These vegetarian-friendly sweet potato broccoli burgers are kid-friendly, healthy, fun to eat, and packed with nutrition. Make the entire batch and freeze the leftovers for a quick weeknight meal for the family or serve as a dinner party appetizer for vegetarian guests!
Being vegetarian doesn’t mean one can’t enjoy a hearty, filling, burger every now and again..a vegetarian burger, that is! These sweet potato broccoli burgers have become a staple recipe and I often make a huge batch and store the leftovers in the freezer for a quick, go-to meal during busy weeknights. The kids love them too since they are easy for them to eat (they’re great for baby-led weaning) and anything that is accompanied by a dip is a winner in their eyes!
One great thing about this recipe is that you can modify the recipe depending on what’s in your fridge or pantry: Swap the broccoli for cauliflower or use another root veggie, such as parsnips or turnips instead of the sweet potato.
We love these sweet potato broccoli burgers served warm and crunchy with lemon mayo dip but I sometimes accompany them with hummus, tzatziki, or a side of homemade guacamole. They can also be served topped with a fried egg or in a bun topped with some greens, such as romaine lettuce or sautéed kale.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Sweet Potato Broccoli Burgers
: 20 min
: 15 min
These vegetarian-friendly sweet potato broccoli burgers are kid-friendly, healthy, fun to eat, and packed with nutrition. Make the entire batch and freeze the leftovers for a quick weeknight meal for the family or serve as a dinner party appetizer for vegetarian guests! Being vegetarian doesn’t mean one can’t enjoy a hearty, filling, burger every now and …
1 large sweet potato (about 2 cups raw), cut into 1 inch cubes
1 garlic clove, minced
4 cups raw broccoli, chopped into 2 inch florets
2 large organic eggs
2 tbs. extra-virgin olive oil
1/2 cup grated Parmesan cheese
2 tbs. scallions, finely chopped
3 1/4 cups breadcrumbs
1 tbs. each fresh dill and parsley, finely chopped
2 tbs. fresh lemon juice
1/4 tsp. nutmeg (optional)
sea salt and pepper to taste
Lemon Dill Mayo Dip (for 4-6 burgers)
1/2 cup light mayonnaise
2 tsp. fresh dill, finely chopped
2 tsp. fresh lemon juice
sea salt and pepper to taste
Preheat the oven to 350 degrees. Bring water to a boil in a large pot, add the broccoli and sweet potatoes and boil for 10-12 minutes or until fork tender. Remove from the pot, drain in a large colander and allow to cool for a few minutes.
Transfer all of the ingredients to a large food processor and puree for 1-2 minutes or until the mixture is smooth and combined. Alternatively, if you prefer a chunkier texture, you can mash the veggies with a fork and mix them with the remaining ingredients in a large bowl. Dollop the mixture onto a large baking sheet lined with parchment paper using an ice cream scoop, for more uniform portions.
Flatten the patties with the back of a spoon so they are roughly 3/4 of an inch thick. Bake in the oven for 15-20 minutes, turning over once halfway through the cooking process to ensure each side is cooked until golden brown. Serve warm garnished with lemon dill mayo dip. Store in the fridge and consume within 5 days of preparation.