This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?! This sweet potato rice burger is the wonderful result of food fusion. It combines some of the most delicious flavors of Asian cuisine – orange, peanut butter, soy sauce, Sriracha – and presents it in one of America's most beloved forms: a burger. It's got sweet citrusy notes but is still savory thanks to the soy sauce and peanut butter, and it has juuuust the right amount of bite from Sriracha. After toying around with several garnish ideas, we finally landed on two ideas; shredded scallions and cabbage, both doused in soy sauce and mixed with crushed peanuts. You could also totally crust the sides of the patty with peanuts, slather it in PB, or drizzle with some more Sriracha. Oh, and did we mention that you can make four large-sized delectable burgers per serving for only $4.41! Yep, we can hardly believe it ourselves... Have an idea for a #5under5 recipe? Send it to [email protected] and you might just see it on the site next week! If you make this dish, make sure to post it on social media with #5under5 and @onegreenplanet so we can see your amazing creation!
#5under5: Sticky Peanut Orange Rice Burgers [Vegan, Gluten-Free]
For the Burgers:
- 3 medium-sized sweet potatoes – ($1.50)
- 1 1/2 cups cooked white rice – ($0.84)
- 1 1/2 flax eggs (1 1/2 tablespoons ground flax seeds mixed with 3 1/2 tablespoons water) – ($1.35)
- 3 tablespoons orange marmalade – ($0.45)
- 4 1/2 tablespoons unsalted, chunky peanut butter – ($0.27)
Pantry Items Required:
- 3 tablespoons low-sodium soy sauce
- 2 1/4 teaspoons Sriracha or other Asian hot sauce
- Salt, to taste (optional)
- Soy sauce
- Roasted and salted peanuts, crushed
- Mixed cabbage
- Preheat oven to 400°F (we used a toaster oven to bake the patties and toast the buns. Oven times may vary if using a conventional oven, use your discretion).
- Cook rice according to package instructions.
- Pierce the sweet potato several times with a fork, wrap in a moist paper towel, and microwave for 3 minutes. If not fully cooked, turn it over and microwave for 2 minutes more.
- Make the flax egg by whisking the flax with the water. Let it set.
- Add de-skinned sweet potatoes to the bowl and mash. Add the rice and combine well, using your hands. Add the flax egg.
- Fold in the seasonings (peanut butter, soy sauce, orange marmalade, and Sriracha) in any order. Combine well.
- Grease the baking pan.
- Form four large patties. Go for thick and plump as opposed to flat and thin.
- Put patties in oven and set a timer for 20 minutes. At the 20 minute mark, flip patties over and cook on the other side for 15 minutes. Take the patties out of the oven.
- If you'd like, brush the tops and the insides of the hamburger buns lightly with oil and put in the oven for 5 minutes.
- Take the buns out of the oven and assemble the burger.
- Mix sliced scallions with 1 1/2-2 tablespoons soy sauce and crushed peanuts. Repeat with the cabbage.
- Top burgers with scallions and/or soy slaw. Serve immediately.
This recipe is for 4 large patties. You can easily make 6 medium-sized patties or make them even smaller for sliders. Cooking time may vary if you make smaller patties, so check on them frequently while they bake. Peanut butter can be substituted for unsalted almond butter. Taste the patty mix before baking and adjust to taste. Add more orange for a sweeter patty, more peanut butter for a nuttier flavor, or more Sriracha/Asian hot sauce if you prefer it spicy.