VEGAN Sweet Potato Burger

Celebrate Fall with this VEGAN Sweet Potato Burger that reflects the colors of the season in it’s ingredients: Sweet potato, beetroot, bell peppers, onions and ginger. Just as there is a myriad of hues outside this time of year, there is also a myriad of flavours in this VEGAN-friendly burger!

PREP TIME: 15mins | COOK TIME: 30mins | TOTAL TIME: 45mins | SERVES: 6 | YIELD: 6 BURGERS

First published here.

P.S. If you loved this instructable, don't forget to vote for it in the VEGAN food contest! Thanks! <3

FOR THE PATTIES

- 2 c (15 oz / 425 grams) sweet potato, cooked and grated

- 3/4 c (4 oz / 100 grams) beetroot, cooked and grated

- 3/4 c onion, chopped

- 1/2 c green bell pepper (capsicum), chopped

- 1/2 tsp. fried red chilli flakes

- 1 tbsp. ginger, grated finely

- 4 mint leaves

- Salt, to taste

- 1/4 c garlic flavoured bread crumbs

- 6 tsp. oil

FOR THE BURGER

- 6 Burger Buns

- 6 Iceberg Lettuce leaves

- 1 cucumber, sliced into 1/4" pieces

- 1 large onion, sliced into 1/4" rings

- 2 large tomatoes

- In a medium mixing bowl, combine all the ingredients (except the grated beetroot). Finally stir in the beets using a form, just until it's dispersed without bleeding too much color into the mixture.

- Divide batter into 6 and shape into 1 inch thick patties. Place patties on a baking tray lined with cling film or wax paper.

- Heat a little oil (about 1 tsp per patty) in a pan and fry the patties over medium heat until slightly browned on both sides.

- Assemble the burger with lettuce, fried patty, onion rings, cucumbers, tomato and any other fillers you like.