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Curried Rice and Sweet Potato Burgers [Vegan, Gluten-Free]

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Made with sweet potatoes, rice, mushrooms, and onion, along with curry spices, these burgers are flavorful and delicious. They're accompanied by a creamy, tangy avocado-lime sauce that perfectly complements the spicy flavors of the burgers. Make a big batch ahead of time and freeze the rest for busy days!

Curried Rice and Sweet Potato Burgers [Vegan, Gluten-Free]

This Recipe is :

High Carb Vegan Vegan

Serves

5

Ingredients

For the Burgers:

  • 2 small sweet potatoes, peeled and chopped
  • 2 cups cooked rice
  • 1/2 cup chopped mushrooms, diced
  • 1/3 of a white onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic
  • 1/2 teaspoon paprika
  • A sprinkle of cracked black pepper

For the Avocado Lime Spread:

  • 1 whole avocado
  • Juice from 1/2 a lime
  • Black cracked pepper
  • 1/2 teaspoon onion powder

To Serve:

  • Bun of your choice
  • Tomato
  • Lettuce
  • Onion slices

Preparation

  1. Prepare rice first cooking according to directions on your package.
  2. While rice is cooking place your sweet potatoes in a pot with enough water to cover the bottom and place a cover on top, let steam on medium heat for about 15-20 minutes, until the sweet potatoes are soft and smash-able.
  3. Once those are both cooked measure them to make sure you get 2 cups cooked rice and 1 1/2 cups smashed sweet potato and place both ingredients into a large mixing bowl.
  4. Chop the mushrooms and onion and add those to the mixture as well, stir everything up.
  5. Add in olive oil and spices and mix well.
  6. For tennis ball-sized balls and place them in a non-stick skillet (or spray a skillet with spray but non-stick ones work best, as they are fragile burgers) once you place them in the skillet press them down so they for a thick burger shape, push sides together with spatula, if needed.
  7. Let them cook on medium-high heat for 6-8 minutes on each side, being very careful when flipping so they do not break.
  8. While they are cooking you can make the avocado lime spread, add all the ingredients for the spread into a s=bowl and mash really well.
  9. Once burgers are done, assemble and enjoy.

Notes

Can be kept frozen for up to two months in the freezer.

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AUTHOR & RECIPE DETAILS


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Easy, delicious vegan sweets and snacks that bring happiness, health, balance, and freedom in the kitchen. Hey, I'm Michele! Vegan food blogger over at TwoRaspberries where I take all things yummy and make them vegan!  I live for happiness, health, balance and freedom in life. I live in MN with my fiance Nick and our two puppies.  I love my salads and my cookies so you'll be sure to find something you love! Come have fun in the kitchen with me and let's make some delicious vegan creations!


 

 

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7 comments on “Curried Rice and Sweet Potato Burgers [Vegan, Gluten-Free]”

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Megan Sartori
1 Years Ago

Hannah Oitzman Sierra McMurry :)


Reply
Hannah Oitzman
30 Mar 2016

Ooh that looks delicious!

Megan Sartori
30 Mar 2016

I know, right!!! :D

Omarrio Scott
1 Years Ago

Jesse Lynn


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Abigail Waters
1 Years Ago

Laura Nugent


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Lisa Bostock
1 Years Ago

Michael Bostock


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Lisa Bostock
1 Years Ago

Ditsy Mitsy


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