BBQ Sweetpotato Burger with Fennel Apple Slaw

DinnerVegetarian

May 27

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.

BBQ Sweetpotato Burgers with Apple Fennel Slaw

Servings: 4

Prep Time: 30 minutes

Cook Time: 15 minutes

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Ingredients

For the Fennel and Apple Slaw:
- 1 small fennel bulb, very thinly sliced, fronds reserved
- 1 crisp apple, such as Honeycrisp or Granny Smith, julienned
- 1 cup red cabbage, finely shredded
- 1/3 cup roughly chopped leafy herbs, such as parsley, mint, chives, or cilantro
- 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

Make 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. In a large bowl, combine the squeezed sweetpotato, black beans, panko, smoked paprika, garlic powder, cumin, chipotle powder, 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.
Cook 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 vegan, 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, skipping the glazing step, then finish on a hot grill for about 3 minutes per side, brushing with BBQ sauce in the final minute.