The mango carrot slaw put the burgers over the top in terms of fanciness and tastiness. The sweetness of the sweet potato is brought out with the sweetness of the mango in the slaw. The crunch of the slaw acts nicely with the delicious mushy inside of the burger (yes, mushiness is a desired quality in my burgers!).
These are the perfect summer meal in summation. You can serve on a bun or bed of greens. Yay!
Sweet Potato Veggie Burgers
Recipe by Kathy, Happy. Healthy. Life.makes 7-8 large patties
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp garlic powder
1/4 cup wheat flour
a few dashes cayenne, black pepper and a scoop of nutritional yeast
salt to taste, if neededplentiful Panko crumbs
safflower oil for pan
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lots of toppings.
Mango Carrot Slaw
Inspired by Vegan Richa
1 Ripe Mango
Cabbage coleslaw mix (bagged)
Grate/thinly slice mango and carrot and mix with cabbage coleslaw mix.
Add Vegenaise and mix. Add a generous pinch of salt, vinegar, agave, black pepper.
Mix well, taste and adjust, and keep ready.
Assemble burgers with any other additional toppings you want (lettuce, avocado, tomato, etc.)