Sweet Potato and White Bean Veggie Burgers

Celebrate our farm-fresh sweet potatoes this fall with these yummy veggie burgers. With both beans and quinoa, these burgers are full of protein and can be the feature of a simple meal. Make a big batch and freeze to have on hand for a quick winter meal. Top them with avocado and your favorite condiment! Also, play with different ingredients. Add curry when you are sautéing the onion for a curried burger. Maybe some sage… Use black beans instead and top with salsa. Once you get into making veggie burgers, the sky’s the limit.


  • 2 c cannelini white beans soaked and cooked until tender
  • 1 large sweet potato baked, peeled and mashed; about 2 cups worth
  • 1/4-1/2 c quinoa cooked
  • 1 onion diced
  • 2 cloves garlic finely chopped
  • 2 T tahini
  • cornmeal or flour


Soak the beans overnight. Then, cook until tender. Use this tip for more detailed instructions.

Bake sweet potato at 375 for about 40 minutes. When tender, allow to cool. Peel and then place in a mixing bowl.

Add drained beans to potato and mash together until desired consistency. Add the tahini and mix. Add the quinoa, a little at a time until the mixture thickens and begins to come together.

Saute the onion and garlic in a little olive oil until both are soft.

Add the garlic and onion to the burger mixture. Use cornmeal or another flour to thicken as needed. Taste and add salt or pepper as needed.

Form the mixture into patties and place on a greased cookie sheet. Bake at 375 until golden on top. Turn over and then brown on the other side.

Top with delicious additions!

photos: CCF staff

Entree beans entree fall gluten-free quick & easy vegan

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