Roasted Sweet Potato Burger With Creamy Guacamole is hearty and filling. This is a sweet potato burger! A sweet potato veggie burger, that is full of healthy ingredients. These oven-baked sweet potato burgers are truly delicious and bursting with flavors imparted by smoky spices.
These easy veggie burgers has been made from scratch but don’t require a lot of time. Made from common ingredients easily available, these are tender without being mushy and not too sweet. I have grilled the patties as well as the veggies on a grill pan using very little oil. You can use whole wheat burger buns for this recipe to keep it healthy.
Cover the patties with Smokey peppers and onions, add a big dollop of creamy Avocado dip and serve them with grilled cherry tomatoes on the side. Try this recipe for a perfect healthy and truly delicious meal.
You may like to try our other similar burger recipes like Healthy Millet and Veggie Burger, Double Cheese Veggie Burger and Grilled Paneer Submarine.
Yield: 5
Prep time: 10 minutes
Total time: 55 minutes
Ingredients For Roasted Sweet Potato Burger
2 cups sweet potato cubed
2 tablespoon garlic
¼ cup capsicum chopped fine
½ cup onions chopped fine
½ cup corn niblets boiled
2 tablespoon cilantro or parsley chopped
1 teaspoon lemon juice
½ cups oats
1 teaspoon Cajun spice/ pizza seasoning
½ teaspoon cayenne,
½ teaspoon cumin powder
½ teaspoon salt
2 teaspoon Oil
¼ cup corn meal
For the assembling
5 Burger buns
2 medium onions sliced
1 capsicum pepper sliced
½ cup Cherry Tomatoes
1 cup lettuce shredded
Guacamole dip (recipe here)
Hot sauce (optional) – recipe here
Mayonnaise / cream cheese (optional)
Directions For Roasted Sweet Potato Burger
- Preheat the oven to 400 degrees Fahrenheit. Place the sweet potatoes and garlic on a baking sheet. Drizzle oil and sprinkle salt. Roast until are soft, about 30 to 40 minutes or longer. Set aside to cool completely.
- Grind the oats until the flakes are broken up, but not as fine as flour.
- In a bowl of electric mixer, combine the cooled sweet potatoes, garlic, corn and pulse to a coarse paste. Add onion, capsicum, cilantro, cumin, cajun, cayenne, cumin, salt and pulse again to the mixer to mix it. OR Use a potato masher, big mixing spoon mash and mix really well.
- Add lemon juice, sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty.
- Divide the mixture into 5 equal portions. Shape the burgers into a patty about 1 inch in thickness. Use your hands to gently flatten the burgers and smooth out the edges.
- Roll into corn meal to cover evenly. Repeat the process for each patty.
- Cover and refrigerate the patties for 30 minutes. This is optional.
- Heat 1 teaspoon oil in a grill pan or cast iron or non-stick skillet over medium heat. When it’s hot, place the tomatoes, onion slices and capsicum to get grill marks. Remove and set aside.
- Now add 1 tablespoon oil and place the patties in the pan, leaving enough room to flip them. Grill the patties until browned and crisp.
- On the same pan place the buns, cut sides down, until grill marks appear.
- Now assemble the burger by placing a few slices of capsicums, then the patties, followed by few drops of hot sauce. Place onions and a big dollop of avocado dip. Now close the burger.
- Serve with cherry tomatoes on the side.
