Flavorful vegan sweet potato burgers packed with spices and herbs then topped with avocado, vegan mayo, red onion, and Spicy Nasoya Kimchi. These easy homemade sweet potato burgers are the perfect combination of savory & spicy and come together in just 30 minutes! This recipe is in partnership with Nasoya.
After my recent seafood-packed trip to Spain, all I’ve been craving are veggies! Grilled veggie tofu kabobs, a nice strawberry avocado salad, and these glorious vegan sweet potato burgers that you’re going to want to make all summer long. They’re perfect for making for lunch or offering at a BBQ to your vegetarian guests.
I was super excited to hear that my friends over at Nasoya, who make organic tofu, now make… KIMCHI! And they offer 4 different varieties: spicy, mild, white kimchi and radish kimchi.
What is Kimchi?
Kimchi is a staple in Korean diet and cuisine. Traditionally it’s salted and fermented veggies packed with natural probiotics, amino acids and minerals. Nasoya’s Spicy Kimchi contains Napa cabbage, radish, red pepper powder, pear, garlic and salt. It’s delicious topped on sandwiches, served as a side dish, or in a grain bowl.
Plus, did you know that kimchi is also great for gut health? Time to grab a jar and try it at home!
What’s in these vegan sweet potato burgers?
These easy vegan burgers are made with super simple ingredients to keep them plant based, plus plenty of flavorful spices. The base of the burgers are made from:
- Roasted sweet potato
- White beans for a boost of protein and fiber
- Panko bread crumbs (or gluten free breadcrumbs) to help bind the burgers together
You’ll process these and then mix them up with cilantro, ginger, turmeric, garlic, cayenne, and fresh green onion. The best part about these sweet potato burgers is that you can taste as you go and adjust seasonings. I always recommend lots of freshly ground pepper.
How to form sweet potato burgers
Because vegan burgers are naturally softer than traditional meat burgers, you’ll want to form the burgers so that they’re about 1/2 an inch thick and compact them well with your hands so that they stick together. I also recommend sticking your sweet potato burgers in the refrigerator for about 10 minutes before cooking them to ensure that they’re nice and set.
What to serve with these sweet potato burgers
I love to top these burgers with sliced red onion, creamy avocado, a bit of vegan mayo, and delicious, Nasoya Spicy Kimchi. The flavor combination is out of this world so I highly recommend doing the same! If you’re looking for some easy, plant based sides to serve with the sweet potato burgers I recommend:
How to store them:
- Refrigerate them: these vegan sweet potato burgers will last for about 3-4 days in the refrigerator in an airtight container. Be sure to cool the burgers complete before refrigerating. You can reheat the sweet potato burgers in the oven or microwave when you’re ready to eat them.
- Freeze them: you can also place these sweet potato burgers in a freezer-friendly bag like this one, and freeze the burgers for up to 1 month. When you’re ready to eat them, just thaw however many burgers you’d like in the refrigerator overnight and then pan fry them or heat them in the oven!
See how to make the vegan sweet potato burgers:
I hope you love these sweet potato burgers, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
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- Serves: 4 burgers
- Serving size: 1 burger with bun and fixins
- Calories: 479
- Fat: 17.4g
- Saturated fat: 1.4g
- Carbohydrates: 57.6g
- Sugar: 2.5g
- Protein: 17.1g
- For the burgers:
- ⅔ cup mashed, cooked sweet potato (or about ½ medium cooked peeled sweet potato)
- 1 (15 ounce) can white beans, rinsed and drained
- 3/4 cup panko bread crumbs (or sub gluten free bread crumbs)
- 1 teaspoon fresh grated ginger (or ¼ teaspoon ground ginger)
- ½ teaspoon garlic powder
- 1/2 cup diced cilantro
- 1/4 cup diced green onion
- ½ teaspoon turmeric
- 1/4 teaspoon cayenne pepper or ½ teaspoon chili pepper flakes
- ½ teaspoon salt
- Freshly ground black pepper
- Toasted sesame oil, for cooking
- For serving:
- Vegan mayo
- Nasoya Spicy Kimchi
- 1 avocado, sliced
- Sliced red onion
- 4 whole grain or gluten free hamburger buns
- Place mashed sweet potato and white beans into the bowl of a food processor with the blade attached. Blend until well-combined, and then transfer mixture to a large bowl.
- Next add in panko bread crumbs, ginger, garlic powder, cilantro, green onion, turmeric, and cayenne. Generously season with salt and pepper, and mix with a spatula until ingredients are well-incorporated. Taste, adjust seasonings and add additional salt and pepper if necessary.
- Use your hands to form four even patties about ½ inch thick. You’ll need to compact them with your hands so they stick together well. Place on a plate, cover with plastic wrap and place in the fridge for 10-15 minutes. You can clean up a bit while the burgers sit.
- Add sesame oil to a nonstick skillet or griddle and place over medium heat. Add each burger to the skillet and cook about 2-4 minutes, until golden brown, then carefully flip burger and cook another 2-4 minutes. Remove from heat and transfer to buns or lettuce wraps, or serve as is. Finally, top each burger with Nasoya Spicy Kimchi, avocado slices, red onion. Serves 4.
Calories 147.2 | Total Fat 0.3 g | Saturated Fat 0.0 g | Total Carbohydrate 19.8 g | Dietary Fiber 6.8 g | Sugars 2.4 g | Protein 7.2 g
This recipe is in partnership with Nasoya. All recipes, text and opinions are my own. Thanks for supporting AK and the brands who help make this site possible.
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