Burgers. What more can we say than it is the favorite food of so many young people.
Burgers have gained a notoriety for being unhealthy and bad for the health of our body. It is mostly because of all the processed ingredients that feature it and the modern way we cook and prepare food. But burgers are just a bunch of ingredients put together and if we prioritize the quality of the products it turns out we can have quite a nutritious and healthy meal.
One of the most controversial ingredients in burgers is the meat. If we prefer a meat burger, then we better cater it from pastured and grass-fed animals since this is the most natural and safe option for our body. But this recipe here offers another ingredient from which a burger can be made – sweet potato.
Luckily, it is all vegan, plant-based, requires no animal products and of course, it’s gluten-free (obviously). I say gluten-free because sometimes industrial minced meat packages can contain all sorts of unconventional add-ons and gluten is the most common.
Sweet potato is a great and fulfilling food and combined with the nutritious walnuts forms the ultimate burger mixture. Spices remind us of the classic flavor of burgers whereas in the same time saves up on the hard to process proteins and fats.
I highly encourage you to try this version, and I am sure you will be a convert. No matter if you are an omnivore or a herbivore, keep an open mind and give this burger a try. It might make it into the staple list of your kitchen.
Sweet Potato Burgers
- 200 gr (1 big) sweet potato
- 1/2 cup walnuts
- 2 tbsp flax meal
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 onion
- salt & pepper
- sesame seeds for rolling
- 6 small buns
Rinse the sweet potatoes.
Steam them for 20 minutes or until a knife passes easily through the center.
Remove from the heat and rinse in cold water. Peel.
Put the sweet potato in a potato ricer and mince it in a large bowl.
Cube the onion finely and add it to the sweet potato.
Season with all the spices and add the flax meal. Stir and set aside to bind.
Take a handful of the mixture and roll it into the sesame seeds. Rinse and slice the other vegetables and assemble the burger. Enjoy with a homemade mayo or mustard on the side.
Note: The burger can easily be made with acorn squash or pumpkin instead of sweet potatoes. The technology is the same, and you can use your potato ricer as well.
This burger is so easy to make as it requires minimal heat processing. You don’t have to fry or roast the burgers which saves a whole lot of time and dirty dishes. Burgers can be stored for up to 1 week in the fridge. Before serving just heat it up on both sides in a pan to enhance the spices and serve it with fresh salad or pickles.
About the author:
Tiffany Watts is the blogger behind Dilesia.com, a food blog dedicated to bringing the glamor and fashion back to the kitchen. Dilesia provides a portal for everyone, from newbie cooks to experienced chefs, to discover delicious recipes, new and upcoming kitchen gadgets, and easy (and surprising) ways to upgrade their culinary skills.
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