Vegan Sweet Potato Burgers (Gluten and Oil-Free)
Ingredients
- 450 g baked sweet potatoes you can also add their skin, if they are clean and organic
- 1 small orange peeled
- 1 onion cut in half
- 2 cloves garlic
- 80 g chickpea flour
- 40 g fennel cut in smaller chunks
- 1 tbsp. mustard
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. smoked paprika
- ½ tsp. turmeric
- salt, pepper
For serving
- portobello mushrooms for the gluten-free option
- sandwich buns
- salad arugula, lettuce, red cabbage, etc.
- avocado
- vegan blue cheese
Instructions
- Blend all the ingredients in the food processor.
- Put this mixture in the refrigerator to rest and tighten for about 30 to 60 minutes.
- Take the amount corresponding to a medium burger with the spoon and place it in parchment paper on a tray. The mixture is not too tight, but it will tighten during baking. In case you have round cookie cutters, put the mixture there to form the burgers, and then remove the cutter.
- Optionally, add a little oil on top of the burgers.
- Bake in a preheated oven at 180° C for about 15-20 minutes or until golden brown.
- Serve on portobello mushrooms if you are on a gluten-free diet or on sandwich buns with salad, avocado, blue cheese.
For the mushrooms
- In a bowl, add 1 tbsp. mustard, a little lemon and fresh thyme and spread it on the mushrooms.
- Bake them in a preheated oven at 180 ° C for about 20 minutes (the time depends on the oven).