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!
- Nourishing 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.
- 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
Sweet Potato Buckwheat Burgers
- 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!
- 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.