I don’t eat burgers anywhere near as much as I used to, which I guess makes sense as I used to pop out for meat burgers with far too much frequency. Since turning vegan, popping out for one has become nearly impossible unless I’m prepared to travel, and a vegan burger while eating out is a rare find indeed. Thankfully there’s no end of choice when it comes to making them for yourself. In this recipe I’ve chosen sweet potato as the main ingredient. It grates perfectly and remains dry, so there’s no need to squeeze it out afterwards. The mince I’ve used is a dried vegan and gluten-free mince which we use all the time at home. You can find it here. This recipe is not gluten-free, but can easily be made so by swapping the sliced bread for your favourite gluten-free variety.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Makes 6-8 burger patties
50g dried gluten-free vegan mince
Enough water to soak the mince
2 tbsp flaxseeds
8 tbsp water
2 sweet potatoes, peeled and grated
1 medium red onion, finely diced
2 tbsp ground paprika
1 tbsp salt
1 tsp mild chilli powder
2 slices brown bread (or gluten-free equivalent) blended into breadcrumbs
2 tbsp buckwheat flour
1 tbsp wholegrain mustard
1 tbsp garlic puree
2 tbsp tamari (gluten-free soy sauce)
Coconut oil for shallow frying.
First soak the mince in the water for 10-15 minutes, until rehydrated, then drain thoroughly and set aside. At the same time mix the flaxseeds with the 8 tbsp water in a small bowl and leave for 10 minutes to form a gloopy mixture. When these are ready put all the ingredients, apart from the coconut oil, into a large mixing bowl and combine with a spoon. Leave to absorb moisture for 30 minutes and then shape into patties using either a ring mould or just your hands. Place the patties onto baking paper. Heat a teaspoon of the coconut oil in a frying pan and fry the patties, two at a time for about 8 minutes on a medium low heat. You will want to turn the patties every 2 minutes to stop them from burning and to make sure the burger is cooked through. Serve with your favourite burger buns and dressings.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes here
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
Potato, Courgette and Leek Gratin
With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…
The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…
Sri Lankan Style Vegan ‘Chicken’ and Courgette Curry with Coconut Rotis
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
Sweet Potato, Lentil and Bean Chilli
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
Mini Vegan Chicken and Courgette Pies
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
2 thoughts on “Sweet Potato Burger”
Richard thank you for posting your wonderful recipes. I am diary free and gluten free. My 27 year old granddaughter is maintaining a Vegan lifestyle and is encouraging me to do the same.
Brilliant. You’re very welcome and I’m glad you enjoy them.