Gluten Free, Meatless Sweet Potato, Chickpea and Brown Rice Burgers

  •  sweet potato and brown rice burgers 
  • Another day another vegan burger recipe…

As you know, I have been experimenting all Winter to try and make the most delicious vegan sweet potato burger. We love sweet potatoes as they are full of antioxidants, beta-carotene, iron, magnesium, potassium, plus vitamins A, B6, C & D- wow!! Not only are they incredibly healthy, they taste so deliciously and naturally sweet, we particularly love the orange fleshed variety. We, also, love a bit of spice and I experimented with adding chili, sweet chili sauce, cayenne pepper and curry powder to create a little heat and intensity to the burgers.

My biggest issue was not getting the flavour I desired but the correct consistency for the burgers. Some attempts were too wet and broke up when on the griddle pan and had to be baked in the oven. I think this was due to a lack of flour to bind the mixture together- thank goodness for chickpea (garbanzo) gluten free flour which resulted in the following perfected recipe. They taste a little like an Indian pakora-yummm

 2 1/4 cups cooked chickpeas ( 1 cup dry)

1 1/2 cups cooked sweet potato ( roasted or boiled)

1 1/2 cups cooked brown rice ( 2/3 cup dry)

1/2 finely diced red onion

1 carrot finely grated

1/2 red pepper ( or any colour) finely diced

1/4 cup sunflower seeds

1-2 cloves of garlic- crushed

3 tablespoons ground flax seed

2 teaspoons curry powder

1/2 teaspoon chili flakes

1/2 teaspoon cumin seeds

Chickpea flour to bind

Salt & Pepper to taste

1. If using dry chickpeas- soak over night. Rinse and place in a large saucepan of water with one bay leaf, cook for 35-45 minutes, until tender.

2. Cook brown rice as per packet’s instructions. I use a rice steamer, one of my favourite and most used appliances.

3. Either roast sweet potato in a hot oven ( 410F / 210C ) for approximately 30 minutes until golden and tender or boil in a saucepan until tender. chickpeas and sweet potato in a food processor and pulse until soft and mixed- do not over blend or the mixture will be too wet.

5. Sauté onions, garlic, cumin seeds, chili flakes and curry powder in a pan with a tablespoon of coconut oil or EVOO- for 3 minutes- add a teaspoon of water if it becomes too dry.

6. Add carrot and red pepper to onions and sauté for a few minutes until just tender.

7. In a large bowl mix all ingredients until thoroughly combined. Add salt and pepper to taste. Add extra seasoning if necessary. You can add chopped fresh cilantro ( coriander) .

8. Add 1-2 tablespoons of chickpea flour to help bind the mixture. Form in to 8 large patties. Place on a greased baking tray- cover and place in the fridge for at least an hour before cooking. They can be kept in the fridge for up to 3 days.

9. To cook- heat a griddle pan with a smear of coconut oil and sear on both sides. The burgers can be eaten straight away or placed in a low oven to keep warm.

These burgers should stand up to barbequing once the warm weather eventually arrives here in New York!!

rye beach1   rye beach2

Dog walk in the Spring sunshine on our local beach… Spring is here??

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