Homemade Veggie Burgers with Sweet Potato Fries

These Homemade Veggie Burgers paired with Sweet Potato Fries create a nutritious and flavourful twist on a classic meal. The burgers feature a hearty blend of vegetables, grains, and seasonings, while the sweet potato fries offer a naturally sweet and crispy side. Enjoy them together for a satisfying lunch or dinner that’s both delicious and wholesome.

Ingredients

Veggie Burgers

• 1 cup cooked beans (black beans, kidney beans, or chickpeas), rinsed and drained
• 1/2 cup cooked brown rice or quinoa (optional, for extra texture)
• 1/2 cup finely chopped onions (about half a small onion)
• 1/2 cup grated carrots or courgette (zucchini)
• 1/2 cup breadcrumbs (whole wheat or regular) or oat flour
• 1 egg, lightly beaten (or 1 tablespoon ground flaxseed + 3 tablespoons water for a vegan option)
• 1 teaspoon ground cumin (optional)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for sautéing or brushing, plus more if pan-frying)

Sweet Potato Fries

• 2 large sweet potatoes, cut into strips
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for extra flavour)

Optional Toppings and Extras

• Burger buns (whole wheat, brioche, or your favourite)
• Lettuce, tomato, sliced red onion, or pickles
• Cheese slices (cheddar, mozzarella, vegan cheese, etc.)
• Condiments like ketchup, mustard, or a homemade sauce

Instructions

1. Prep and Roast the Sweet Potato Fries

1. Preheat your oven to 200°C (400°F).
2. Peel (optional) and cut the sweet potatoes into strips, aiming for consistent thickness.
3. Place them on a baking tray, drizzle with 1 tablespoon olive oil, then season with salt, pepper, and smoked paprika if desired.
4. Toss to coat evenly and spread the fries in a single layer.
5. Bake for 20–25 minutes, flipping halfway, until the edges are lightly browned and the fries are fork-tender.

2. Make the Veggie Burger Mixture

1. In a large bowl, mash the beans with a fork or potato masher, leaving some texture.
2. Stir in the cooked brown rice (or quinoa), chopped onions, grated carrots, breadcrumbs (or oat flour), egg (or flaxseed mixture), cumin, salt, and pepper.
3. Mix well until everything binds together. If the mixture seems too wet, add a bit more breadcrumbs or oat flour. If it’s too dry, add a splash of water or extra mashed beans.

3. Shape the Burger Patties

1. Divide the mixture into 4–6 portions, depending on your desired patty size.
2. Form each portion into a patty, pressing gently to ensure it holds its shape.
3. Place the patties on a plate or tray and let them rest in the fridge for about 10 minutes (optional, but helps them firm up).

4. Cook the Veggie Burgers

1. Heat 1 tablespoon olive oil (or enough to lightly coat the pan) in a non-stick frying pan or skillet over medium heat.
2. Carefully place the patties in the pan. Cook for 4–5 minutes per side, or until they’re golden brown and heated through. You can also bake them at 200°C (400°F) for about 15–20 minutes, flipping once halfway.
3. If adding cheese slices, place them on the patties during the final minute of cooking to melt.

5. Assemble the Burgers

1. Toast the burger buns if you like.
2. Layer with lettuce, tomato, onion, pickles, or any preferred toppings.
3. Place the cooked veggie patty on the bun, add condiments, and finish with the top bun.

6. Serve with Sweet Potato Fries

1. Remove the sweet potato fries from the oven once they’re tender and lightly crisped.
2. Serve them alongside the veggie burgers, adding a sprinkle of salt if needed.
3. Enjoy immediately while everything is warm and fresh.

Tips for Delicious Veggie Burgers and Sweet Potato Fries

• Experiment with seasonings: Add spices like chilli powder, paprika, or garlic powder to the burger mixture for extra flavour.
• Keep an eye on moisture: If the burger mixture is too wet, the patties may not hold together; if too dry, they may crumble. Adjust with breadcrumbs or a splash of water as needed.
• Choose the right beans: Black beans, chickpeas, or kidney beans are sturdy and add a nice texture.
• Sweet potato fry variations: Try adding herbs like rosemary or thyme, or drizzle with a bit of honey or maple syrup for a sweet-savory contrast.
• Storage: Leftover patties can be stored in the fridge for up to 3 days or frozen for later use. Reheat gently on the stovetop or in the oven.

Enjoy these Homemade Veggie Burgers with Sweet Potato Fries for a wholesome, flavourful meal that showcases the perfect combination of hearty protein and naturally sweet sides.