Sweet Potato Burgers
These are SO delicious! Since I was a little girl (meat eater days) I always enjoyed or gravitated towards a veggie burger. They’re just so tasty, flavorful & complex in texture and taste. Oh and the best part, they’re HEALTHY FOR YA! Veggie burgers are so versatile…you can change up the veggies, seasonings, nuts,seeds that go all into it. I love experimenting with veggie burgers but as some of you may know I am a bit of a perfectionist went it comes to my recipes. So finally…I want to share THIS veggie burger with you guys because it is by far the best to date. It includes sweet potatoes, pumpkin seeds, brown rice, chickpeas and a few extra ingredients to make it the fabulous burger that it is!
Hey, why not double it up?
So when I think of the fall time I of course think of pumpkin seeds! There is nothing better then freshly toasted pumpkin seeds! I blended these little guys up, popped them into the food processor and blended with breadcrumbs to help bind & also give a kick of roasted smokey flavor to the burger!
PREP TIME
10min
COOK TIME
35min
TOTAL TIME
45min
INGREDIENTS
Serves 6
For the burger
- 2 cups chopped sweet potato
- 1/2 large onion, chopped
- 1 cup raw pumpkin seeds
- 1 cup whole wheat bread crumbs
- 1 cup brown rice, cooked
- 1 (15 ounce) can garbanzo beans
- 3 tbsp dijon mustard
- 1 tbsp cumin
- 1tbsp paprika
- 1 tsp salt
- 1/2 tsp pepper
For the toppings
- Mini ciabatta bread rolls
- avocado
- Red onion
- Arugula
- Ketchup
- mustard
- vegan mayo
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Cook your brown rice according to the directions on the package or you can use my method / ration. 1 cup uncooked brown rice + 1 1/2 cups water.
- Heat skillet over medium heat. Once hot add raw pumpkin seeds and toast for 5 minutes. Make sure to keep an eye on them to avoid burning! Constantly mixing them around in the pan. Let cool and set to the side.
- Chop sweet potatoes into really small pieces, and set aside.
- Heat the same skillet over medium heat. Once hot, add chopped onion + 2 tbsp water. Sauté for 5 minutes, or until onion is translucent, adding 1-2 tbsp of extra water throughout cooking process. Add sweet potato to the chopped onion and cook for 20 minutes or until sweet potatoes are fully cooked and soft. Throughout cooking process add 1/4 cup of water at a time. Once all the water evaporates, continue to add more water until the sweet potatoes are done cooking. Season with salt and pepper. Once sweet potatoes are done, turn off heat and set aside to let cool.
- Once pumpkin seeds are cooled, add to blender or food processor with bread crumbs, cumin, paprika, salt, pepper and blend until a fine meal. Pour this mixture into a large bowl and then add garbanzo beans to the food processor or blender. Pulse until beans begin to break up and become a crumbly mixture.
- In the large bowl of pumpkin seed/ bread crumb mixture, add cooked rice, garbanzo beans, sautéed onion & sweet potato, dijon mustard and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms.
- Grab a large handful of mixture into your hands, should be around 1/2 cup, press down to pack firmly, & flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling. Should make 6 large patties.
- Heat the same skillet you used earlier to medium heat. Once skillet is hot, add your burgers only as as many as will comfortably fit in the pan.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently and cook for another 3 minutes.
- Remove burgers from heat to let cool slightly, and prepare the toasting of the ciabatta bread, slice the avocados and onion, and prepare your sauces.
- Assemble burgers to your liking and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
