Sweet Potatoe Veggie Burgers

Prep Time

10 minutes

Cooking Time

20 Minutes


6 Burgers


  • 2 sweet potatoes
  • 1 cup spinach
  • 1/4 large yellow onion
  • ¼ cup almond meal
  • 2 tbsp flaxseeds+3 tbsp water
  • ½ tsp coconut oil
  • 1 tbsp lemon juice


  • Cut up sweet potatoes into bite size pieces; Cook in pot over stovetop until potatoes are soft.
  • While potatoes are cooking, peel onion and slice in fourths.
  • Once potatoes are soft, place into food processor or high-power blender. Add onion and spinach and pulse.
  • After 30 seconds or so, turn off and add almond meal, flexseed, water, oil, and juice.
  • Pulse until everything is combined.
  • From there, form mixture into balls, a bit larger than golf balls, and set on a baking try.
  • Use your hand or a spatula to flatten burgers, and place entire baking sheet into the refrigerator for at least 30 minutes, allowing the burgers to hold form.
  • After 30 minutes, heat a tiny bit of olive oil in a skillet and place burgers one at a time in the skillet, flipping over once they are golden brown.
  • Repeat this until all of your burgers have been cooked.
  • Enjoy!

  • Notes

    If you’ve never attempted veggie burgers, I highly recommend you try this. Sweet potatoes are high in vitamin B, C and D and are high an antioxidants which help ward off aging. They’re especially delicious when combined with spinach and coconut oil, like in these veggie burgers. They pair extremely well together and give these burgers even more of a nutritional punch.They’re perfect for a weeknight dinner and honestly could not be simpler!


    Erin Druga - Through Paleo Hacks