When setting out on a vegan journey, it’s easy to assume that things like burgers are totally out of bounds. But actually there’s a lot more variety to a vegan diet than you might think! These saintly Sweet Potato Burgers are utterly delicious, filling, and totally guilt-free, plus they count towards your five a day. A perfect start to veganuary!
Sweet potatoes are a rich source of fibre as well as containing a wide variety of vitamins and minerals including iron, calcium, selenium. They’re also a great source of B vitamins and vitamin C. Vitally, sweet potato is thigh in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.
Vegan Sweet Potato Burgers
- 2 Large organic sweet potatoes
- 65g Butter beans, drained and rinsed
- 125g Pecans
- 125g Walnuts
- 150g Spring onions, chopped
- 185g Wild rice
- 2 tsp Ground cinnamon
- 3 tsp Smoked paprika
- Olive oil (for rubbing)
Preheat your oven to 200 degrees. Cut your sweet potatoes in half and rub with olive oil, before placing face down on a baking sheet lined with foil.
Bake the sweet potatoes for 30-40 minutes until they are soft and tender, then set aside. Turn the oven down to 180 degrees and lightly grease another baking sheet. Set it aside.
Meanwhile, cook the wild rice according to instructions. Place the pecans and walnuts in a blender or food processor, and pulse until they form a fine meal.
In a large mixing bowl lightly mash the butter beans until they are reasonably combined but still have a nice amount of texture. Next, add the baked sweet potato and mash.
Add about three quarters of your rice, along with the nut meal, spring onions, and spices and season to taste with salt and pepper. The mixture should be moist, but not too wet, and easy to mould. Add more rice as needed until you reach the desired consistency.
Take a ½ measuring cup, or the lid of a large jar of peanut butter (anything that is round and deep, with straight but fairly short sides will do), and line it with clingfilm. Roughly divide your mixture into 8 even portions. Fill your mould with sweet potato mixture and gently press down on it until it is firm. Repeat until you have used all your mixture.
If you don’t want to use all your burgers immediately, you can wrap them well in clingfilm and keep them in the fridge for 2-3 days, or freeze them.
Bake your burgers for 15-20 minutes, then carefully turn them over. Continue baking for another 20-25 minutes, keeping an eye on their consistency and how moist they remain – the longer you bake them, the drier they will get. Don’t dry them out!
Serve on burger buns with lettuce, tomato, and onion rings for a traditional burger, or with a salad of your choice for an even healthier option.