Sweet Potato Cilantro Infused V. Burger
A vegan burger that does NOT fall apart while you cook it! Filling, full of flavors, easy to make, and can be kept in the freezer for busy days.
I got these homemade vegan buns from @Sipandip.sa
I hope you enjoy this recipe as much as I did.
Sweet Potato Cilantro Infused V. Burger
Ingredients
- 2 cups cooked chickpeas
- 2 cups mashed sweet potato
- 1 tsp onion powder, smoked paprika, and sweet paprika
- 1/2 tsp cumin
- Chili powder to taste
- lemon 🍋
- Salt and pepper to taste
- Handful of chopped cilantro (feel free to sub with parsley)
- 4 tbsp ground flaxseeds
- +4 tbsp of ground flaxseeds for "breading"
Steps
- In a food processor, mix all of the ingredients excepts for the last one
- Once it's all well mixed (you might have to scrape down the sides)
- Form into burger patties and cover both sides with the ground flaxseeds
- For best results: heat a large skillet over medium heat and cook each side for 3-5 minutes or until golden
- Meanwhile, preheat your oven to 350F (180c)
- Place the burger patties on a nonstick baking dish and bake for 30 minutes
- Assort your burgers in burger buns, using mustard, lettuce, onion slices, tomato slices, and of course, guacamole.
- Store in the fridge for 3-4 days or in the freezer for +3 months