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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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 2 hours
Total Time: 30 minutes
Servings: 8 burgers
Calories: 237kcal
Author: Sarah McMinn


Curried Sweet Potato Burgers

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

Cilantro Aioli

  • 1/2 cup vegan mayo
  • 2-3 garlic cloves, minced
  • 2 tbsp cilantro leaves, minced

Everything Else


  • 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 1/2 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.


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.


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