Another vegan burger creation in the Goofy Foot Foods kitchen this week consisting of humble ingredients for an active life. I absolutely love making vegan burgers as a back-up plan for those busy days when meal planning is not on the agenda. Our Sweet Potato Burgers are easy-to-make and freeze nicely for up to month.
Veggie burgers are an incredible source of plant protein. They hold up nicely in just about any lunch box and can be eaten as a snack, salad topper, or with your favorite bun and toppings.
When snacking on veggie burgers, simply cut into wedges and top with a slice of avocado and hemp seeds. Quick, simple and delicious!
Note: I prefer the no-bun style of eating veggie burgers. Simply wrap your burger in some sturdy greens (romaine, kale, collards), and add your favorite condiments and toppings. This is a great choice for reducing calories and increasing nutrition.
Benefits of sweet potatoes:
Rich in fiber, high in vitamin A, vitamin C, and an excellent source of potassium, copper and manganese.
Organic Sweet Potatoes: Whole Foods Encinitas
Organic Hemp Seeds: Manitoba Harvest “Nutritious – per 30 gram serving, Hemp Hearts contain 10 grams of plant-based protein and 10 grams of Omegas.”
Fresh Herbs: Goofy Foot Foods back yard!
- 4 cups peeled & diced sweet potatoes (approximately 4-5 sweets)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 cup cooked short-grain brown rice
- 1/2 cup hemp seeds
- 1 large carrot, finely shredded
- 1/2 large yellow onion, finely diced
- 1 cup oats, buzzed in coffee grinder to create meal
- 2 golden flax eggs (2 tablespoons ground golden flaxseeds : 5 tablespoons water)
- 2 cloves garlic, pressed or finely minced
- 1 tablespoons fresh rosemary, finely chopped
- 1 teaspoon sage, finely chopped
- 1/2 teaspoon fine sea salt
- Fresh cracked pepper to taste
- Optional: 1 cup chopped kale
- Preheat oven to 375 degrees F.
- Drizzle extra virgin olive oil and balsamic vinegar over diced sweet potatoes. Toss to coat. Lay potatoes in a single layer on a baking sheet. Bake 15-20 minutes or until fork tender.
- Prepare rice according to package directions.
- Using a food processor, combine roasted sweet potatoes, cooked brown rice. Pulse a few times in order to break down the potato.
- Note: Don't over-pulse this mixture. It only takes 5-6 pulses. The idea is to allow the mixture to come together without becoming mashed potatoes.
- Add hemp seeds, shredded carrot, onion, rosemary, sage, salt & pepper to the food processor. Pulse just to combine.
- Form burger mixture into patties. Lay patties out on a parchment lined baking sheet.
- Place in hot oven for 15 minutes. Flip burgers over and continue cooking for another 10 minutes.
- Optional Note: I like my burgers to have a slight crunch on the outside, therefore, I typically lightly oil my iron skillet and place burgers in the skillet just before serving. This only takes 1-2 minutes on both sides.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.