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Sweet Potato Burgers

Carolyn Scott Hamilton

Prep Time: 25M
Cooking Time: 30M
Serves: 8

Did you know that Sweetpotato is one word? A sweetpotato is actually an entirely different vegetable from a potato, and has a totally different set of nutrients – it has more than a day’s worth of vitamin A! Sweetpotatoes work in everyday cooking because they are so versatile; you can prepare them baked, mashed, steamed, pureed, roasted, and even grilled. Plus they can be enjoyed in both savory and sweet recipes. Just like our sweet potato burgers! Enjoy!

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Ingredients

Burgers:

2 cups coarsely mashed sweetpotatoes, about 2 large sweetpotatoes
1 cup organic refried black beans
2 garlic cloves, minced
1/3 cup panko or gluten free bread crumbs
1/3 cup flour (or all-purpose gluten free)
1 vegan egg, already mixed/prepared (egg replacer or tablespoon ground flax or chia mixed with 2 tablespoons warm water)
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons coconut or grapeseed oil, for cooking

Garlic Aioli:

3 bulbs of roasted garlic (slather garlic in olive oil, season with salt & pepper, wrap in aluminum foil and roast in oven at 350 degrees for 20-30 minutes)
3/4 cup plain vegan mayo
2.5 tablespoons lemon juice
Salt and pepper, to taste

Toppings (optional):

2 avocado, sliced
Sliced tomato
Lettuce leaves
Grilled onions
8-10 burger buns

Did you know that Sweetpotato is one word? A sweetpotato is actually an entirely different vegetable from a potato, and has a totally different set of nutrients – it has more than a day’s worth of vitamin A! Sweetpotatoes work in everyday cooking because they are so versatile; you can prepare them baked, mashed, steamed, pureed, roasted, and even grilled. Plus they can be enjoyed in both savory and sweet recipes. Just like our sweet potato burgers! Enjoy!

Preparation

Toppings (optional):

  •      2 avocado, sliced
  •     Sliced tomato
  •     Lettuce leaves
  •     Grilled onions
  •     8-10 burger buns

Method

  1. Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
  2. In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, vegan egg, bread crumbs and flour. Mix together until combined, then place bowl in the fridge for 20-30 minutes.
  3. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 8-10 patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side. This takes about 3-5 minutes on each side. Then, add more oil if needed  and flip burgers very gently. Cook for another 3-5 minutes. Toast buns if desired.
  4. Assemble by topping burgers with roasted garlic aioli and toppings!

To make aioli: While burger mixture is chilling, combine aioli ingredients in a bowl until smooth then cover and refrigerate until ready to use.

 

 

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