Quinoa Sweet Potato Burgers
Published 7/2/2023 • Updated 7/12/2023
This post may contain affiliate links. Please read our disclosure policy.
Our quinoa sweet potato burgers are a go-to veggie-packed burger recipe made with cooked quinoa, sweet potato puree, and black beans.
Featured Comment
“So amazing – another fabulous recipe. Made these for my friends last night and everyone was raving about them. Thanks, FFF!?” – Mandie
High Protein + High Fiber Burger
Eat them as is or on a bun, your choice! This unreal quinoa sweet potato burger recipe is perfect for all and for any time of year. Plus, each patty comes with 13g of protein and 8g of fiber.
We love a good burger on Fit Foodie Finds, especially if it’s vegetarian and a great freezer option for later. Our Quinoa Patties are so delish, packed with protein, and easy to make. Guess what? So are these sweet potato veggie burgers.
How to Make Sweet Potato Burgers
Making a burger with a sweet potato base is one of our favorite things in the whole wide world. It requires a little extra preparation, but don’t you worry, it’s totally worth it!
Step 1: Make sweet potato puree
Homemade sweet potato puree is super simple to make at home! We have an in-depth, step-by-step tutorial on how to make sweet potato puree. But, for a quick rundown, all you have to do is bake your sweet potatoes in the oven so that they are soft enough to mash.
Step 2: Create Patties
Once you’ve got your sweet potatoes ready to go, it’s time to assemble the rest of your ingredients! In a large bowl, mix together sweet potato, onion, quinoa, jalapeño, sunflower seeds, oat flour, egg, and spices.
Use a 1/2 cup measuring cup to scoop out the mixture into your hands to form your patty. They should be about 1-inch thick.
Step 3: Bake
Place patties on a greased baking sheet and bake at 375ºF for about 30 minutes total, flipping halfway through.
Step 4: Pan Fry
To give your burgers that amazing crispy-on-the-outside kind of texture, pan fry your patties on each side for a few minutes.
Topping Ideas
You can eat your burger as is or put it in between your favorite bun and add your favorite toppings! Here are some suggestions:
- purple onion
- avocado
- sprouts
- Greek yogurt + Franks
- Ketchup
- Mustard
Freezer Instructions
Excited that this recipe makes 12 patties, but can’t eat all 12 before they go bad? Girl, don’t you worry. Here’s a quick tutorial on how to freeze veggie burgers for later!
- Let sweet potato burgers cool completely.
- Then, wrap each burger with saran wrap, removing as much air as possible, and then again with a piece of tin foil.
- Transfer into a gallon-sized plastic bag (or stasher bag) and remove as much air as possible.
- Place in the freezer for up to 3 months.
To thaw: place frozen patties in the fridge overnight OR unwrap and defrost in the microwave.
Sweet Potato Black Bean Burgers
Ingredients
- 2 cups roasted sweet potato, mashed (3-4 medium sweet potatoes)
- 15 oz. canned black beans, drained and rinsed
- 1/2 cup minced purple onion
- 2 cups cooked quinoa, ~1 cup uncooked
- 2 tablespoons finely diced jalapeño
- 1/3 cup roasted/unsalted sunflower seeds
- 1/4 cup + 2 tablespoons oat flour
- 1 large egg
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 1/4 teaspoon sea salt
- 1 teaspoon olive oil
Instructions
- First, preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray. Then, cut sweet potatoes in half, drizzle with olive oil, poke them with a fork, and stick them in the oven skin-side down for 50-60 minutes.
- While your sweet potatoes are roasting, mix the rest of the ingredients in a large bowl.
- Once the sweet potatoes are done, let them cool for about 10 minutes. Then use a spoon to spoon out the flesh. Mash in a bowl. Add 2 cups of mashed sweet potato to your mixture and thoroughly combine.
- Preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray.
- To create burger patties, use a 1/2 cup scoop. Wet your hands to form 1-inch burger patties and place on the pan. Bake at 375ºF for 15 minutes on each side (30 minutes total).
- When burgers are done baking, heat about a teaspoon of olive oil on a nonstick skillet over low/medium heat.
- Place patties in the fry pan for 4-5 minutes on each side until golden brown.
- When burgers are done, add toppings and enjoy!
Tips & Notes
- Nutrition information is for JUST the burger and does not include the bun + toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Can you grill these?
Absolutely!
I was wondering if you’ve ever made these without the egg. Do you think a flax egg would work well as a substitute?
Hi! We have no tried this, so I can’t say! Let us know if you try it!
So amazing – another fabulous recipe. Made these for my friends last night and everyone was raving about them. Thanks, FFF!
YAY!!!! Glad you loved them <3
These were really tasty. They were pretty time consuming to make, but even after halving the recipe I had enough left over to enjoy throughout the week. I added the leftover patties to grain bowls with brown rice, spinach, salsa, and avocado for a filling lunch.
And you can always freeze for later, too!
How the hell do you get off labeling this as vegan? It has a God damn egg in it…
Can I sub all purpose flour for oat flour? Would it be a 1:1 ratio??
Yes!
Is the sunflower seeds necessary to add?
They give great texture, but you can omit!
Do I have to fry them after they have been in the oven for 1/2 hour? What happens if I don’t?
Hi Rita! You don’t have to pan fry, however it does give it a great crunchy texture post baking!
This recipie looks amazing! 2 questions though:
1. Do you think the burgers will turn out ok if I grill them instead of oven bake and fry? (I love grilling in the summer! And who wants to use their oven when it’s 90 degrees out right?!)
2. Do they freeze well? It’s just my husband and I, so 12 servings is a lot! I was hoping to freeze either pre or post grilling. Thoughts?
Thanks Lee!
1. YES! Grill them…they will turn out great and 2. Freezing is GENIUS. You could likely freeze them either or…depending on how lazy you want to be when you make them the second time 😛 I would wrap them in plastic and then into a freezer safe plastic bag or in tin foil!