. It’s perfect for a casual weeknight dinner, yet special enough to serve when you have friends over. The burgers are easy to prepare, making them a great option for busy days, and they’re a hit with both kids and adults alike. Plus, with a dollop of chipotle mayonnaise, some creamy avocado slices, and a crisp red onion, these burgers are simply irresistible.
Every time I make these sweet potato and white bean burgers, I’m reminded of that summer in Portland, and I’m filled with gratitude for the culinary inspiration that city gave me. It’s amazing how food has the power to transport us to different places and times, connecting us with memories and experiences that we cherish. I hope this recipe brings a little bit of that joy and connection into your home too.
Preparing Sweet Potato & White Bean Burgers
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Ingredients
- 1 medium sweet potato, roasted and peeled
- 15 oz can of white or navy beans, drained and rinsed
- 1 small yellow onion, finely chopped
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, as desired
- ⅓ cup nutritional yeast
- 1 teaspoon red pepper flakes
- ⅓ cup fresh parsley, finely chopped
- 1 tablespoon lemon juice
- ½ cup seasoned breadcrumbs
- Canola oil, as needed
- 4 buns of your choice
- 4 tablespoons chipotle mayonnaise
- Sliced avocado
- Sliced red onion
Directions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the roasted sweet potato together with the drained white beans until well combined.
- Stir in the finely chopped onion, garlic powder, nutritional yeast, red pepper flakes, parsley, lemon juice, salt, and black pepper.
- Gradually mix in the seasoned breadcrumbs, ensuring the mixture is uniform.
- Divide the mixture into four equal portions and shape each portion into a patty.
- In a large skillet, heat a small amount of canola oil over medium heat and cook the patties for approximately 3 minutes per side, until they achieve a golden-brown color.
- Transfer the patties to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until thoroughly heated.
- To assemble the burgers, place each patty on a bun and top with chipotle mayonnaise, sliced avocado, and red onion. Serve immediately.
Storing Suggestion
Store any leftover burger patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in a preheated oven at 350°F (180°C) for 10-12 minutes.
Cooking Tips
For added texture, consider mixing in some finely chopped nuts or seeds into the patty mixture. If you prefer a spicier burger, increase the amount of red pepper flakes or add a dash of hot sauce to the mix.
Serving Suggestions
These burgers pair beautifully with sweet potato fries or a crisp side salad. For a refreshing drink, serve with a cold glass of iced tea or lemonade.
Ingredient Substitutions
If you don’t have nutritional yeast on hand, you can substitute it with grated Parmesan cheese. For a gluten-free option, use gluten-free breadcrumbs instead of regular seasoned breadcrumbs.
FAQ:
How can I make these burgers spicier?
You can increase the amount of red pepper flakes or add a dash of your favorite hot sauce to the mixture for extra heat.
Can I freeze the burger patties?
Yes, these patties freeze well. Simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Reheat from frozen in the oven at 350°F (180°C) for about 20 minutes.
What can I use instead of chipotle mayonnaise?
If you don’t have chipotle mayonnaise, you can use regular mayonnaise mixed with a little smoked paprika or adobo sauce for a similar smoky flavor.
Can I use a different type of bean?
Yes, you can substitute white or navy beans with chickpeas or black beans. Each type of bean will slightly alter the flavor and texture of the burgers.
How can I make this recipe vegan?
This recipe is already vegan, provided you use a plant-based mayonnaise and ensure that the breadcrumbs are vegan.
What is the best way to reheat the patties?
The best way to reheat these patties is in a skillet over medium heat or in a preheated oven at 350°F (180°C) for 10-12 minutes until heated through.
Sweet Potato & White Bean Burgers
Ingredients
- 1 medium roasted and peeled sweet potato
- 15 oz can of white or navy beans drained and rinsed
- 1 small yellow onion finely chopped
- 1 teaspoon garlic powder
- Kosher salt to taste
- Freshly ground black pepper as desired
- ⅓ cup nutritional yeast
- 1 teaspoon red pepper flakes
- ⅓ cup fresh parsley finely chopped
- 1 tablespoon lemon juice
- ½ cup seasoned breadcrumbs
- Canola oil as needed
- 4 buns of your choice
- 4 tablespoons chipotle mayonnaise
- Sliced avocado
- Sliced red onion
Instructions
- Preheat your oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- In a large bowl, mash together the roasted sweet potato and white beans. Mix in the chopped onion, garlic powder, nutritional yeast, red pepper flakes, parsley, lemon juice, salt, and black pepper until well combined.
- Add the seasoned breadcrumbs to the mixture, ensuring an even distribution.
- Divide the mixture into four equal parts and shape each into a patty.
- Heat a drizzle of canola oil in a large skillet over medium heat. Cook each patty for about 3 minutes on each side until they are browned.
- Transfer the patties to the prepared baking sheet and bake for 12-15 minutes until heated through.
- Assemble the burgers by placing each patty on a bun and topping with chipotle mayonnaise, sliced avocado, and red onion.
- Enjoy your meal!
