Sweet Potato and Jalapeno Burger

  • Servings : 8-10
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

I am always trying to create yummy summer BBQ friendly plant based burgers. I know there are so many quick options in the frozen food section, but those never taste as good as something homemade. Here is my version of a spicy Sweet Potato burger. Feel free to mix up the spices any way you want, the combinations are endless!


  • 1 can white beans
  • 1 can red beans (kidney beans)
  • 1 large sweet potato (or 2 small)
  • 1 tbs nutritional yeast
  • 2 tbs garam masala
  • 1 tbs cumin
  • ½ tsp smoked paprika
  • 1 tbs granulated garlic
  • 1 tbs granulated onion
  • 1/8 cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 jalapeno
  • 1/8 cup flour
  • Salt and pepper to taste


Step 1

Preheat oven to 400 degrees. Drain the beans and rinse, shred the potato. Place the shredded potato in a large mixing bowl.

Step 2

Add jalapeno and seeds to the bowl of your food processor. Wiz for 10 seconds to break up the pepper and seeds. Add the beans and wiz 10-15 seconds.

Step 3

Add the remaining ingredients except the flour and potatoes and blend until well incorporated. You will need to stop the food processor and scrape down the sides.

Step 4

Move the mixture from the processor to the bowl with the potatoes. Sprinkle the flour into the mixture and mix well- don’t be afraid to use your hands.

Step 5

When well incorporated, patty out “burger” sized portions and place on a parchment paper lined cookie sheet

Step 6

Bake at 400 degrees for 25 minutes. Let stand 10 minutes before serving

Step 7

These keep for 3-4 days in the refrigerator and 6 months frozen.

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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