Sweet Potato Veggie Burgers

Even before I became a vegetarian I have always loved a good veggie burger. Years ago, when I was a dancer working part-time at the local Pharmacy to make ends meet, the cafe a couple of doors up were famous for them. It was a simple place. A real old-school establishment that always looked a little grubby. Old band posters covered every inch and they played rock music a little too loudly from the moment the doors opened at 7am until close. The memory of that veggie burger has always stayed with me. I’ve tried to replicate it countless times over the years without much luck… until now. These Sweet Potato Veggie Burgers are absolutely scrumptious!

For me, the trouble with a home made veggie burger has always been about “burger-ability”. By which I mean, how do I get all these delicious veggies to stick together in patty form?

Through much trial and error I discovered that steaming my sweet potato was the trick. The consistency of steamed sweet potato makes it so much easier to create a patty. What’s more, they hold their shape better when cooked.

Back in the day I would use an egg to bind the burger mixture (and you’re welcome to do this if you wish) but lately I’ve been focusing on using plant-based substitutes where I can. I find aquafaba brilliant for this.

What’s aquafaba you ask? It’s just a groovy word for the liquid your tinned chickpeas sit in. Simply drain a tin of chickpeas in a colander over a bowl to catch that magical liquid. You can pop the chickpeas in the fridge for later.

To finish off my burger I do enjoy the traditional toppings: Lettuce, onion, tomato and a killer mayonnaise. I’m obsessed with the Vegan Mayonnaise from Edlyn foods at the moment. It’s 100% vegan, gluten free, and oh so creamy. And the taste… so good.

So next time you’re planning a BBQ or burger night and are wondering what to serve your veggie friends (or looking for a plant-based alternative for a change) you gotta try my Sweet Potato Veggie Burgers. I just know you’re going to love them!

Makes 4 large patties

1 medium sweet potato (washed, peeled, and cut into cubes)

1/2 tin kidney beans (drained and rinsed)

1/3 cup of frozen peas (defrosted)

a small handful of roasted almonds (roughly chopped)

1/2 cup breadcrumbs

a handful of flat leaf parsley (chopped)

1/4 cup aquafaba

salt and pepper to taste

Method:

Steam the sweet potato in a stove-top steamer until soft and cooked through. Transfer the steamed sweet potato to a large mixing bowl and mash the cubes with the back of a fork.
Now add the rest of your ingredients except the aquafaba and mix through with the fork.
Finally, add your aquafaba and gently mix until you get a sticky consistency
Using slightly damp hands shape the mixture into 4 large burger patties. Pop them on a plate or baking tray and put the burger in the fridge to chill for at least 1 hour to firm up. (at this point you could also wrap a couple of the patties individually using cling flim and pop them in the freezer for another time)
To cook your veggie burgers, gently heat some olive oil in a frying pan until the pan is medium-hot. As the patties are quite large I like to cook 2 at a time so as not to crowd the pan.
Cook the patties for around 5 minutes on one side before flipping them over and doing the same on the other side.
Serve them in a wholemeal burger bun with lettuce, onion, tomato and lashings of Woods Vegan Mayonnaise.