Burgers are LIT but when I eat them, you’ll usually find me chomping on some kind of mock meat variety. Every now and then I like to tuck in to a true “veggie burger” and this one is so freaking easy you’ll find yourself doing the very same. Prep ’em in advance, pop ’em in the fridge and with a little salad and/or a bun you’ve got a quick lunch or dinner option ready to go.
- 300g sweet potato
- 1 cup cooked brown rice (ain’t no shame in using microwave rice – so quick!)
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup finely chopped parsley stalks
- 1/4 cup nutritional yeast
- 1 tablespoon soy sauce
- Salt + pepper to taste
- 1/4 cup sesame seeds
- Stab the sweet potatoes a few times with a knife and cook in the microwave (or par boil) until soft but not mushy. Set aside.
- Once they’re cool enough to handle, cut the sweet potatoes in half and scrape the flesh (IDK, is that what it’s called?) into a medium-sized bowl.
- Throw in the brown rice, onion, garlic, parsley, nutritional yeast, soy sauce, salt and pepper. Mix well until combined.
- Measure out half a cup of the mixture and then gently tip into your hand. Firmly shape into a patty and place on a plate. Repeat with the rest of the mixture.
- Pop the plate in the fridge for at least 30 minutes (keep them in a container if you’d like to store them longer).
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Remove the patties from the fridge.
- Tip the sesame seeds into a shallow bowl or container and gently coat each patty with sesame seeds before adding to the baking tray.
- Bake for 30-40 minutes until golden on the outside and serve with your fave salads and toppings alone or on a bun.