I don’t often shy away from a challenge, and this one was no different. Jodi, from JodisJoys (@jodisjoys on Instagram) challenged me to make her delicious looking sweet potato burger. Jodi is a great cook and I have much respect for what she does, so I accepted the challenge with great anticipation. I was NOT disappointed. For my vegan friends out there, you’re going to want to dive into these. For my non-vegan friends out there, you are going to want to dive into these. They are awesome. Plain and simple.
I had to make a few changes to @jodisjoys recipe as I can’t have corn, nor can I have breadcrumbs, but the results were outstanding nonetheless. I am posting her original recipe below, but feel free to modify any way you wish. I removed the corn and the breadcrumbs and just subbed in 2 extra tablespoons of chickpeas. The burger still held together perfectly. They were crispy on the outside and soft and moist on the inside. Pure veggie burger perfection.
In keeping with a Paleo-ish-Vegan theme (I say paleo-ish because there are chickpeas in this recipe), these sweet potato patties were mounted atop a cauliflower bun. The perfect nutty companion to these nutrition dense powerhouses. I have a recipe on the site for Cauliflower Taco Shells. I use the same recipe for the buns, I just press the cauliflower into a 4 inch ring mould. If you don’t feel like making these buns, I understand. It is work. There are definitely ready-made gluten-free options available. Grab yourself some of those and spend some extra time with loved ones or a book or an adult beverage. Just enjoy the way you want.
I caramelized some shallots to put on top as I am a huge fan of them on regular burgers. They paired very very well, and it’s so simple. Slice some shallots into rings, add some oil to a hot skillet, throw in the shallots and sauté until dreamy brown. Don’t dream too much and burn them though. They are awesome, but not bulletproof.
Now, I skipped the ketchup, mustard, and relish here and opted for a nice slather of my vegan ranch dressing, but you need to experiment and decide what’s best for you. I would think any of your favourite condiments would work on this burger. Or nothing at all. The flavour of the burger itself will speak volumes.
Sides for me got to be a little tricky. I mean, who doesn’t want to have fries with a burger. You can’t have sweet potato fries with a sweet potato burger. Ok, you can if you want, but for me it was a little too much. I wanted something to balance it off and what better way to do that then add a light side salad of grilled romaine. I kept it super simple and just sautéed some button mushrooms and sliced some tomatoes for the top. I then drizzled on my Vegan Ranch Dressing (you need it by the way) and called it a day. It was a perfect meal.
So give this a whirl. You won’t be disappointed. Don’t be afraid to visit Jodi’s instagram feed @jodisjoys and give here a thumbs up or three. She posts some great recipes on there. As per always, like, love, comment, or share. Just tag me on Instagram if you do, please!Print
Vegan Sweet Potato Burger
- 1 small White Onion (finely chopped)
- 2 tablespoons Olive Oil
- 1/2 large Sweet Potato (peeled, diced
- 1/4 teaspoon Cumin
- 1/2 teaspoon Thyme
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 4 heaping tablespoons of Sweet Corn
- 6 tablespoons of chickpeas
- 6 tablespoons Breadcrumbs
- cauliflower buns (which can be made in a 4″ ring mould using my cauliflower taco shell recipe)
- shallots sliced in small rings
- 1 head of romaine lettuce
- two fresh tomatoes
- 2 cups fresh button mushrooms
- vegan ranch dressing
- preheat oven to 435 F (225 C) and line a baking pan with parchment paper.
- heat olive oil in a fry pan on medium heat.
- add onion sweet potato, and saute for 3 minutes.
- cover and cook over low heat for 10 minutes until sweet potatoes are soft.
- remove pan from heat and place sweet potato,onion ,into a medium sized bowl.
- add spices and mash ingredients together.
- set aside for 10 minutes until cool enough to handle.
- add corn, beans, and breadcrumbs to somewhat cooled sweet potato mixture.
- mix well with hands and form into 4 large or 6 medium sized patties.
- place on parchment paper lined baking pan and bake for 15 minutes on one side, flip, and bake for an additional 10 minutes.
- while burgers are baking, sauté the shallots in a skillet with some oil until caramelized.
- place burger on half of a cauliflower bun.
- place caramelized shallots on top.
- drizzle with vegan ranch dressing.
- cut the romaine in half lengthwise.
- spray cut sides with olive oil.
- heat the BBQ on high for 10-15 mins (roughly 400 degrees)
- place the romaine cut side down for a minute.
- check for grill marks and char. If there are none, leave down 30 seconds longer. Repeat until desired char marks are reached.
- remove romaine from heat and set aside.
- heat a skillet with a small amount of oil
- add washed button mushrooms and sauté.
- while mushrooms are sautéing, slice tomatoes in half then into wedges.
- place romaine half on a plate, cut side up.
- place mushrooms on top of the romaine.
- place the tomato on top of the romaine.
- drizzle with the vegan ranch dressing.
- you can sub in an out ingredients that aren’t suitable to your diet. I removed the bread crumbs and corn and added 2 more tablespoons of chickpeas.
- you can use a 4″ ring mould to make the burgers or mould them in your hand.