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Photo of Sweet potato and tempeh burgers by WW

Sweet potato and tempeh burgers

Total Time
30 min
20 min
10 min
Swap your hamburger for a spicy vegetarian version. You'll love our flavour-filled sweet potato patties on toasted Turkish bread.


Orange sweet potato (kumara)

360 g, kumara, coarsely chopped (buy 400g)

Plain tempeh

275 g, grated

White bread

1 slice(s), to make ⅓ cup breadcrumbs from day old bread

Ground cumin

1 tsp

Ground coriander

1 tsp

Fresh red chilli

1 whole, finely chopped

Green shallot(s)

2 individual, thinly sliced


2 clove(s), crushed

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Turkish bread

240 g, (4 x 60g pieces)


40 g


1 large, thinly sliced

Lebanese cucumber

1 medium, cut into ribbons

Oil spray

1 x 3 second spray(s)


  1. Boil, steam or microwave sweet potato until just tender, then drain. Place sweet potato in a large bowl and mash until almost smooth. Add tempeh, breadcrumbs, spices, chilli, shallots and half the garlic. Season with salt and freshly ground black pepper, mixing well. Form into 4 patties and press to a 2cm thickness.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook patties for 3–4 minutes each side or until golden.
  3. Meanwhile, combine yoghurt and remaining garlic in a bowl. Spread cut sides of toast with garlic yoghurt. Top 4 toast pieces with burgers, rocket, tomato and cucumber. Sandwich with remaining toast pieces, then serve.


SERVING SUGGESTION: Mixed green salad.