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vegan sweet potato burger topped with avocado, red onion, and kimchi

Vegan Sweet Potato Burgers

Flavorful vegan sweet potato burgers packed with delicious spices and 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!
Course Dairy Free, Dinner, Gluten Free, Vegan, Vegetarian
Cuisine American
Keyword vegan sweet potato burgers
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 burgers
Calories 479 kcal
Author Monique Volz of AmbitiousKitchen.com


  • For the burgers:
  • 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


  1. 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.
  2. 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.
  3. 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 20-30 minutes. You can clean up a bit while the burgers sit.

  4. 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. 
  5. 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.

Recipe Notes

Nutrition for just burger + kimchi: 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

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!

Check the full post to see how to grill these sweet potato burgers!

Nutrition Facts
Vegan Sweet Potato Burgers
Amount Per Serving (1 burger with bun and fixins)
Calories 479 Calories from Fat 157
% Daily Value*
Fat 17.4g27%
Saturated Fat 1.4g9%
Carbohydrates 57.6g19%
Sugar 2.5g3%
Protein 17.1g34%
* Percent Daily Values are based on a 2000 calorie diet.