Veggie Burger Recipe
By Madeleine Stiffler
Serving Size: 4 burgers
Ingredients:
- 1 or 2 large sweet potatoes, peeled
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons of neutral oil, such as grapeseed or canola
- 4 burger buns of your choice plus an additional 4 bottom buns
- Secret sauce (recipe follows below)
- ¼ head iceberg lettuce, shredded OR butter lettuce leaves
- Dill pickle slices
- 4 slices of cheddar cheese (can substitute with vegan cheese)
- ¼ cup thinly sliced onion or shallot
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Secret Sauce Ingredients:
- ¼ cup mayonnaise (can substitute with vegan mayonnaise)
- 2 tablespoons grainy mustard
- 1 teaspoon pickle juice
- ½ teaspoon honey
- 2 tablespoons chopped dill pickles
- 1 garlic clove, diced
- ½ teaspoon paprika
Instructions:
- Begin by preheating your oven to 350° fahrenheit and lining a baking sheet with parchment paper or aluminum foil. Then, cut your peeled sweet potato into ½ inch rounds. Next, place your sweet potato rounds onto the baking sheet and drizzle with your oil and season with salt, pepper, paprika, and garlic powder. Place in the oven and set a timer for 20 minutes.
- While your sweet potato patties are in the oven, make the sauce! In a medium sized bowl, whisk together the mayonnaise, mustard, pickle juice, honey, pickles, garlic, and paprika until smooth. Keep the sauce in an airtight container and place in the fridge until ready to use for burger assembly.
- Once the sweet potato patties are done, take them out of the oven and allow them to slightly cool. With the oven still on, place your buns on the racks and toast for 3 to 5 minutes. When done, assemble your burgers by placing 1 tablespoon of sauce on the top of each bun, 1 tablespoon of sauce on each bottom bun, followed by the patty, lettuce, pickles, and shallot or onion. Enjoy!