Maple Jalapeño Sweet potato burgers

by - 9:20 AM

sweet potato burger


This Sweet potato burger is definitely something I’ll make again. The cheddar and jalapeño, cilantro, date and sweet potato was a nice mix of flavors.



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In a blender or food processor, place sweet potato,



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cooked millet, lime juice, maple syrup,


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dates, cilantro jalapeño,  and egg.    process until dates and jalapeño are finely diced.


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Dump into a bowl and add red quinoa, 


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toasted wheat germ, cumin, salt, grape nuts, and oats. mix together.


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Slice some seriously sharp cheddar. 


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flatten out thin patties on waxed paper.  place cheese on one side


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with the help of the waxed paper place another patty on top and pinch the edges together so the cheese doesn’t escape during cooking.


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You could put some in the freezer for another time. I thought I was going to do that but ended up cooking all of them.



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over medium heat in a frying pan cook with coconut oil.


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fry in oil until each side is golden brown.


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I had the cheese melt out of one and fold in half when I tried to turn it over.


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So I took it out and nibbled a little bit from it. Wow, it was good! The cheddar and jalapeño, the cilantro, date and sweet potato what a nice mix of flavors. And when I looked back at the plate it was gone.



sweet potato burger


Serve on a bun with lettuce, avocado and tomato.



Maple Jalapeño Sweet potato burgers

makes about  10-12 burgers

adapted from Sunday Morning Banana Pancakes 



  • ½ cup cooked millet
  • 1 large or (2-3) small sweet potatoes, cooked (about 4 cups worth)
  • 1 egg
  • 2 dates, pitted
  • 1 jalapeño pepper
  • 2 tsp fresh cilantro,
  • 1 Tbsp. pure maple syrup
  • Juice of 1 lime
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 cup cooked red quinoa
  • 1/4 cup wheat germ
  • ¼ cup nutty nuggets or grape nuts
  • ¼ cup quick oats
  • Sharp cheddar, sliced

     Coconut oil

     Avocado, lettuce, tomato & buns for serving


in a food processor or blender, process sweet potato, cooked millet,  egg, maple syrup, lime juice, dates, cilantro, jalapeño pepper until dates and jalapeño are finely diced.

In a medium bowl add sweet potato mix, remaining ingredients – cumin through oats and mix well. divide the mixture into about 12 even mounds. Divide each in half, form each half into a thin patty place a slice of cheese on 12 of the patties. Place each remaining patty on top and pinch the sides together well so no cheese escapes during cooking.

in a medium fry pan, heat a tsp of coconut oil over medium heat. pan fry in oil until each side is golden brown.

serve on a bun with avocado, lettuce and tomato.

to freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag.

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  1. Omg! I LOVE that you sandwiched cheese in the middle--best kind of burger, by far. This looks much better than the last cheese-stuffed veggie burger I tried--I wadded up a ball of mozzarella and stuffed it inside and it didn't melt very well. I definitely want to give these a go--red quinoa and everything sounds amazing!


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