Sweet Potato Veggie Burgers (Vegan + Gluten Free)
In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in patties of baby food mush. Yummy baby food, but…baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM.
I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream!
I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it.
Print Sweet Potato Veggie Burgers (Vegan Gluten Free)Yield: 10-12 patties
Ingredients
- 2 cups sweet potato, coarsely mashed
- 1 can black beans (15oz)
- 1 cup cooked brown rice
- ½ of a red onion, chopped
- 1 cup old fashioned oats (I used gluten free), ground
- ½ cup loosely packed fresh cilantro, chopped
- 1 large clove garlic
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- Salt and pepper to taste (I probably used ½ tsp salt and a little less pepper)
Instructions
- Cook the rice according to the package (bring water to a boil, add rice, simmer 35-40 mins); roughly ½ cup dry with make enough for the 1 cup of cooked rice you need.
- While the rice is cooking, peel your potato/s (one huge potato or two medium sized will probably be enough) and chop into small pieces. Toss them lightly in extra virgin olive oil before spreading on a baking sheet and placing in the oven for 20 minutes at 425 degrees Fahrenheit, flipping halfway through. When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a puree).
- Grind the oats into a flour using your food processor. Next add the beans, rice and onion into the food processor and pulse a few times. You want them to retain some structure and “chunk”. Because I am severely challenged in the cutting-cilantro-and-garlic department, I also tossed those in the food processor with the previous ingredients.
- In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices. I found it was most efficient to use my hands to do this.
- If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Otherwise, get right to the patty-making. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.
- To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.
- To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic Ziploc or Tupperware container, and freeze.
If you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ‘em in the freezer.
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