Fourth of July weekend is synonymous with gathering around a grill, BBQing with friends and family. Yet, if you’re someone who follows a vegan or vegetarian diet – or is simply trying to add more veggies to your life – the weekend’s traditions can present a few challenges. You may be left wondering how to join in the festivities without ending up sitting awkwardly in the corner, crying over a kale salad.

Well, nothing says “All American” like a good ol’ hamburger and though you may have been disappointed by that veggie burger you once found in the frozen aisle, this hearty recipe from She Likes Food will be sure to satisfy.

These delicious patties, full of roasted sweet potatoes and rich spices, can be cooked either on the stovetop or the grill. Top them with anything you like, though we found cilantro leaves and red onion slices to be particularly fitting. Though the original recipe includes a recipe for “Curry Cilantro Mayo” to spread on the buns, a jar of chipotle mayonnaise or veganaise from your local grocery store does the trick to take these burgers’ flavor to the next level.

 Smokey Sweet Potato, Black Bean, and Rice Veggie Burgers

Yield: 6 Burgers


For the Roasted Sweet Potatoes:

  • 3 cups diced sweet potatoes
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Burgers:

  • 1 15 oz can of black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 3 cups roasted sweet potatoes (above)
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon paprika
  • Olive oil, for cooking
  • 6 hamburger buns, gluten free or regular
  • Burger toppings of your choice: lettuce, tomato, cheese, onion, etc…
  • Jalapeno, to taste. I used pickled jalapenos


  1. Pre-heat the oven to 375° farenheight. Dice the sweet potatoes and place them on a large sheet pan with the olive oil and spices. Toss the potatoes until they are fully coated and then roast for 25 minutes, flipping once. The potatoes should be tender when poked with a fork.
  2. Once the potatoes have cooled for a few minutes, place them, along with all of the other burger ingredients, into a food processor. Process them for about five seconds so that everything is mixed together, but still has texture.
  3. Form about six patties from the mixture and chill them in the refrigerator for about 20 minutes on a baking sheet lined with parchment paper.
  4. If you are cooking them on the stovetop, heat a large pan over medium heat and coat the bottom with a thin layer of olive oil. Place the burgers in the pan and cook them for about 10 minutes, flipping once, until the burgers are heated through.


If you are grilling the burgers, grill them over medium heat and rub a little bit of olive oil on the grill to ensure that the burgers don’t stick.

  1. You can now slather the mayonnaise of your choice on your hamburger buns and assemble the burgers with the toppings of your choice. Enjoy!

Bring these treats to your next Fourth of July bash, along with a simple vegan dessert like this No-Bake Berry Firework Pie, and you may just convince your friends that fruits and veggies can really get that party started.

Have you seen our new 4th of July Bracelets? Check them out here and use code VEGBURG for 15% off, just for reading our blog! Share this recipe to facebook for even more hookups!!

(Photo Credits: She Likes Food, @xtinaberg)

June 18, 2018 by Jessica Fregoe

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