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!
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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
Made these burgers today – delicious! I didn’t have the ingredients for the peanut sauce so I ate them wrapped in Chinese leaf with some spicy tomato relish. Yum! As I had some oat bran and oat flower in the cupboard I used 2/3 cup and 1/3 cup respectively instead of the oat flakes. I didn’t have any problems with the patties falling apart.
Thanks for the recipe!
I’d like to see comments from someone (besides Angela :-) who has actually MADE these. Sure, they look and sound delish – they do! – but how did it work when you tried it at home??
Never mind – I see some have popped up! (Where did they come from? I thought I’d scrolled all the way …. ) These will be useful, and I AM going to try them very soon!
These look great, can’t wait to try! Do you have a recommendation for a flax substitute? (I’m allergic)
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Oh my god.. These burgers changed my life!!! They turned out so delicious, i added a bit more cayenne pepper so they could be spicier and im so in love. The only bad thing is that they crumble as im eating it, but i love the texture of it, not mushy at all. A little bit of effort grating the sweet potato but so worth it. 10000000000 stars
I love most all of the recipes I’ve found on your page Angela. Planning to use this recipe for a New Years meal, these burgers sound amazing. I already made a batch of the sauce and we’ve eaten it as salad dressing and dip for steamed vegetables. Thanks so much for your blog.
This burger is awesome. I am new to vegan food and I am amazed how easy it is to prepare.
I can only recommend this!!!
Supper amazing recipe, genius Angela is. Sauce is amazing
Uh-maZING! Soooo good! We actually had this with your Tropical Mango, Banana & Pineapple Kale Salad which was a hit! The peanut sauce… I could eat it by the barrel!
I just made this recipe last night. As an avid Vietnamese and Thai cook I loved the idea of making a Thai veggie burger – and the sweet potato is such a nice addition to this burger. I baked most of my burgers, following the recipe, but I also decided to try and pan fry a few just to compare texture and final results ( cooking them like I do my falafel burgers). I found that the oven baked burgers were a bit dry and lacked flavor but the burgers that I pan fried were amazingly moist and much more flavorful. I wasn’t sure if pan frying them would allow the sweet potato enough time to cook but the result was really wonderful. I do like the idea of baking the burgers – it’s healthier and easier to cook them all at once – but I am wondering if there is a way to add more moisture to the burgers.
True confessions??? I’m eating one raw! SO delicious!
Can these be made on the grill?
Hi Darlynn, I’m sorry I haven’t tried it out before so I can’t say for sure. If memory serves me correct, these burgers are a bit more delicate than my Favourite Veggie Burger recipe. I would suggest trying out that one on the grill first! I generally like to “pre-bake” veggie burgers in the oven for 15 to 20 minutes, and then finish them off on the grill.
Hey guys,
Just wanted to rave about these burgers! Tested them one day and decided they were delicious so delicious I had them at my burger wedding reception! Thank you Oh she glows for a perfect recipe x
Burger wedding reception? That sounds amazing! *heart eyes* Congrats, Amy!
I don’t get it. Why are all the comments on this site about how amazing everything “looks”? Is anyone actually cooking this stuff?
I’m trying to go vegan and I’m looking for meal ideas. So far I’ve found that there does not seem to be a positive causal relationship between effort (not to mention number of ingredients) and taste. Could it be that all you people who comment on the photos figured this out long ago and aren’t really bothering to try these recipes?
How many calories is this? x
Hi Eve, I’m afraid I don’t know the information offhand, but if you head over to a free online tool like caloriecount.com or nutritiondata.com, you should be able to plug in the recipe and get the calculation fairly quickly! Hope this helps :)
Hi. I was just introduced to your site by watching a Tammy Hembrow video on YouTube. I have slowly begun changing my diet to a more plant based diet over the past year. I would like myself and my kids to be 100% plant based. My husband LOVES meat and dairy. And he eats so unhealthy. It makes it really hard to stay on a clean diet myself. How do I switch my family to a plant based way of living when my husband is so stuck in his way of eating? I need some advice. ??
Hey Danielle, Congrats on all the changes you’re making! My best advice is to start slow so you don’t overwhelm yourself. It’s hard to get others on board if they aren’t ready, but I just kept offering my husband the plant-based dishes over and over, and with time, he became a huge fan of them. Years later, there isn’t anything he won’t eat (and he used to be super picky). It can take time, for sure, so I tried to focus on the changes I was making for myself and how I felt. Great sources of protein are lentils, chickpeas or other beans, nuts, seeds like hemp hearts, tofu/edamame, etc. I hope this helps and happy cooking!
Oh…… also, I’ve never gone meat and egg free. How do I get enough protein and what are the best sources of vegan protein?
Hey! Made these on recommendation from Tammy Hembrow and they’re delicious!!
Love the sauce too!
Glad they were a hit, Polly! :)
I know that this is a vegan based recipe but would a substitute for the flax egg be just a normal egg would it be the same consistency and would it taste the same ?
Hey Chiara, It might work, but I’m not sure as I haven’t tried that in any of my veggie burgers before. If you decide to experiment, please let us know how it goes!