I never thought I’d see the day
That I would give in into something like a veggie burger. In fact, I never tried one until I made these.
I was just over here minding my own business and lovin’ my grilled meat.
Just the idea of a sweet potato burger felt like overkill in carbs to me. I always like to make sure that I have a nice source of body loving protein, that’s where the tofu comes in.
I used to shy away from anything with tofu. I thought that even the sound of it was bland. I think you’ll be happily surprised about the flavours of the tofu that this recipe brings out.
These easy sweet potato veggie burgers are deliciously soft on the inside with a crispy, panko outside topped with creamy avocado, sprouts and red onions…
Drooling yet? No ok, fair enough.
Pair this burger with a fresh green salad and you ‘ll have a real crowd-pleaser that even the die-hard carnivore is willing to accept.
1/2 sweet potato - baked, peeled, and mashed
half of 1/3 block of extra-firm tofu (from a 14oz / 400g package)
1/2 tablespoon tahini
1 teaspoons maple syrup
1/2 garlic clove - minced
1/2 teaspoon minced rosemary
1/2 teaspoon ground paprika
1/4 cup panko (to roll the patties in before baking)
Sea salt and fresh black pepper
Avocado, red onion & sprouts
Preheat the oven to 425ºF / 200°C
In a bowl; place mashed sweet potato and crumble in the tofu with your hands.
Mash together with a fork until the tofu falls apart even more.
Mix in the tahini, maple syrup, garlic, rosemary, paprika, salt & pepper.
Form into patties. (They will be messy, that is ok)
Put the panko on a plate, coat the outside of each patty with the crumbs.
Place patties on a lined baking sheet and bake for 15-20 minutes or until the edges are brown and crisp.*
Serve on buns with your fav burger fixings or serve without the bun over a mixed greens salad.
*You can turn the broiler on for the last 30-60 seconds to help the browning along.
| Prep time 10 min | Cook time 20 min | Total time 30 min |