These Vegan Sweet Potato Garbanzo Bean Burgers are simple to prepare and perfect for end-of-summer gatherings. Use a grill pan for indoor cooking or finish them on an outdoor grill.
With Labor Day approaching, vegans don’t have to settle for sides while everyone else enjoys burgers. This recipe gives you a flavorful, satisfying plant-based burger that appeals to vegans and non-vegans alike.
I learned the value of having a vegan option after hosting a barbecue where a guest happened to be vegan and I had nothing prepared for her. That experience inspired me to create easy vegan dishes I can serve whenever guests arrive.
Vegan Sweet Potato Garbanzo Bean Burgers
I used a grill pan for these burgers, but they also work well on an outdoor grill. To prevent sticking, brush the pan with a vegan butter substitute or a neutral oil before cooking.
I often keep cooked sweet potatoes in the fridge, which makes these burgers especially quick to prepare. If you don’t have one on hand, roast a sweet potato or peel and boil one until tender.
To make the patties, mash one cooked large sweet potato with a can of drained and rinsed garbanzo beans in a large bowl. Fold in cooked red lentils, nutritional yeast, tahini, and spices until everything is combined. The mixture should be soft but hold together; it’s similar in texture to black bean burgers. This batch yields six medium patties, or four larger ones if preferred.
Preheat the grill pan to medium. Melt a small amount of vegan butter substitute in the pan, then cook the patties for about five to six minutes per side, until they develop a slight crust. Remove cooked patties and repeat with the remaining batch.
Toast buns briefly in the same hot pan—about 15–20 seconds per side—until they’re lightly golden. I like to keep the toppings simple and fresh; avocado slices complement the sweet potato and spices beautifully.
These burgers are a welcoming option for guests and a great go-to when you want a quick, flavorful plant-based meal. Serve with your favorite sides and let everyone enjoy a satisfying vegan burger.
Want more sweet potato ideas? Try sweet potato pancakes for another tasty option.
Sweet Potato Garbanzo Bean Burger
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Ingredients
- 1 large sweet potato cooked
- 15 ounces garbanzo beans drained and rinsed
- ½ cup red lentils cooked
- ⅓ cup nutritional yeast
- 2 tablespoons tahini
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 6 buns
Garnish
- avocado slices
Instructions
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Mash the sweet potato and garbanzo beans in a large bowl. Fold in the cooked red lentils, nutritional yeast, tahini, and spices until well combined. Form the mixture into 6 patties.
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Melt one teaspoon of vegan butter substitute in a grill pan over medium heat. Place three patties on the pan and cook each side for about 5 minutes or until a crust forms. Remove and repeat with the remaining patties.
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Coat each side of the buns with the remaining teaspoon of vegan butter substitute and toast them on the hot grill pan for 15–20 seconds per side.
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Assemble burgers and top with avocado slices. Serve immediately.