Two sweet potato mushroom burgers and french fries in a dish.
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Sweet Potato Mushroom Guacamole Burgers

A mindful and delicious gluten-free, vegan burger recipe made in a superheated steam oven. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Gluten Free, Gluten-Free Burgers, Vegan, Vegan Main Dish, Veggie Burgers
Servings: 4 patties


  • 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