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If you are looking for a crowd-pleasing, plant-based main dish that holds up on the grill and satisfies every guest at your table, these easy vegan burgers are exactly what you need. Made with roasted sweet potatoes, spiced red onion, red chilli, fresh coriander, and crispy polenta coating, these patties are hearty, flavorful, and 100% vegan. Whether you are hosting a Memorial Day cookout, a Fourth of July BBQ, or a casual summer picnic, this recipe delivers big flavor with simple, wholesome ingredients.
The best part? You can prepare and shape them the night before, store them in the fridge or freezer, and cook them right on the grill when guests arrive. No special equipment required just a reliable oven for baking the sweet potatoes, a sturdy cooking pot or pan, and a few basic kitchen utensils.
Table of Contents
Why You Will Love These Easy Vegan Burgers
- Completely plant-based and dairy-free
- Made with affordable, easy-to-find ingredients
- Perfect for Memorial Day Party Food, picnics, and BBQs
- Freezer-friendly make a big batch ahead of time
- Naturally gluten-free when served without a bun
- Crispy polenta crust gives them a satisfying texture
Ingredients You Will Need
This recipe makes 10 hearty vegan burger patties. Use a good measuring cups and spoons set to get the spice ratios just right, and have your cutting board and chef’s knife ready for chopping the onions and chillies.
| Ingredient | Quantity | Notes |
|---|---|---|
| Large sweet potatoes | 6 (about 1.5kg / 3lb 5oz) | Baked until very soft |
| Oil | 2 tsp + extra for trays | Neutral oil works best |
| Red onions | 2, finely chopped | Adds sweetness and depth |
| Red chillies | 2, finely chopped | Deseed for milder heat |
| Ground cumin | 1 tbsp | Earthy, warm spice |
| Ground coriander | 1 tbsp | Bright, citrusy flavor |
| Canned sweetcorn | 340g can, drained | Adds texture and sweetness |
| Fresh coriander | Small bunch, chopped | Stir in at the end |
| Polenta | 200g | Used for coating the patties |
| Burger buns | As needed | Use vegan buns |
| Salsa, sliced onion, salad leaves | To serve | Classic burger toppings |
Kitchen Equipment
Having the right tools makes this recipe much easier. Here is everything you will need:
- Baking sheets for roasting the sweet potatoes and baking the patties
- Oven essential for baking sweet potatoes and cooking the burgers
- Frying pan for softening the onion and chilli mixture, and for grilling the patties
- Mixing bowls for mashing and combining the burger mixture
- Kitchen utensils spatula, wooden spoon, masher
- Cutting board for chopping onions, chillies, and coriander
- Chef’s knife sharp and precise
- Measuring cups and spoons set for accurate spice measurements
- Colander strainer basket to drain the canned sweetcorn
Step-by-Step Instructions
Step 1: Bake the Sweet Potatoes
Preheat your oven to 200C / 180C fan / gas 6 (approximately 400F). Pierce the skins of the sweet potatoes with a fork and place them on lightly oiled baking sheets. Bake for 45 minutes until completely soft when pressed. Remove from the oven and allow to cool fully before handling.
Step 2: Cook the Onion and Chilli
While the potatoes bake, heat 2 teaspoons of oil in a frying pan over medium heat. Add the finely chopped red onions and red chillies. Cook for 8 to 10 minutes, stirring occasionally, until completely softened. Set aside to cool.
Step 3: Make the Burger Mixture
Peel the cooled sweet potatoes and transfer the flesh to a large mixing bowl. Add the softened chilli onion mixture. Mash everything together using a potato masher or fork from your kitchen utensils set until mostly smooth. Stir in the ground cumin and ground coriander. Then, using your hands, fold in the drained sweetcorn, chopped fresh coriander, half of the polenta (100g), and a generous pinch of salt and pepper. Mix until evenly combined. The mixture will be soft that is normal.
Step 4: Shape and Coat the Patties
Divide the mixture into 10 equal portions and shape each one into a round patty. Pour the remaining polenta onto a flat plate. Carefully press each patty into the polenta, coating all sides and gently shaking off any excess. Place the coated patties onto oiled baking sheets. Refrigerate for at least 30 minutes to firm up. At this stage, you can also wrap and freeze the patties for later use.
Step 5: Cook the Burgers
You have two cooking options:
- Barbecue method: Once the flames have died down on the grill, place a large, well-oiled non-stick frying pan directly on the grill bars. Cook the patties for 10 minutes per side until deeply golden and browned.
- Oven method: Preheat your oven to 220C / 200C fan / gas 7 (approximately 425F). Bake the patties on oiled baking sheets for 15 minutes, flipping once halfway through.
Step 6: Assemble and Serve
Place each patty into a vegan bun. Top with a generous spoonful of salsa, sliced red onion, and fresh salad leaves. Serve immediately while hot and crispy.
Tips for the Best Vegan Burgers
- Do not skip the chilling step. Refrigerating the patties for at least 30 minutes is key to keeping them together on the grill or in the oven.
- Make them ahead. These patties freeze perfectly before cooking. Layer them between sheets of parchment paper and freeze for up to 3 months.
- Control the heat. If you prefer a milder burger, deseed the red chillies before chopping.
- Use coarse polenta. Medium or coarse-ground polenta creates a much crispier crust than fine-ground.
- Do not overwork the mixture. Mixing too much can make the patties dense. Fold the ingredients gently.
- Scale up for a crowd. This recipe already makes 10 patties, making it ideal Memorial Day Food For A Crowd. Simply double the batch and freeze half.
Serving Suggestions
These easy vegan burgers are incredibly versatile. Here are a few ways to serve them at your Memorial Day cookout or summer BBQ:
- Classic style: vegan bun, salsa, red onion, crisp lettuce, and sliced tomato
- Southwestern style: avocado slices, corn salsa, pickled jalapenos, and chipotle mayo
- Low-carb style: serve the patty over a bed of mixed greens with a lemon-tahini drizzle
- Pair with: roasted corn on the cob, grilled asparagus, or a simple watermelon salad
Frequently Asked Questions
Can I make easy vegan burgers ahead of time?
Yes. You can shape and coat the patties up to 24 hours ahead and store them on covered baking sheets in the refrigerator. You can also freeze them for up to 3 months before cooking.
Do easy vegan burgers hold together on the grill?
Yes, as long as you chill them for at least 30 minutes before cooking. Using a well-oiled frying pan placed on the grill bars (rather than putting them directly on the grates) also helps prevent them from breaking apart.
What can I use instead of polenta for the coating?
You can substitute breadcrumbs, cornmeal, or even crushed crackers for a similar crispy exterior. Make sure whatever you use is vegan-certified.
Are these easy vegan burgers gluten-free?
The patties themselves are naturally gluten-free. To make the full dish gluten-free, simply serve in certified gluten-free buns or over a salad.
Can I cook these easy vegan burgers in an air fryer?
Yes. Preheat your air fryer to 375F and cook the patties for 12 to 15 minutes, flipping halfway, until golden and crispy on both sides.
How do I store leftover vegan burgers?
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
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Print10 Easy Vegan Burgers Perfect for Memorial Day Cookout & BBQ
These easy vegan burgers are made with roasted sweet potatoes, spiced red onion, red chilli, sweetcorn, and a crispy polenta crust. They are hearty, flavorful, and perfect for Memorial Day cookouts, Fourth of July BBQs, or any summer gathering. Make them ahead and freeze for ultimate convenience.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 10 burgers
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: American, Vegan
Ingredients
6 large sweet potatoes (about 1.5kg / 3lb 5oz)
2 tsp oil, plus extra for the trays
2 red onions, finely chopped
2 red chillies, finely chopped (deseeded if preferred)
1 tbsp ground cumin
1 tbsp ground coriander
340g can sweetcorn, drained
Small bunch fresh coriander, chopped
200g polenta
Vegan burger buns, to serve
Salsa, sliced onion, and salad leaves, to serve
Instructions
1. Preheat oven to 200C/180C fan/gas 6. Pierce sweet potato skins and place on oiled baking sheets. Bake for 45 minutes until very soft. Remove and leave to cool.
2. Heat 2 tsp oil in a frying pan over medium heat. Add red onions and chillies. Cook for 8-10 minutes until soft. Leave to cool.
3. Peel the cooled sweet potatoes and place the flesh in a large mixing bowl. Add the onion and chilli mixture. Mash together until mostly smooth. Stir in ground cumin and ground coriander.
4. Fold in drained sweetcorn, fresh coriander, 100g of the polenta, and salt and pepper to taste. The mixture will be soft.
5. Divide into 10 portions and shape into patties. Coat each patty in the remaining polenta. Place on oiled baking sheets and refrigerate for at least 30 minutes.
6. To grill: place a well-oiled non-stick frying pan on the barbecue bars and cook patties for 10 minutes per side until golden. To oven bake: preheat to 220C/200C fan/gas 7 and bake on oiled trays for 15 minutes.
7. Serve in vegan buns with salsa, sliced red onion, and fresh salad leaves.
Notes
Chill the patties for at least 30 minutes before cooking to help them hold together.
Freeze uncooked patties for up to 3 months — layer between parchment paper.
Deseed the chillies for a milder heat level.
For air fryer cooking: 375F for 12-15 minutes, flipping halfway through.
Coarse polenta gives a crispier coating than fine-ground.
Store cooked leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.