Vegan Guacamole Burger

Our By Chloe-inspired veggie burger stands up to all others, even meaty ones
34 Ratings
100% would make again
Guacamole Veggie Burger
Photo: Katie Foster/Tasting Table

If there's a shortage of avocados and sweet potatoes, blame it on Manhattan's By Chloe. With a line out the door and a never-ending crowd to feed, vegan chef Chloe Coscarelli and partner Samantha Wasser's guacamole burger is a top seller and, in our opinion, a must-try vegan burger. It's the inspiration behind this recipe, which definitely has a fast-food vibe but is deceivingly healthy.

Save yourself assembly time and roast the sweet potato up to two days in advance, so that you can nip any burger cravings in the bud.

To learn more, read "Burger Queens."

Guacamole Veggie Burgers

Recipe from the Tasting Table Test Kitchen

Yield: 6 burgers

Prep Time: 10 minutes, plus chilling time

Cook Time: 1 hour and 20 minutes

Total Time: 1 hour and 30 minutes, plus chilling time


For the Veggie Burgers:

1 medium sweet potato, scrubbed (about 1 pound)

2 tablespoons olive oil, divided

1 cup chopped white onion (from ½ large white onion)

1 teaspoon kosher salt, divided, plus more to taste

1 garlic clove, minced

¾ cup cooked quinoa

One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)

½ cup panko bread crumbs

¼ teaspoon freshly ground black pepper, plus more to taste

½ teaspoon sweet paprika

¼ teaspoon ground cumin

For the Chipotle Aioli:

½ cup vegan mayonnaise (if you aren't vegan, you can use regular)

Pinch ground chipotle powder

Pinch sweet paprika

For the Guacamole:

2 avocados—halved, pitted and peeled

2 tablespoons fresh lime juice, plus more to taste (2 limes)

Pinch kosher salt, plus more to taste

1 small tomato, cored and diced

2 tablespoons chopped white onion

2 tablespoons cilantro

To Serve:

6 soft burger buns (such as Martin's potato rolls), split in half and lightly toasted

6 slices torn green lettuce

6 slices beefsteak tomato

6 slices red onion

1 cup tortilla chips or strips, broken apart


1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.

2. While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.

3. Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

4. To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.

5. While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.

6. In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.

7. Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.

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