Meatless Monday: Sweet Potato Veggie Burgers
It’s Meatless Monday and it’s supposed to be 85 degrees today. Nothing says early March like 85 degree weather, am I right?
To celebrate we wanted to offer up a veggie burger recipe. Nothing says warm weather like a good burger.
We’re fans of burgers in all shapes and sizes, but seeing as it’s Meatless Monday, we thought a good (and unique) veggie burger would fit the bill. This recipe comes from local food blogger, Love and Lemons.
Even if you aren’t into food you should check out this website. A husband and wife team, everything on their blog is beautiful. Jeanine did the design of the site and Jack programmed it. They’re Austin’s own foodie power couple.
With healthy recipes and beautiful photography (everything they make looks incredible), you’ll find yourself turning to their site for all things food. Start off with these veggie burgers to get your Love and Lemons affair started. Happy eating!
Sweet Potato Veggie Burgers
From: Love and Lemons
- 1 sweet potato
- 1/3 block of extra firm tofu
- 1 Tbsp tahini
- 2 tsp maple syrup
- 1 tsp rosemary
- 1 tsp paprika
- 1 clove garlic, minced
- salt and pepper to taste
- about 1/2 cup panko (to roll the patties in before baking)
- hamburger buns, ciabatta, GF bread (whatever floats your boat)
- fixings: garlic aioli, honey mustard, sauteed onions and mushrooms, avocado
First you’ll want to bake, peel and mash the sweet potato. To do this, preheat the oven to 375 degrees. Prick the skin of the sweet potato a few times with a knife. Place the sweet potato on a cookie sheet. Bake for 45 minutes to 1 hours, or until a knife can slide easily into the flesh without meeting any resistance.
After you remove your sweet potato, set it aside to cool and increase the heat of the oven to 425 degrees. Place mashed sweet potato in a bowl and crumble in firm tofu with your hands. Mash all together with a fork until the tofu falls apart even more.
Mix in tahini, maple syrup, garlic, rosemary, paprika, salt & pepper.
Form into patties. Expect them to be messy, that’s ok.
Put panko on a plate and coat the outside of each patty with the panko crumbs. Place patties on a baking sheet and bake for 15-20 minutes or until the edges are brown and crisp. You can turn the broiler on for the last 30-60 seconds to help the browning along.
You can also pan fry these in a skillet, but baking them will reduce the likelihood of them falling apart.
Serve on the buns with whatever fixings you’d like. Or if you aren’t feeling like bread, serve over a mixed green salad.