Vegan, Gluten-free
When I first became vegetarian, I ate a lot of processed imitation meat– boca burgers, soy sausage, garden burgers, tofurky, etc. It was definitely comforting to have food that tasted similar to what I had grown up eating, and, because I was constantly being questioned about my protein, I felt assured I was getting enough protein by eating those products. Since then, I generally stay away from processed soy products (information about soy), because the soy is unfermented and because I generally stay away from processed foods.
So good-bye boca/garden burgers! Now, I came across a veggie burger on Healthy.Happy.Life, a great vegan blog, and decided to make Kathy’s Sweet Potato Burger with a few alterations.
I’ve made these on several occasions, and they’ve always been a big hit! I especially enjoy making these delicious burger buns to go with the patties. You can also enjoy the patties by themselves.
So good-bye boca/garden burgers! Now, I came across a veggie burger on Healthy.Happy.Life, a great vegan blog, and decided to make Kathy’s Sweet Potato Burger with a few alterations.
I’ve made these on several occasions, and they’ve always been a big hit! I especially enjoy making these delicious burger buns to go with the patties. You can also enjoy the patties by themselves.
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It’s alright if the beans get a bit mushy
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Sweet Potato Burger (makes 7 large patties)
1 can Cannellini white beans, drained
1 can Black beans, drained
1 large Sweet potato, boiled/peeled/mashed
2 Tbsp tahini (you can also just use sesame seeds)
2 tsp Maple or agave syrup
1/4 cup Almond meal (if you don’t have this on hand, you can use whole wheat flour)
Seasonings, to taste: Cayenne, Black, Pepper, Cumin, Oregano, Nutritional Yeast
Bread crumbs OR Panko crumbs– Remember, bread crumbs are super easy to make. Just take a few slices of bread, toast them in your toaster, and blend them in your blender or food processor!
Oil for your pan- I use Coconut Oil– adds a mild coconut flavor to the crumbs. Delicious!
Directions:
1. In a large bowl, combine the beans, potato, tahini, and maple syrup. Once this mixture is combined, add your almond meal and mix.
2. Put your bread crumbs out on a plate (or any flat surface) and drop one patty-sized scoop (about 1/2 cup) onto the crumbs. Form a firm patty while the batter sits on the crumbs, and be sure to coat the entire patty with crumbs. Set patty aside and continue this step until you have finished the batter.
3. Frying: I pour about 3 TBSP coconut oil into a pan and cook 3 patties at a time. You may need to alter the amount of oil depending on how absorbent your bread crumbs are. After each patty is finished, I lay them on a paper towel to absorb some of that grease and stay dry.
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