I love making homemade veggie burgers. They always seem so wholesome and they're definitely satisfying. You can really do so much with homemade veggie burgers. There are tons of possibilities.
In the past we've made veggie burgers using a variety of different legumes and veggies but never before have we incorporated tofu. You can make the tofu as conspicuous or inconspicuous as you'd like depending on how fine you crumble the tofu block.
You could interchange the sweet potato for butternut squash and the carrot for parsnip, if you so desire. I haven't tried those yet with this recipe but I'm sure they'd be good.
I added a super simple slaw to the top of the burgers. I love serving coleslaw with burgers - it's so summery too! This is a fairly lightly dressed coleslaw so you can increase the amounts if you prefer more dressing.
Sweet and (a little) Smoky Veggie Burgers
1 block of tofu, crumbled
1 sweet potato, baked (flesh only) or peeled, cubed, boiled, and mashed
1 sweet onion, diced fine
2 cloves of garlic, minced
¼ cup oats (or certified gf oats)
¼ cup nutritional yeast
1 carrot, peeled and grated
¼ tsp chipotle powder
½ tsp cumin
1 tbsp paprika
1 tsp molasses
1 tsp agave
1 tsp garlic powder
1-2 tsp soy sauce
drop of liquid smoke
pepper to taste
Preheat oven to 400° F.
Combine all ingredients in a large bowl. I boiled my sweet potato in a large pot and so I just used that pot to mix all of my ingredients together. If you find the mixture is too wet, add more oats but if you find it is too dry, add another carrot or more agave/molasses/soy sauce or a sprinkling of water.
Once everything is well combined, line a baking sheet with parchment paper. Form the mixture into patties and line the baking sheet, place in the fridge for 15 to 20 mins. After resting in the fridge, remove soon-to-be-burgers from the fridge and brush a little olive oil on each side of the patty. I brushed the oil on one side then flipped the patties gently and coated the other side.
Bake for 25-30 minutes, flipping at the halfway mark (approx.. 15mins). The burgers should nicely golden when done. Let them rest for 5 minutes before serving/assembling your burger.
Super Simple Slaw
4-5 cups shredded cabbage, or coleslaw mix
1-2 tbsp vegan mayonnaise
1 tsp agave syrup
2 tsp lemon juice
salt and pepper to taste
Dump the cabbage in a large bowl, add the ingredients, and mix about until everything is evenly coated.