Sweet Potato Burgers with Sriracha Coleslaw

Serve these tasty vegetarian burgers with a green salad for a healthy dinner.

By / Photography By Ron Wallace | August 28, 2018

Ingredients

  • 1 large sweet potato (about 1¼ cups cooked flesh)
  • 1 (15½-ounce) can garbanzo beans, drained and rinsed, or home-cooked
  • 1 cup cooked quinoa
  • 1 egg, beaten
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 tablespoons shelled hemp seeds
  • 1 teaspoon garlic powder
  • 3 tablespoons minced green onions
  • Salt and pepper
  • ½ cup cornmeal, or more as needed
  • 3 tablespoons olive oil
  • Sriracha Coleslaw (recipe at right)
  • 6 toasted brioche hamburger buns
Sriracha Coleslaw
  • ½ cup mayonnaise
  • 2½ teaspoons lime juice
  • 2–3 teaspoons sriracha, or to taste
  • 1 tablespoon sugar
  • Salt and pepper
  • 2 heaping cups shredded cabbage

Preparation

Preheat oven to 350°. Wash sweet potato and pierce a few times with a fork. Place on a baking sheet lined with parchment paper or foil and bake until sweet potato is soft, about 1 hour. (It may take longer if potato is thicker.) Remove from oven and cool.

Put garbanzo beans and peeled sweet potato in a large bowl and thoroughly mash with a potato masher, ricer or fork. Add quinoa, egg, lime juice, chili powder, hemp seeds, garlic powder, green onions, salt and pepper. Mix well.

Place cornmeal on a flat dish. Form sweet potato mixture into 6 patties and coat both sides with cornmeal. They’re delicate, so use a spatula to help turn patties over. Refrigerate about 1 hour.

While patties are refrigerating, make Sriracha Coleslaw.

To cook patties, heat oil in a nonstick skillet over medium-high heat. Add patties and cook until nicely browned, about 5 minutes per side. Cook in batches if needed; add more oil for cooking second batch.

To serve, place a sweet potato burger on a bun and top with coleslaw. Serve with extra sriracha sauce on the side in case diners want a spicier burger.

Sriracha Coleslaw

In a medium bowl, mix mayonnaise, lime juice, sriracha, sugar, salt and pepper. Fold in cabbage.

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Ingredients

  • 1 large sweet potato (about 1¼ cups cooked flesh)
  • 1 (15½-ounce) can garbanzo beans, drained and rinsed, or home-cooked
  • 1 cup cooked quinoa
  • 1 egg, beaten
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 tablespoons shelled hemp seeds
  • 1 teaspoon garlic powder
  • 3 tablespoons minced green onions
  • Salt and pepper
  • ½ cup cornmeal, or more as needed
  • 3 tablespoons olive oil
  • Sriracha Coleslaw (recipe at right)
  • 6 toasted brioche hamburger buns
Sriracha Coleslaw
  • ½ cup mayonnaise
  • 2½ teaspoons lime juice
  • 2–3 teaspoons sriracha, or to taste
  • 1 tablespoon sugar
  • Salt and pepper
  • 2 heaping cups shredded cabbage