Vegan Sweet Potato Burger Recipe with Dip
The recipe is simple, especially if you use a food processor with a medium grater blade. You do need some lead time, since the burger mix needs to be thoroughly chilled before baking. I serve these for an easy meal when I am especially busy. They pair well with salads.
Vegan Sweet Potato Burger Recipe with Dip
2 cups coarsely grated sweet potato
3 cups coarsely grated zucchini or yellow squash
1 medium onion (3 inch diameter) coarsely grated
1-2 teaspoons seasoned salt
¼ cup finely ground almond flour
¾ cup garbanzo flour (besan or gram flour)
1-1 ½ cups falafel mix (I use Ziyad brand.)
½ cup ground flaxseed (I coarsely ground my own seeds.)
2 tablespoons brine from pickled jalapenos (optional)
In a large bowl, combine the grated sweet potatoes, zucchini, and onion with the seasoned salt and mix well. Add the almond meal, garbanzo flour, falafel mix, ground flaxseed, and jalapeno brine, if desired, and stir the burger mix until the ingredients are completely combined. Cover the bowl and put it in the refrigerator. Chill the burger mix thoroughly. I left mine in the fridge for 3 hours.
When you are ready to bake the burgers, preheat the oven to 350 F. Line a large baking sheet with parchment paper. Set it aside until the oven has reached 350 F.
Dip the burger mix by using a 1/4 cup or 1/3 cup dry measure, depending on how large you want your burgers to be. Fill the measuring cup, and empty it onto the parchment covered baking sheet. Flatten the mix to your desired thickness. Continue placing mix and flattening it on the baking sheet, being careful to keep the burgers from touching. I have a broad stainless steel, flat metal skimmer that I spray with non-stick spray to flatten them. Spray the tops of the burgers with non-stick cooking spray.
Bake the burgers for 25 minutes, then carefully turn them. Spray the tops with non-stick cooking spray. Bake an additional 10-20 minutes, depending on their size. Mine were rather large and thick, so I cooked them the entire 45 minutes. After you take the burgers out of the oven, let them rest for 5 minutes before serving. They can be stored, covered, in the refrigerator or frozen and reheated in the microwave.
You can use these as burgers with your favorite fixings. I like them with mayo, lettuce, tomato, and dill slices. They are tasty with provolone cheese, too! I've used hamburger buns and grilled English muffins for the bread. You can also make a delightful wrap or pita by using this super fresh chutney recipe
Cilantro Chutney Dip
1 cup fresh cilantro
¼-1/2 cup fresh chives
2-4 tablespoons fresh mint leaves
½-1 teaspoon finely grated fresh ginger
6 cherry tomatoes (I used yellow tomatoes.)
1-2 tablespoons pickled jalapenos
1-2 tablespoons pickled jalapenos juice
1/3 cup pineapple preserves
salt to taste
Using a food processor, process the cilantro, chives, mint, ginger, tomatoes, and jalapeno products until finely chopped. Add the pineapple preserves and process until the chutney is as smooth as you want it. Add salt to taste. Refrigerate this in a covered container.
However you serve these flavorful burgers, know that they are good for you and your family. Each burger is filled with plant protein, fiber, vitamins, and minerals. They are not highly processed, and you can easily serve them on Meatless Monday. Enjoy your sandwiches!
Be sure to check the June 24, 2017 Sandwiches Newsletter for some tasty salad ideas to go with these burgers. You'll find the reason that I included the Maple Balsamic Vinegar and the KitchenAid in the Amazon link! You can also order Maple Balsamic Vinegar from the website of the Tasteful Olive in Kansas. If you are not a Sandwiches Newsletter subscriber, look in the newsletter archives.
Maple Balsamic Vinegar
KitchenAid 9-Cup Food Processor
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