Veggie Sweet Potato Garden Burgers

  • Author: The Kitchen Whisperer
  • Yield: 6-8

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  • 1 cup cauliflower rice
  • 1 cup cooked sweet potato, cut into small cubes
  • 1 15oz can black beans, rinsed and divided
  • 1 cup whole kernel corn
  • 1/2 cup chopped red peppers
  • 1/2 cup chopped tomatoes, flesh only; no juice
  • 2 tablespoon tomato paste
  • 1 large shallot, chopped (about 1/4 cup)
  • 1 large egg
  • 1/2 cup bread crumbs (or can substitute in grated parmesan)
  • 2 tablespoon chopped fresh cilantro (or parsley)
  • 1 tablespoon Montreal Steak Seasoning
  • 23 tablespoon olive oil


  • Arugula
  • Avocado Slices with sea salt and black pepper
  • Cheese
  • Ranch
  • Whole wheat or brioche buns


  1. In a large bowl add 1/2 of the black beans and mash until somewhat smooth and creamy (some lumps are OK). Next add in the rest of the ingredients, except the olive oil and mix until combined. The mixture should be tacky to the touch but will hold a shape when made into a patty.
  2. Place a medium non-stick pan over medium heat and add in 2 tablespoon of oil.
  3. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2-3/4 cup of mixture into the palm of your hand and gently shape into a tight burger all the while pressing together. The mixture must hold a burger shape. If it doesn’t add just a tablespoon or more of breadcrumbs.
  4. Place the formed patties in the oil and cook for 4-6 minutes per side or until golden brown and a crust has formed on each side. Flip ONLY once. If the patty does not have a nice crust, it may fall apart when flipping.
  5. To assemble the burgers, spread some ranch on both sides of the burger bun. Add some arugula, burger, cheese, avocado slices and more arugula.
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