Clinton Kelly’s fabulous sweet potato burgers are a hit in our house, definitely the best veggie burgers we’ve ever had! Vegetarian.
For the last year, I’ve been blessed to be able to work from home, full-time, while I started my food blog. However, I recently started a new job that I think is perfect for me and the blog! I think we’ll both benefit and grow a lot with this new venture.
Now I’m trying to find a balance between working my new job, keeping my blog updated, planning our wedding, taking care of Travis, keeping the garden alive, cooking healthy meals every night, and keeping up with chores around the house.
It’s hard! I can’t even imagine how some of you throw kids into that mix and still manage to get it all done. I’m exhausted. Happy, but pretty pooped– not gonna lie.
Since I’ve been working outside of the home, all of my favorite shows have piled up in our DVR. I used to have The Chew on in the background every day while I was working on the computer. Now I just try to catch up whenever I can.
Clinton Kelly’s Fabulous Sweet Potato Burgers on The Chew
So, if you watched The Chew this week, you may have also seen Clinton Kelly make his fabulous sweet potato burgers.
I was fast forwarding through a few episodes to see if any recipes looked good to me when I saw him working on the sweet potato burgers. I knew right away that I wanted to try them. I love a good veggie burger! Daphne Oz said they were the best veggie burgers she ever had!
I 100% agree! These sweet potato burgers really are fabulous.
You have to be careful when buying veggie burgers pre-made, they can be loaded with sodium. Homemade veggie burgers are always better.
There is something about roasted sweet potatoes. The sugar caramelizes while they’re roasting, and gives them the sweetest flavor. I just love them. I put them in everything; quinoa salad, lentil chili, salsa, or I serve twice-baked sweet potatoes as a side dish often.
I love that the sweet potatoes are the main ingredient in the veggie burgers, not just an add-in. I also really like that they’re diced and roasted, not baked whole then scooped out. Roasting the chunks makes each bite a total flavor bomb!
I didn’t have any cashews on hand. Actually, I did have cashews in the pantry, but someone (cough, cough, Travis) ate them all and didn’t tell me so I didn’t buy more. So I subbed finely chopped almonds for the cashews, and I thought it was a great substitute. I bet you could also sub finely chopped sunflower seeds if you don’t have any nuts on hand.
I told my mom how much we loved Clinton Kelly’s fabulous sweet potato burgers, and she thought it sounded great until I said they had chickpeas in them. She can’t have chickpeas. If you can have chickpeas– great northern, pinto or kidney beans would be a simple substitute that I think would give a similar flavor and texture.
Clinton Kelly’s sweet potato burgers are loaded with flavor from the roasted sweet potatoes, red onion, garlic, nuts, and Worcestershire sauce. If you’re craving a burger, give these a try. I’m pretty confident that you’ll fall in love with them too.
Make sure you load em’ up with lots of toppings! We like lettuce, tomato, red onion, and avocados!
We usually put ketchup or mustard on our burgers, but I didn’t think that would go so well with these. So I whipped up a spicy southwest ranch greek yogurt sauce, that was perfect for topping Clinton Kelly’s fabulous sweet potato burgers with!
It was so yummy, that we’ve been putting the leftover sauce on our turkey sandwiches and wraps for lunch every day. We can’t get enough!
- 1½ lbs sweet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp olive oil
- 2 cloves garlic, peeled and minced
- ¼ tsp paprika
- ¼ tsp cumin
- 2 tbsp vegan Worcestershire sauce
- 1 red onion, ½ peeled and finely diced, ½ thinly sliced for toppings
- 1 cup chickpeas, rinsed and drained
- 1½ cups rolled oats
- ½ cup cashews, finely chopped
- 2 tbsp coconut oil
- Sea salt and pepper
- Preheat oven to 400ºF.
- Peel, and chop the sweet potatoes. Toss with cumin, paprika, garlic and olive oil. Season with salt and pepper. Lay on a parchment lined tray, and bake for 30-35 minutes. Remove from the oven, and let cool for 5 minutes.
- Add sweet potatoes, diced red onion, chickpeas, and vegan Worcestershire to the food processor. Pulse until combined.
- Scoop mixture into a large bowl, add cashews and rolled oats.
- Form into patties.
- In a large saute pan, cook burgers in coconut oil over medium heat for 5-6 minutes per side, or until lightly browned.
- Top with lettuce, tomato, onions, avocado and greek yogurt ranch sauce.
Recipe adapted from Clinton Kelly on The Chew.
- I used vegan Worcestershire sauce, not regular.
- I added paprika and cumin to the potatoes before baking them for extra flavor.
- You can substitute kidney, pinto or great northern beans for the chickpeas.
- You can substitute almonds or sunflower seeds for the cashews.
Overall, we really enjoyed Clinton Kelly’s fabulous sweet potato burgers, and I’ll definitely be adding them to our monthly meal rotation menu. I hope you enjoy them too!
What’s your favorite version of a veggie burger? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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