Clinton Kelly's Fabulous Sweet Potato Burgers
Clinton Kelly's fabulous sweet potato burgers are a hit in our house and I think you'll love them just as much as we do! It's the most delicious Meatless Monday meal! Vegan.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 burgers
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 the mixture into a large bowl and add the cashews and rolled oats. Form the mixture 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.
- 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.
Serving: 1burger | Calories: 279kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Sodium: 92mg | Potassium: 508mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12100IU | Vitamin C: 4.1mg | Calcium: 56mg | Iron: 2.6mg