I couldn’t wait to make this sweet potato burger after seeing this recipe. I made a few alterations based on the ingredients I had (or rather, didn’t have) in my kitchen. I ended up making them with tofu instead of beans, which worked out great. I flavored them with rosemary and paprika, which was a nice earthy balance to the maple syrup. Sometimes veggie burgers can be too starchy and brick-heavy, but this one was moist in the center and crispy on the edges.
Because there are just 2 of us, I made half the recipe that I listed below. Later that week, I made this hummus with the leftover 1/2 sweet potato mash… which by no coincidence resembles the flavors in this burger because they happened to be the ingredients I had around. Hey, cook once eat twice, right?
Adapted from Healthy. Happy. Life.
- 1 sweet potato, baked, peeled, and mashed
- ⅓ block of extra-firm tofu (from a 14 oz package)
- 1 tablespoon tahini
- 2 teaspoons maple syrup
- 1 garlic clove, minced
- 1 teaspoon minced rosemary
- 1 teaspoon paprika
- ½ cup panko (to roll the patties in before baking)
- Sea salt and fresh black pepper
- Slider or regular hamburger buns
- Whatever fixings you like on your burger: I had avocado, red onion & sprouts
- Preheat the oven to 425.
- Place the mashed sweet potato in a bowl 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's ok.
- Put the panko on a plate and coat the outside of each patty with the crumbs.
- Place patties on a baking sheet and bake for 15-20 minutes or until the edges are brown and crisp.
- I turned the broiler on for the last 30-60 seconds to help the browning along.
- You could also pan fry these in a skillet, but I baked them so they'd have less of a chance of falling apart.
- Serve on buns with whatever fixings you like. Or serve without a bun over a mixed greens salad.