These gorgeous sweet potato beet burger patties are quick, easy and tremendously delicious! Juicy, sweet beets and creamy sweet potatoes mixed with onions, bread crumbs and earthy spices. All flavourful, simple and easy-to-find ingredients. The result is a real crowd-pleaser, hearty, and a very yummy burger. Beets provide loads of antioxidants, anti-inflammatory and detox properties. Sweet potatoes are one of the richest foods in beta-carotene, which get converted into vitamin A by our cells.

I boiled both the beets and sweet potatoes in this version but my preference is always to bake the veggies in the oven until tender and then mash them. The baking intensifies the flavours and definitely knocks the burgers up a notch. If you have the time, try the baking version and judge for yourself. I also save the beet pulp from my juicer and use it in these patties, they taste awesome and limits waste.

I prefer to eat these without a bun but they taste just as delicious in a bun loaded with all your favourite dressings and condiments! Even our friends who only eat meat burgers, loved these vegan ones.

This is a very easy recipe. Cook the beets and sweet potatoes, mash and combine them with the remaining ingredients, cook and enjoy! This is a quick, easy and nutritious dinner not to mention, a great meal prep recipe. I make a big batch and store them in the freezer to use on those evenings where time is at a premium and nutrition is a priority.

Sweet Potato & Black Bean Burger

Zucchini Fritters Vegan

Veggie Summer Rolls Vegan

Veggie Burgers

Servings

Ingredients

• 3 Large Sweet Potato peeled and cubed
• 2 Large Beets peeled and cubed
• 1 onion chopped
• 2 Green Onions finely chopped Green parts only
• 1 Can Chickpeas 540 mls or 19 ozs
• 1/2 Cup Almond flour
• 1 Teaspoon Himalayan salt (or pink salt) Adjust to taste
• 1/2 Teaspoon Back pepper
• 1 Tablespoon Garam Masala Or 1 Teaspoon each of ground Cumin and Corriander
• 1 Teaspoon Mango powder (amchur) Or Juice of half a lemon
• Oil for cooking

Servings Ingredients 3 Large Sweet Potato peeled and cubed 2 Large Beets peeled and cubed 1 onion chopped 2 Green Onions finely chopped Green parts only 1 Can Chickpeas 540 mls or 19 ozs 1/2 Cup Almond flour 1 Teaspoon Himalayan salt (or pink salt) Adjust to taste 1/2 Teaspoon Back pepper 1 Tablespoon Garam Masala Or 1 Teaspoon each of ground Cumin and Corriander 1 Teaspoon Mango powder (amchur) Or Juice of half a lemon Oil for cooking

Instructions

1. Place the beet cubes in a pan and add enough water to cover the cubes. Place the pan on medium heat. Bring the water to boil. Reduce the heat to medium-low and boil for 20-25 minutes or until soft and fork tender.
2. In a separate pan, add the sweet potato cubes and enough water to cover the cubes. Place the pan on medium heat. Bring to boil. Reduce the heat to medium-low and boil for 15-20 minutes or until soft and fork tender.
3. Drain both the sweet potatoes and beets. Place in a large bowl and mash using a fork or masher.
4. Add in the remaining ingredients and mix until all combined and then form into even patties.
5. Heat a large skillet or frying pan over medium heat and when hot, add a tablespoon of oil, heat and then carefully place the patties into the skillet, being careful not to crowd the pan. Option to sprinkle some almond flour on the surface of the patties for a little extra crunch.
6. Cook the patties for about 3-5 minutes on each side, until a golden crust forms. Use a large spatula to gently flip the patties.
7. Repeat this process with remaining patties if cooking in batches. Allow patties to rest for 5 minutes beore serving. Enjoy!