Sweet Potato Burgers
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 burgers
Description
Easy vegan sweet potato burgers, with chickpeas, rice, breadcrumbs, and herbs and spices. These solid baked burgers are ready in no time with leftover sweet potato and cooked rice.
Ingredients
- 1 tablespoon oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 teaspoons cumin seed or 1 ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 medium roasted sweet potato ~400 grams before roasting, or 270 grams roasted sweet potato
- 400 grams (2 ¼ cups) cooked or canned chickpeas drained and rinsed
- 100 grams (⅔ cup) cooked short-grain rice brown or white, preferably day-old
- 100 grams (⅔ cup) breadcrumbs use gluten-free if needed
- 2 tablespoons chickpea flour or rye or whole wheat
- 1 bunch fresh coriander (cilantro) or parsley chopped
- Juice of ½ a lemon ~2 tablespoons
- 1 teaspoon sea salt to taste
Instructions
- Heat the oil in a pan over low-medium heat. Once hot, add the onion and cook for eight minutes, until translucent. If it's browning too much, reduce the heat. Add the onion and cook for another couple of minutes.1 tablespoon oil, 1 medium onion, 2 cloves garlic
- Stir in the cumin, coriander, and pepper, and cook for another 30 seconds.2 teaspoons cumin seed, ½ teaspoon ground coriander, ½ teaspoon black pepper
- Place the sweet potato into a large mixing bowl and mash with a fork until smooth. Add the onion mixture, chickpeas, rise, breadcrumbs, flour, coriander (cilantro), lemon juice, and salt.1 medium roasted sweet potato, 400 grams (2 ¼ cups) cooked or canned chickpeas, 100 grams (⅔ cup) cooked short-grain rice, 100 grams (⅔ cup) breadcrumbs, 2 tablespoons chickpea flour, 1 bunch fresh coriander (cilantro) or parsley, Juice of ½ a lemon, 1 teaspoon sea salt
- Remove one-third of the mixture and blend in a food processor until smooth. Alternatively, use an immersion blender or potato masher. See step-by-step photos above for a reference.
- Return the blended mixture back to the bowl and use a wooden spoon or spatula and mix very well to combine.
- Preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper. Grease the paper with some additional oil.
- Form the mixture into eight burgers, about 1.5cm (¾ in.) thick, and place onto the prepared baking sheet. Bake for 30 minutes, carefully flipping the burgers after 15 minutes and returning to the oven.
- Cool for five minutes on the baking sheet before serving.
Notes
If you don't have roasted sweet potato and cooked rice on hand, cook those first and allow them to cool before making the burgers. This will add about 30 minutes to the cooking time.
Storage: the unbaked mixture will keep in the fridge for a couple of days. Baked burgers can be stored in the refrigerator for 2-3 days, but will dry out slightly.
Freezing: it's better to freeze the unbaked mixture rather than the finished burgers, which tend to dry out after being frozen. Simply transfer unused burger mixture to an airtight container and freeze for up to three months. Thaw in the refrigerator and bake as usual.
Nutrition
Serving: 1patty | Calories: 205kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 412mg | Potassium: 366mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4630IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 3mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.