All I can say is YUM -> these came out so delicious! The spicy peanut sauce was absolutely my favorite part. I’m pumped about the leftover sauce and plan on adding it to some noodles tonight for dinner. It would also be good on a salad. This is the most ingredients I’ve used in one recipe recently & I had so much fun putting it together while jamming to Regina Spektor (I totally forgot how much I love her). My boyfriend, however, did not have as much fun because he had to wait to eat for about an hour and a half longer than anticipated before dinner was ready … sorry babe! I hope you guys try these out & enjoy them as much as I did <3
Thai Sweet Potato Burger
with Spicy Peanut Sauce
For the Burgers:
1 large sweet potato
1/4 c cilantro, finely chopped
3 large garlic cloves, minced
2 tsp finely grated ginger
3/4 c gluten-free rolled oats, made into a coarse flour
1 (15-oz) can chickpeas, drained and rinsed
2 tbsp ground flax + 3 tbsp water, mixed in bowl (flax egg!)
1 tbsp sesame seed oil
1/3 c roasted and salted peanuts, finely chopped
1 tbsp low-sodium tamari
1 tbsp fresh lime juice
1 tbsp ground coriander
sea salt as desired
black pepper as desired
For the Peanut Sauce:
1 garlic clove
6 tbsp smooth peanut butter
3 tbsp fresh lime juice
2 tbsp tamari
1-2 tbsp water, as needed
1/2 tbsp pure maple syrup
1 tsp freshly grated ginger
1/8 tsp cayenne pepper
- Preheat the oven to 350F and spray some coconut oil.
- Peel the sweet potato. into 1.5 cups then lace in large bowl. Use extra to make sweet potato rounds. (I have the tiniest grater so this was quite the process. I ended up dipping all the sweet potato rounds in the peanut sauce & eating them while putting the burger together because it was that good)
- In a large bowl, stir together the grated sweet potato, cilantro, garlic, ginger, and chopped peanuts.
- In a food processor, add the oats and pulse until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.
- Add drained chickpeas into the processor and pulse until finely chopped. 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. (This mixture was interesting…)
- 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. Make sure they don’t burn!
- While the burgers are baking, prepare the peanut sauce. Add all sauce ingredients into a food processor and pulse 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 for a couple weeks.
The Lone Burger -> I thought I had buns at home but I didn’t! What a buzzkill since I didn’t want to go back out to the store. I made a lettuce ‘bun’ but wasn’t digging it so I ended up eating it with a fork. Avocado & fresh tomato’s from my boyfriends grandparents garden were the perfect toppings. I really wish I had that bun though… I accidentally burnt the veggie stir fry that I made as a side so I didn’t want to take a picture of it. Don’t worry, I definitely ate more than what’s pictured! I ended up dipping the rest of the avocado that I cut up in the spicy peanut sauce. This burger 100% hit the spot!