Mondays aren’t all bad, you know.
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!
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!
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.
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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Thai Sweet Potato Veggie Burgers
Yield
6-8 patties
Prep time
Cook time
Total time
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.
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
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- 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.
- In a large bowl, stir together the grated sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts.
- 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.
- 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.
- 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.
- Stir in the sesame oil, tamari, lime juice, coriander, salt, and pepper all to taste.
- 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.
- 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.
- 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.
- 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.
- 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.
Tip:
- To make the burgers soy-free, use coconut aminos in place of the tamari or simply omit it all together.
- 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.
Nutrition Information
(click to expand)A big Happy Birthday goes out to my amazing mom!! XOXO
Yum, making my second batch! Can’t wait for your cookbook!
Hello. I just tasted thiese burgers! They are delicious, easy to do. This is the best recipe of veggie burgers that I have made! The sauce is really tasty. I will try it with spring rolls.
Thank you for this amazon recipe.
Elise
I just made these for dinner. Oh. My. Goodness. Gracious! So delicious! Thanks for another amazing recipe.
I made these tonight. My husband took one bite and exclaimed “these go at the top of the list of things I want more often!” Clearly they were a big hit! I also made the side salad you suggested and it was tasty as well. Thanks for the great recipe!
I made these last night for a few friends and they were amazing! Instead of a bun I served them on a bed of arugala and purple cabbage and set out some sliced radishes green onions avos and sesame seeds for mix and match toppings with your fabulous pnut sauce recipe. Even though I doubled the recipe (to serve 4 people) they were all gone by the end of the dinner! Thanks for another good one! Cant wait for the book :)
Hey Jasmine, I’m so happy to hear this!! yay. Thanks so much for trying them. :)
Wonderful recipe!!!! I exchanged chickpeas with brown rice (better for my tummy) and we put the burger’s on a salad of baby lettuces, red bell pepper, cilantro, mung beans and fresh avocado and drizzled the peanut sauce over the top. Yum!!!
Made these for dinner last night! While it was a lot of prep (not good for a weeknight meal, save it for the weekends!) it was a winner winner! And the peanut sauce? Wow, yummy! I’m looking forward to the leftovers for my lunch! I think this recipe is going on my regular rotation for sure!
I made this and it was amazing!!!! I cooked it for 3 non-veggie friends and they loved it. I love your recipes so much. I can’t wait for the cookbook. I appreciate that you get creative with true veggies and spices. It’s great how creative you can get without using soy products (meatless burgers, meatless taco meat, meatless chicken patties). You are making recipes that optimizes the nutrients in food! Thanks for being you.
Just made these for dinner tonight — probably the best veggie burger I have ever had!!! I absolutely loved it!!! Thank you for yet another incredible recipe… :-)
Hi, Angela,
I’ve been following your blog almost since the beginning and have never left a comment, but Im about to break that silence. Im vegan, my two children are vegetarian, and I have an omnivore husband who look suspiciously at any and all “vegan food.” Never mind that we’ve been together 20+ years and my diet isn’t a new thing; he still eyes all meals I make with suspicion that there’s flax or spinach or somesuch in there (and he’s probably correct!). The mixture for these barely made it into patty form and into the oven (*licks fingers again*), but when they finally made it to the table, they were eaten my 6yo, 8yo and husband as if they were the last meal any of us may ever eat again. AMAZING. There was almost a fork stabbing incident over the last patty. So so excited to buy your book when it comes out here in NYC!
P.S. every child who comes to my home clamors for “those cookie dough balls.” You’re a legend in our house.
Hey Trixie, Oh I’m so happy to hear this! Thanks so much for your lovely comment. :)
PS- LOL @ fork stabbing incident!!
I made these last night and WOW! So YUM! I put a little too much lime juice in the sauce (oops) but it was still good. Great recipe!
I made these the other night and they were amazing. Luckily I made a double batch because my boyfriend and his friend ate a batch themselves! I’ve been making recipes from your blog for 2 years now, and I’ve really enjoyed every recipe. Thanks for sharing!
Can’t handle oats either, not even the gf kind. Can I use, oh, almond flour or something instead?
From all this positive comments from those who’ve tried your VBs these are obviously yummy and I’m looking forward to trying them both as VBs and meatballs for HH.
I am concerned about baking flax as it is so sensitive to heat and goes rancid quickly. Do you think they would still hold together without the flax?
Made these for dinner last night, they were very tasty. I followed the recipe exactly except for the flax/water and substituted an egg. I’m a wondering if adding some soaked chia seeds would make them sick together a bit more.
Recipe is a keeper, DH also said he’d like to have it again.
Added an extra 1/8 tsp of Cayenne to the peanut sauce, next time I’ll add 3/4. We like food on the spicy side.
These were delicious! Thank you for the recipe Angela :)
My daughter sent me this recipe to make her when she comes home from college in a couple of weeks. I could not wait so tried them out tonight. Instead of a bun I served them on top of an arugela salad and roasted beets with ginger. They were delicious!
Thanks for the recipe!
Wow. These look delicious!
Ijust tried this tonight for dinner. I put it in my homemade white wheat tortillas and filled it with tomato, lettuce, avacado, and jalapeno slices. It was SO delicious. I am not vegan, but have been trying to increase my intake of vegan meals and decrease my intake of dairy and meat. Thank you so much for all that you do!
Hi Angela,
I want to try these but I hate cilantro. Is there something I can substitute? Parsley? I’m asssuming I can’t leave it out entirely?
Yes you can leave it out if desired! Maybe sub with parsley like you suggested or even very finely chopped spinach too. enjoy!
Thanks Angela! Spinach is a good idea! I wish I liked cilantro, but it just tastes like soap to me. Lol. These sound so good though I really want to try them. Thanks again!
Did you know A genetic variant causes cilantro to taste like soap for about 10% of the population. Your one of them.