Description
These Sweet Potato Burgers are a nutritious and flavorful vegetarian alternative to traditional burgers. Made with mashed sweet potatoes, quinoa, and a blend of spices, these patties are pan-fried until golden brown and served with a creamy tahini sauce. Perfect for a wholesome lunch or dinner, these burgers offer a delightful combination of sweet, smoky, and savory flavors.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes
- 1 cup breadcrumbs
- 1/2 cup cooked quinoa
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon ground flaxseed
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds
- 1/4 cup whole wheat flour
Tahini Sauce
- 1/4 cup tahini
- Water (to thin tahini to drizzling consistency)
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into small cubes, ensuring they are uniform for even cooking.
- Boil Sweet Potatoes: Place the sweet potato cubes in a pot and cover with water. Bring to a boil and cook for 10-15 minutes until tender and easily pierced with a fork.
- Drain and Cool: Drain the cooked sweet potatoes and allow them to cool for a few minutes.
- Sauté Aromatics: Heat olive oil in a small skillet over medium heat. Add finely chopped onion and sauté for 3-5 minutes until soft and translucent.
- Add Garlic: Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, stirring frequently.
- Mash Sweet Potatoes: In a large bowl, mash the sweet potatoes using a potato masher or fork until mostly smooth with some small chunks remaining for texture.
- Combine Ingredients: Add the sautéed onion and garlic mixture, cooked quinoa, breadcrumbs, ground cumin, smoked paprika, ground turmeric, black pepper, salt, soy sauce, lemon juice, ground flaxseed, and water to the mashed sweet potatoes.
- Mix Thoroughly: Stir all ingredients until fully combined and evenly distributed.
- Add Cilantro and Seeds: Fold in chopped fresh cilantro and sesame seeds to incorporate burst of fresh flavor and texture.
- Add Flour and Form Patties: Gradually stir in whole wheat flour until the mixture holds together well. Shape the mixture into 3-4 inch diameter patties, pressing gently to form firm shapes.
- Cook Patties: Heat a non-stick or lightly greased skillet over medium heat. Cook patties for 4-5 minutes on each side until golden brown and crispy.
- Drain Patties: Remove the cooked patties and place them on a paper towel-lined plate to absorb excess oil.
- Prepare Tahini Sauce: While patties cool, mix tahini with a little water to create a smooth, drizzling consistency.
- Serve: Serve the sweet potato burgers on buns or on their own, topped with tahini sauce. Enjoy warm for a satisfying meal.
Notes
- For a gluten-free version, substitute breadcrumbs and whole wheat flour with gluten-free alternatives.
- You can add your favorite burger toppings such as lettuce, tomato, or avocado for added freshness.
- These patties can be baked at 375°F (190°C) for about 20 minutes as a healthier alternative to pan-frying.
- If patties are too soft to hold, add a little more flour or breadcrumbs to firm up the mixture.
- Leftover patties store well in the refrigerator for up to 3 days and can be reheated on a skillet or microwave.
