Sweet Potato Veggie Burgers with Quick Guacamole

Learn how to make these tasty sweet potato veggie burgers using five simple ingredients and following three basic steps.

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This recipe was inspired by dietitian Jeff Novick’s Fast Food: Vol 2 – Burgers and Fries DVD. Mr. Novick shares a basic formula for making healthy, affordable veggie burgers and suggests ways to create different variations.

5 Simple Ingredients

Store-bought veggie burgers can be pricey and often include highly processed ingredients. These sweet potato veggie burgers feature just five ingredients:

1. Pinto beans
2. Rolled oats
3. Sweet potatoes
4. Salsa
5. Ground cumin

They are quick and easy to prepare.

3 Basic Steps

1. Mash the ingredients together
2. Form the patties
3. Cook on a grill pan

You begin by mashing some beans with a potato masher. I find a pushing twisting motion works best. Mr. Novick claims kidney beans produce the best burgers and advises always including them in recipe variations. I had no kidney beans when I developed this recipe, so I just used pinto beans. This might be why the patties are on the softer side. You may want to experiment with kidney beans if you prefer a firmer patty.

A number of veggie burger recipes instruct you to bake the burgers. The nice thing about these burgers is you can grill or broil them for about six minutes per side.

How to Serve These Sweet Potato Veggie Burgers

You can serve these sweet potato veggie burgers on a bun (as the recipe calls for) or as a simple patty—on a bed of greens or with fries and other veggies on the side.

If you go the bun route, you may want to take the open-faced approach since the patties are soft. Leaving the top bun off allows you to bite into the piles of yumminess without making things squirt out the side. 😁

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Sweet Potato Veggie Burgers with Quick Guacamole

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

Servings 4

Ingredients

• 4 Ezekiel 4:9® Sprouted Whole Grain English Muffins or Gluten-Free Multi Seed English Muffins
• 14 oz canned low sodium pinto beans (rinsed and drained)
• 1/2 cup old fashion rolled oats *
• 1/2 cup baked sweet potato mashed
• 1/4 cup salsa plus1 Tbsp., divided
• 1/2 tsp. ground cumin
• 1 avocado
• 4 slices red onion thin
• 1 cup baby romaine lettuce

Instructions

Burgers

• Mash pinto beans with a potato masher.
• Add oats, sweet potato, 1 tbs salsa and cumin and mix well.
• Divide mixture into 4 equal parts and form into patties.
• Place patties on a plate and store in the refrigerator for about 10 minutes to allow burgers to set.
• Heat a grill pan on medium-high heat until you can feel heat rising when you place your hand a few inches above it.
• Place burgers on grill pan (should hear a sizzling sound if pan is sufficiently heated), cover and cook for about 3 minutes.
• Turn burgers, cover and cook for another 2-3 minutes.

Quick Guacamole

• While burgers are resting in the refrigerator, peel avocado and mash with a fork.
• Add ¼ cup of salsa to mashed avocado and mix well.**

Serving

• While burgers are cooking, slice English muffins in half and toast lightly in a toaster oven.
• Place cooked burgers on English muffins and top with sliced onion, baby romaine and quick guacamole.

Notes

*If you are gluten-sensitive, be sure to use gluten-free rolled oats.

**Place avocado pit in any leftover Quick Guacamole, cover, and store in the refrigerator for 1-2 days.

***Since the patties are soft, you may want to create an open-faced sandwich instead of serving the patties between two buns. This approach is less messy. 😁

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 345kcal | Carbohydrates: 56g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 596mg | Potassium: 832mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3544IU | Vitamin C: 8mg | Calcium: 231mg | Iron: 4mg