I do a lot of research looking into various food blogs to get recipe ideas when I hit a slump. This week, I had the good fortune of stumbling upon an amazing website called Sweet Potato Soul. We are in the midst of a gluten-free experiment out here in Virginia. Alonzo has been feeling a bit frustrated by the difficulty of finding options out at restaurants, so I have been trying to ease the transition by cooking A LOT at home. It helps to have super delicious options to feed him and decrease his stress.
Enter Sweet Potato Soul’s gluten-free veggie burger with green tahini sauce! I knew this would be a hit, since Alonzo is a self-proclaimed lover of sweet potatoes, and has often said tahini makes everything better. These burgers are different from the last I tried in that they are baked instead of fried, and I found them to hold form better. The star of the show for me is the tahini sauce. I could eat that for days (and I did).
Check out this beauty!
I’ve entered the recipe below, with my notes on changes I will probably make next time (and based on the deliciousness and ease of this recipe, you can bet there will be a next time!). You will need a large food processor for these veggie burgers, and you can find the original recipe here.
This recipe makes a lot of burgers, but they freeze amazingly well in either a ziploc or a tubberware container. You can pop one out of the freezer as a quick and easy accompaniment to a meal. I especially like to use leftover burgers to add a heartiness to salads, and recently crumbled one over a plate of nachos (I unfortunately did not take a picture).
Sweet Potato Burger with Tahini Herb Sauce
Print Recipe
Not just another sweet potato burger. Well worth the prep time required, I promise.
In food processor, pulse red bell pepper and red onion. Transfer to large mixing bowl (there will be liquid present, which will help to hold the burgers together!). Repeat with the chickpeas and cilantro/parsley, processing until small and chunky, but not completely smooth. Add to the mixing bowl. Repeat with the garlic, almonds, and spices, processing until almonds are crumbs. Add to mixing bowl. Place the flesh of the baked sweet potato (about 1 1/2 cups) in the food processor and blend until smooth. Add to mixing bowl!
Add oats on top and mix. I used my hands for this, as it seemed to be the easiest method. Once mixed together, place in the fridge for at least an hour.
Preheat oven to 375℉ and line baking sheets with parchment paper (you will probably need two baking sheets). Form the mixture into flat patties using about 3/4 cup of the mixture, and place about an inch apart on baking sheets. Cook in preheated oven for around 40 minutes until cooked through. Remove from oven and allow to cool slightly before removing from the pan or serving (this should prevent them from falling apart).
Tahini sauce and toppings
SO GOOD. Add all ingredients up to the olive oil back into the food processor (or blender). Once smooth, slowly add in olive oil. Salt to taste. Prepare the rest of the toppings, following your heart's desire (and the contents of your kitchen). I chose to serve this on a bed of arugula with sliced tomatoes, avocado, and sauteed Swiss chard and onions.
Admire the finished product and enjoy.
Recipe Notes
Next time I will use more herbs within the burger recipe, maybe up it to 1 1/2 cups packed. I really love herbs.
You can also adjust which herbs you use depending on taste preference. If you are up for suggestions, I would keep the mint in the tahini sauce at the least! It gives a soothing coolness and balances beautifully with the nuttiness of the tahini.
These burgers are different from the last I tried in that they are baked instead of fried, and I found them to hold form better. The star of the show for me is the tahini sauce. I could eat that for days (and I did).
