STOP EVERYTHING! You guys, this is what burger dreams are made of! Since I have gone gluten-free, bread has been a hard thing to replace. Gluten-free bread has come a very long way since I ventured into this lifestyle almost six years ago (Wow! Time flies!), but one thing that I still have a bit of a hard time finding is a good gluten-free bun. There are definitely some decent ones out there, but I wanted to try something different, and something that was a little more plant-based. Naturally, I turn to sweet potatoes because well, they are on my favorite food list for sure!
So, I took a sweet potato that was more rounded instead of oblong… because I figured it would look more bun-ish. I sliced it lengthwise to create a bun shape, drizzled it with olive oil, sprinkled it with salt, and then popped it in the oven for about 20 minutes. Now from one large sweet potato, I got two “buns”. I then just happened to stuff a vegan barbeque burger patty in there and piled on the toppings. My guac to burger ratio is a little off, I just can’t help myself when it comes to guacamole. I think that may be at the top of my favorite food list… I’m going to share with you exactly how to make this superhero of a burger, but first a little burger checklist:
Is it messy? Yes, but what good burger isnt?!
100% Plant-based? You won’t believe it!
Gluten-free? As always
Delicious? Oh heck yeah!
Nourishing even?! Surprise!
Read more, get the recipe, see what products I used to make this yummy monster, and as always…
If you’re following me on Instagram you know that I was pretty stoked about this recipe, and I think you guys were too! I gave you a little preview of the recipe, but now let’s really dive in and make it happen! I was so excited to use Annie’s Homegrown BBQ Sauce in this recipe, I think you’ll like the flavor it gave these vegan patties.
Vegan BBQ Guacamole Burgers on a Sweet Potato Bun
- 2 cup baby portabella mushrooms
- 1 cup oat flour (or oats ground into flour)
- 1/2 cup teff flour
- 1 can chickpeas
- 1 medium onion
- 4 flax eggs (4 tbsp flaxseed meal + 7 tbsp water)
- 1/4 cup Annie's Homegrown BBQ sauce
- 2 tsp liquid smoke (opt. but gives added smokey flavor)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- pinch pepper
- 1-2 large sweet potatoes
- olive oil
- pinch salt
- red onion
- BBQ Sauce (opt)
- 2 large avocados
- 1-2 tsp lime juice
- 1 tsp garlic salt
- pinch salt
Preheat your oven to 400 degrees
Scrub your sweet potatoes under water to remove any dirt, then cut them into 4 slices lengthwise
Place the sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and bake for about 20 minutes. Flip halfway through
While those are baking, make your burger patties
First, make your flax eggs and let them set up while you prepare the rest
Drain your chickpeas and set aside on a paper towel to "dry" a bit. Remove the stems from your mushrooms and then wash them
Cut your mushrooms in quarters and then place in your food processor/blender and pulse until you have diced mushrooms. Place in a large bowl. Do the same thing with your onion and add to the same bowl. Then repeat once more with your chickpeas and place in the bowl
**NOTE: be careful to not blend your chickpeas too much or you'll end up with hummus! haha
Add the remaining ingredients to your bowl and stir to combine well. If you need to, add a small amount of water to make the mixture stick together better
Form into patties
Heat your skillet over medium-low heat and drizzle with olive oil
Add your patties and cook for about 3-5 minutes on each side
Make your guacamole by scooping your avocado into a bowl and smashing it until you have your desired consistency. Then add the remaining ingredients and stir to combine
Cut your toppings, and assemble your burgers!
** Patty recipe inspired by Kim-Julie Hansen from Brussels Vegan
** From 1 large sweet potato, I got 2 "buns". You will get about 10-12 patties, so plan your buns accordingly.
Organic Garlic Powder
Certified USDA Organic, Gluten Free, Non-GMO, Vegan, Kosher. Certifications available at Spicely Organics.
Can be used to replace fresh garlic and is an amazing addition to most savory dishes
Use 1 teaspoon per 1 pound of meat for seasoning or 1 teaspoon per 4 cups of liquid when adding to soups.
Bob’s Red Mill Gluten Free Oat Flour, 22 Ounce (Pack of 4)
Case of Four, 22 oz. bags (5.5 lbs. total)
Gluten Free; Vegan/Vegetarian; Kosher Pareve
Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free