Published On: Tue, Mar 27th, 2018

Sweet potato burger with avocado cream

A really great vegan burger is hard to beat, especially when it’s easy to make and contains simple ingredients that you probably already have in your cupboard. 

Vegan sweet potato burger with avocado cream

Vegan sweet potato burger with avocado cream

Serves: 4 | Prep time: 35 mins


For the burgers:

  • 500g sweet potatoes
  • 240g can of black beans
  • 2 Tbsp olive oil
  • ½ red pepper, finely diced
  • 1 onion, finely diced
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 5-6 Tbsp white breadcrumbs
  • Salt and pepper, to taste

For the avo cream:

  • 2 avocado
  • 4 tsp lime juice
  • 2 garlic clove
  • Salt and pepper, to taste
  • Handful of coriander

To serve:

  • 2 beef tomatoes
  • 4 bread rolls
  • 2 Tbsp vegan mayo
  • 4 lettuce leaves
  • 2 Tbsp jalapeños


  1. Preheat oven to 200°C. Peel the sweet potatoes, cut into chunks, spread onto a baking tray and bake for around 20 mins, or until tender. Rinse the black beans with cold water and leave to drain, then purée in a food processor along with the cooked sweet potato, then set aside in a large bowl.
  2. Next, lightly fry the diced pepper and onion in a pan with 1 tbsp. of the olive oil, adding the cumin and cayenne pepper towards the end. Add to the sweet potato and bean purée, along with the breadcrumbs. Mix well and add salt and pepper to taste, then set aside for at least 30 mins to thicken.
  3. Skin and stone the avocado and blend with the lime juice in a food processor. Peel and crush the garlic and stir in, then season with salt and pepper. Pick the coriander leaves from the stems, chop finely and stir in to the avo cream.
  4. Heat the remaining oil in a pan. Shape 4 patties from the sweet potato mix and fry on each side for 2 mins until golden brown.
  5. To serve, thickly slice the tomatoes. Slice the jalapeños and mix with the mayo. Cut the bread rolls in half, toast, and spread the bottom half with the jalapeño mayo. Garnish with the lettuce and tomatoes, and add a sweet potato patty. Top with a blob of avo cream and place the other half face down on top.

International Sweet Potato Week

International Sweet Potato Week (running from 21st – 31st March) is an initiative from the American Sweet Potato Marketing Institute which aims to inspire everyone to get creative in the kitchen and celebrate all things sweet potato.

They’re encouraging everyone to go sweet potato crazy over the next week or so! Why? Obviously they’re super delicious (and bang on trend at the mo!), but they also have amazing health credentials, containing Vitamin A, Vitamin C, manganese, copper, potassium and fibre. Not only that, they count towards your 5-A-Day (unlike regular white potatoes), are really cheap, easy to get hold of, and make a perfect base for a massive range of meals, from curries, to soups, to baking, to breakfast!



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