Sweet Potato Veggie Burgers


Sweet Potato Veggie Burgers

I love these burgers. I batch cook them and freeze them so that on a busy day when I just cannot bring myself to cook dinner (hey, we all have those moments!), I just serve these with a nice hearty



  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Allergens: Nuts
  • Servings: 6


  • 3/4 lb broccoli + cauliflower (chopped very small)
  • 2 lb sweet potatoes (peeled, diced)
  • 1 small onion (yellow or white, chopped)
  • 1/2 cup ground flax seeds
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • Coconut oil (for greasing pan)


  1. Preheat oven to 450 degrees F.

  2. Add chopped broccoli and cauliflower, diced sweet potatoes, and onion to a large pot of water.

  3. Bring to a boil over high heat, then reduce heat to medium and cook covered for 20 minutes.

  4. Drain vegetables very well in a colander, let them sit for 1-2 minutes to drain all water off, then add back to the pan.

  5. Add garlic powder, flax seeds, and salt and pepper. Use 1/4 cup coconut flour if you don't have or don't want to use flax seeds.

  6. Using a potato masher, mash the mixture together well.  

  7. Line the baking pan with parchment paper and grease the parchment paper with coconut oil.

  8. Form mixture into 12 ¼-inch thick patties. If you have one, use a 3- to 4-inch round greased metal cookie cutter as a mold to keep patties shaped.

  9. Brush the tops of the patties with additional oil.

  10. Bake patties for 25 minutes on the first side, then very carefully flip and bake for another 15 minutes on the other side. Burgers should be golden brown, hold together, and not break apart.

  11. Remove from the pan and let cool on the cooling rack for a few minutes before serving.

Bon appétit!