Recipe: Sweet Potato Veggie Burgers

Recipe: Sweet Potato Veggie Burgers

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Izy Hossack
Aug 20, 2015
(Image credit: Izy Hossack)

Ditch the pre-made, frozen veggie burgers in favor of these smoky, spicy homemade ones — you won’t regret it. They’re a snap to make (even if you don’t have a food processor) and are absolutely packed with flavor.

(Image credit: Izy Hossack)

I’ve never been a meat fiend, so regular burgers just don’t provoke that much excitement from me. But since I started making bean burgers at university, they’ve become a staple. I always keep a stack of them handy in the freezer for those days when I really don’t want to spend more than five minutes in the kitchen.

They’re great for lunch, topped with a fried egg and some greens in a bun, or dinner, with sliced avocado and barbecue sauce. I’ve even crumbled them up and fried them with eggs and steamed kale to use as an impromptu "breakfast hash."

One great thing about this recipe is you can make alterations depending on what’s in your cupboard or fridge: Swap out the cannellini beans for any other canned beans you've got and use different grated root veggies (parsnips, carrots, rutabaga) instead of sweet potato.

(Image credit: Izy Hossack)

Sweet Potato Veggie Burgers

Makes 8 burgers

1 (14-ounce) can cannellini beans, drained and rinsed
1 small sweet potato (about 5 ounces)
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne
1/2 teaspoon salt
1 large egg
1/4 cup sunflower seeds or pumpkin seeds, roughly chopped
Large handful fresh cilantro, finely chopped
3 scallions, finely chopped
1/2 to 3/4 cup old-fashioned rolled oats
8 hamburger buns, to serve

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place the cannellini beans into a bowl and mash them with a fork or potato masher until almost completely smooth. Peel and grate the sweet potato on the large holes of a box grater. Add the grated sweet potato, paprika, oregano, cayenne, salt, egg, sunflower seeds, chopped cilantro, and chopped scallions to the bowl with the mashed beans. Mix well.

Stir in the 1/2 cup of oats. If the mixture seems too wet, add in the remaining 1/4 cup of oats, too.

Shape the mixture into 8 balls (around 1/3 cup of mixture for each one) and flatten onto the baking sheet so each patty is 3/4- to 1-inch thick. Bake for 15 minutes, then flip each patty over using a metal spatula. Bake for another 10 to 15 minutes. Serve immediately in hamburger buns, or allow to cool, then freeze on the baking tray; once frozen solid, transfer them to a freezer bag and freeze until needed.

To defrost frozen patties: Take one patty and place into a frying pan with a little bit of vegetable oil. Cook over medium heat for 3 minutes, then flip and cook for another 3 minutes on the other side.

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