Vegetarian Sweet Potato Burgers with Halloumi and Sticky Sweet Glaze
With barbecue season upon us, everyone needs recipes they can enjoy during backyard cookouts. These Vegetarian Sweet Potato Burgers with Halloumi are hearty, flavorful, and perfect for grilling. They can also be easily converted into a vegan recipe by simply omitting the cheese.
Sweet potatoes bring a natural sweetness that pairs beautifully with warm spices like cinnamon and a hint of cayenne for a gentle kick. When combined with salty, grilled halloumi and finished with a sticky sweet glaze, these burgers create a delicious balance of sweet, savory, and spicy flavors. Serve them on soft buns with your favorite greens, creamy dressing, avocado, tomato, or any toppings you love for a meal the whole family will enjoy.
Ingredients
• 3 medium sweet potatoes (about 680 g)
• 1 clove garlic, minced
• 1¼ cups ground cashews
• 1 cup panko breadcrumbs
• 1 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 1 package halloumi cheese (200 g), thinly sliced
• Oil for grilling and greasing
• 4 burger buns
• Your favorite burger toppings
Sticky Sweet Glaze
• 1 tablespoon sesame oil
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 teaspoon ginger
• ¼ cup maple syrup
• ¼ cup soy sauce
• Sriracha, to taste (optional)
Method
Peel and cube the sweet potatoes, then cook them in boiling water until just tender. Drain well and transfer them to a large bowl. Mash lightly, stopping before they become a smooth puree.
Add the garlic, ground cashews, panko, cinnamon, cayenne, salt, and pepper. Mix until combined. Lightly oil a burger press or your hands and form the mixture into thick patties. Place the patties on a parchment-lined tray and chill for at least 15 minutes to help them firm up.
While the burgers chill, prepare the glaze by combining the maple syrup, soy sauce, sesame oil, spices, and optional sriracha in a small saucepan. Bring to a gentle boil for one to two minutes, then remove from heat and allow the glaze to thicken as it cools.
Slice the halloumi into ¼-inch thick pieces. Preheat your barbecue to 450°F (232°C) and prepare a cast iron griddle, frying pan, or plancha surface. Lightly oil the surface and cook the sweet potato burgers for 3 to 5 minutes per side, until crisp on the outside and heated through. Move them to a warming area once cooked.
Re-oil the griddle and cook the halloumi slices until golden and crisp on both sides. While cooking, brush the burgers lightly with the sticky glaze for extra flavor.
Assemble the burgers on buns with the sweet potato patties, grilled halloumi, and your favorite toppings. Finish with a drizzle of the sticky sweet glaze and serve immediately.
Final Notes
These Vegetarian Sweet Potato Burgers with Halloumi and Sticky Sweet Glaze are sweet, salty, hearty, and incredibly satisfying. The patties have a texture similar to a sweet potato hash brown, and when paired with the salty cheese and rich glaze, the flavors truly shine. For a vegan option, simply leave out the halloumi and enjoy the burgers on their own.
What do you love adding to your vegetarian burgers? Share your barbecue creations on social media using #NapoleonEats and #NapoleonGrill.
Happy Grilling! 🔥
