These vegan sweet potato burgers are bursting with flavour, have wonderful texture, and perfect, crispy edges. Incredibly delicious, with just a hint of spice, and loved by vegans and omnivores, alike.
In a small pot, add the cubed sweet potato, cover with water and bring to a boil. Cook until fork tender, approx. 10 minutes. Then drain and set aside.
Meanwhile, add diced onion, pepper and mushrooms to a large pan. Sprinkle with salt and pepper and dry sauté until softened, approx. 5 mins. (The mushrooms will release moisture, so you should not need any oil or water to sauté.)
Add the cooked sweet potato, beans and seasoning to your food processor. Process until broken down, but not smooth. You want to keep some texture. Then add the sautéed veggies and the oats and pulse a few times to mix through. Do not puree.
Line a baking tray with parchment paper and use wet hands to form tennis sized balls from your batter. Then flatten into a patty shape and place on your tray. You should get 8 patties. Refrigerate for at least 30 minutes, or overnight if working ahead.
When ready to bake, heat your oven to 450 degrees F and bake for 25 minutes. Then carefully flip the burgers and bake another 15 minutes, until the edges are golden brown.
Do not over process. You want a nice textured burger here, so make sure not to over do it in the food processor.Work in batches if you have a small processor. Don't try and jam everything into a smaller appliance or the bottom will get pureed, and the top will stay chunky. This won't give you the best texture.Use wet hands to make your patties! The batter will be a little sticky, so using wet hands will prevent the patties from sticking to your hands.Taste the batter and adjust the seasoning if needed. Once your batter is processed, taste a sample and add more salt, pepper, garlic powder, cumin or cayenne, if needed. Always season to your taste. Make it smoky. If you want add a smoky flavour to your burgers, add a 1/2 teaspoon of smoked paprika to the batter.Leftovers keep refrigerated for 3-4 days or freeze airtight for up to 3 months.