The first thing Alberto and I ate together was a McDonald’s burger, it was exactly nine years ago. We weren’t vegans and our health was not important for us at that moment. This burger is much healthier, better for the planet and for the animals, besides, it’s incredibly tasty and delicious. It’s an epic win!
Today we’re celebrating our 9th anniversary in London and as this post is being published, we probably are visiting the Harry Potter Warner Bros Studio Tour, yay! We LOVE Harry Potter (the books and the movies), but we won’t be able to try the butterbeer because is not vegan.
Being vegan is not boring at all, we can eat every single dish we enjoyed before, but in a vegan version, it requires a little effort at the beginning, but it’s totally worth it. I’ve always loved burgers and I don’t know why I haven’t shared more burger recipes on the blog. Take a loot at our veggie burgers and our veggie patties. They’re so good, but you can find my all-time favorite burger recipe in our Simple Vegan Meals ebook.
You can serve these burgers with some bread or just with your favorite side dish. I usually add store-bought or homemade vegan cheese, healthy ketchup or vegan mayonnaise, the alternatives are endless!
- You can use regular potatoes or any legume you want, although maybe you’ll need to add more or less flax seeds or nutritional yeast.
- Any type of flour can be used instead of the flax seeds or the nutritional yeast.
- Tahini can be replaced for any other vegetable fat like oil or any nut butter. You can also omit this ingredient.
- Salt can be used instead of the tamari or soy sauce.
- Add your favorite spices and herbs.
- If you prefer an oil-free version of this recipe, just bake the burgers until golden brown.
- These burgers are freezable. We left them in the fridge overnight and then bake them until they’re ready to eat, although you can also reheat them in a frying pan.
- 1.5 pounds peeled and chopped sweet potatoes (650 g)
- 14 oz canned or cooked cannellini beans (400 g)
- 2 tbsp tahini
- 1 tbsp tamari or soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground black pepper
- 1 cup grounded flax seeds (160 g)*
- 1½ cup nutritional yeast (90 g)
- Extra virgin olive oil to taste
- Steam the sweet potatoes for about 15 to 20 minutes or until are soft. You can also bake or boil them.
- Place the steamed sweet potatoes in a big mixing bowl and mash with a fork or a potato masher.
- Add the beans and mash again.
- Add the rest of the ingredients and mix until well combined.
- Preheat the oven to 390ºF or 200ºC.
- Make the patties with your hands and cook them for both sides in a frying pan with some oil (we used extra virgin olive oil).
- Place the patties onto a baking sheet and bake them for about 10 to 15 minutes.
- We served the burgers with some rye bread, lettuce, tomato slices, avocado and red onion.
* We ground the flax seeds in a powerful blender.
- Serving Size: 1/12 of the recipe (only the patty)
- Calories: 344
- Sugar: 5.3 g
- Sodium: 137.6 mg
- Fat: 8.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 46.3 g
- Fiber: 18.9 g
- Protein: 27.8 g