Sweet Potato Burgers with Green Tahini

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4.86 from 7 votes

Sweet Potato Burgers with Green Tahini

These Sweet Potato Burgers are tender, hearty, and full of flavor. Topped with herbaceous, savory green tahini sauce, they're just as good stacked on a classic burger bun as they are crumbled over a salad, tucked into pita, or piled onto a grain bowl.

Prep Time35

Cook Time35

Chill Time1

Total Time2 10

Course: Main Course

Cuisine: American

Servings: burger patties

Author: Jenné Claiborne

Ingredients

Sweet Potato Burgers

1 cup almonds
3 cloves garlic
2 tbsp ground cumin
3 tsp ground coriander
2 tsp smoked paprika
2 ½ tsp fine sea salt
1 tsp black pepper
2 14 oz cans chickpeas drained and rinsed
1 cup packed cilantro or parsley or a mix
1 red bell pepper
1/2 red onion
1 ½ cups sweet potato puree from 1 large or 2 small baked or steamed sweet potatoes
¾ cup quick-cooking oats

Green Tahini Sauce

1/2 cup tahini
1/2 cup water
juice of 1 lemon about 2 tablespoons
1 cup packed fresh mint, cilantro, and parsley (a mix) or your favorite fresh herbs
1 tsp fine sea salt
2 tbsp olive oil

Instructions

Sweet Potato Burgers

Add the almonds, garlic, and spices to a food processor and blend until the almonds are a coarse crumb. Transfer to a large mixing bowl. Add the chickpeas and herbs to the processor and blend until the chickpeas are thick and mealy, then add to the bowl. Finally, add the bell pepper and onion and pulse until finely chopped. Add to the bowl.
Add the sweet potato puree and the oats to the bowl and stir well. Season to taste with more salt and spices.
Refrigerate the burger mixture for at least 1 hour to firm up.
Preheat the oven to 375°F and line two baking sheets with parchment paper. Scoop about ¾ cup of the mixture into your hands and press into a tight patty. Place on the baking sheet and repeat, leaving 2 inches between patties.
Bake for 40 minutes, or until cooked through. Let the patties cool on the pan for at least 15 minutes before lifting them off with a spatula — they firm up as they cool.
While the burgers bake, add the tahini, water, lemon juice, herbs, and salt to a blender and blend until smooth. With the blender running, slowly stream in the olive oil.
Serve the patties with green tahini—on buns with your favorite toppings, tucked into pita, crumbled over a grain bowl, or straight off the pan.

Notes

Freezer directions: Shape the patties and arrange them on a parchment-lined baking sheet. Freeze until solid, about 2 hours, then transfer to a freezer-safe container or bag with parchment between the layers. Freeze for up to 3 months. Bake from frozen at 375°F for 50-55 minutes, until firm and cooked through. Let cool on the pan for 15 minutes before moving.
Sweet potato puree: Use homemade—roast or steam 1 large or 2 small sweet potatoes, then peel and mash until smooth. You'll need about 1½ cups.
Food processor: Work from dry to wet, and you won't need to rinse the bowl between rounds. If you don't have a food processor, you can chop the vegetables by hand and mash the chickpeas with a fork, but it's a workout with this quantity.
Chilling: Don't skip it. The oats need time to absorb moisture, and a cold mixture holds together much better when you're forming the patties. You can chill the mixture overnight.
Wet your hands if the mixture sticks, and rinse them every few patties to keep the surface smooth.
Press firmly and compact the edges. Cup the patty in your palms and press inward around the sides—cracks around the rim are where they break apart later. Aim for even thickness, about ¾ inch, so the centers set before the edges overcook.
Storage: Store cooled patties in an airtight container in the refrigerator for up to 5 days.

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