It’s veggie burger season! By the end of last summer, my freezer was packed with leftover black bean and beet burgers, black bean feta burgers, and sweet potato white bean burgers, and this year, I’d like to fill my freezer again! I love making homemade veggie burgers – I find that store-bought ones are pretty bland and filled with ingredients I don’t want in my burger, like salt and stabilizers. No thanks! Plus making them at home lets you try out all sorts of fun flavour combinations!
These burgers are great. They’re tender on the inside, and crispy on the outside. The chickpeas pack these burgers with protein, and the sweet potato is a mildly sweet backdrop for the Moroccan spices.
I made these burgers mini to put on my cute mini ciabatta slider buns, and they’re also great in salads. Plus, they’re vegan (if you use a flax seed ‘egg’) and gluten free, so everyone can enjoy!
I served these burgers drenched in an absolutely addictive tahini lime sauce that you’ll definitely want to dress your salads and dip your carrots into. Thanks, tahini, for being so awesome all the time!
Makes 6 normal sized burgers, or 12 slider sized burgers
Recipe adapted from Oh She Glows
1 1/2 cups grated sweet potato (about 1 medium sweet potato)
2 garlic cloves, peeled
3/4 cup fresh parsley leaves (or cilantro, if that’s your thing)
1 thumb-sized piece of ginger, peeled
1 can chickpeas, drained and rinsed (or 1 1/2 cups cooked and cooled chickpeas)
2 tbsp ground flax mixed with 3 tbsp water (or 1 egg)
3/4 cup rolled oats, ground in your food processor into flour (you can also use store-bought oat flour, just make sure it’s gluten free. Or wheat flour if you don’t need these to be gluten free)
1/2 tbsp sesame oil
1 tbsp tamari
3/4 tsp sea salt
pepper, to taste
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/4 tsp turmeric
Tahini Lime Sauce
1 clove garlic, peeled and minced
1/4 cup olive oil
3 tbsp fresh lime juice
2 tbsp tahini
2 tbsp water
1/2 tsp cumin
salt and pepper to taste
To make the burgers, preheat oven to 350 and line a baking sheet with parchment paper.
Combine grated sweet potato, garlic, parsley, and ginger in a food processor and pulse until chopped.
Add chickpeas and pulse until blended but with a bit of texture remaining. Transfer to a large bowl. Add flax and water mixture (or egg) and oat flour. Stir in olive oil, tamari, and spices until well blended.
Shape into patties and brush with olive oil. Bake on baking sheet 15 minutes, flip, and bake another 15-18 minutes, until nice and golden on both sides.
To make sauce, combine all ingredients in a small bowl and whisk until smooth.
I served my veggie sliders with the tahini lime sauce, some spinach, and some fried onions. They’d go well with any of your favourite burger fixins!
Nothing says summer like burgers, and these flavourful veggie burgers will definitely lift you a out of store-bought veggie burger rut!