Spicy Sweet Potato and Jalapeno Burger2012-07-11
- Servings : 8-10
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
From the author, David Sterkel: I am always trying to create yummy summer BBQ friendly plant-based burgers. I know there are so many quick options in the frozen food section, but those never taste as good as something homemade. Here is my version of a sweet potato and jalapeno burger. Feel free to mix up the spices any way you want, the combinations are endless!
From Plant-Based on a Budget: These Sweet Potato and Jalapeno Burger are so delicious and nutritious at the same time. Packed with amazing flavors, they are the perfect burger to have as a family dinner with some quinoa salad or some homemade fries. Are you eager to learn how to make these?
Let’s face it, making homemade veggie burgers is not as easy as it sounds. Achieving the texture that meat burgers have is no easy feat, and most of them tend to crumble as we cook them (or gobble them up!). I have some awesome news though, these hold up very well and taste amazing! The key is in the sweet potato, it’s “mashy” texture once cooked makes these keep their form and turn out to be the perfect veggie burger to prepare at home.
A great tip: Make a big batch of these and freeze some to eat later. They last for up to 6 months!
How to Serve It
There are so many different ways to enjoy these tasty Sweet potatoes and Jalapeno Burger. Let’s think of a few ideas. The most obvious one (and extremely appealing!) is in a bun with some sliced onions, some romaine or iceberg lettuce, and some ketchup. So good, right? Another way would be to eat them with our favorite bean salad as a quick summer lunch. And finally, these would be perfect with a side of cauliflower mash when it’s chilly outside. Which is your favorite way to eat a veggie burger?
Photos by Alfonso Revilla
- 1 large sweet potato (or 2 small), grated
- 1 jalapeno (you can remove the seeds if you don’t like spice)
- 1/8 cup of pumpkin seeds
- ¼ cup of sunflower seeds
- 1 (15-ounce) can of white beans, rinsed and drained
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 tablespoons of nutritional yeast
- 1/2 tablespoon of garam masala
- 1 tablespoon of cumin
- ½ teaspoon of smoked paprika
- 1 tablespoon of granulated garlic
- 1 tablespoon of granulated onion
- 1/8 cup all-purpose flour
- Salt and pepper, to taste
Preheat the oven to 400 degrees F. Place the shredded potato in a large mixing bowl.
Add jalapeno and pumpkin and sunflower seeds to the bowl of your food processor. Wiz for 10 seconds to break up the pepper and seeds. Add the beans and wiz 10-15 seconds.
Add the white beans, kidney beans, nutritional yeast, garam masala, cumin, smoked paprika, granulated garlic, granulated onion, and blend until well incorporated. Stop the food processor and scrape down the sides and wiz again.
Move the mixture from the processor to the bowl with the potatoes. Sprinkle the flour into the mixture and mix well. Don’t be afraid to use your hands.
When thoroughly mixed, patty out burger-sized portions and place on a parchment paper-lined cookie sheet.
Bake for 25 minutes. Let stand 10 minutes before serving.
These keep for 3-4 days in the refrigerator and 6 months frozen.