Are you looking for vegetarian burger recipe? Try these sweet potato buckwheat burgers! They are perfect for anyone who is looking for meat free recipe ideas as well as vegans.
Guys, now because these are also suitable for vegans it does not mean that you won’t enjoy them! Maybe you are trying to eat less meat, maybe you have friends who are vegetarians/vegans, maybe you like trying new things …
In that case these sweet potato buckwheat burgers are for you!
And here are more meatless recipes:
- Carrot Broccoli Fritters (they are yummy and can be also turned into burgers)
- Sweet Potato Hash
- Sweet Potato Flatbread is my favorite and one of the easiest flatbreads to make!
- Buddha Bowl
How to make buckwheat burgers
Now the prep is easy but it’s not the one-pan kind of prep. To make these savory buckwheat burgers you will need to start with cooking sweet potatoes and buckwheat first. It takes about 10-15 minutes to cook sweet potatoes. The buckwheat might need less or more. I recommend following the package instructions.
Meanwhile dice the onion and peel and shred carrots. Sauté them on medium-low heat until translucent. When ready, turn off the heat and set aside.
Now get your food processor and add in cooked and drained sweet potatoes, buckwheat, sautéed veggies, curry, seasoning and parsley. Process using the pulse button. This should not take long and I recommend watching the processor. If you let it run too long you will get a way too mushy texture. In this case a coarse texture is not a bad thing.
If you don’t have a food processor or don’t want to use it, simply mash the sweet potatoes in a bowl first and then add the rest of the ingredients. Mix it well and you are done.
All you need to do know is turn this mixture into sweet potato buckwheat burgers and bake them:
Line your baking tray with parchment paper.
Take some of the mixture and form into a ball. Place it onto the baking tray and press down to form a pattie. The thickness and size is completely up to you. I get 6 large patties out of this mixture. So you could make six burgers, if you wanted.
Useful tips
- The texture of these buckwheat burgers cannot be compared to meat burgers so those looking for a vegetarian burger recipe that tastes like beef burger might be disappointed.
- They are crispy on the outside and mushy on the inside.
- The amount of sweet potatoes can be reduced.
- Use any type of onion that you like – white or red or spring onion.
- Don’t omit parsley – it is one of the key ingredients as well as the curry powder.
- These meatless burgers are way too soft to be fried on a skillet/frying pan. Trust me, you will not be happy with the results.
Sweet Potato Buckwheat Burgers
Ingredients
Sweet Potato Buckwheat Burgers
- 3 cups Diced Sweet Potatoes (400 grams)
- ½ cup Buckwheat (100 grams)
- 1 Small Onion
- 2 Carrots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Curry Powder
- Salt & Pepper to Taste
- ½ cup Packed Fresh Parsley
Serving suggestion (optional):
- 6 Buns
- Guacamole
- ¼ Red Cabbage
- 2 Large Tomatoes
- ½ Cucumber
Instructions
- Place the diced sweet potatoes in a sauce pan and pour in water. Just enough to cover them. Cover with lid and bring to a boil. Reduce the heat to low and cook until soft (about 10 minutes). When done, drain them and set aside.
- At the same time cook the buckwheat following the package instructions.
- Meanwhile: Dice the onion. Peel and grate/shred the carrots. Saute them in a skillet with some olive oil (medium-low heat) until translucent. When done, set aside.
Option 1: With food processor
- In a food processor combine drained sweet potatoes, cooked buckwheat, sautéed vegetables, curry powder, salt and pepper and roughly chopped parsley. Process until combined using the pulse button. Important: Don’t process until completely mushy.
Option 2: Without food processor
- Transfer the sweet potatoes into a mixing bowl. Mash them with a potato masher or fork. Add the rest of the ingredients and mix well.
- Take some of the mixture and roll it into a ball. Transfer it onto a baking tray lined with parchment paper. Press down until you get the desired thickness. Repeat with the rest of the mixture.
- Bake in a preheated oven at 360°F/180°C for 10 minutes before turning each of them over. Bake for a further 10 minutes or until they are brown and feel hard to touch.
- Serve with buns of your choice and lots of veggies, including guacamole!
Notes
- You can reduce the amount of sweet potatoes slightly.
- Parsley and curry powder should not be omitted.
- Onions – white, red or spring onions can be used.
- Not suitable for frying in a skillet/frying pan for their texture.
Demeter says
I love the vibrant color in these!! I am drooling over here!
Julia | Happy Foods Tube says
:) You gotta try it, Demeter!
Traci says
Oh yum! Love ALL the ingredients going on in this beautiful burger! Always happy to put my food processor to use as well. Can’t wait to try these out. Pinning and sharing :)
Julia | Happy Foods Tube says
Thanks, Traci!
Allison says
I love veggie burgers! I’ve never tried making them, but this recipe looks too good to pass up. I’ll be trying these soon!
Julia | Happy Foods Tube says
I’ll be waiting for your feedback so :)!
Ben Myhre says
I am always willing to try meat substitutes. Some are winners and some stink, but this looks like it would be really tasty. I will be giving this one a whirl.
Julia | Happy Foods Tube says
We love these, Ben! Hope you give them a go!
Beth says
Wow, these burgers look super good! I’m a huge fan of sweet potatoes!
Julia | Happy Foods Tube says
Thanks, Beth!
Laurel Cornwell says
These burgers look amazing! I never would have thought to combine sweet potato and buckwheat, but oh my goodness! the flavors would go so well together! Adding this to next week’s meal plan :)
Julia | Happy Foods Tube says
Yay! That’s great to hear that!
Momo says
Hmm, I must try these, thank you for sharing! Just a question: when I make veggie patties without egg-substitute, they always fall apart :( Will these hold together when I turn them around in the oven?
Julia | Happy Foods Tube says
Hi Momo. Like you said, without any egg added, patties are more prone to falling apart but if you turn them slowly, they will be fine. It’s what worked for me. Hope you give them a go!
Dee says
These look amazing! I only have frozen sweet potatoes on hand. Will that work if I drain them well after cooking? Also, does it matter if one uses toasted buckwheat groats vs. raw. Both will be cooked, obviously.
Julia | Happy Foods Tube says
Hi Dee. I have not tried making these with frozen sweet potatoes so not sure. As for the buckwheat, I believe it is a matter of preference. You can use any kind you like!