This is the only vegan burger recipe that is a hit for even the pickiest eater! I also make them in bite-sized versions and freeze. They can be re-heated in 15 minutes and blend the sauce while they are in the oven.
Yeild- 6-8 patties. Prep- 40 min. Cook time- 40 min
FOR THE PATTIES:
· 1 large sweet potato
· 1/2 cup cilantro, finely chopped
· 1/4 cup fresh basil leaves, finely chopped
· 3 large garlic cloves, minced
· 2 teaspoons finely grated ginger
· 1/2 cup roasted and salted peanuts, finely chopped
· 3/4 cup gluten-free rolled oats, processed into a coarse flour
· 1 (15-ounce) can chickpeas, drained and rinsed
· 1 egg
· 1/2 tablespoon sesame seed oil
· 1 tablespoon low-sodium tamari
· 1 teaspoon fresh lime juice
· 1 teaspoon ground coriander
· 1 teaspoon fine grain sea salt, or to taste
· Freshly ground black pepper, to taste
FOR THE PEANUT SAUCE:
· 1 garlic clove
· 6 tablespoons smooth peanut butter
· 2.5 tablespoons fresh lime juice
· 2 tablespoons low-sodium tamari
· 1-2 tablespoons water, as needed
· 1/2 tablespoon pure maple syrup (or other sweetener)
· 1 teaspoon freshly grated ginger
· 1/8 teaspoon cayenne pepper
1. Preheat your oven to 350F and place off to the side a large baking sheet lined with parchment paper.
2. Peel your sweet potato. Now grate 1 1/2C of the sweet potato. I like to use my food processor and the course grater option because it’s a time save, but you can use a regular box grater too. If you have any left over, cut it into thin (1/4”) rounds, brush with coconut oil and add it to the baking sheet. No need to be exact. Just make the rounds thin.
3. Prepare the next 5 ingredients- cilantro through the peanuts and add everything, including the sweet potato shreds, to a large mixing bowl and mix it up.
4. Using the food processor, or a blender, pulse the oats into a course flour and add to the mixing bowl.
5. Drain and rinse the chickpeas, add to the food processor and pulse until they are chopped up. Then add them to the bowl giving everything a good mixing. Don’t worry about being delicate.
6. Using a smaller mixing bowl (I use a cereal bowl if I don’t have anything else on hand) whisk the egg first then add the sesame oil through the black pepper and mix it up again- a whisk or fork is fine.
7. Now for the gooey fun. Pour the Liquid into the large mixing bowl and using your hands, mix and squish it all together. Make sure you get all the stuff on the bottom churned up.
8. Once it’s a big ball of mushy goodness, mold patties in your hands (about burger size) and place on the lined baking sheet. For kids, mold them much smaller for cute bite- sized burgers.
9. Bake for about 20 min on one side. Then flip them over (sometimes they are delicate so I use 2 spatulas to encase the patties as I flip). Bake for another 20 minutes. Don’t forget to flip the sweet potato rounds too.
10. Time to make the peanut sauce. Add everything to a blender and turn it on for about a minute. Voila! Make sure it’s a smooth liquid and scrape it into a bowl. I like to put it in the fridge as it firms up while the patties bake.
11. When the patties are done, cool on a wire rack for about 10 min. If you are freezing, let cool completely before freezing.
12. Put the patties on a toasted bun, or piece of lettuce as a wrap, and add on the sweet potato rounds, tomatoes, sauce and ENJOY!
Adapted from OhSheGlows