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.
- 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.