Sweet Potato Avocado Burger

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This sweet potato avocado burger offers a vibrant, nutrient-dense alternative to traditional barbecue fare. Combining the natural sweetness of roasted potatoes with earthy chickpeas and crunchy walnuts, these patties provide a satisfying texture that holds together beautifully in the frying pan. The addition of flaxseed meal and rolled oats ensures a fibre-rich base, while the tamari and Worcestershire sauce add a deep savoury depth known as umami.

Perfect for those seeking a balanced nutrition profile, these homemade veggie burgers are as wholesome as they are delicious. Serve them on toasted whole-wheat buns piled high with creamy avocado slices, crisp kale, and a sharp hit of Dijon mustard for a sophisticated lunch or dinner. This recipe is easily adapted for vegan diets by simply omitting the Worcestershire sauce and using plant-based mayonnaise.

Ingredients for Sweet Potato Avocado Burger

900g sweet potatoes
2 colheres de sopa de azeite de oliva extra-virgem
1 tablespoon granulated garlic powder
2 tablespoons reduced-sodium tamari soy sauce
45ml Worcestershire sauce (omit for vegan)
1/4 yellow onion, roughly chopped
240ml chickpeas (garbanzo beans), rinsed and drained
110g organic rolled oats
70g raw walnuts, crushed
180ml flaxseed meal
2 tablespoons unrefined coconut oil
Whole-wheat or gluten-free buns
2 ripe avocados, thinly sliced (2 to 3 slices per burger)
1 teaspoon Worcestershire sauce (per burger
omit for vegan)
1/4 de cebola roxa, fatiada finamente
1 to 2 torn lacinato kale leaves per burger
Mostarda Dijon
Olive oil mayonnaise (omit for vegan)

How to make Sweet Potato Avocado Burger

Wash and pat your sweet potatoes dry. Cut the sweet potatoes into small 1-inch cubes. Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoons salt. Place onto a sheet tray and roast at 191°C for approximately 40 minutes, remove from the oven, and cool slightly.

In a food processor, add the roasted/cooked sweet potato, tamari soy sauce, and Worcestershire sauce; pulse to combine. Add the onion and chickpeas and pulse until fully combined, periodically stopping the food processor and using a spatula or wooden spoon to move the mixture around. Mix just until the chickpeas and onion are fully incorporated; look for the consistency of mashed potatoes. Do not overmix.

Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.

Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 80ml the mixture at a time and, using your hands, form into round burger-shaped patties.

In a medium sauté pan, heat the coconut oil over medium heat. Add the patties and sauté for about 4 minutes per side, or until they are warmed through and golden brown on each side.

To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.