Delicious Vegan Sweet Potato Beet Burger

These sweet potato and beet burgers are a colorful, hearty plant-based alternative to traditional burgers. Packed with fiber and flavor, they're easy to make, naturally vegan, and perfect for stacking with toppings for a satisfying, wholesome meal.

Today's Sweet Potato Beet Burger recipe is one of my vegan classics. I've been making this whole foods plant based (WFPB) burger for years. I absolutely love this recipe. It's become a staple because it's super nutritious, easy to make, and delicious!

This is such a good veggie burger. At first bite, you might notice the soft burger bun, but then your taste buds are hit with the natural sweetness of roasted sweet potatoes and beets, the warm, hearty seasoning of the burger mixture, and the fresh texture from toppings like avocado and sprouts.

Each condiment adds its own twist-mustard or chipotle gives a little kick, while ketchup brings sweet, savory, and umami notes. This has quickly become one of our favorite veggie burgers, and I hope you love it just as much as we do. Serve it with Roots Farm Fresh Sweet Potato Fries (my favorite) or keep it light with a side salad like my Sweet Pepper Cucumber Crunch Salad.

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Ingredients To Make This Veggie Burger Recipe:

You only need a few simple ingredients to make these meatless burgers.

To Make The Burger:

• Sweet Potato: Adds natural sweetness, moisture, and a soft texture to the burger patties. Get some extras to also make my Taco Stuffed Sweet Potatoes.
• Fresh Beets: They provide vibrant color and earthy flavor, like in my Carrot Beet Juice. Pre-cooked beets can also be used, but they won't give you that meat-like appearance or vibrant pink color.
• Oats: They give structure and a hearty, chewy texture to the patties.
• Flaxseed: Acts as a vegan binder (like flax eggs) while adding fiber and nutrients.
• Tahini: It adds creaminess, subtle nuttiness, and helps hold the mixture together. Leftovers can be used to make my Vegan Lemon Garlic Tahini Pasta.
• Seasonings (Cumin, Onion Powder, Garlic Powder, Paprika, Sea Salt, Black Pepper): Create a warm, earthy, and savory flavor profile that balances the natural sweetness of the vegetables and enhances the overall taste of the patties.

For Serving:

• Burger Buns: Soft or toasted, for stacking the patties. Make sure to choose your favorite buns.
• Avocado: Adds creaminess and healthy fats.
• Pickles: Provides tang and crunch. 
• Sprouts: Adds freshness and texture. Extras can go in my Roasted Vegetable Salad Wth Easy Alkaline Dressing.
• Ketchup or Favorite Condiments: Optional for extra flavor. Next to ketchup, I also like adding mustard or vegan chipotle mayo to add a bit of a kick.
• Sweet Potato Fries or Other Sides: Perfect to serve alongside for a complete meal.

See the recipe card for quantities.

How To Make It: 

This vegan burger recipe is colorful, hearty, and easy to prepare. It's perfect for weeknight dinners, casual lunches, or plant-based cookouts. And I promise, if you follow my step-by-step instructions, it's super easy to make.

• 1. Prepare the Vegetables: Cook the sweet potatoes and beets until tender, either by steaming to preserve color and more nutrients or roasting to enhance their natural sweetness.
• 2. Create the Base: Place the cooked vegetables and tahini in a food processor and pulse until mostly smooth, leaving a bit of texture for a satisfying bite.
• 3. Mix in the Binding Ingredients: Add oats, flaxseed, and the combined seasonings (cumin, onion powder, garlic powder, paprika, salt, and pepper). Pulse until a thick, sticky mixture forms. If it feels too wet, incorporate extra oats gradually until it holds together.
• 4. Chill the Mixture: Transfer the mixture to a large bowl, cover, and let it chill in the refrigerator. This makes it easier to shape and helps the patties hold their form.
• 5. Shape the Burgers: Once firm, divide the mixture into evenly sized patties. They should be sticky but manageable.
• 6. Cook the Patties: Heat a large skillet over medium heat, adding a small amount of oil if desired. Cook the patties until golden brown on both sides and slightly crispy on the exterior.
• 7. Toast the Buns (Optional): While the patties cook, lightly toast your buns to add extra texture and flavor.
• 8. Assemble the Burgers: Layer the cooked patties on the buns with avocado slices, pickles, sprouts, and your preferred condiments, like ketchup or vegan mayo.
• 9. Serve and Enjoy: Serve warm with fries, a salad (like my Healthy Vegan Coleslaw), or your favorite sides. 

Top Tips: 

• Choose Your Cooking Method: Steaming the beets preserves their vibrant pink color, while roasting enhances their natural sweetness. Both methods work, but with slightly different outcomes.
• Keep Some Texture: Don't over-blend the sweet potatoes and beets. You want a little texture in the patties for a hearty bite.
• Oats Adjustment: If the mixture feels too wet, add a little more oats gradually until it holds together.
• Chill the Mixture: Refrigerate the burger mixture before shaping. This firms it up and helps reduce excess moisture, making the patties easier to handle.
• Pan Fry Evenly: Use a medium heat skillet and a little oil if needed to ensure the patties become golden brown and slightly crispy.
• Condiment Creativity: Try topping with vegan mayo, mustard, or even a smoky Chipotle sauce for a next-level flavor.

Variations And Substitutions: 

• Sweet Potato: Swap with pumpkin or butternut squash for a different twist, especially if you have leftovers from making my Vegan Butternut Squash Dip.
• Binding Ingredients: Oats and flaxseed keep the patties together, but you can also use (gluten-free) bread crumbs or mashed beans (like black beans or chickpeas) for a firmer texture.
• Tahini Substitute: You can use sunflower seed butter or almond butter in place of tahini for creaminess. But the taste will be vastly different.
• Spices: Customize the flavor with smoked paprika, chili powder, or an extra pinch of cumin for a bit of a kick.
• Buns: Swap the burger buns for lettuce wraps for a lighter option.

Storage: 

• Refrigerate: Store cooked patties in an airtight container in the fridge for up to 3-4 days.
• Freeze for Later: This sweet potato beet burger can be frozen for longer storage. Place patties in a single layer on a parchment-lined sheet pan, freeze until firm, then transfer to a freezer-safe bag or container. Defrost overnight and reheat in a skillet before serving.
• Meal Prep Friendly: Perfect for vegan meal prep, making it easy to enjoy flavorful, plant-based burgers throughout the week.

Equipment Needed: 

• Food Processor: For blending the burger mixture.
• Large Bowl: To transfer and chill the burger mixture before shaping patties.
• Medium Skillet or Non-Stick Pan: To cook the patties evenly over medium heat.
• Spatula or Tongs: For flipping the patties carefully.
• Sheet Pan: If roasting the sweet potatoes and beets.
• Parchment Paper: Optional, for easier cleanup when roasting.
• Steamer Basket or Medium Pot with Lid: Needed if you choose to steam the sweet potatoes and beets instead of roasting.

Recipe FAQs:

Related Beet Recipes:

If you love beets and are looking for more delicious beet recipes make sure to check out recipes such as my Golden Beet Juice, or this delicious beetroot hummus, or any of the other beet recipes on my website!

If you try this Vegan Sweet Potato Burger Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

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