Sweet Potato Vegan Burgers

Flavor-packed with good-for-you ingredients, our recipe for Sweet Potato Vegan Burgers is so easy to make.  We first cook quinoa in our sweet potato soup to infuse flavor, then combine the quinoa with black beans and more of our perfectly-seasoned soup.  Lime zest and cumin give these burgers a little kick. Serve these burgers on hearty buns with your favorite toppings.  Pro tip: Make an extra batch and freeze for a quick and easy dinner.


0.333 cup uncooked quinoa, rinsed
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
0.5 cup water
0.75 cup panko
1 can (about 15 ounces) low sodium black beans, rinsed, drained and coarsely mashed
1 medium red onion, finely chopped (about 1/2 cup)
2 teaspoons ground cumin
1 teaspoon grated lime zest
2 tablespoons vegetable oil
6 pita bread or vegan sandwich buns
6 lettuce leaves
6 tomato slice


Heat the quinoa, 1/2 cup soup and the water in a 2-quart saucepan over medium-high heat to a boil.  Reduce heat to low.  Cover and cook for 15 minutes or until the quinoa is tender.  Remove the saucepan from the heat and let stand for 5 minutes.  Remove the quinoa to a large bowl and let cool for 10 minutes.
Add the panko, beans, onion, cumin, lime zest and the remaining soup to the quinoa in the bowl and mix thoroughly.  Season the quinoa mixture with salt and pepper, if desired.  Shape the quinoa mixture firmly into 6 burgers.
Heat the oil in a 12-inch skillet over medium heat.  Add the burgers in batches and cook for 4 minutes (to prevent sticking, make sure that the skillet is hot before adding the burgers).  Turn the burgers over and cook for another 4 minutes or until well browned.  Serve the burgers on the buns, topped with the lettuce and tomato.