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This burger is aptly named. Its patty is packed full of flavor and hearty vegetables that are perfectly seasoned. Then the whole thing is drizzled with a tahini-mustard-beet sauce that is crazy-delicious.

The Ultimate Sweet Potato Burger [Vegan, Gluten-Free]

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Ingredients You Need for The Ultimate Sweet Potato Burger [Vegan, Gluten-Free]

For the Patty:
  • 1 small sweet potato, boiled
  • 1 cup Borlotti beans
  • 1 small white onion, finely chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup zucchini, grated
  • 1/3 cup walnuts, chopped
  • 1/2 cup buckwheat flour
  • 2 tablespoons tamari
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika powder
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon turmeric powder
  • 1 large red onion, sliced
  • 2 tablespoons maple syrup

For the Tahini-Mustard-Beet Sauce:

  • 4 tablespoons tahini
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon beet powder
  • A dash of water

For the Toppings:

How to Prepare The Ultimate Sweet Potato Burger [Vegan, Gluten-Free]

  1. Boil the sweet potatoes until they're soft and prepare the vegetables as instructed.
  2. Place the sweet potatoes and beans in a bowl and mash them up.
  3. Add the remaining ingredients and whisk them together.
  4. Line a baking tray with parchment paper and preheat the oven to 390°F.
  5. Make small burger patties with your hands and place them on the baking tray, until all the dough is gone.
  6. Place the tray in the oven and bake for 20-25 minutes until crispy.
  7. In the meantime, caramelize your onions, heat your burger buns and prepare the other toppings for the burger.
  8. For the sauce simply whisk together all ingredients in a bowl and add water as desired.
  9. When your patties are ready, assemble the burger and serve.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • Store for 4 days in the refrigerator or 3 weeks in the freezer.

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