When happiness comes in burger form, you get Fiesta Sweet Potato Burger! Amazingly delicious, this sweet potato bean burger is flavorful, healthy, and satisfying with a perfectly crunchy exterior and tender interior makes it nothing short of amazing!  The creamy avocado-cilantro-lime sauce and Southwestern sauce makes this veggie bean burger a trifecta of deliciousness.  Whole Food Plant Based dish, no oil, no refined sugar, no highly processed ingredients and gluten free.

Hi!  Ameera here.

Veggie burgers are my thing!   The veggie burger possibilities are endless, and on days when you need something satisfying, nothing quite beats out the veggie burger! It really hits the spot!

As most of you already know, Mom and I have been kitchen testing burgers for months now.  We released our first burger recipe, Spicy Bean Burger with Garlic Sauce, a couple of weeks ago with the promise that you can count on a whole litany of burger extravaganza to follow.

Fiesta Sweet Potato Burger

Do you know what the hardest thing about this veggie burger was?  Naming it!  Mom and I went the rounds trying to figure out what we should call it!  LOL   This burger has a beautiful sweet potato base, yet the sweet potato is not super prominent.  It is a great tasting burger with beautiful texture, body, and soul!

I absolutely love the flavor and what’s even better is that this burger has really great texture.  It doesn’t fall apart while you are eating it. There is nothing worse than taking a big bite of a tasty burger than having it disintegrate right in your hands and fall into your lap!

Avocado Cilantro Lime Sauce or Southwestern Sauce or both?

What is interesting is our family is totally divided on the “sauce” for this burger.   When Mom and I made this burger and throughout all the kitchen tests, we fell in love with using the Avocado Cilantro Lime Sauce that we made to go with it.

This sauce worked so perfectly, and that is how we photographed this burger.  Then Mom was making our Southwestern Roasted Veggie Salad and decided to try the Southwestern Sauce on the Fiesta Sweet Potato Burger the day following the shoot, and went nutso over the combination.

So, then my Dad tried the burger with BOTH sauces (shhhh we didn’t tell him there was cilantro in the sauce – LOL) and declared the combination pure genius!  LOL

There is no right or wrong way to dress this beautiful burger.  The Avocado Cilantro Lime Sauce tastes like a very creamy guacamole.  The Southwestern sauce has a smoky zing to it.

Maybe you will want to make them both and test them out for yourself.  You simply can’t go wrong as they are both incredibly delicious on this burger!

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Hi!  Robin here.

Yes, I adore the Southwestern Sauce, but most of you know my addiction to Southwestern food and the Southwestern Sauce is one of those “lick the plate” types of sauces.  Don’t get me wrong, I LOVE the Avocado Cilantro Lime Sauce and it pairs perfectly with this burger, but I think I could eat the Southwestern sauce on virtually everything and be crazy happy!  HAH!

We hope you give this burger a try, or one of the many burgers that we have lined up.  We have a WFPB Vegan Train of burgers all ready to launch!

Products Used:

• Strainer (to rinse the beans)
• Potato masher
• Salad spinner (to dry the parsley leaves)
• Non-Stick Skillet
• Parchment paper
• Baking Sheet
• Food Processor or Mini-Chop (Avocado-Cilantro-Lime sauce)
• High Speed Blender (Southwestern sauce)

Fiesta Sweet Potato Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 6 Burgers 1x
• Category: Dinner

Print Recipe

Pin Recipe

---

Description

When happiness comes in burger form, you get Fiesta Sweet Potato Burger! Amazingly delicious, this sweet potato bean burger is flavorful, healthy, and satisfying with a perfectly crunchy exterior and tender interior makes it nothing short of amazing!  The creamy avocado-cilantro-lime sauce and Southwestern sauce makes this veggie bean burger a trifecta of deliciousness.  Whole Food Plant Based dish, no oil, no refined sugar, no highly processed ingredients and gluten free.

---

Ingredients

Scale 1x2x3x

• 1 cup baked and cooled sweet potato (approx. 1 medium baked sweet potato)
• 2 – 15 oz. cans cannellini beans, drained and rinsed
• 1 medium red onion, finely diced (see notes *)
• ½ cup red bell pepper, finely diced (see notes *)
• 2 Tablespoons minced garlic (about 8 garlic cloves)
• 1 ½ teaspoons chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¾ teaspoon ground cumin 
• ½ teaspoon sweet paprika
• ¼ teaspoon dried red chili flakes (+/- to taste *)
• 1 teaspoon sea salt (+/- to taste *)
• ¼ teaspoon black pepper (+/- to taste *)
• ¼ cup + 2 Tablespoons brown rice flour

Avocado Cilantro Lime Sauce

• 1 avocado
• 2 Tablespoons unsweetened plain plant yogurt (we used coconut yogurt)
• 2 Tablespoons lime juice
• ¼ cup cilantro, rough chop
• 1 garlic clove
• ¼ + pinch teaspoon sea salt (+/- to taste *)

Southwestern Sauce

• ½ cup raw cashews
• 2 Tablespoons tahini
• ½ teaspoon maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 teaspoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt (+/- to taste *)
• ½ to ¾ cup water

Optional Toppings and/or Ingredients:

• Sandwich buns or wraps
• Greens of choice
• Red onion slices
• Tomato slices
• Purple cabbage, shredded
• Microgreens

Cook Mode Prevent your screen from going dark

---

Instructions

Fiesta Burger Instructions

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. Chop the red onion and red bell pepper into a very fine dice and then sauté over medium heat in a large nonstick skillet for about 6 minutes or until the red onions and bell peppers are soft. Add a splash of water if they start to stick.  See recipe notes section on fine dice to achieve the best results.
4. Chop the garlic into a very fine dice and then add to the skillet with the cooked onions and bell pepper, and sauté for one minute. See notes on fine dice to achieve the best results.
5. Add the beans, garlic powder, onion powder, cumin, chili powder, dried red chili flakes, sea salt, black pepper, and sweet paprika to the skillet with the onions and bell peppers, garlic, lower the heat and cook for about 3 minutes.
6. Remove the skillet from the heat and place the mixture into a large bowl. Stir to combine, then use a potato masher and mash the mixture until everything starts to come together. Then add the baked and cooled sweet potato and brown rice flour and mash until well combined.  Make sure the beans are mashed as the mashed beans help keep the patty together.  Note:  Some sweet potatoes have more moisture content than others so start with ¼ cup rice flour, adding up to 2 extra Tablespoons of rice flour as needed to allow the mixture to form a burger. 
7. Form the mixture into 6 equal balls, approximately 2/3 cup each. Using your hands, form them into thin patties and place them onto a parchment paper lined baking sheet. Firm up the edges by using the side of your palm to push any uneven edges together to form a neat circle.
8. Place the burgers into a 350 F preheated oven for 20 minutes.
9. After 20 minutes, remove, flip, place back into the oven, and bake for another 20 minutes. When done, remove from the oven and allow to sit on the baking sheet for another 10 minutes.  This will allow the burgers to firm up and hold their shape. 
10. Serve with Avocado Cilantro Lime Sauce or Southwestern Sauce (or both) on a toasted WFPB compliant bun or as a lettuce wrap. Recipes for both sauces attached below.

Avocado Cilantro Lime Sauce Directions

1. Prepare all your veggies, then place into a food processor and pulse until very smooth and creamy.
2. Adjust the consistency by adding more water, if needed.
3. Refrigerate until ready to serve. The sauce firms up when refrigerated.
4. Makes approx. ¾ cup of sauce.

Southwestern Sauce Directions

1. Quick soak the cashews by placing the cashews in a bowl, then add boiling water just to cover them.  Soak for 20 minutes, then discard the water.
2. Place the soaked cashews and all the remaining ingredients in a high-speed blender. Blend on high for one minute until very smooth and creamy.
3. Taste test the dressing, adjust the flavors as needed.
4. Adjust the consistency by adding more water if neededThe sauce firms up when refrigerated.
5. Makes 1 cup of sauce.

---

Notes

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

 *Fine Dice: In order for the veggie burger to stick together, the red onion, red bell pepper, and garlic must be very finely minced, otherwise larger pieces will cause the veggie burger to separate and not stay together.  Do not use a food processor.  A food processor creates too much liquid. 

*Serving: 6 burgers

*Storage: Use within one week.  Freezes well.

Storage: Use within one week.  Freezes well.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here