Celebrate Fall with this VEGAN Sweet Potato Burger that reflects the colors of the season in it’s ingredients: Sweet potato, beetroot, bell peppers, onions and ginger.
The best thing about Fall (besides the weather) are the gorgeous colors! My sun room (where I work out of) looks over a wooded area and all year I wait patiently to get a front row seat to watch the colors change from a dense green to a smattering of gold, orange, red and green. This year’s show has begun and I have truly exalted over the fact that I work from home and at complete liberty to look out that window all day long!
And the gorgeous colors have inspired me to create this burger using ingredients that mirror the colors outside, and just as there is a myriad of hues there is also a myriad of flavours in this one.
The sweet potatoes and beets are cooked prior to being formed into patties, so the burger is truly succulent and juicy (as is should be). And while mixing them together, take care to stir in the beets right at the end, almost ‘fluffing’ it with a fork just until it’s scattered throughout without bleeding color everywhere!
All that’s left to do is to fry them with just a little oil until crisp and brown on both sides while the interior remains soft, forming the perfect bite! Assemble your burger with haste and apply to face!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Vegan Sweet Potato Burger
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 6
- Yield: 6 burgers
Ingredients
For the patties
- 2 c (15 oz / 425 grams) sweet potato, cooked and grated
- 3/4 c (4 oz / 100 grams) beetroot, cooked and grated
- 3/4 c onion, chopped
- 1/2 c green bell pepper (capsicum), chopped
- 1/2 tsp. fried red chilli flakes
- 1 tbsp. ginger, grated finely
- 4 mint leaves
- Salt, to taste
- 1/4 c garlic flavoured bread crumbs
- 6 tsp. oil
For the burger
- 6 Burger Buns
- 6 Iceberg Lettuce leaves
- 1 cucumber, sliced into 1/4" pieces
- 1 large onion, sliced into 1/4" rings
- 2 large tomatoes
Instructions
- In a medium mixing bowl, combine all the ingredients (except the grated beetroot). Finally stir in the beets using a form, just until it's dispersed without bleeding too much color into the mixture.
- Divide batter into 6 and shape into 1 inch thick patties. Place patties on a baking tray lined with cling film or wax paper.
- Heat 1 tsp oil in a pan and fry the patties one by one over medium heat until slightly browned on both sides.
- Assemble the burger with lettuce, fried patty, onion rings, cucumbers, tomato and any other fillers you like.
- Serve hot!
Amy says
This is on point! The colors are so beautiful and I know this burger would taste amazing with a garlicky aioli!
Tina Dawson says
Oooh I’ll be trying the garlic aioli next time I make these! I just used Mayo this time! 🙂 Thanks Amy!
Alyssa says
I like the addition of mint, really unique!
Tina Dawson says
It really adds a burst of ‘freshness’ without tasting ‘minty’! Thanks Alyssa!
Christine says
Yay, I love sweet potato! Can’t wait to try this, Tina. 🙂
Tina Dawson says
Thanks Christine! It’s really Goood! 🙂
Platter Talk says
This vggie patti looks top notch! Thanks for the new idea.
Tina Dawson says
Thanks Dan! I’m glad you liked this!
Lisa says
100% unapologetically jealous of your work-from-home view…and 100% going to try these scrumptious sounding and beautiful looking vegan burgers!
Tina Dawson says
Ha ha Thanks Lisa! It’s been great! And so is the burger! I hope you try it!