These nutritious vegan veggie burgers are tasty and easy to make, particularly if you can plan ahead and have a leftover cooked sweet potato from a previous meal. They are good with any beans you have – I particularly like to use red or black beans.
As suggested in the photo, serve these with curried fries, either sweet potatoes or regular potatoes. Slice the potatoes and put them in a bag or bowl. Add a tsp of oil, tsp of curry powder, and 1/2 tsp of salt for each potato. Mix throughly (the bag makes this easy), spread on lightly greased pan and bake at 425.
I suggest a really tasty “grownup” ketchup such as Maya Kaimal’s Spicy Ketchup to complement the flavors. You can buy it on Amazon at right – but I’ve seen it in normal grocery stores everywhere – including here in the Bahamas (Maxwell’s, Marsh Harbour, Abaco). Add avocado for creaminess and onions, cabbage or sprouts for crunch. Hope you enjoy these nutritious vegan burgers!
I often will double this recipe for freezing. Put all the batter into a small bread bag and form into a cylinder. Freeze until firm but not frozen through, remove the batter from bag and cut into 1/2″ thick patties. Place the sliced patties back into the bag and return to the freezer for later use.