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Its been several years since I changed my diet from carnivore to herbivore.
From day one I have been on the lookout for the perfect homemade VEGAN veggie burger.

I’ve experimented with countless recipes, mine and others, and have posted a few of my favorites.

To be honest, they have all lacked the ability to have that “meat-like” firmness.

This sweet potato peanut butter burger recipe is no different!
But it has a unique flavor that will leave you addicted and wanting more, and it’s deserving of a post.

Here is how I went about it…

With my love of deconstructing recipes, I set my sites on one of my favorite dishes – Sweet Potato Peanut Butter Stew.

The challenge was to create a burger using the ingredients in the stew without changing the flavor.

I chose chickpeas as the filler with the idea that this legume was versatile enough to absorb the flavor of the other ingredients without compromising the integrity of the dish.
I used 1/2 tbsp of hot curry powder. If you choose curry without the heat, you may want to increase that amount to 1 tbsp.
The carrots were diced, similar to the size of the onion, to give the burger a slight hint of a crunch. If you prefer a smoother burger, shred the carrot in lieu of the dice.

My favorite way to serve this burger is atop a salad but it works well in a wrap or roll as well.

Serves 6-8

16 oz pkg chickpeas, soaked overnight
1 sweet potato, medium-sized, roasted
1 onion, diced
1 red pepper, diced
1 carrot, medium-sized, diced
15 oz can fire roasted tomatoes, drained and diced
1 tbsp ginger, minced
1/2 – 1 tbsp curry powder
1 tbsp juice from lime
1 tbsp cilantro, diced
1 cup roasted-salted peanuts, processed to a powder
2 tsp sea salt

Soak chickpeas overnight, Cook on medium heat the following morning until tender. About 1 hour.
Drain and allow chickpeas to cool for a few minutes. While still warm, mix in food processor until it resembles a crumb-type consistency. Take care not to over process.
Roast sweet potato @450°  for about 1 hour. Let cool.
Once cool, peel skin, dice and add to chickpeas mixture.
Drain fire roasted tomatoes. Dice pieces in half or quarters if they appear large.
Heat a large skillet on high. Add a little of the strained juice from the can of tomatoes along with onion, red pepper and carrot. Turn heat down to medium-low. Cook for about 5 minutes.
Add tomatoes, curry powder and ginger. Heat until red peppers and carrots are tender. About 5 minutes. Let cool.
Once cool, add skillet ingredients to chickpeas and sweet potato mixture.
Grind (use a coffee grinder) peanuts into a powder like substance.
Add peanuts, lime juice and cilantro.
Add salt and adjust according to your preference.
Form into patties.
Cook in skillet on medium heat, 3-5 minutes each side.
Freeze extra patties.

Have you ever deconstructed a recipe?  What was the result?  Please leave a comment…