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Home » Recipes » Vegan Dinner Recipes » Burgers & Sandwiches » Curried Sweet Potato Burger with Tomato Chutney

Curried Sweet Potato Burger with Tomato Chutney

by Sarah McMinn / Posted: February 17, 2014 / Updated: August 21, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

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You're going to love this Vegan Sweet Potato Burger. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.
You're going to love this Vegan Sweet Potato Burger. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.

You're going to love this Vegan Sweet Potato Burger. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.

Finished recipe on a wooden platter

Disclosure: This post may contain affiliate links.

With burger and backyard BBQ season upon us, it’s time we take a look at an old classic recipe - Curried Sweet Potato Burger.

I originally wrote this recipe over 6 years ago! And during that time, it's become a family favorite. And so, I decided it was time to give this recipe a makeover.

These burgers have it all! They are packed with protein, filled with veggies, and seasoned to perfection. Then they are topped with homemade cilantro aioli and tomato chutney for a vegan sandwich that is out of this world.

Let's take a closer look at this new and improved recipe.


Table of Contents show
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Sandwich Recipes
Vegan Sweet Potato Burger
Curried Sweet Potato Burgers
Cilantro Aioli
Everything Else

Ingredients & Substitutions

This is the ultimate vegan burger recipe. It is packed with protein, filled with veggies, and seasoned to perfection.

Here is everything you need.

  • Red Lentils
  • Sweet Potato - Feel free to use yams. You can also use canned sweet potato puree to save on time.
  • Quinoa - Either red or white quinoa works.
  • Garlic
  • Onion
  • Spices - You will need a combination of cumin, coriander, turmeric, paprika, cayenne, salt, and pepper
  • Spinach - Either fresh or frozen works.
  • All-Purpose Flour - For a gluten-free burger, use a 1:1 Gluten-Free Flour Baking Blend. (<<affiliate link)
  • Oil - Any oil will do. I recommend coconut, avocado, or olive.
  • Tomato Chutney - Either homemade chutney or storebought will do.
  • Vegan Mayo - My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
  • Fresh Cilantro
  • Fresh Arugula - This is used as a topping. You could also use spinach or mixed greens.
  • Buns - I like to use either slider buns or ciabatta rolls.

Step-by-Step Instructions

Step One - Cook the Lentils & Quinoa

To begin, rinse the lentils and quinoa thoroughly.

Pro Tip: Both quinoa and lentils should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.

Red lentils in a fine mesh strainer and cooked quinoa in a white bowl

Cook the lentils and quinoa separately. Add 2 parts water for every 1 part quinoa and lentils and bring to a boil. Cover, reduce heat to a simmer and cook until the water is completely absorbed about 20 minutes.

Remove from heat and fluff with a fork. Set aside until ready to use.

Step Two - Cook and Mash Potatoes

Microwave the sweet potatoes until soft. Poke a few holes around the outside of the potatoes and cook them on high for about 7 minutes. Once the potatoes are cooked and cooled, remove the skin and mash completely.

Time Saving Tip - Feel free to use canned sweet potato puree to save on time.

Step Three - Make the Patties

Sauté the onions and garlic in until translucent. Add to cooked lentils along with spices, quinoa, spinach, and mashed sweet potatoes. Stir to combine. While stirring add flour until fully incorporated. Cook for an additional 5 minutes to ensure the flour is no longer raw.

Sautéed onions and garlic in a skillet

Shape into patties and refrigerate for 2-3 hours.

Lentils and sweet potatoes shaped into round patties

Step Four - Cook the Patties

Heat coconut oil over medium heat in a nonstick skillet. Cook patties for about 5 minutes on each side until slightly browned.

Cooked sweet potato burgers in a cast iron skillet

If you want to grill these burgers, it is best done on an electric grill. Set your grill to 450F and cook the burgers on each side for 4-5 minutes, until the patty is cooked all the way through and you have dark grill lines on the skin of the burger.

Finished recipe on a wooden platter

Disclosure: This post may contain affiliate links.


Serving and Storing

Serving - Prepare the aioli by mixing together all the ingredients. Top each burger with aioli, chutney, and arugula and serve immediately.

Storing - Store leftover patties in the refrigerator for up to 3 days or the freezer for up to 3 months. When ready to eat, gently reheat over the stove until the patties are cooked all the way through. Store leftover chutney and aioli in the refrigerator for up to 7 days.

Make in Advance - Make these patties up to 2 months in advance. Once the patties are shaped, freeze the patties on a single layer. Once the patties are frozen all the way through, transfer them to an airtight container or Ziplock bag and freeze them. Cook them directly from the freezer.

Tips and Tricks

  1. Always rinsed quinoa and lentils through a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa and lentils can taste dirty and gritty.
  2. Save time and use canned sweet potato puree in place of whole sweet potatoes.
  3. Let the oil get very hot before adding the burgers. Otherwise, the oil will soak into the patties making them greasy and preventing them from browning.

Frequently Asked Questions

Can you make this recipe gluten-free?

Yes! Feel free to swap out a 1:1 gluten-free flour blend (<<affiliate link) for all-purpose flour and serve on a gluten-free bun for a gluten-free sweet potato burger.

Can these burgers be grilled?

Yes! If you want to grill these burgers, it is best done on an electric grill. (<<affiliate link). Grilling gives the burgers that crispy charred taste that reminds me of summer while bringing out all the delicious flavors.

Can I freeze the patties?

Yes, the vegan patties can be made up to 2 months in advance. Once the patties are shaped, freeze the patties on a single layer. Once the patties are frozen all the way through, transfer them to an airtight container or Ziplock bag and freeze them. Cook them directly from the freezer.


More Vegan Sandwich Recipes

  • Tempeh Reuben Sandwich
  • BBQ Jackfruit Sandwich with Avocado Slaw
  • Vegan Sliders with Portobello Steak
  • Pizza Grilled Cheese Sandwich
  • Ultimate BLT with Avocado Mayo
Finished recipe on a wooden platter

Vegan Sweet Potato Burger

You're going to love these Vegan Sweet Potato Burgers. They are made with a curried spiced sweet potato patty that is filled with veggies and herbs. The patty is served with cilantro aioli and tomato chutney for a hearty and healthy burger.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Resting time: 2 hours hours
Total Time: 30 minutes minutes
Servings: 8 burgers
Calories: 237kcal
Author: Sarah McMinn

Ingredients

Curried Sweet Potato Burgers

  • 1 cup dried yellow or red lentils
  • 1 ½ cups mashed sweet potato, about 2 small sweet potatoes
  • ½ cup quinoa
  • 3-4 cloves of garlic, minced
  • 1 small yellow onion, diced
  • 1 tablespoon cumin
  • 2 teaspoon coriander
  • 1 teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • salt and pepper to taste
  • 2 cups fresh spinach, or ½ cup frozen spinach
  • ¾ cup flour
  • coconut oil for sautéing

Cilantro Aioli

  • ½ cup vegan mayo
  • 2-3 garlic cloves, minced
  • 2 tablespoon cilantro leaves, minced

Everything Else

  • tomato chutney, store bought or homemade
  • hamburger buns
  • fresh arugula
US Customary - Metric

Instructions

  • Rinse the lentils and quinoa thoroughly. Cook the lentils and quinoa separately. Add 2 parts water for every 1 part quinoa and lentils and bring to a boil. Cover, reduce heat to a simme and cook until the water is completely absorbed about 20-30 minutes.
  • Poke a few holes around the outside of the sweet potatoes and microwave them on high for about 7 minutes. Once the potatoes are cooked and cooled, remove the skin and mash completely.
    Time Saving Tips – Feel free to use canned sweet potato puree to save on time.
  • Sauté the onions and garlic in coconut oil until translucent. Stir in the spices. Add lentils, quinoa, spinach, and mashed sweet potatoes. Stir to combine. Stir in flour and cook for an additional 5 minutes to ensure the flour is no longer raw.
  • Shape into patties about ½ cup big and refrigerate for 2 hours or freeze for 30 minutes. The burgers just need to be chilled enough to hold together when they are cooked.
  • Prepare the aioli by mixing together all the ingredients. Refrigerate until ready to use.
  • Heat coconut oil over medium heat in a non-stick skillet and cook patties for about 5 minutes on each side until slightly browned and the patties are cooked all the way through.
  • Top each burger with aioli, chutney, and arugula and serve.

Notes

Serving and Storing - Prepare the aioli by mixing together all the ingredients. Top each burger with aioli, chutney, and arugula and serve immediately. Leftover patties should be stored in the refrigerator for up to 3 days or the freezer for up to 3 months. When ready to eat, gently reheat over the stove until the patties are cooked all the way through. Leftover chutney and aioli should be stored in the refrigerator for up to 7 days. 
Make in Advance - These patties can be made up to 2 months in advance. Once the patties are shaped, freeze the patties on a single layer. Once the patties are frozen all the way through, transfer them to an airtight container or Ziplock bag and freeze them. You can cook them directly from the freezer.
Recipe Tips
  1. Always rinsed quinoa and lentilsthrough a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa and lentils can taste dirty and gritty.
  2. Save time and use canned sweet potato puree in place of whole sweet potatoes.
  3. Let the oil get very hot before adding the burgers. Otherwise, the oil will soak into the patties making them greasy and preventing them from browning.
Variations - Feel free to swap out a 1:1 gluten-free flour blend for all-purpose flour and serve on a gluten-free bun for a gluten-free sweet potato burger.

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 432mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4360IU | Vitamin C: 6.2mg | Calcium: 49mg | Iron: 3.1mg
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« 11 of the BEST Vegan Pizza Recipes
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Cee says

    July 23, 2017 at 6:01 am

    I love this recipe and have made it several times over the years. I've always pan-fried as the recipe suggests, but am curious about how it would fare on the BBQ. Has anyone tried this? Any tips? I'm planning to attempt it tonight (from frozen to reduce chances of sticking); will let you know how it goes!

    Reply
    • Cee says

      July 23, 2017 at 4:04 pm

      No-go on the BBQ. They started to fall apart but at least we managed to salvage them and finish in the pan. Oh well!

      Reply
  2. amy says

    June 25, 2014 at 12:36 pm

    I've been thinking about making these, but don't have lentils in the house! Is there something that would be a yummy alternative? Like chickpeas or beans? Or would that change it up too much?

    Reply
    • Sarah says

      June 26, 2014 at 2:43 pm

      You should try it with chickpeas. I think the flavor and texture would be great! If you try it. Let me know how it turns out.

      Reply
  3. Amy says

    May 11, 2014 at 10:54 pm

    Hi Sarah, this is an amazing-sounding recipe and I'd really like to make these for my birthday party coming up. I have a couple of gluten-intolerant guests though and I've never cooked gluten-free before so I'm wondering should I just substitute a gluten-free flour on a 1:1 ratio?

    Reply
    • Sarah says

      May 12, 2014 at 1:25 pm

      Yeah, a gluten-free flour mix should work 1:1. Hope it's a hit a the party!

      Reply
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