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Vegan Sweet Potato Burgers

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Vegan Sweet Potato Burgers
  • 2 Servings
  • mins Prep Time
  • mins Total Time


Created by Ambitious Kitchen

For the burgers
⅔ cup mashed, cooked sweet potato (or about ½ medium sweet potato)
1 (15 ounce) can white beans, rinsed and drained
3/4 cup panko 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 or sub lettuce wraps


  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 10-15 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. 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.

Nasoya products used in this recipe:


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