Perfect Veggie Sweet Potato Bean BurgerYum
I’m in love with there Veggie Sweet Potato Bean Burgers.
A burger is something very special. Anyone who relies on the veggie burger in order to get a good one will understand my pain. It’s really tough to find a good veggie burger recipe. I’ve had a vast, vast array of really crappy veggie burgers. Whether they’re just glorified deep-fried potato cakes, or flat flavourless patty’s that look like rubber, there’s a lot of crappy ones out there. I’ve made a few pretty bad ones myself in the search for the perfect burger. My test was not only did I like it, but would my carnivore boyfriend also happily swap a big beef burger for a veggie alternative.
Finally, the answer was yes. Say hello to the dream veggie burger – so perfect it’s almost impossible. Storeable, bakeable, fryable: a triple threat.
What makes these even better? My Onion Brioche Burger Bun. Sure you can use store-bought burger buns, but these ones are so much better.
Doesn’t even look like a veggie burger, does it?
The great thing about these burgers is that once you mix them and bake them, you can chuck them in a freezer bag or container, separated by sheets of greaseproof paper, and freeze them. How handy is that? Then, whenever you need a quick dinner, you just grab one out of the freezer, and either throw it in the oven or bake it until hot throughout. I like to give these a quick fry before serving as it really crisps up the outside. Yum! They’d be perfect on a BBQ too.
These burgers are wonderfully meaty (obviously without the meat). Big flavours, simple ingredients, and a healthy, hearty meal, it’s what burgers are all about! They’re also totally vegan too, just serve them without the cheese (and on a different bun!).
A few notes for assembling: don’t over-mash the sweet potatoes, they need to keep a bit of texture. For the wholegrain rice, I added a microwave pouch of wholegrain rice straight in. It works really well, and it’s so much faster than boiling your own. Plus, less mess!
I really hope you give this veggie burger recipe a try. They are just so delicious. 2 minutes after I stopped taking photos of this burger, it was gone. Totally and utterly devoured.
- 3 Roasted Sweet Potatoes
- 250g kidney or black beans
- 200g brown rice
- 2 Spring Onions (Green Onions)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tbsp Smoked Paprika
- A pinch Cayenne Pepper
- 4 tbsp plain flour
- Preheat the oven to 180C/355F
- Scoop the insides of the roasted sweet potatoes into a bowl. Add the wholegrain rice.
- Mash half the beans and add them to the bowl. Add the rest whole.
- Finely slice the spring onions and add to the mixture.
- Sprinkle in the spices, salt and pepper.
- Add the plain flour.
- Mix to combine. When the mixture is slightly soft, but clumping together, it's ready to form into patties.
- To form the patties, scoop out a large ball of the mixture onto a well floured surface. Flour the top also. Shape the ball into a patty, about 1.5 inch thick, and wide enough to fit the burger buns you're using.
- Place the patties on a baking sheet lined with greaseproof paper and bake for around 1 hour, flipping them carefully halfway through. The longer you bake the patties for, the firmer and drier they are. Baking for an hour was perfect for me as I made them quite thick. This meant they were crispy outside, but still moist on the inside. The most important thing is that the outside is nice and dry.
- Once out of the oven, you can either leave to cool and then freeze for later, or you can stick them straight in a non-stick pan with a little butter to crisp up. This should only take about 3-4 minutes on either side on a medium/high heat. Use your eye to judge how long they need though!
- Serve on a bun with some ketchup and plenty toppings.