Mushroom Sweet Potato Veggie Burgers
Get in your veggies with these easy and wholesome homemade veggie burgers made with mushrooms and sweet potato. No extra additives and they’re vegan too!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 burgers 1x
- Category: Dinner
- Method: Cook
- Diet: Vegan
Ingredients
Scale
- 1 cup cooked sweet potato (see below for note on cooking)
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 1/2 bell pepper, seeded + roughly chopped
- 1 garlic clove, minced
- 2 lbs sliced mushrooms, any kind
- 1 tsp dried thyme
- 2 tsp dried rosemary
- 1 tbsp tahini
- 1 tsp dijon mustard
- 3 tbsp roasted or raw pumpkin seeds
- 1 1/2 cups rolled oats
- salt and pepper, to taste
Instructions
- If using fresh sweet potato, wrap sweet potato in tin foil and roast in a 425 degree oven for 1 hour. Let cool and then scoop out flesh and discard skins. Alternatively you can steam it in the microwave or purchase canned sweet potato.
- Add 1 tbsp of olive oil to a large skillet over medium heat. Add onions and bell pepper. Sauté for 5 mins or until onions are translucent.
- Add mushrooms and garlic and allow mushrooms to cook down for roughly 5 minutes.
- Stir in herbs and let cook for another 1-2 minutes.
- Turn off stove top and let mushroom mixture sit for 10 mins or until they have cooled slightly.
- Add sweet potato and mushroom mixture to a food processor or blender and pulse several times.
- Add in remaining ingredients except oats and pulse several more times until well combined.
- Add in oats and pulse several more times until mixture has thickened.
- Reheat the same skillet over medium heat and add remaining 1 tbsp of olive oil.
- Wet your hands and dip them into the burger mixture to form 6 burger-shaped patties.
- Cook on stove-top for 5 minutes on each side. You want the burgers to firm up but not burn. Turn down heat if burgers are burning.
- Serve in a bun or lettuce wrap with toppings of choice. Will keep in fridge for several days.