Try out these Vegan Sweet Potato Hash Brown Burgers for the type of flavor even eat meat-eaters will love!
There was a time I didn’t like hash browns. In small-town Pennsylvania, the only hash brown I knew was the overly salted, fried, fast food type. I guess you could say I’m making up for lost time with these Vegan Sweet Potato Hash Brown Burgers.
Fast forward to about a year and a half ago when I was training for my first marathon: all of a sudden I couldn’t stop thinking about potatoes and sea salt. I couldn’t get enough of them if I lived in Idaho: roasted baby potatoes, baked potatoes, beef stew with potato chunks, salmon Panang curry with potatoes, and the list goes on. So, by some fate coordinated by above, when I ordered my omelet one brunch I didn’t tell them to pass on the skillet hash browns. Turns out that crispy, salty, buttery potato was everything I needed.
Quickly, the hash brown became my pièce de résistance at many meals. First for almost any at-home breakfast and then as a dinner fixture: with onions and cheese, as a base of a tuna melt, mixed with sweet potatoes, and finally– in a burger. I was looking for every hashbrown and sweet potato hash brown recipe possible.
But a hash brown burger? What should I expect from this?
The caramelized potatoes, hearty black beans, nutty quinoa, and smokiness of the spices make a burger that most any carnivore or veg can get behind. Top it with lemon sesame drizzle, fresh avocado, tomatoes, and maybe some spring mix or sprouts and watch it become your new craving for busy weeks, heavy training cycles, barbecue season, and beyond.
In fact, this grain-free veggie burger recipe is…
- Super easy to bake
- Great for busy weeks
- High in potassium
- Full of plant-based protein
Are sweet potato hash browns healthy?
Yes! Especially if they are cooked in minimal oil. Sometimes I will cook them in a small mixture of olive oil and butter but for this vegan sweet potato hash brown recipe, I used just olive oil. Feel free to use coconut oil if you prefer, too!
Not only do we cook the sweet potatoes in a healthy and minimal amount of oil, but we also mix them up with beans and quinoa, making a unique interpretation on a sweet potato quinoa burger.
What all is in these burgers?
- Healthy sweet potato hash browns
- … and love!
Vegan Sweet Potato Hash Brown Burgers Cooking Notes:
- You can freeze uncooked leftover burgers for up to 2 months in an airtight container. I like to wrap my burgers in parchment paper and then in a gallon size freezer Ziploc bag. When reheating, just spritz them with canola oil spray and place them onto a parchment paper-lined baking sheet and bake in an oven preheated to 375 degrees. Bake for 27-30 minutes or until warmed through and crisp on the outside.
- Make sure to chill these guys before cooking them. Annoying, I know, but it helps the burger adhere together better and give you less hassle when cooking. I like preparing them in the morning so they’re ready to cook come dinner time. You can also speed chill (see below) them while you prep your other dishes.
- Speed up the chilling process by chilling them on the prepared baking sheet. Cover the sheet with plastic wrap and chill for 30-45 minutes, or until burgers are chilled throughout.
Enjoy these meaty sweet potato hash brown burgers with layers of flavor and smokiness. Vegan & gluten free.
- 1 ½ lbs sweet potatoes, peeled and shredded in a food processor
- 1 russet potato, peeled and shredded in the food processor
- 1 small onion, diced fine
- 3 green onions, white and green parts finely sliced
- 1 T. olive oil
- 2 garlic cloves, finely diced (or 1 tsp diced garlic)
- 1 can black beans, kidney beans, or pinto beans; drained and rinsed
- 1 c. cooked quinoa, or ⅓ c. quinoa, cooked
- ⅓ c all purpose. flour or potato starch; gluten free blends are ok
- 1 ½ tsp. Salt, divided
- 1 tsp cumin
- ¾ tsp. Smoked paprika
- Black pepper to season
- Canola oil cooking spray
- Preheat a large non stick skillet over medium high heat. Add olive oil, give it a minute or two to heat up and swirl the oil around to coat the pan.
- Add potatoes and onion to the pan and sprinkle with ½ teaspoon salt. Cook for 12 minutes, flipping ever 3 minutes, but not stirring in between flips (this helps to develop that nice caramelized flavor). At end of 12 minutes potatoes should thus be nicely browned and getting crispy.
- Remove pan from the heat and let potatoes cool on a baking cooling rack for about 5-10 minutes, or until not hot to the touch.
- While potatoes are cooling: add black beans to a large mixing bowl and mash lightly with a fork. Leave some beans in tact, but otherwise create a bit of a pasty texture with the beans. This well help to bind your burgers.
- Add the quinoa through black pepper to the mashed beans and mix until incorporated well. Add in the potatoes and incorporate it further. At this point it should be sticking together pretty well.
- Scoop out large ½ cup portions of the mixture and work into patties with your hands. Place on a large dinner plate or small baking sheet and place parchment paper between the burgers as you stack them up. Cover burger stack with plastic wrap and refrigerate for 2 hours up to 24 hours. This step is crucial in helping the burgers bind together.
- Preheat your oven to 425 degrees about 15 minutes before you want to cook the burgers. Place the burgers about 1 ½ inches apart on baking sheets lined with parchment paper. Spritz with cooking spray and bake burgers for 20-22 minutes, or until burgers are crispy and starting to brown.
- Remove from oven and serve with all your favorite toppings: avocado, lemon sesame dressing, sprouts, tomatoes, or serve on a salad (pictured).
I like the convenience of baking these but you can also pan fry them too. A heavy bottomed -- preferably cast iron -- skillet heated coated with oil on medium-high heat would work perfectly. Cook for about 8-10 minutes, flipping every 3-4 minutes. Re-oil the pan between batches and keep burgers warm in a pre-warmed oven at 200 degrees until serving.
Amount Per Serving Calories 200Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 493mgCarbohydrates 36gFiber 6gSugar 4gProtein 8g
This nutrition breakdown is an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other healthy sweet potato recipes you might like:
- Taco Stuffed Sweet Potatoes
- Moroccan Sweet Potato Soup
- Roasted Sweet Potato & Quinoa Salad
- Sweet Potato Hummus with Harissa
- Healthy Lentil Bowl with Sweet Potatoes