Thai Sweet Potato Veggie Burgers with Spicy Peanut Sauce

by Angela (Oh She Glows) on October 28, 2013

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Mondays aren’t all bad, you know.

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I mean, if you had this burger to look forward to after your first day back, it might make Monday your new favourite day of the week.

Ok, probably not. But, let me just say one thing: This burger needs to be a part of your life as soon as possible!

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These Thai-inspired veggie burgers are made with a base of shredded sweet potato and chickpeas and are flavoured with fresh ginger, garlic, cilantro, basil, and a sprinkle of lime juice and toasted sesame oil. Oh my lanta! If that weren’t enough, salted, roasted chopped peanuts are stirred into the mix to give these burgers a wicked nutty crunch that’s just downright hard to resist. Even the uncooked batter is delicious in its own right!

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I stacked the baked golden patties with roasted sweet potato rounds (if we’re roasting, we might as well roast the leftover sweet potato!), fresh tomato and lettuce, and then drizzled it with some of my favourite spicy peanut sauce.

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Even Eric, the peanut butter hater, loves these burgers – peanut sauce and all. I don’t know whether to be happy or sad.

The peanut sauce makes a good amount, so I made a simple shredded kale salad to serve on the side. I added a shredded carrot and a few green onions into the finely chopped kale. A nice little side salad!

The sauce is good on pretty much everything from salads to wraps to roasted veggies and noodle bowls. You can also make this sauce with almond butter or even sunflower seed butter for a nut-free version (adjusting other ingredients to taste, of course). See my tips in the recipe below on how to make this recipe nut and soy free. I’ve got you covered.

Monday you never looked so good. Let’s live it up!

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4.6 from 22 reviews
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Thai Sweet Potato Veggie Burgers

Vegan, gluten-free

By

Bursting with flavour, these Thai-inspired veggie burgers will make your every dream come true! The patties are made with a base of shredded sweet potato and chickpeas and are flavoured with fresh garlic, ginger, cilantro, basil, and a sprinkle of lime juice and sesame seed oil. To add some delicious crunchy texture, I've mixed in some chopped roasted and salted peanuts into the mix. These burgers are naturally gluten-free and you can make them soy-free by using coconut aminos instead of the tamari (or simply omit the tamari all together). See my note below on making this recipe nut-free. Peanut sauce is adapted from my Almond Butter Sauce.

Yield
6-8 patties
Prep time
Cook time

Ingredients:

For the burgers:
  • 1 large sweet potato
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons finely grated ginger
  • 1/2 cup roasted and salted peanuts, finely chopped
  • 3/4 cup gluten-free rolled oats, processed into a coarse flour
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
  • 1/2 tablespoon sesame seed oil
  • 1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)
  • 1 teaspoon fresh lime juice
  • 1 teaspoon ground coriander
  • 1 teaspoon fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
For the peanut sauce:
  • 1 garlic clove
  • 6 tablespoons smooth peanut butter (or almond or sunflower seed butter)
  • 2.5 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari (or coconut aminos)
  • 1-2 tablespoons water, as needed
  • 1/2 tablespoon pure maple syrup (or other sweetener)
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. Peel the sweet potato. Using a box grater with the regular-sized grate holes, grate 1.5 cups of sweet potato. Place in large bowl. I had about 1/2 of the sweet potato leftover, so I sliced it into 1-cm rounds and placed it on the baking sheet. Drizzle with oil and toss to coat.
  3. In a large bowl, stir together the grated sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts.
  4. In a food processor, add the oats and process until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.
  5. Now add the drained chickpeas into the processor and process until finely chopped. You want the mixture to be a cross between a coarse paste and finely chopped chickpeas, but don't completely puree the chickpeas. Stir the processed chickpeas into the bowl with the vegetables and oat flour.
  6. In a mug, whisk together the ground flax and water. Let it sit for only 20 seconds or so, any longer and it will get too thick. Stir this flax egg into the vegetable chickpea mixture until fully combined.
  7. Stir in the sesame oil, tamari, lime juice, coriander, salt, and pepper all to taste.
  8. Shape the mixture into 6-8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet along with the sweet potato rounds.
  9. Bake for 20 minutes, then gently flip the patties and potato rounds and bake for another 15-17 minutes until golden on both sides. You might have to remove the sweet potato a bit early - just keep an eye on them so they don't burn.
  10. While the burgers are baking, prepare the peanut sauce. Add all sauce ingredients into a food processor and process until smooth. Adjust ingredients to taste if desired. The sauce will thicken up as it sits.
  11. After baking, place patties on a cooling rack for 10 minutes to cool slightly. Serve with toasted buns (or lettuce or whole grain wraps), tomato slices, roasted sweet potato, lettuce, and the peanut sauce.
  12. The peanut sauce will store in the fridge for at least a week. The burgers can be frozen (after baking and cooling) for a couple weeks.

Nutrition Information

Tips:

Notes: 1) To make the burgers soy-free, use coconut aminos in place of the tamari or simply omit it all together. 2) To make this recipe nut-free, omit the peanuts in the burgers and use sunflower seeds instead. For the peanut sauce, you can probably use sunflower seed butter instead of the peanut butter, but you will likely have to adjust the other ingredients to taste since its more bitter than peanut butter.

A big Happy Birthday goes out to my amazing mom!! XOXO

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{ 7 comments… read them below or add one }

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Michelle August 9, 2017 at 9:48 pm

I’m so excited to try this recipe! I just made another bean burger recipe which, unfortunately, broke my food processor. :( So, alas, I need to buy another food processor ASAP! If I omit the sesame oil for dietary reasons and add sesame seeds for flavor…would that make it too dry? Could I add a little mashed avocado to moisten it up a bit?

Reply

Angela Liddon August 17, 2017 at 11:39 am

Hey Michelle, Oh I’m sorry to hear about the food processor. Mine broke recently and it’s a very sad thing to happen! lol. I haven’t tried this recipe without the oil, so I’m not too sure. But I definitely think you’d want to replace the moisture by at least adding the same amount of water. If you try anything please let us know how it goes!

Reply

Maria Quiroz September 23, 2017 at 1:45 am
Recipe Rating:

I’M OBSESSED! I’ve made this twice and peanut sauce several times for coworkers. While the prep work is a little more than I usually tolerate, it is well worth it! SO much flavor and it’s incredibly healthy. I actually serve the patties with the sauce and some quinoa and veggie mix from Trader Joes and it’s perfect. I’ve tried the salad and it’s great, I just like to mix it up. Can’t wait to try many more recipes.

Reply

Angela (Oh She Glows) September 25, 2017 at 2:10 pm

Hey Maria, So happy to hear how much you love it! Thanks for the feedback. :)

Reply

ilyse February 25, 2018 at 4:19 pm

I love this recipe. Would it work to substitute carrot for sweet potato in your veggie burger recipes?
Thank you.

Reply

Angela (Oh She Glows) February 25, 2018 at 9:30 pm

Yes I do think that should be fine :)

Reply

JCM May 23, 2018 at 6:18 pm

These were a hit! Even with my 16 year old stepdaughter who is a picky eater and has no interest in being vegan. As a previous reviewer said, a little more prep work than I normally put in, but I am so glad I gave them a shot. I will be making them again!

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