These AIP Veggie Burgers are loaded with sweet potato, kale, red onion, and bacon, and are packed with flavor! They’re very easy to make and are a great veggie-loaded alternative to burgers. These sweet potato burgers are gluten-free and legume-free, making them suitable for the AIP and Paleo diets.
Make a batch of these loaded sweet potato burgers and enjoy in lettuce leaves or over salad greens, topped with bacon, avocado, and sliced red onion.
Sweet potato burgers
The base of these loaded veggie burgers is sweet potato, which are a great nightshade-free and legume-free ingredient for veggie burgers. Sweet potatoes are high in beta-carotene, which is responsible for their orange color and converts to vitamin A in the body. Vitamin A may support eye health and protect the eyes from damage. It also helps reduce inflammation in the body.
Sweet potatoes are also high in fiber and potassium. Fiber helps keep you full and satiated, promotes healthy digestion, and benefits the good bacteria in your gut. Potassium supports healthy blood pressure levels, helps regulate muscle and heart contractions, and helps maintain healthy nerve function.
For this recipe, you will have to cook the sweet potato until it is fork-tender so you can scoop out the orange flesh and use that to make the veggie burgers. You can either boil whole sweet potatoes with the skin on for about 18-20 minutes, or roast them at 400F for about 45-55 minutes, or until they’re easily pierced with a fork.
Once the potatoes are cool enough to touch, slice the skin open and scoop out the orange flesh. You’ll mash the sweet potato flesh in a bowl with the rest of the ingredients to form sweet potato burgers.
These sweet potatoes are seasoned with sea salt, ground cumin, and garlic powder and loaded with a few special ingredients to give the sweet potatoes more flavor and texture.
Loaded veggie burgers
In addition to sweet potato, these burgers are loaded with crispy bacon bits, sauteed red onion, and sauteed kale. For this recipe, you will saute chopped bacon and chopped red onion until the bacon is cooked and crispy, and the onion softens and gets a mild flavor.
The bacon bits give these sweet potato burgers a touch of smokiness and saltiness, and a little protein. Make sure to choose high-quality organic uncured bacon without added refined sugars. Organic bacon is made without added nitrates or other chemicals. If you’re looking to make a vegetarian AIP burger, skip the bacon and use a little olive oil or avocado oil to saute the red onion instead of bacon grease.
After the bacon and onion are cooked, you will saute torn kale leaves until they are wilted and softened. Kale leaves add a little texture and nutrients to the burger. Kale is a nutrient-dense leafy green vegetable, which means that a little bit of kale provides a lot of nutrients. Kale contains a lot of Vitamins A, C, and K, and manganese. Vitamin C is an important antioxidant that helps protect the body from aging and keep our immune system healthy. Vitamin K is important for blood clotting. Manganese is an antioxidant that helps reduce inflammation and regulate blood sugar.
Once all the mix-ins are cooked, you will combine the cooked sweet potato with cooked bacon, onion, and kale leaves along with ½ cup of cassava flour. When you mix it all together, the sweet potato mixture will be perfect for forming into patties that stay together for frying in a pan.
Cassava flour is a gluten-free flour alternative that helps bind the sweet potato burgers together so they don’t fall apart. Cassava flour is made from the root of the cassava plant, also known as yucca. It is high in resistant starch, which is a type of starch that has the same benefits as fiber and also helps feed the “good” bacteria in the gut and reduces inflammation.
What to serve with AIP veggie burgers
These loaded veggie burgers taste great served in lettuce leaves instead of buns, or on top of your favorite salad greens. I like to top these burgers with cooked bacon slices, sliced red onion, and thinly sliced avocado for a great combination of flavors and textures.
These burgers would also be fantastic with quick pickled onions on top or ranch parsnip fries on the side.
More AIP burger recipes to try
Loaded Veggie Burgers
- 1 1/2 lbs 681.00 g sweet potato (3 medium)
- 4 slices organic uncured bacon
- 1/2 red onion diced (save other half for serving)
- 2 cups 480.00 ml kale tightly packed
- 1/2 cup 120.00 ml Cassava flour
- 1/2 tsp 2.46 ml sea salt
- 1/2 tsp 2.46 ml garlic powder
- 1/2 tsp 2.46 ml ground cumin
- 2 tbsp 29.57 ml olive oil for cooking
- Cook the sweet potatoes with the skin on until they’re soft and easily pierced with a knife. You can boil them for about 15-20 minutes, or roast at 425F for 45-55 minutes. Allow the sweet potatoes to cool completely.
- Preheat a large pan and add the diced bacon and diced red onion. Cook over medium heat for 8-10 minutes, or until the bacon is fully cooked and crispy, stirring frequently. Transfer the bacon and onion into a large heat-safe bowl, and discard excess bacon drippings from the pan.
- Add the kale leaves to the same pan. Saute for about 5 minutes or until the kale is wilted and cooked, stirring frequently.
- Once the sweet potatoes are cool to the touch, slice open the skin and peel the sweet potatoes. Add the sweet potato flesh to the bacon and onion mixture. Add the cooked kale, cassava flour, sea salt, garlic powder, and ground cumin. Mix well to form a paste. If it is very sticky, add 1-2 more tablespoons of flour at a time.
- Preheat a large pan and add 1 tablespoon of olive oil. Take about ⅓ cup of the sweet potato mixture and your hands to form veggie burger patties. Tip: Ddip your hands in water before forming the patties so they don’t stick to your hands. Carefully place the patties into the hot oil, gently press down with a spatula, and cook over medium-low heat for 3-4 minutes per side, or until golden brown and heated through.
- Add more oil to the pan and cook the rest of the veggie burger patties.
- Serve warm over salad or in lettuce leaves, garnishing with cooked bacon slices, sliced avocado, or sliced red onion.