Root Veggie Burgers

A couple weeks ago I made Stacy’s Gluten Free Chili Sweet Potato Tots, which you can see on my Instagram.  Her recipe inspired me to use sweet potatoes as a base for making my own grain-free veggie burgers.  Now, don’t get me wrong, I am a meat eater and I love organic, grass-fed beef burgers, but I also LOVE vegetables!  And I am also a fan of finding creative ways to get my boys to eat more vegetables (they do pretty well, but are definitely pickier than me).


These Root Veggie Burgers make a great main course or side dish, depending on your nutritional needs and preferences.  They are perfect on top of salads, in a bun or simply eaten alone.  Really, you cannot go wrong with a pink-colored, sweet potato filled burger; that is, unless you do not like sweet potato!  

This recipe makes approximately 8, 3-inch diameter burgers.

Root Veggie Burgers


  • 1 medium carrot (65 g), grated
  • 1 small beet (80 g), steamed and diced
  • 2 green onions (25 g), chopped
  • 2 medium sweet potatoes (425 g), steamed
  • 2 Tbsp coconut flour
  • 1 tsp rosemary
  • 1/2 tsp fennel
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1 tsp sesame seed
  • 1/4 tsp pink sea salt


  1. Preheat oven to 400 degrees
  2. Steam or microwave beet until soft.  Chop into small cubes.
  3. In mixing bowl, add chopped beet, grated carrot, chopped green onions and spices (rosemary, fennel, garlic powder, ginger, sesame seed & salt).  Mix with fork.
  4. Cube sweet potatoes and steam or boil until soft.  Then remove from heat and let cool.
  5. In a separate mixing bowl, mash cooled sweet potatoes with fork.
  6. Add mashed sweet potatoes to beet, carrot and spice mixture.  Mix well.
  7. Add coconut flour.  Mix well.
  8. Form batter into balls then place on lined baking sheet.  Press balls to desired thickness to form patties.*
  9. Bake veggie burgers at 400 degrees for 30 minutes.
  10. Remove burgers using spatula & serve.

*This recipe makes approximately 8, 3-inch diameter burgers.  Thick patties will hold together better than thin ones, so I recommend making them about 1/2″ thick.



Do you have a favorite veggie burger recipe?


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