Sweet Potato Avocado Burger

A hearty vegetarian burger made with roasted sweet potatoes, chickpeas, and wholesome ingredients like walnuts and flaxseed, topped with creamy avocado. This nutritious burger can easily be made vegan by omitting the Worcestershire sauce and mayonnaise.

8 servings

1 hr 23 min

Published October 4, 2025

Ingredients

•2 pounds sweet potatoes
•2 tablespoons extra-virgin olive oil
•1 tablespoon granulated garlic powder
•2 tablespoons reduced-sodium tamari soy sauce
•3 tablespoons Worcestershire sauce (omit for vegan)
•¼ whole yellow onion
•1 cup chickpeas
•1¼ cups organic rolled oats
•¾ cup raw walnuts
•¾ cup flaxseed meal
•2 tablespoons unrefined coconut oil
•8 pieces Whole-wheat or gluten-free buns
•2 whole ripe avocados
•1 teaspoon Worcestershire sauce
•¼ whole red onion
•16 leaves lacinato kale leaves
•¼ cup Dijon mustard
•¼ cup Olive oil mayonnaise

Cooking Instructions

1.
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 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.
40 min
2.
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.
10 min
3.
Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.
5 min
4.
Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
15 min
5.
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.
8 min
6.
To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.
5 min

Ingredients

•2 pounds sweet potatoes

•2 tablespoons extra-virgin olive oil

•1 tablespoon granulated garlic powder

•2 tablespoons reduced-sodium tamari soy sauce

•3 tablespoons Worcestershire sauce (omit for vegan)

•¼ whole yellow onion

•1 cup chickpeas

•1¼ cups organic rolled oats

•¾ cup raw walnuts

•¾ cup flaxseed meal

•2 tablespoons unrefined coconut oil

•8 pieces Whole-wheat or gluten-free buns

•2 whole ripe avocados

•1 teaspoon Worcestershire sauce

•¼ whole red onion

•16 leaves lacinato kale leaves

•¼ cup Dijon mustard

•¼ cup Olive oil mayonnaise

Cooking Instructions

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 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.

40 min

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.

10 min

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

5 min

Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.

15 min

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.

8 min

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

5 min