Stay home this Saturday in your own backyard, and make it a BYOB—Bake Your Own Burgers—celebration. This gluten-free sweet potato burger is firm, flavourful, and nutritiously filling. Veggies, hemp, and breadcrumbs are blended coarsely, adding texture to each patty. Top your gluten-free Hemp & Sweet Potato Burger with hummus and fresh veggies and serve it on our delicious Millet & Chia Buns. Each crunchy bite will make being at home a sweet (potato) delight.
Preheat your oven to 350℉.
Pulse the sweet potatoes, onion, carrots, green onions and hemp in a food processor until coarsely chopped. Add breadcrumbs, salt and pepper and pulse again just to mix.
Form the mixture into 4 patties and transfer to a parchment lined baking sheet.
Bake for 15 minutes. Flip patties and cook for an additional 7 minutes.
To serve, top your buns with vegan mayo, tomato, lettuce, avocado and your delicious hemp and sweet potato patty.
serve & enjoy!
tips & substitutions
- Make this recipe ahead of time! Up to two days in advance, shred carrots and peel, chop, and cook the sweet potatoes. Store the gluten-free hemp & sweet potato burger mixture in an airtight container in the fridge.
- Double the recipe and freeze half for up to one month. When ready to serve, take out airtight container, thaw, preheat the oven, form patties, and bake! (You can form the patties before you freeze them, too. To make sure they don’t stick, freeze in a single layer on a baking sheet before transferring them to an airtight container. Keep them separated with a small square of parchment paper between each patty.)
Have some sweet potato left over? Dice, fry, and serve on the side of our Tofu Benedict recipe!