Vegan sweet potato burger

mexican burger.jpg

Time to feeding   35 minutes

Feeds 4 or 1 hungry wildelings (plus three leftover portions)

This vegan plant based alternative to the traditional burger is one of my favourites, especially as you can bulk make these and freeze.



  • Sweet potato burger
    • Boil sweet potato for 10 minutes until soft
    • Meanwhile, heat oil in a large pan over medium heat. Add garlic, onion and spices. Cook for 4-5 minutes until onion is soft
    • Drain sweet potato and mash
    • Stir in onion, garlic, spice mix
    • Allow mix to cool, then, use hands to create small pattys
    • Either pan fry for 2-3 minutes each side until crispy golden or cook in oven (180°C) for 20 minutes
  • Serve on buns, with salsa drizzled on patty, alongside mixed salad
    • Go bun free with avocado slices
  • Sweet potato burgers
    • 1 tablespoon virgin coconut oil/EVOO
    • 2 cloves garlic, minced
    • 1 medium white onion, diced
    • 2 large sweet potatoes peeled and cubed
    • 1 teaspoon paprika
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric
    • 1/4-1/2 teaspoon sea salt or to taste
    • 3 tablespoons fresh coriander
  • Mixed Salad
  • Salsa
    • 2 large tomatoes finely chopped
    • 1 red onion
    • juice from one lime 
    • 2 cloves garlic crushed
    • 1/4 teaspoon sea salt
    • freshly ground black pepper



Wilde tips

  • Add one handful finely chopped kale/spinach to burger mix for extra green goodness
  • Serve with vegetable fries -> oven roast carrots (cut into match sticks) and drizzled in olive oil and minced garlic, for 15 minutes at 180°C
  • Serve with steamed vegetables
  • Freeze extra pattys (when cooled) and oven cook for 25 minutes to re-heat from frozen
  • Speed up the prep by using a vegan burger mix (certified organic by the soil association)