Sweet Potato Veggie Burgers (Vegan)

Sweet Potato Veggie Burgers - vegan and gluten-free

This recipe was originally published on December 14, 2014. It’s one of my favorites and was deserving of some new photography so I gave it a little facelift. Make these sweet potato veggie burgers today and freeze the leftover patties so you have them on hand for weeks to come. Original blog post below!


In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in patties of baby food mush. Yummy baby food, but … baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM. Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream!

I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it. (The buns pictured aren’t gluten-free—I’m just referring to the patty!)Sweet Potato Veggie Burgers - vegan and gluten-free

Sweet Potato Veggie Burgers (Vegan + Gluten Free)

Yield: 10-12 patties

Sweet Potato Veggie Burgers (Vegan + Gluten Free)


  • 2 cups sweet potato, coarsely mashed
  • 1 can black beans (15oz)
  • 1 cup cooked brown rice
  • ½ of a red onion, chopped
  • 1 cup old fashioned oats (I used gluten free), ground
  • ½ cup loosely packed fresh cilantro, chopped
  • 1 large clove garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • Salt and pepper to taste (I probably used ½ tsp salt and a little less pepper)


  1. Cook the rice according to the package (bring water to a boil, add rice, simmer 35-40 mins); roughly ½ cup dry with make enough for the 1 cup of cooked rice you need.
  2. While the rice is cooking, peel your potato/s (one huge potato or two medium sized will probably be enough) and chop into small pieces. Toss them lightly in extra virgin olive oil before spreading on a baking sheet and placing in the oven for 20 minutes at 425 degrees Fahrenheit, flipping halfway through. When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a puree).
  3. Grind the oats into a flour using your food processor. Next add the beans, rice and onion into the food processor and pulse a few times. You want them to retain some structure and “chunk”. Because I am severely challenged in the cutting-cilantro-and-garlic department, I also tossed those in the food processor with the previous ingredients.
  4. In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices. I found it was most efficient to use my hands to do this.
  5. If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Otherwise, get right to the patty-making. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.
  6. To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.
  7. To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic Ziploc or Tupperware container, and freeze.

Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!Sweet Potato Veggie Burgers - vegan and gluten-freeIf you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ’em in the freezer. Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

Hope you all had a great weekend!


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  1. Nice recipe! I have been trying to recreatet things I buy all the time too. Right now I am huntdown down a protein bar recipe I can recreate. Have a good Sunday!

  2. That sounds delicious! Can’t wait to try this recipe!

    XO Chloe
    A Latte Lipstick

  3. Hi Nicole! Sounds so good. Any suggestions if I don’t have a food processor? Maybe a blender would work. Also, have you tried keeping the skin on the potato? These look soooo awesome! Nice job:)

  4. I love finding healthy alternatives to burgers! These look delicious. The freezing tip is great because I love go-to meals for crazy weeknights.

  5. I am sharing these before I even try them as they look so good! They remind me of a veggie burger I used to get at Borough Market In London, and now my mouth is watering for them! I can’t make these fast enough! Thanks!!

  6. These look delicious!!!

  7. Cynthia Hoffmann says:

    Can I use parsley in place of cilantro? I really hate the taste of cilantro but everything else sounds delicious!

  8. I love all the ingredients in this recipe so I can’t wait to try it.

  9. Hi Nicole, do you cook these before freezing them or freeze the uncooked patties? I was also wondering how you reheat these from frozen? I’m planning on making them tonight. They sound delicious!

    • I freeze the uncooked patties. When I want to heat ’em up, I take them out of the freezer and let them thaw for a few minutes (you really don’t have to wait very long at all) and then toss them on a pan over med-high heat with a little olive oil. Hope you enjoy them! 🙂

  10. Looks awesome! I’m going to make them this weekend. Can you cook them and then freeze them? Can you microwave them to reheat? Thanks!

    • I haven’t tried cooking before freezing (I usually freeze the raw patties) so I’m not sure how they’d turn out. If any other readers have–please chime in! 🙂

      • I cooked them and put some in the fridge to eat this week and the rest in the freezer. So far, reheating the ones from the fridge after they’ve been cooked is fine! Such a nice recipe. A little messy to make, but I think it’s worth it Thanks for the recipe!

  11. made these tonight…So YUMMY!!!!Thank you..

  12. These burgers are fabulous!! I cook them in the pan and then freeze them and they are great when you defrost and heat in microwave. My only issue with them is the mixture is VERY sticky so Im constantly oiling my hands with olive oil to make the patties. (otherwise the mixture sticks to my hands and fingers). Any better suggestions for this problem? Because they are the best tasting vegan burgers Ive ever tried!

  13. Can you substitute quinoa for the brown rice?

  14. These look amazing!! Do you think instead of brown rice you could use quinoa? Can’t wait to try them!

  15. Teresa Ballew says:

    I’ve had many many veggie burgers in my lifetime and I do admit that these are at the top of the list of being the best. I don’t even like cumin or cilantro, so go figure. My daughter made them first and now it seems I can’t eat them enough. It’s nice that you’re able to make and freeze them. Now, I can have one anytime I wish.

  16. Just made them with quinoa instead of rice. I will see how they turn out. What about baking them?

  17. Made this last night…wonderful! My husband doesn’t like sweet potatoes but he loves these!!! Didn’t have brown rice so I used quinoa and turned out great! Also added some red pepper flakes. Thanks for the great recipe!

  18. looks really yummy

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