Apparently, there’s a stereotype that vegetarians are obsessed with veggie burgers, and I’ll tell you right now that I fall neatly into that stereotype. I. Love. Veggie. Burgers. When it hit me that there are literally endless combinations with veggie burgers, I was over the moon. Instead of choosing between two types of meat and assorted toppings, your choices are unlimited, starting with the type of patty.
If you have a microwave, these Sweet Potato Curry Burgers come together in a snap. If you don’t have one, you can roast the sweet potatoes in the oven. It takes a little longer, but if you already have the oven on for something else, just throw a couple of potatoes in at the same time and you’re good to go.
Cornmeal is a great binder for veggie burgers because it’s gluten-free and provides a bit of a crunch. Panko breadcrumbs work too, but if you’re gluten-free, they’re not. Also, cornmeal is cheaper – I highly recommend the cornmeal. This recipe makes a modest four patties. Since the patties are full of fiber and protein, they’re quite filling. Feel free to double the recipe and have some leftovers for freezing. Since you’re baking these bad boys, there’s no need to endlessly stand over a skillet flipping.
What’s your favorite veggie burger topping? I always like my veggie burgers covered with avocado, and this time I added a little vegan mayo for good measure.
Easy, healthy, hearty, and delicious – what more could you want?
Print Sweet Potato Curry Burgers Author: Katy’s Kitchen Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 4 patties Ingredients
- 2 cups slightly mashed sweet potatoes (about 3 large or 5 small)
- 1 cup chickpeas (rinsed and drained if canned)
- 3 cloves garlic, minced
- ⅓ cup cornmeal
- ⅓ cup oat flour (or whole wheat)
- 2 teaspoons curry powder
- 1 and ½ teaspoons paprika
- ½ teaspoon cayenne pepper*
- ½ teaspoon salt
- 1 Tablespoon olive oil, plus more for brushing
- Line a baking sheet with parchment paper and set aside.
- Using a fork, prick the potatoes all over. Place them on a paper towel in the microwave and microwave for 4 minutes on each side, or until soft. Alternatively, roast them in the oven at 350 degrees for about 60 minutes. Let the potatoes cool until you can scoop out the flesh.
- Add the chickpeas to a large mixing bowl, and use a fork to mash them coarsely. Slice the potatoes in half and use a spoon to scoop out the flesh. Add the flesh to the bowl and mash with the fork to combine.
- Add the garlic, cornmeal, flour, spices, and olive oil. Mix with the fork to combine.
- Form the mixture into four equal patties using your hands. Place on the baking sheet, and put the sheet in the fridge so the patties can firm up. Preheat the oven to 400.
- When the oven is ready, brush the top and bottom of the patties with olive oil (this helps reduce dryness). Bake for 15 minutes, flip carefully and bake another 10 minutes.
Notes & Substitutions Serving Suggestions: vegan mayo, avocado, sriracha (for more spice!)
*1/2 teaspoon of cayenne can be a little spicy, so reduce if needed.