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Recipe by Nechama Norman

Sweet Potato Burgers

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Parve Parve
Medium Medium
12 Servings
Allergens
1 Hour, 30 Minutes
Diets

Sweet Potato Burgers are a great meat-free dinner idea!

Ingredients

Main ingredients

  • 2 medium sweet potatoes, baked and mashed

  • 14 ounces black or Tuscanini Red Kidney Beans, drained

  • 3 tablespoons oil

  • 1 small onion, diced

  • 2 cloves garlic , crushed or 2 cubes Gefen Frozen Garlic

  • 1 cup cooked brown rice

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/4 cup chopped fresh parsley

  • 1 egg

  • 1/2 to 1 cup Gefen Bread Crumbs

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

For Assembly

  • hamburger buns, toasted

  • garlic aioli (see note)

  • sliced cheese of your choice

Directions

Make the Burgers

1.

Preheat oven to 400 degrees Fahrenheit. Add sweet potatoes and bake until soft throughout, about 45 minutes. Peel and mash with beans.

2.

Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, five to seven minutes. Add garlic and cook an additional two minutes.

3.

Add onion mixture, brown rice, cumin, chili powder, parsley, egg, bread crumbs, salt, and pepper to sweet potato mixture. Form mixture into patties and refrigerate for at least 20 minutes.

4.

Heat olive oil in a frying pan. When hot, add patties and fry until golden.  

5.

Assemble sandwiches. Spread each burger with one tablespoon garlic aioli. Serve on a toasted bun with a slice of cheese.  

Tips:

I use the garlic aioli, first featured in Whisk Issue #217 on the garlic aioli roast, as a spread for these burgers. In a tall, wide glass or container, combine six garlic cloves, two tablespoons vinegar, two eggs, 1/4 teaspoon sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper. With a hand blender, blend until mixture starts to get frothy. Slowly add 1 and 1/2 cups canola oil and blend until mixture forms into mayonnaise texture. Mixture will thicken once it is refrigerated.  

Make the Burgers

Yield: about 12 burgers

Sweet Potato Burgers

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levashel
levashel
3 years ago

Wondering… Is it possible I could make these with russet or yukon gold potatoes instead of sweet ?
This recipe does sound amazing and I can’t wait to try it!

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daniel lee
daniel lee
6 years ago

eh would have gotten 5 stars, but jews are bad

Rivka
Rivka
6 years ago

These were great! I made these today. They came out great!
We all liked it better with ketchup (and sliced pickles) rather than with garlic aioli.

Chaia Frishman
Chaia Frishman
Reply to  Rivka
6 years ago

Yum. Now I have to go buy some kidney beans.! Thanks for the feedback.