With Asian Slaw and Spicy Mayo
It’s been a while since I’ve experimented with veggie burgers. I kind of stick to my good old standby Crispy Chickpea Patties but I think it’s about time to figure out something new. I had a couple sweet potatoes that were begging to be used in something new.
I think this is “something new” enough to satisfy my veggie burger curiosity for a while now. I think you’ll like them.
I can’t believe I made a patty, with a slaw, and a mayo and put it all on a bun for you. Usually I get to the patty part and just eat it all and ignore the bun and toppings part. So lucky for you I had the discipline to hold off on eating the patties just long enough to whip up some Asian slaw, Sriracha Mayo and some homemade buns. Okay, I lied. The first time I made these I scarfed them down without any of that other stuff. The second and third time around I made proper burgers.
- 2 cups grated sweet potato
- 1 19 oz can black beans, drained and rinsed well
- 4 stalks green onion
- 3″ piece fresh ginger
- 1 carrot, peeled
- 1 stalk celery
- 4 cloves garlic
- 1 cup pecans, walnuts or almonds
- ½ teaspoon Chinese five spice powder
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon sesame oil
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In the work bowl of your food processor, pulse nuts until finely ground.
- Add in carrot, celery, ginger, green onions and garlic. Pulse to finely chop. Do not let it become a paste. Scrape out into a bowl and set aside.
- Add black beans to the work bowl of the food processor. Add 1 cup of grated sweet potato. Pulse to combine into a chunky puree. Scrape out into same bowl as nut mixture.
- Add remaining 1 cup grated sweet potato, five spice, sesame oil, salt and pepper. Stir to combine well.
- Form into 8 patties and place on parchment-lined baking sheet.
- Bake for 25 minutes until lightly browned.
- 1 lb red cabbage, shredded
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1 bunch green onions, sliced
- 1 lime, zested and juiced
- 1 tablespoon coconut aminos
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 cup grapeseed oil
- 1/4 – 1/2 teaspoon sesame seeds
- Combine cabbage, cilantro, mint and green onions in a bowl.
- In a separate bowl, whisk the lime zest, juice, coconut aminos, salt, sugar, sesame oil and grapeseed oil.
- Toss dressing with cabbage mixture. Cover and chill for at least 2 hours or overnight to allow flavors to meld and let the cabbage soften up.
- Sprinkle with sesame seeds and toss once more before serving.
- 1/2 cup vegan mayonnaise
- 1 clove garlic, finely minced
- 1 tablespoon Sriracha sauce
- Combine vegan mayonnaise, garlic and Sriracha sauce in a small bowl. Let sit in the fridge for an hour before using.
I’ve noticed something rather startling here. I believe this little tiny side recipe of Spicy Mayo may be my first recipe on this blog that uses Sriracha Sauce. I am shocked since it really is one of my favorite things. I add it to a lot of things. Why haven’t I mentioned it sooner? Well, this comic from The Oatmeal should make up for not sharing any Sriracha recipes sooner. (Warning: I think there’s an f-bomb in it. Judge me all you want, I still think it’s hilarious.)
Oh, and as for the homemade gluten-free and vegan bun recipe, you’ll just have to stay tuned for that one. I need to tweak it a bit before I feel happy with posting the recipe. Update: Here’s a recipe for the buns!