With Asian Slaw and Spicy Mayo
on to my second burger and I took a quick snap with my iPhone
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.
Asian Slaw
Ingredients:
- 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
Instructions:
- 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.
Spicy Mayo
Ingredients:
- 1/2 cup vegan mayonnaise
- 1 clove garlic, finely minced
- 1 tablespoon Sriracha sauce
Instructions:
- 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!
I will save this burger patty recipe for later. I am always on the hunt for the best vegan burger recipe. Looks like it held up nicely without bread crumbs.
Yes! It held up really well considering it has no bread crumbs or oats or anything like that. I hope you enjoy them.
this looks yummy! I am just getting into GF Vegan. I was GF for a long time.. then fell off the wagon. I wasn’t vegan at the time. Now I am Vegan, and I know I need to go back to GF.. so I’m on the search for new recipes! We have a nut allergy in the house though, and I’m wondering about replacing them… maybe I’ll try some toasted bread crumbs.
Thanks for sharing this recipe!
You can definitely use bread crumbs. I’d even suggest trying a mixture of cooked rice and gluten-free bread crumbs to help it stick together. I hope it works for you!
Thank you for this awesome recipe! I am listing it on my menu for my weekly menu plan over at startglutenfree.com. I am providing a link back to your recipe! YUMMO!
Thanks so much for sharing my recipe Cindy! I’m glad you loved it.
I was expecting these to be decent but these burgers were SO fantastic. I think I might be addicted. Thank you so much for making a recipe that doesn’t leave me craving the McDonald’s my boyfriend’s munching beside me!
Awesome to hear Kim! These burgers beat McD’s hands-down every day. (Or that’s what I think anyway.)
They look so good. Are the sweet potatoes cooked or raw when they are grated? I’m assuming raw? Thanks for clarifying
Hi Judee, Yes the sweet potatoes are grated when raw. I’ll make sure the instructions are clearer.