Vegan Sweet Potato Burgers
- 2 Servings
- mins Prep Time
- mins Total Time
Created by Ambitious Kitchen
For the burgers
⅔ cup mashed, cooked sweet potato (or about ½ medium sweet potato)
1 (15 ounce) can white beans, rinsed and drained
3/4 cup panko bread crumbs
1 teaspoon fresh grated ginger (or ¼ teaspoon ground ginger)
½ teaspoon garlic powder
1/2 cup diced cilantro
1/4 cup diced green onion
½ teaspoon turmeric
1/4 teaspoon cayenne pepper or ½ teaspoon chili pepper flakes
½ teaspoon salt
Freshly ground black pepper
Toasted sesame oil, for cooking
Nasoya Spicy Kimchi
1 avocado, sliced
Sliced red onion
4 whole grain or gluten free hamburger buns or sub lettuce wraps
- Place mashed sweet potato and white beans into the bowl of a food processor with the blade attached. Blend until well-combined, and then transfer mixture to a large bowl.
- Next add in panko bread crumbs, ginger, garlic powder, cilantro, green onion, turmeric, and cayenne. Generously season with salt and pepper and mix with a spatula until ingredients are well-incorporated. Taste adjust seasonings and add additional salt and pepper if necessary.
- Use your hands to form four even patties about ½ inch thick. You’ll need to compact them with your hands so they stick together well. Place on a plate, cover with plastic wrap and place in the fridge for 10-15 minutes. You can clean up a bit while the burgers sit.
- Add sesame oil to a nonstick skillet or griddle and place over medium heat. Add each burger to the skillet and cook about 2-4 minutes, until golden brown, then carefully flip burger and cook another 2-4 minutes. Remove from heat and transfer to buns or lettuce wraps, or serve as is. Finally, top each burger with Nasoya Spicy Kimchi, avocado slices, red onion. Serves 4.