Sweet Potato and Sprouts Masala Burger

This burger patty is inspired from the Trader Joe’s Vegetable Masala Burger patty which we sometimes rely on to throw together a quick meal in my household. However, this patty (unlike its inspiration) is gluten-free and does not contain any cellulose or unwanted ingredients. I also used sweet potatoes instead of regular potatoes because the former has more calcium, vitamin C and iron and is lower on the glycemic index. 

Where I deviate from the original recipe is the addition of mung sprouts. Mung beans (or any beans, for that matter) are a vital source of protein in vegetarian diets. However, a lot of people stay away from beans and legumes because they can cause gas and bloating because of the high fiber content. Sprouting beans increases the nutrient levels and also aids in digestion. In this recipe, they also add a nice crunch to the patty. So better nutrition and taste? Score!

It’s easy to sprout mung beans (or any other beans) at home using this easy recipe. You can use any other sprouted beans instead of mung. I tried them with sprouted green garbanzo beans too, but mung remains my favorite! These burgers also freeze really well, so you can make them ahead, and thaw and heat them on those days you need to throw together a quick lunch or dinner.

Sweet Potato and Sprouts Masala Burger

Recipe by theplantpaletteblogCourse: MainCuisine: VeganDifficulty: Medium

Servings

8

servings

Prep time

45

minutes

Cooking time

45

minutes

A healthy and wholesome vegetarian patty – the perfect addition to your next barbecue

Ingredients

• 1 large sweet potato, cooked and mashed

• 1 cup sprouted mung beans

• 1/2 cup corn, fresh or frozen (thawed)

• 1/2 cup finely chopped red onion

• 1/2 cup finely chopped cilantro

• 1 cup almond flour or almond meal

• 1/2 teaspoon sea salt (or to taste)

• 1/2 teaspoon turmeric

• 1/2 teaspoon red chilli powder or cayenne pepper

• 1 teaspoon garam masala or curry powder

• 1 tablespoon lemon juice

• Additional toppings (optional)

• Sliced onion

• Sliced tomato

• Sliced avocado

• Lettuce or micro-greens

• Ketchup or other chutneys

Directions

• Cut sweet potatoes in half lengthwise and bake at 400 degrees F (or 200 degrees C) for 25-30 min until a fork or knife can pierce through easily. Cool and mash discarding most of the skin. Small pieces of skin can remain if they mash down well. Reduce the oven heat to 375 degrees (190 degrees C).
• Add the mashed sweet potato and all the remaining ingredients to a large bowl and mix together well. Try moulding some of it into a flat patty. If the mixture feels too wet, add more almond flour (or meal). Taste and adjust salt and other seasonings as needed.
• Divide the mixture into 6-8 portions depending on the size you want for your burger patty.
• Line a baking tray with parchment paper, gently shape the divided mixture into rounds with your hands and place them on the tray.
• Place the tray in the preheated oven and bake at 400 degrees F for 35-45 minutes, flipping them over after 20 minutes. The burgers will get crispier and dry the longer your bake, so adjust your bake time according to your preference.
• Serve on burger buns with the additional toppings and enjoy.
• You can store the leftover burger patties in the fridge for 2-3 days or freeze for later use.