Thai Sweet Potato Veggie Burgers

Vegan, Gluten-Free
Yields 6-8 patties
Prep Time: 40 minutes
Cook Time: 35 minutes

INGREDIENTS:
    For the Burgers

• 1 Large Sweet Potato
• 1/2 Cup Cilantro, finely chopped
• 1/4 Cup Fresh Basil Leaves, finely chopped
• 3 Large Garlic Cloves, minced
• 2 Teaspoons finely grated ginger
• 1/2 cup Roasted and unsalted peanuts, finely chopped
• 3/4 cup gluten-free rolled oats, processed into a coarse flour
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 TBSP ground flax + 3 TBSP water, mixed in bowl
• 1/2 TBSP sesame seed oil
• 1 TBSP low-sodium tamari (I used Liquid Aminos for less sodium)
• 1 tsp fresh lime juice
• 1 tsp ground coriander
• 1 teaspoon fine grain salt, or to taste
• Freshly ground black pepper, to taste

    For the Peanut Sauce

• 1 Garlic clove
• 6 TBSP smooth peanut butter (I used PB2)
• 2.5 TBSP fresh lime juice
• 2 TBSP low-sodium tamari (I used Liquid Aminos for less sodium)
• 1-2 TBSP of water, as needed
• 1/2 TBSP pure maple syrup
• 1 tsp freshly grated ginger
• 1/8 tsp cayenne pepper

DIRECTIONS:

1) Preheat over to 350ºF and line a large baking sheet with parchment paper.

2) Peel the sweet potato. Using a grater with the regular-sized grate holes, grate 1/5 cups of sweet potato. Place in large bowl.

3) In a large bowl, stir together the grated sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts.

4) In a food processor, add the oats and process until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.

5) Now add the drained chickpeas into the processor and process until finely chopped. You want the mixture to be a cross between a coarse paste and finely chopped chickpeas, but don't completely puree chickpeas. Stir the processed chickpeas into the bowl with the vegetables and oat flour.

6) In a mug, whisk together the ground flax and water. Let it sit for only 20 seconds or so, any longer and it will get too thick. Add to vegetable bowl.

Stir in the sesame oil, tamari (liquid amines), lime juice, coriander, salt and pepper to taste.

7) Shape the mixture into 6-8 patties using your hands.

8) Bake for 20 minutes then gently flip the patties. Bake another 15-17 minutes until golden brown.

9) While burgers are baking, prepare the peanut sauce. Add all sauce ingredients to food process and process until smooth. The sauce will thicken up as it sits. (I added more PB2 to make it thicker)

10) After baking, serve with buns and desired condiments.

Enjoy!

The peanut sauce will store in the fridge for at least a week. The burgers can be frozen (after baking and cooling) for a couple of weeks.