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Sweet Potato Tahini Burgers

2012 March 7

I was super excited about this tahini crusted chicken I made the other week…until I ate it.  I don’t know why I keep buying boneless skinless chicken breasts.  They are so…white meat.  The tahini crust was excellent but the chicken part was…chicken.  So I’m not sharing that meal with you.


But if you’re still craving that tahini flavor without the hummus (because be honest, when do you ever use tahini?), then I’ve got a solution.  Vegetables have so much more flavor than boring old boneless skinless tasteless chicken breasts.  These veggie burgers are packed with sweet potatoes, great northern beans (those are the same as cannellini beans, right?), and scallions.

I ate them over a bed of greens one night.  I put them in a wrap with some guacamole later that same night.  Yes.  I had dinner twice that day.  Crap.  They are both really good and really easy to put together.  I didn’t even get out of my food processor.


(Don’t mind the horses’ snack in the background.)

Sweet Potato Tahini Burgers (adapted from Healthy Happy Life)


1 can cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
1 tsp lemon pepper seasoning OR Cajun seasoning
1/4 cup wheat flour
1/4 tsp salt
2 scallions, thinly sliced


  1. Preheat oven to 350 degrees.
  2. If your potato isn’t cooked, just go ahead and cook it in the microwave for 5-7 minutes until soft. Mash.
  3. Combine all ingredients and mash with a fork until evenly distributed and pretty smooth. Some whole beans are okay.
  4. Spray a cooking sheet with cooking spray or use a nonstick stone.
  5. Form veggie burgers by grabbing about 1/3 cup of the mixture and patting into a circle in your hands. It will be sticky but that’s okay. Lay on cooking sheet and repeat until all the mixture is gone.
  6. Bake for 20-25 minutes or until firmed.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

  • janet @ the taste space

    They look wonderful! What a wonderful combination… and yes, tahini is so good outside hummus, too. :)   Btw, (my bean snobbism is peeking out): cannelini are white kidney beans.. I find them too mushy to eat as a salad, but they are nice for mashes and  recipes like this. I much prefer Great Northern in salads because they are a bit more plump and dense…. but yes, in the grand scheme of things, both can be used for this recipe. I just don’t like cannelini beans much. ;)

  • Kate

    These look like a nice alternative to falafel too.

  • Lisa Michal Boxenbaum

    Tahini – prepared or paste? 

    • Anonymous

      Hmm. I guess it is like a peanut butter consistency – not sure if that is prepared or paste. It is the only version I’ve ever used!

  • Jodi

    Glad I found this…I tried the original but didn’t have much luck with it. You have the actual oven directions and the addition of scallions which looks yummy…thanks gonna try again :)