Hello readers! I don’t know about anybody else but I’ve been totally creatively blocked lately. I think it’s the slight turn of the seasons putting me in a funk but don’t worry, I’m working really hard to get more fall and winter recipes together so we can all be eating delicious vegetarian comfort food as the weather turns! Today I’m going to keep it simple with these delicious Sweet Potato Burgers with Caramelized Onions and Goat Cheese Aioli.
I created this recipe almost on a whim. I had one lonely sweet potato leftover from a different recipe and needed to figure out what I could do with it that both Andrew and I could eat, from that birthed these delicious burgers.
When I first switched to being vegetarian, I had a difficult time finding a veggie burger I truly enjoyed. Blame it on the fact that I had mostly been to restaurants that served morning star or just flat out didn’t do black bean burgers very well. The first one I truly fell in love with was the Sweet Potato Black Bean Burger at this bar in Chicago called Lockdown. If you’re ever here, please go there! It’s amazing and they play great music.
For this particular recipe I use white beans which are less obtrusive than black beans and let these burgers thicken up while keeping their nice orange color. The toppings her take the cake though. I swear you will want to put this Goat Cheese Aioli on everything!!
I won’t take up any more of you time! Just try this recipe, it’s very easily doubled for larger families and it’s so delicious. The flavor combination of the onions, the aioli and the sweet potatoes is absolutely perfect. It’s truly the perfect option for a healthy burgers and beer night.
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Until Next Time,
Sweet Potato Burgers with Garlic Goat Cheese Aioli
These Sweet Potato Burgers and bursting with fall flavors and topped with a creamy goat cheese aioli sauce and sweet maple caramelized onions.
Author: Jackie DeSana
Recipe type: Burgers, Sandwiches, Dinners, Lunches
Cuisine: Vegan, Vegetarian
Serves: 4 burgers
- 1 sweet potato, peeled and cooked
- 5 tbs brown rice flour*
- 1 tbs tahini
- 2 tbs nutritional yeast
- 2 tsp syrup
- ½ tsp cayenne pepper
- 2 tsp paprika
- 1 tsp each salt and pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 cup Panko breadcrumbs
- 4 tbs vegetable oil (for frying)
- 8oz goat cheese
- 6 cloves garlic, minced
- 3 tbs olive oil
- juice of 2 lemons
- ½ onion, diced
- 2 tbs butter
- 2 tbs bourbon
- 1 tbs maple syrup
- kale or spinach
- First cook the sweet potato, you can bake it for an hour at 350 degrees, or for a faster option, peel it, chop it into chunks and cook it in boiling water for about 20 minutes until it's soft.
- Add the cooked sweet potato to a large mixing bowl and add the remaining ingredients for the burgers except the Panko breadcrumbs and the vegetable oil. Using a stand mixer or a hand mixer, whip the mix until it's combined and the beans are broken up. If you want it to be really smooth and not have even small chunks of beans, you'll have to use a food processor or blender for this. I've tried it both ways, and I just think the burgers are better when they're just mixed. If at this point the mixture isn't thick enough to form a patty, add more flour in a tablespoon at a time.
- Place the Panko breadcrumbs into a shallow bowl. Heat about 4 tablespoons of vegetable oil in a large pan over medium heat. Scooping out about a ½ cup of the sweet potato mix at a time, form the mixture into patties, roll them in the breadcrumbs and then place it in the oil. Cook for about 3 minutes on each side until the breadcrumbs are browned and crispy. Repeat until you're out of burgers.
- If you're going to do my toppings, make the Goat Cheese Aioli by whipping the goat cheese, lemon juice, olive oil and garlic together until it forms a thick spreadable sauce.
- For the caramelized onions, melt the butter in a large pan. Add the diced onions and cook until they become translucent in the butter. Pour in the bourbon and stir for about 2 minutes, then add in the maple syrup. Continue cooking and stirring the onions over low-medium heat until they start to brown. This could take about 20 minutes or 10 if you're impatient.
- Assemble the burgers by spreading the aoili on the top bun, add the burger and top with the onions and greens of your choice! Enjoy!
If you need to make these vegan, you can make the aioli with vegan mayonnaise and soaked cashews for a thick creamy sauce.