Sweet Potato Veggie Burgers

Crisp on the outside and moist in the middle, this sweet potato burger has a wonderful earthy flavor from rosemary & paprika.

Sweet Potato Burger on a plate

I couldn’t wait to make this sweet potato burger after seeing this recipe. I made a few alterations based on the ingredients I had (or rather, didn’t have) in my kitchen. I ended up making them with tofu instead of beans, which worked out great. I flavored them with rosemary and paprika, which was a nice earthy balance to the maple syrup. Sometimes veggie burgers can be too starchy and brick-heavy, but this one was moist in the center and crispy on the edges.

Because there are just 2 of us, I made half the recipe that I listed below. Later that week, I made this hummus with the leftover 1/2 sweet potato mash… which by no coincidence resembles the flavors in this burger because they happened to be the ingredients I had around. Hey, cook once eat twice, right?

For more veggie burger recipes, try this mushroom-based patty or this black bean quinoa burger!

Adapted from Healthy. Happy. Life. 

4.8 from 5 reviews

Sweet Potato Veggie Burgers

Prep time
Cook time
Total time
Serves: 8-12 mini-sliders, or 4-6 regular sized patties
  • 1 sweet potato, baked, peeled, and mashed
  • ⅓ block of extra-firm tofu (from a 14 oz package)
  • 1 tablespoon tahini
  • 2 teaspoons maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon minced rosemary
  • 1 teaspoon paprika
  • ½ cup panko (to roll the patties in before baking)
  • Sea salt and fresh black pepper
  • Slider or regular hamburger buns
  • Whatever fixings you like on your burger: I had avocado, red onion & sprouts
  1. Preheat the oven to 425.
  2. Place the mashed sweet potato in a bowl and crumble in the tofu with your hands.
  3. Mash together with a fork until the tofu falls apart even more.
  4. Mix in the tahini, maple syrup, garlic, rosemary, paprika, salt & pepper.
  5. Form into patties. They will be messy; that's ok.
  6. Put the panko on a plate and coat the outside of each patty with the crumbs.
  7. Place patties on a baking sheet and bake for 15-20 minutes or until the edges are brown and crisp.
  8. I turned the broiler on for the last 30-60 seconds to help the browning along.
  9. You could also pan fry these in a skillet, but I baked them so they'd have less of a chance of falling apart.
  10. Serve on buns with whatever fixings you like. Or serve without a bun over a mixed greens salad.


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Rate this recipe (after making it):  

  1. Kim

    Delicious – but definitely think it needs an egg. I added a flax egg because I knew it would be wet. Didn’t seem to do anything. I think adding an egg would make it more of a cake and less of a mashed potato ball.

    But great flavor! Sweet and garlicky with the crispness from the panko.

  2. H+H

    This was pretty good! We replaced tahini with soy butter and used 2 cloves of garlic for more flavour. The mixture fell apart pretty easily, so we added an egg to help bind everything together.

  3. gabe leone

    Is this Vegan?

  4. Raquel

    This recipe sounds delicious and I want to make these but I was wondering if anyone ever froze these or if the mixture will last a couple of days in the fridge. Thanks in advance! 🙂

  5. K Carkner

    Can you substitute medium-firm tofu for the extra firm tofu?

    • jeanine

      Hi Kierianne, firm or extra firm is best because there’s already a lot of moisture in this recipe – if you use medium, just try to press some of the water out before you use it. (set it out on towels for a bit then dab off the moisture)

  6. Malin

    How can the cook time be so short, how do you bake the sweet potatoes this fast? Every recipe i find is atleast 40min for baking sweet potato? Or am i missing something?

    • jeanine

      Hi Malin, the recipe starts with sweet potato mash from an already cooked sweet potato – sorry the instructions are unclear. Bake the sweet potato until it’s done, and then start with step 3.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.