Vegan Sweet Potato Burgers with Tomato Pesto Mayo
Plant-based sweet potato and kale patties bound with seeds and basil pesto, pan-fried until golden and served on toasted rolls with tomato pesto mayonnaise. The burgers are chilled before cooking to help them hold their shape, creating a crispy exterior while keeping the interior tender and moist.
Ingredients
- 1 lb sweet potatoes, peeled and diced
- 6 oz kale or spring greens, shreddedspinach or chard1:1vegetarian
similar binding
- 3 tbsp olive oil
- 6 green onions, finely chopped
- 2 garlic cloves, crushed
- 4 tbsp all-purpose flour
- 1 tbsp Sacla Vegan Basil Pestohomemade basil pesto or other vegan basil pesto1:1vegan
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- salt, to taste(optional)
- pepper, to taste(optional)
- 2 ¾ oz mixed seeds, pumpkin, sunflower, black and white sesamepanko breadcrumbs or crushed nuts1:1vegetarianadds gluten
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- 4 rolls or burger buns
- sliced tomato, to servehomemade tomato pesto or other vegan tomato pesto1:1vegan
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- lettuce, to serve
- 3 tbsp vegan mayonnaise
- ¼ jar Sacla Vegan Tomato Pestohomemade tomato pesto or other vegan tomato pesto1:1vegan
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Instructions
- 1
Cook peeled diced sweet potatoes in boiling water until tender, then drain and cool before crushing roughly with a potato masher, leaving some lumps.
- 2
Cook kale or spring greens in boiling water, drain, cool, dry with kitchen paper, and chop coarsely.
- 3
Heat olive oil in a small frying pan over medium heat and cook green onions and garlic until softened but not coloured, then dry on kitchen paper.
- 4
Combine sweet potatoes, kale, cooked green onions and garlic, stir in flour and basil pesto, and season to taste.
- 5
Divide into 4 equal portions and shape each into a burger with your hands.
- 6
Coat burgers with mixed seeds, pressing down to cover evenly, then chill in the fridge for 30 minutes.
- 7
Mix vegan mayonnaise with tomato pesto and chill until ready to serve.
- 8
Heat remaining oil in a frying pan over low-medium heat and cook burgers for 3-4 minutes until golden brown underneath, then flip and cook the other side until golden.
- 9
Remove burgers and drain on kitchen paper.
- 10
Split rolls and lightly toast them.
- 11
Assemble burgers with sliced tomato and lettuce, top with tomato pesto mayonnaise, and serve.
Tips
Do not over-process the sweet potato mash; keep it lumpy for better texture.
Chilling the formed burgers is essential to help them hold their shape during cooking.
Toast the rolls lightly to add texture and prevent them from becoming soggy from the mayonnaise.
Good to Know
Refrigerate assembled burgers in an airtight container for up to 2 days. Store uncooked patties (before cooking) in the fridge for up to 3 days or freeze for up to 1 month.
Form and chill burgers up to 12 hours ahead. Prepare tomato pesto mayonnaise up to 2 days ahead.
Serve immediately after cooking and assembly while rolls are still warm.
Common Mistakes
Do not over-cook the sweet potatoes or they will become mushy and difficult to shape.
Do not skip chilling or burgers may fall apart during cooking.
Do not press seeds too firmly or they may crack and fall off during cooking.
Substitutions
Vegan Options
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General Alternatives
similar binding
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