Raspberry smoothie bowl with pineapple and hemp seeds

Spicy veggie burgers with sweet potato and kidney beans

Spicy veggie burgers with sweet potato and kidney beans

Hi lovelies, are you ready for the weekend? If you want to spoil yourself a little this weekend, but still keep it mostly healthy, then I can really recommend making your own veggie burgers! These spicy sweet potato burgers are so delicious and full of flavor and if you serve them with some mashed avo and your favorite condiments (I gotta have my ketchup), then it still has that proper burger taste and feel – greasy’ish and not like a healthified “hippie” version even though it kinda is. Haha I can’t have my burgers tasting too healthy, I love getting the feeling of eating something a little naughty and unhealthy when it comes to burgers and such, it’s the only way ;)

I you love veggie burgers as much as I do, then make sure to check out my falafel burger recipe right here and my beet/quinoa burger recipe right here as well!

Oh and if you want to go all in, then I can really recommend serving the burgers with these spicy sweet potato fries, so good!

Spicy veggie burgers with sweet potato and kidney beans

Ingredients – yields 10 burger patties:
1 large sweet potato (600 gram)
1 can of kidney beans (500 gram/240 gram when drained)
4 tablespoons shelled hemp seeds
2 1/2 deciliter oats (about 1 cup)
1 onion, finely chopped
1 teaspoon sweet paprika
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper

Spicy veggie burgers with sweet potato and kidney beans
Spicy veggie burgers with sweet potato and kidney beans

Directions:

  1. Start by prepping the sweet potato. I simply boiled it until tender, but you bake it in the oven instead if you prefer. After boiling (or baking) the sweet potato set it aside to cool.
  2. Mash the sweet potato, pour it into a bowl and add the rest of the ingredients. Make sure to stir everything well together and add more oats if needed – the mixture should be moist and sticky, but not too wet or it won’t hold together properly. If you have the time for it, then cover and refrigerate the sweet potato mixture for best results, as the patties will hold together better if they are chilled first – this step isn’t necessary though.
  3. Line a pan with baking paper and grease it with a tiny bit of oil, this probably isn’t necessary, but I usually do so just to be completely sure that the patties doesn’t stick to the baking paper.
  4. Scoop out the sweet potato mixture and use your hands to form the patties, I made 10 burger patties with this, but adjust the amount according to how large you prefer your burger patties, mine were quite small. To make the patties I simply shaped the sweet potato mixture into a ball, placed it on the baking paper and pressed down to make it flat and pattie-shaped. Make sure to gently flatten the patties and smooth out any jagged edges, to ensure that it stick together and doesn’t crumble. Repeat until you have used all of the sweet potato mixture.
  5. Bake the patties in the (pre-heated) oven at 200 c / 400 f for about 35-40 minutes. Flip the burger patties after about 20-25 minutes to ensure even cooking.
  6. And the patties are done! I prefer to let them cool for 5 minutes before serving them to allow them to firm up a bit more, enjoy!

Note: Leftover burger patties can be kept in the fridge for a couple of days. They should freeze well too, but I haven’t tried it myself yet.

Spicy veggie burgers with sweet potato and kidney beans
Spicy veggie burgers with sweet potato and kidney beans

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