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BBQ Sweetpotato Burgers with Apple Fennel Slaw

Recipe created in partnership with Homemade Sweetpotatoes do the heavy lifting in this super-savory burger. Brushed with BBQ sauce and paired with a bright, crunchy apple–fennel slaw, these burgers hit that perfect balance of sweet, smoky, and fresh. It’s a satisfying, plant-forward main that feels a little elevated but is easy enough for any night of the week.
Prep Time30 minutes
Cook Time15 minutes
Servings: 4
Calories: 822kcal

Ingredients

For the Fennel and Apple Slaw:

  • 1 small fennel bulb very thinly sliced (fronds reserved)
  • 1 crisp apple Honeycrisp or Granny Smith, julienned
  • 1 cup red cabbage finely shredded
  • 1/3 cup roughly chopped leafy herbs parsley, mint, chives, cilantro, etc.
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

For the Sweetpotato Patties:

  • 2 medium sweetpotatoes peeled and grated (about 3–4 cups)
  • 1½ cups cooked black beans drained and roughly mashed
  • ¾ cup panko breadcrumbs
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp chipotle powder
  • 1 large egg**
  • ½ cup BBQ sauce divided
  • 1 tsp salt
  • 2 tbsp olive oil for cooking

For the Burgers:

  • 4 brioche or pretzel buns
  • Mayonnaise

Instructions

For the Slaw:

  • Combine fennel, apple, herbs, and red cabbage in a large bowl. In a small bowl, whisk together the vinegar, olive oil, honey, and mustard. Toss with the slaw and season with salt and pepper. Let sit while you make the patties.
  • Make the sweetpotato patty mixture:
  • Wrap the grated sweetpotato in a clean kitchen towel and squeeze firmly to remove as much moisture as possible (this helps the patties hold together).
  • In a large bowl, combine the squeezed sweetpotato, black beans, panko, smoked paprika, garlic powder, cumin, chipotle, egg, salt, and 2 tbsp of the BBQ sauce. Mix until cohesive.
  • Shape and chill:
  • Form into 6 patties about ¾-inch thick. Refrigerate for at least 20 minutes to firm up.

For the Sweetpotato Patties:

  • While the patties chill, preheat the oven to 425°F. Arrange patties on a lightly oiled baking sheet and bake for 20 minutes. Brush the tops with remaining BBQ sauce, then return to the oven for 5 minutes, until the sauce is glossy and lightly caramelized.
  • Assemble the burgers:
  • Toast the buns cut-side down until golden. Spread BBQ sauce on the bottom bun, add a patty, and pile high with slaw. Finish with fennel fronds and a swipe of mayonnaise on the top bun. Close and serve immediately.

Notes

For a vegan option, swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes).
Raw patties can be made the night before—they hold together even better after chilling overnight.
For the grill: bake patties as directed (skip glazing), then finish on a hot grill for about 3 minutes per side, brushing with BBQ sauce in the final minute.
Nutrition Facts
BBQ Sweetpotato Burgers with Apple Fennel Slaw
Amount per Serving
Calories
822
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
185
mg
62
%
Sodium
 
1554
mg
68
%
Potassium
 
1151
mg
33
%
Carbohydrates
 
115
g
38
%
Fiber
 
14
g
58
%
Sugar
 
27
g
30
%
Protein
 
22
g
44
%
Vitamin A
 
18118
IU
362
%
Vitamin C
 
31
mg
38
%
Calcium
 
196
mg
20
%
Iron
 
6
mg
33
%
Net Carbohydrates
 
101
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 822kcal | Carbohydrates: 115g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 1554mg | Potassium: 1151mg | Fiber: 14g | Sugar: 27g | Vitamin A: 18118IU | Vitamin C: 31mg | Calcium: 196mg | Iron: 6mg | Net Carbohydrates: 101g