How to Build a Sweet Potato Burger
What makes this sweet potato burger easy?
First off, we have to get to how epic and easy this burger is to make. Just a few simple ingredients you’ll likely already have around after your holiday feast. And if you are wondering how to turn them into lunch the next day, all it takes is a food processor or a big bowl to mix them all together.
We’re using a pre-mixed GF flour for ease, but feel free to use your own blend if that’s what you like! It’s important you get a starch in there to help hold the burgers in shape, as well as a binding agent (your egg!)
Add any spices you like: I went simple with just salt and pepper in this one, but anything from cumin to turmeric to chili powder would be delicious.
What makes this sweet potato burger healthy?
Sweet potatoes as you know are one of my all-time favorite ingredients when it comes to the nutrition and health benefits they offer. I even have an ebook coming out dedicated to this epic ingredient!
They’re loaded with vitamin A and vitamin C, as well as manganese, phosphorus, riboflavin, vitamin E, vitamin K, calcium, and iron. This makes them an antioxidant powerhouse. They’re naturally low in fat and cholesterol, as well as low in sodium. They contain a great amount of fiber and help keep your digestive and cardiovascular systems pumping!
The color code for this recipe is ORANGE! Not too surprised are we? 😉 Orange foods are often great for providing vitamins and minerals, and are excellent in prevention of cancer and heart disease.
For more simple and healthy recipes like this, don’t forget to download my Healthy Eats on a Budget Ebook!
Recipe: Gluten-Free Sweet Potato Burger
Prep Time: 5 minutes
Cook Time: 10 minutes
Cost: Less than $5 (and uses up leftovers!)
4 gluten-free buns
2 cans of sweet potato (or your leftover purée, about 3 cups)
1 cup gluten-free all purpose flour
1 egg (to make vegan, use a flax egg = 1 Tbsp flax seeds + 3 Tbsp water)
2 Tbsp tahini
1/2 cup chopped dill and parsley
2 Tbsp olive oil + extra for greasing pan
1/2 cup grated apple
1/2 cup grated carrot
2 tsp lemon juice
- First, combine in a food processor (or by hand in a large mixing bowl) the sweet potato purée, egg, gluten-free flour, and a big pinch of salt and pepper. Process or mix until well combined.
- Next, make your slaw. Combine carrots, apples, lemon juice, and a big pinch of salt in a small bowl and let sit for 10 minutes while you fry the patties and buns.
- Next, fry up the patties! Heat a pan over medium and add 1 Tbsp olive oil to the pan. First I like to test about 1 tsp of the sweet potato batter to make sure it fries up nicely. If it is too wet, add more flour. If it is too dry, add a dash of water (1 tsp at a time). The batter should be sticky but not liquid.
- Form the patties with your hands and fry over medium heat about 4 minutes per side until golden.
- In the residual oil, lightly toast the inside of the gluten-free bun. I like to add a pinch of salt to the bun as well. Toast about 1 minute or until golden.
- Chop your herbs and drizzle on olive oil and a pinch of salt. Add herbs to the bun, followed by a sweet potato burger (or two!) and a drizzle of tahini. Top with your slaw, and another bun! Eat and enjoy!