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
Just made these burgers, and they were delicious! I like how well the ingredients held together. I topped them with the sauce, some chopped green onion, and orange slices! A nice lively touch!
Hi Angela,
I would love to try these but I’m intolerant to oats – is there something else I could substitute?
I made these for dinner. My husband (whose favorite meals usually consist of copious amounts of meat and oil) LOVED them! I topped with the sauce, grated carrot,grated beetroot, cucumber, tomato and lettuce. Was delicious and filling.
Angela, thank you for this recipe! My sister and I made the burgers last night with avocado and it was incredible. I had to eat mine slowly just to make it last longer. Overall your recipes make me feel like a star in the kitchen, particularly over this past holiday season. Everything I’ve made from your blog has been delicious and creative. You have truly made my transition into a vegan lifestyle seamless and surprisingly fun. It has also been inspiring to follow your path to success doing what you love. I’m really looking forward to your cookbook! Anyway, thanks for all of the awesome work you do, I am one of many who are reaping the benefits. :)
I love this site! I am allergic soy and my hubby and I are vegetarians mostly vegan. Thank you so much for posting such yummy recipes. This one especially. We use the peanut sauce on noodles, burgers, even on bread! I also used a little coconut milk or coconut water in the peanut sauce and it was delicious. :-)
I made these today and they were wonderful! I had to thin the peanut sauce out a little bit to make it spreadable. Also, adding the roasted sweet potato + veggies is a must. Thanks for another great recipe!
The burgers were delicious! I think I have found that I’m not a huge peanut butter sauce fan, though. Is there another one of your sauces that you think would go nicely with these? Thanks!
I just made this for dinner tonight – my husband and I loved it. I forgot I was out of flax seed so I used Ener G egg replacement and I served it on a bed of arugula, then quinoa and the burger. Fantastic! Thanks! Also, I early ordered your book and more excited than ever to get it.
First of all, I love your site. So beautiful, and such great photos.
I wanted to do a round up of recipes to warm you up on our blog The Smart Cookie and wanted to include your recipe for your spicy veggie burgers
I would like to include a photo with a link to the recipe on your site.
Thanks so much
Ruta.
Just found your blog and Webb page. Exciting discovery!
I have been a vegetarian for years.
My eating plan is based on calaries and as a veggie I watch my protein intake.
I’ve noticed that your recipes do not contain this information. Will your book? Do your other recipes have this listed?
I ended up using roasted almonds because I realized today I only had them on hand and not peanuts. They are so delicious and really hold together well. I’ve been noodling around with veggie patties and just haven’t been able to nail the binder. These hold together perfectly!
I made these burgers tonight and they tasted great!
One question – the texture was still very soft/mushy after
Baking for 20 minutes each side. Is this how they are supposed
To be, or should I just cook longer (old oven) or at a higher temperature?
Thanks!
I made these yesterday, my first ‘veggie’ burgers ever and was very impressed. Easy to make with lots of love and flavour the patties and sauce. I also loved the addition of roast sweet potato. Definitely one keeping this one bookmarked!
The burgers were incredibly tasty! How did I let so many months go by without seeing this recipe?!?!?!?! There is one burger leftover for someone’s lunch tomorrow. We may have to flip a coin to decide who gets it :~)
Thanks again for another great recipe Angela. I just ordered your cookbook online, can’t wait to get it and try some more delicious recipes!
A gorgeous looking veggie burger that looks like it would satisfy even a meat eater’s appetite. Thanks for sharing the recipe.
I tried this recipe the other night and it was a resounding success. The burgers were divine and, miraculously (for me) held together perfectly. The Peanut Sauce is the best I’ve ever tasted!
I did have a perplexing moment when I got home from the St Lawrence market and peeled my sweet potato. Instead of the yellow flesh I was expecting, this one was cream. For a moment I worried that I’d inadvertently bought the wrong thing, but a Google search assured me that there are a number of different kinds of sweet potatoes, one of which is white.
One question though, what brand of chick peas comes in 15 oz cans? Every one that I can find is 19 oz.
These were awesome! Another fantastic recipe from you! They were even delicious before they were baked!
I made these 2 days prior and stored them in fridge, sealed tight. Were excellent.
Another solid hit! The carnivore husband is more and more impressed with every recipe I make from your site. These freeze so well – I used Ezekiel sprouted grain burger buns, and then froze each patty plus one or two slices of sweet potato individually for a quick and easy lunch. I added red pepper slices and avocado as well – delicious!
well, the ingredient list sounded like these would be great (so did the photos), but I made them last night and they were somewhat dry and surprisingly bland…the only real flavor comes from the peanut sauce, but i also had to boost the flavor on that by adding a bit of coconut milk…don’t think i’ll be making these again