Burgers: Sweet Potato Peanut Burgers

By blum099

Ingredients

• 1/2 cup peanuts
• 1/4 cup oats
• 1.5 inch ginger
• 3 cloves of garlic
• 1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas
• 2 Tbsp packed cilantro
• 1 tsp soy sauce or use coconut aminos to make soy-free
• 2 tsp rice vinegar
• 2 tsp sesame oil
• 3/4 tsp salt
• red pepper flakes or sriracha
• 2 Tbsp flax seed meal or chia seeds
• 1/2 cup sweet potato puree or mash
• Oat flour or chickpea flour or breadcrumbs as needed
• Almond Sriracha Sauce (use Peanut butter or seed butter for variations)
• Almond Sriracha Sauce
• 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
• 2 tsp ginger minced
• 1/4 tsp garlic powder
• 1-2 tsp Sriracha to taste
• 1 tsp apple cider vinegar
• 2 tsp maple syrup
• 2 tsp extra virgin olive oil
• 1/2 tsp sesame oil
• 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
• a generous pinch of salt

Details

Adapted from veganricha.com

Preparation

Step 1

Process peanuts, oats, garlic ginger in a processor. Add chickpeas, cilantro and blend. Transfer to a bowl.
Add everything from soy sauce through sweet potato puree/mash. Mix well.
Add ground oats or chickpea flour to help reduce moisture in the mixture. Shape using greased hands or shape through a cookie cutter. Place on parchment lined baking sheet.
Bake at pre-heated 400 degrees F for 20 minutes. Flip and bake for another 5 to 10 mins.
Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve.
By Vegan Richa


Almond Sriracha Sauce
Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.