Thai Sweet Potato Veggie Burgers Food
THAI SWEET POTATO VEGGIE BURGERS
Bursting with flavour, these Thai-inspired veggie burgers will make your every dream come true! The patties are made with a base of shredded sweet potato and chickpeas and are flavoured with fresh garlic, ginger, cilantro, basil, and a sprinkle of lime juice and sesame seed oil. To add some delicious crunchy texture, I've mixed in some chopped roasted and salted peanuts into the mix. These burgers are naturally gluten-free and you can make them soy-free by using coconut aminos instead of the tamari (or simply omit the tamari all together). See my note below on making this recipe nut-free. Peanut sauce is adapted from my Almond Butter Sauce.
Provided by Angela Liddon
Categories Vegan Veggie Burger
Time 1h15m
Yield 6-8 patties
Number Of Ingredients 23
Steps:
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Peel the sweet potato. Using a box grater with the regular-sized grate holes, grate 1.5 cups of sweet potato. Place in large bowl. I had about 1/2 of the sweet potato leftover, so I sliced it into 1-cm rounds and placed it on the baking sheet. Drizzle with oil and toss to coat.
- In a large bowl, stir together the grated sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts.
- In a food processor, add the oats and process until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.
- Now add the drained chickpeas into the processor and process until finely chopped. You want the mixture to be a cross between a coarse paste and finely chopped chickpeas, but don't completely puree the chickpeas. Stir the processed chickpeas into the bowl with the vegetables and oat flour.
- In a mug, whisk together the ground flax and water. Let it sit for only 20 seconds or so, any longer and it will get too thick. Stir this flax egg into the vegetable chickpea mixture until fully combined.
- Stir in the sesame oil, tamari, lime juice, coriander, salt, and pepper all to taste.
- Shape the mixture into 6-8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet along with the sweet potato rounds.
- Bake for 20 minutes, then gently flip the patties and potato rounds and bake for another 15-17 minutes until golden on both sides. You might have to remove the sweet potato a bit early - just keep an eye on them so they don't burn.
- While the burgers are baking, prepare the peanut sauce. Add all sauce ingredients into a food processor and process until smooth. Adjust ingredients to taste if desired. The sauce will thicken up as it sits.
- After baking, place patties on a cooling rack for 10 minutes to cool slightly. Serve with toasted buns (or lettuce or whole grain wraps), tomato slices, roasted sweet potato, lettuce, and the peanut sauce.
- The peanut sauce will store in the fridge for at least a week. The burgers can be frozen (after baking and cooling) for a couple weeks.
Nutrition Facts : ServingSize 1 of 8 patties, Calories 250 calorie, Fat 12 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Sugar 3 grams, Protein 10 grams
THAI SWEET POTATO VEGGIE BURGERS
Bursting with flavour, these Thai-inspired veggie burgers will make your every dream come true! The patties are made with a base of shredded sweet potato and chickpeas and are flavoured with fresh garlic, ginger, cilantro, basil, and a sprinkle of lime juice and sesame seed oil. To add some delicious crunchy texture, I've mixed in some chopped roasted and salted peanuts into the mix. These burgers are naturally gluten-free and you can make them soy-free by using coconut aminos instead of the tamari (or simply omit the tamari all together). See my note below on making this recipe nut-free. Peanut sauce is adapted from my Almond Butter Sauce.
Provided by ohsheglows.com
Categories Lunch
Time 1h15m
Yield 1
Number Of Ingredients 23
Steps:
- For complete instructions, visit the original site at https://ohsheglows.com/2013/10/28/thai-sweet-potato-veggie-burgers-with-spicy-peanut-sauce/?fbclid=IwAR1Hnpt2KTMXMtWW0Cyjq0o_GW-EkkjbBgYGUYla8-kahTJmFDA95HvJP4Q
Nutrition Facts : ServingSize serving, Sugar 4 g, Sodium 649 mg, Cholesterol 0 mg, SaturatedFat 2 g, Calories 253 kcal, Carbohydrate 18 g, Protein 9 mg, Fat 18 g
SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA
A healthy, Asian-inspired beefburger with sweet potato fries and a fruity relish - a vibrant spin on a classic
Provided by Sarah Cook
Categories Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
- Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
- Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
- When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.
Nutrition Facts : Calories 491 calories, Fat 15.5 grams fat, SaturatedFat 4.5 grams saturated fat, Carbohydrate 61.2 grams carbohydrates, Sugar 19 grams sugar, Fiber 7.6 grams fiber, Protein 26.2 grams protein, Sodium 1.5 milligram of sodium
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