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Mushroom Sweet Potato Veggie Burgers


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Mushroom Sweet Potato Veggie Burgers

https://www.thehealthymaven.com/mushroom-sweet-potato-veggie-burgers/

Get in your veggies with these easy and wholesome homemade veggie burgers made with mushrooms and sweet potato. No extra additives and they’re vegan too!

Fun fact! These were one of the first recipes I ever posted on The Healthy Maven. It was spring of 2013 and I was still working as a research assistant at a hospital in Toronto while moonlighting as a blogger before and after work and all weekend long. I remember the exact weekend I photographed this recipe.

I had been testing them in the evenings over the previous couple of weeks and Curt was finally in town for a visit from Montreal. He wanted to hang. I wanted to cook and photograph! Thankfully he was patient with me and also incredibly supportive. So for dinner that night we had cold Mushroom Sweet Potato Veggie Burgers because I had to shoot them in the middle of the day to optimize sunlight. Let’s just say this wasn’t the first or the last time I’ve made him eat cold food! Thankfully I make up for it in a delicious meals.

Now here we are more than 8 years later and it was time this veggie burger recipe got some updated pictures. Luckily the recipe is just as good!

Mushroom Sweet Potato Veggie Burger Ingredients

  • sweet potato – you will cook the sweet potato first before mixing with the rest of the ingredients.
  • mushrooms – any kind works!
  • bell pepper 
  • yellow onion 
  • garlic clove 
  • oats – grab gluten-free if needed. These will help bind the burgers together
  • tahini and mustard – bring a subtle flavor to the burger but also helps bind the ingredients.
  • pumpkin seeds – you can use raw or roasted.
  • Dried herbs – thyme + rosemary
  • salt and pepper

How to Make Homemade Veggie Burgers

STEP 1: If using fresh sweet potato, wrap sweet potato in tin foil and roast in a 425 degree oven for 1 hour. Let cool and then scoop out flesh and discard skins. Alternatively you can steam it in the microwave or purchase canned sweet potato.

STEP 2: Add 1 tbsp of olive oil to a large skillet over medium heat. Add onions and bell pepper. Sauté for 5 mins or until onions are translucent. Add mushrooms and garlic and allow mushrooms to cook down for roughly 5 minutes. Stir in herbs and let cook for another 1-2 minutes. Turn off stove top and let mushroom mixture sit for 10 mins or until they have cooled slightly.

STEP 3: Add sweet potato and mushroom mixture to a food processor or blender and pulse several times. Add in remaining ingredients except oats and pulse several more times until well combined.

STEP 4: Add in oats and pulse several more times until mixture has thickened.

STEP 5: Reheat the same skillet over medium heat and add remaining 1 tbsp of olive oil. Wet your hands and dip them into the burger mixture to form 6 burger-shaped patties. Cook on stove-top for 5 minutes on each side. You want the burgers to firm up but not burn. Turn down heat if burgers are burning.

STEP 6: Serve in a bun or lettuce wrap with toppings of choice. Will keep in fridge for several days.

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A quick note: Do not attempt to make these on the grill. The mixture is delicate and will fall apart.

How to Serve Veggie Burgers

I like serving my veggie burgers just like you would any other burger… on a bun with toppings of your choice! Here are some sides that would be delicious with the burgers:

How to Store Leftover Veggie Burgers

Allow any leftover burgers to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Print

Mushroom Sweet Potato Veggie Burgers

Get in your veggies with these easy and wholesome homemade veggie burgers made with mushrooms and sweet potato. No extra additives and they’re vegan too!

  • Author: Davida Lederle
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 6 burgers 1x
  • Category: Dinner
  • Method: Cook
  • Diet: Vegan
  • 1 cup cooked sweet potato (see below for note on cooking)
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, roughly chopped
  • 1/2 bell pepper, seeded + roughly chopped
  • 1 garlic clove, minced
  • 2 lbs sliced mushrooms, any kind
  • 1 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tbsp tahini
  • 1 tsp dijon mustard
  • 3 tbsp roasted or raw pumpkin seeds
  • 1 1/2 cups rolled oats
  • salt and pepper, to taste
  1. If using fresh sweet potato, wrap sweet potato in tin foil and roast in a 425 degree oven for 1 hour. Let cool and then scoop out flesh and discard skins. Alternatively you can steam it in the microwave or purchase canned sweet potato.
  2. Add 1 tbsp of olive oil to a large skillet over medium heat. Add onions and bell pepper. Sauté for 5 mins or until onions are translucent.
  3. Add mushrooms and garlic and allow mushrooms to cook down for roughly 5 minutes.
  4. Stir in herbs and let cook for another 1-2 minutes.
  5. Turn off stove top and let mushroom mixture sit for 10 mins or until they have cooled slightly.
  6. Add sweet potato and mushroom mixture to a food processor or blender and pulse several times.
  7. Add in remaining ingredients except oats and pulse several more times until well combined.
  8. Add in oats and pulse several more times until mixture has thickened.
  9. Reheat the same skillet over medium heat and add remaining 1 tbsp of olive oil.
  10. Wet your hands and dip them into the burger mixture to form 6 burger-shaped patties.
  11. Cook on stove-top for 5 minutes on each side. You want the burgers to firm up but not burn. Turn down heat if burgers are burning.
  12. Serve in a bun or lettuce wrap with toppings of choice. Will keep in fridge for several days.

Keywords: veggie burgers, mushroom veggie burgers, sweet potato veggie burgers

Like this post? Here are more burger recipes to try:

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