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.
Versatility:
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.
Lower on the glycemic index than white potatoes, making them a good choice for blood sugar imbalances.
Ingredient Transparency:
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.