I love veggie burgers! And I am so very happy to have found this recipe on Pinterest… and to have had the good sense to try it as part of Project Pinterest, week 5! These are super-easy to make, totally delicious, very healthy, they present well, keep well and, on top of all of that, they are incredibly inexpensive to make. I just can’t say enough good things about them, really! If you are looking for a go-to veggie burger recipe, look no further!
THE BEST SWEET POTATO VEGAN BURGERS EVER
Makes 8-10 patties
INGREDIENTS:
2 cans cannellini white beans, drained
2 sweet potatoes, baked, peeled and mashed (about 5 dl)
2 tbsp organic tahini
2 tbsp raw organic agave syrup
1 tbsp BBQ seasoning (or seasoning of choice)
1.5 dl flour
A few dashes cayenne and garlic salt
A sprinkling of dried chives
Salt and black pepper to taste
1.5 dl organic bread crumbs + extra
Vegetable oil for light pan frying… oh, and toppings! We used fresh avocado, baby spinach and organic spicy salsa. Absolutely delicious! And we served the burgers on toasted milk-free, whole wheat burger buns with a mixed green salad with sweetcorn and organic oven fries on the side.
DIRECTIONS:
- Bake sweet potato. Peel, place in large mixing bowl.
- Add drained beans to mixing bowl. Mash beans and potato together.
- Mix through seasonings and flour. The mixture will be quite soft and moist, but you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
- Heat approximately 2 tbsps oil in a pan over high heat.
- Form a patty from mixture and coat in more crumbs. Place the patty in the pan. Repeat until the pan is filled with burgers. Cook until browned on both sides.
- Transfer cooked patties to paper towel. Cool for a few minutes.
- Serve on toasted buns with lots of toppings.
*These can be baked instead of fried, but I wouldn’t change a thing with this recipe 
*From reading comments on the original recipe it seems some people have added egg to the mixture as a “binder”. I honestly do not feel this to be necessary at all.
*I kept some of the burger mix in the fridge overnight to make more patties the next day, and they were great too. We also reheated some already cooked patties, and again, they were still yummy!
*Recipe closely adapted from this fabulous one by Kathy.
