Sweet Potato Quinoa Veggie Burgers: The perfect veggie burger for summer with lots of fresh vegetables like zucchini and sweet corn. It also happens to be vegan and is really delicious!

Summer Veggie Burgers

Sweet Potato Quinoa Veggie Burgers! Perfect for summer with fresh sweet corn and zucchini and just enough spice! Easy to cook in a skillet or on a grill!

I have a mushroom veggie burger recipe that I consider to be the gold standard of veggie burgers. It’s absolutely my go-to when I’m feeding a vegetarian crowd and I’ll actually make it even for meat eaters because it’s just so good.

Betsy and I invited our nanny over for dinner recently and since she’s vegetarian, it was an obvious option. ONE PROBLEM: She doesn’t like mushrooms. Since the burger is pretty much entirely made of mushrooms, I decided to get out of my veggie burger rut and do something new.

Since it’s summer, there are plenty of delicious options for burgers and after a little brainstorming I came up with this mix. The result is a burger that can absolutely give the mushroom burger a run for its veggie-burger money. Instead of being savory and almost meat-like, this burger is bright and has fresh summer flavors.

You can eat it on a bun, but I like it just on lettuce also. If you skip the Greek yogurt topper, it also happens to be vegan for those keeping score!

Sweet Potato Quinoa Veggie Burgers: The perfect veggie burger for summer with lots of fresh vegetables like zucchini and sweet corn. It also happens to be vegan and is really delicious!

Sweet Potato Quinoa Veggie Burgers

Perfect for summer with fresh sweet corn and zucchini and just enough spice! Easy to cook in a skillet or on a grill!
3 from 3 votes
Prep Time 40 mins
Total Time 1 hr 30 mins
Course Main Dishes, Sandwiches
Servings 6 Servings
Yield 6 Burgers


  • 1 ½ cups cooked sweet potatoes
  • 1 ½ cups cooked quinoa
  • 1 small zucchini grated
  • ½ sweet onion grated
  • 1 cup sweet corn
  • 1 lemon juice only
  • 2 tablespoons fresh mint
  • 1 Serrano pepper
  • ½ cup breadcrumbs
  • Salt and pepper
  • Olive oil for cooking
  • Greek yogurt garnish
  • Sprouts garnish
  • Red pepper flakes garnish


  • Peel, cube, and boil sweet potatoes until tender (about 15 minutes). Drain and then cook quinoa according to package. I like to boil mine until it’s just starting to get tender. Then I drain it and return it to the pot, covered, off the heat, and let it steam for 5 minutes.
  • In a food processor, grate onion and zucchini. Remove from food processor and stir together with corn. Set aside.
  • Add mint and Serrano pepper to food processor and pulse until finely diced. Then add cooked quinoa, sweet potato, lemon juice, and a pinch of salt and pepper and pulse until mixture is in a rough paste.
  • Fold that mixture in with the grated veggies and stir to combine. Shape mixture into 6 large patties. You can make these well in advance.
  • In a large skillet or on a grill over medium-high heat, cook veggie burgers with a drizzle of olive oil for 5-6 minutes per side until they are crispy around the edges.
  • Serve veggie burgers on lettuce or bun with a dollop of greek yogurt and sprouts!


Serving: 1BurgerCalories: 165kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 93mgPotassium: 421mgFiber: 5gSugar: 6gVitamin A: 4937IUVitamin C: 20mgCalcium: 55mgIron: 2mg
Keyword Quinoa Burger, Quinoa Veggie Burgers, Summer veggie burger, Sweet potato quinoa veggie burgers, veggie burgers

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Sweet Potato Quinoa Veggie Burgers

The Binding

Usually I’ll just toss in an egg or two for binder in burgers like this, but to lighten up the burger, I just used sweet potato. When you puree it, it actually works great as a binder and it holds the burger together enough that you can easily grill these bad boys.

Sweet potato quinoa mix.

The hardest part of this whole deal is actually just cooking the sweet potato and quinoa. You can just boil the sweet potato for 15 minutes until it’s tender and cook the quinoa according to the package.

I like to boil my quinoa for about 15 minutes until the “tails” start to come out. Then I drain it and return it to the pot, covered, to steam for 5 minutes.

Since you can’t cook these together, it’ll probably take you 25-30 minutes to get these two ingredients ready for the burgers. It’s worth it though and you could easily make these in advance.

Sweet potato quinoa cooked.
Do not cook together!

Chopping Help

You absolutely do not need a food processor to make these bad boys, but if you have one, the recipe becomes pretty easy. You can just grate the zucchini and onion with the grater attachment. Otherwise you can use a box grater.

Shredded veggies.
Shredded goodness.

Then stir that in with the sweet corn and set that aside. You don’t want to process this with the other ingredients so these things stay chunky in the burgers.

Sweet potato quinoa veggie burgers.
Love the colors.

For the binder, start by mincing some mint and Serrano pepper. I like to leave the seeds in to give a little extra heat.

There’s  a lot of flavor going on in this green mix.

Sweet potato quinoa veggie burgers.
Spicy stuff!

Then add the quinoa and sweet potatoes along with some lemon juice and pulse that until the mixture is in a rough paste. Some sweet potato chunks are good and you don’t want it smooth at all. You can also just mash this all together with a potato masher if you are without food processor.

Sweet potato quinoa veggie burgers.
Perfect consistency!

Fold that mixture into the grated veggies and add some breadcrumbs for extra binder.

This is ready for burger-izing!

Sweet potato quinoa veggie burger.
Beautiful mix.

You can make pretty big patties out of this mixture. The whole recipe should give you about six patties.

Sweet potato quinoa veggie burgers.
Go big on these.

Cooking the Burgers

You have options here. A hot grill is a great choice, but you can also just cook them in a skillet with a good drizzle of oil. Whether you do grill or skillet, try not to fuss with them too much and let them really get a nice crust on them. Also, the more you mess with them the higher chance of them falling apart. They should hold up okay though.

Sweet potato quinoa veggie burgers.
Can definitely grill them!

You can stick these guys in a bun, but I like them on lettuce with a dollop of Greek yogurt and some fresh spicy sprouts.

Remember team: Vegetarians deserve to eat well too and this veggie burger is totally worth the work. In fact, I would take it over a subpar beef burger any day.

Sweet Potato Quinoa Veggie Burgers: The perfect veggie burger for summer with lots of fresh vegetables like zucchini and sweet corn. It also happens to be vegan and is really delicious!

11 Responses to “Summer Veggie Burgers” Leave a comment

  1. Usually the kids turn up their noses at the smell of a good veggie burger cooking on the stove. Not so in this case. Though I didn’t make the major breakthrough of any taste testing, I did get a “hmmmm…that smells pretty good.” Progress, sir, progress.

    In all seriousness, these were wonderful. Polished them off myself (yes, the recipe does make six good-sized burgers) in three days. Thanks for the wonderful recipe. Keep up the good work.

  2. I made these today…it was a very pleasant experience just to make them, using all organic ingredients. I made a few substitutions: instead of sweet yellow corn, I used sweet yellow bell pepper. I couldn’t find Serrano peppers so I used hot banana pepper. Finally, in lieu of bread crumbs, I used oats that I milled in my food processor. The flavour is very mild in these burgers …I will report back once I’ve cooked two for dinner tonight, and allowed the others to freeze.
    OH! btw, I got 12 burgers out of this recipe! I have no idea if that means I used too much zucchini (doubtful)…the rest of the ingredients were followed exactly.

  3. These were pretty good, but they didn’t stay together for me, and I also got a lot more than 6 out of this recipe.

  4. Wel,l I didn’t make this, but the recipe inspired a dessert-ish similar patty. Sweet potatoes, almond flour, grated apple, thin diced plums. fried in coconut oil, drizzled with honey. Although my husband is trying to convince me it should be topped with broiled marshmallows.

  5. These were tasty, but I had to use egg as a binder. The few I tried at first w/o the egg did not stay together and were quite mushy. Def. better with the egg!

  6. Just an update after actually eating them…I still found it quite fragile. Even moving it around a bit made it fall apart. Still tasty, but I don’t think these – for me – would work well in a burger situation (and I couldn’t imagine grilling them). I served on a bed of lettuce w/ tomatoes, cucumbers, hummus and avocado. I make a quinoa/barley patty that I really like. I may try these flavours with the addition of barley. I find it helps make a sturdier patty.

  7. This looks delicious! We often make black bean burgers and chickpea burgers, but haven’t tried corn and quinoa before! Definitely going to give this a try this evening, thanks for the new idea!

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