These sweet potato mushroom guacamole burgers are the “meaty,” hardy, filling veggie burgers you’ve been searching for this summer. Over the weekend, it was a goal of mine to introduce a veggie burger recipe with a twist, so I just sat myself down, gave myself a pep talk, and got to work. To say I’m happy with how these gluten-free, vegan sweet potato mushroom guacamole burgers turned out is an understatement. They are for sure going to be on repeat for the rest of the summer.
Even your manliest meat-eating men will love these burgers. Aside from being a plant-based burger that’s actually enjoyable, there is no grill required! So for people living in a place where you’re not allowed to have barbecues, or for people like me who have never actually used an outside grill, this is the perfect alternative. Just think of it as a day off of BBQ duty for dad!
This All-American “cookout” meal takes about 15 minutes to prepare and then 20 minutes to cook in a Sharp Superheated Steam Countertop Oven. While this recipe was developed for the Sharp countertop steam oven, it is also compatible with a built-in steam wall oven. It’s so simple to roast your sweet potatoes and mushrooms together on the included broiler pan, and then “grill” the burgers on the same sheet pan (heck to the ya about only one baking sheet to wash)!
With this countertop oven, it is FINALLY possible to have an indoor BBQ, which is convenient if the weather doesn’t turn out as planned or if you’re like me and have grown heat intolerant as the years go by and prefer to stay out of the hot sun.
Some additional reasons why I love the Sharp Superheated Steam Countertop Oven:
- It revolutionizes cooking to cook better, healthier meals by combining superheated steam and conventional, radiant heat, making your food crispy and browned on the outside, moist and delicious on the inside.
- No pre-heating is required! Fantastic when you’re feeding hangry toddlers or husbands.
- You can bake multiple items in it at once (like in this case the burgers and the fries!)
- It’s super easy to clean.
- You can toast, warm, bake/reheat, broil/grill, and cook pizza! Woah.
- It’s literally a touch of a couple of buttons, and your meal is cooking away as you set the table, or in my case chasing the kids around, changing diapers, or letting the dogs out…
So now you know my favorite way to cook these glorious bad boys, let’s take a closer peek at what’s in them!
- Baby portabella mushrooms
- Sweet potato
- Brown rice
- Black beans
- Fresh parsley
- Topped with guacamole, arugula, ketchup (optional), and red onion
If you feel like having a mindful burger party for your next “cookout” or cook-in, check out Sunkissed Kitchen’s Sausage and Peppers recipe too! And check out these Sriracha Peanut Cauliflower Rice Bowls I created with my Sharp Superheated Steam Countertop Oven.
Sweet Potato Mushroom Guacamole Burgers
- 1 large sweet potato peeled and diced
- 8 oz baby portabella mushrooms
- 1 1/4 cup instant brown rice
- 1 cup quick oats gluten-free
- 1/2 cup black beans
- 1/4 cup fresh parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1 tbsp olive oil ( for roasting the sweet potatoes and mushrooms
- 1 cup Guacamole recipe below
- 1/2 cup arugula
- 2 avocados
- 2 tsp lemon juice
- 1 tsp lime juice
- 1/4 tbsp garlic salt to taste
- Peel and dice your sweet potatoes
- Rinse your mushrooms
- Place them onto the baking tray with the sweet potatoes and drizzle generously with olive oil. Sprinkle with salt & pepper and broil at 485 degrees for 20 minutes
- While those are roasting, place all other ingredients EXCEPT for the oats in your food processor/blender and also make your guacamole
- Add the sweet potatoes and mushrooms when done and blend your ingredients until just combined. **NOTE: I like to pulse blend the mixture so that it doesn't become too mushy. You still want smaller chunks of ingredients
- Pour the mixture into a bowl and add the oats. Stir to combine then using your hands, form the mixture into 4 large patties
- Place the patties onto the baking sheet and broil/grill at 485 degrees for an additional 20-25 minutes flipping once in the middle
- Serve with guacamole, red onion (if desired), ketchup (if desired), arugula, and french fries