Easy Sweet Potato Veggie Burgers with Guacamole

Ditch the pre-made, frozen veggie burgers in favor of these oh so delicious homemade Sweet Potato Veggie Burgers with Guacamole — you won’t regret it. These plant-based, hand-formed patties are easy to make and use whole-food ingredients.

Easy Sweet Potato Veggie Burgers with Guacamole | ¡Yo Quiero! Brands

Easy Sweet Potato Veggie Burgers with Guacamole

Sweet Potato Veggie Burgers with Guacamole serve up a delicious meal. They’re a snap to make and are absolutely packed with flavor.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: guacamole
Servings: 6 Burgers



  • 1 medium sweet potato, scrubbed (about 1 pound)
  • 2 tbsp olive oil, divided
  • 1 cup chopped white onion
  • 1 tsp kosher salt, divided, plus more to taste
  • 1 garlic clove, minced
  • 3/4 cup cooked quinoa
  • 1 19 oz can cooked black beans, drained and rinsed (2¼ cups canned beans)
  • 1/2 cup panko bread crumbs
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/2 tsp sweet paprika
  • 1/4 tsp ground cumin


  • 6 tbsp Primal Kitchen® Mayo with Avocado Oil
  • 1 pkg ¡Yo Quiero!™️ Chef Inspired Guacamole
  • 6 soft burger buns, toasted
  • 1 cup spinach
  • 6 slices beefsteak tomato
  • 6 slices red onion


  • Preheat the oven to 375° F. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.
  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.
  • To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.
  • In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.
  • Spread the mayo on each bottom bun half. Divide the patties among the buns and top each with the spinach, tomato, onion, and a generous spoonful of the guacamole. Top with the other bun halves and serve.
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