PEANUT AND SWEET POTATO BURGER
The Peanut and Sweet Potato Burger is a delicious fusion of creaminess, crunch and mild heat, perfect for those seeking a nutritious yet indulgent plant-based option. This burger contains mashed sweet potato for a naturally sweet and velvety base, with crushed peanuts for texture and protein. A hint of soy sauce and chilli flakes for a savoury-spicy kick, this burger comes together with minimal effort. Oat flour binds the ingredients seamlessly while adding extra fibre, making it a satisfying main dish. With just five ingredients, it’s ideal for busy weekdays, casual dinners or even a creative vegan BBQ. The flavours are balanced and bold, with earthy, nutty and subtly spicy. The texture holds well in a pan-fried crust. Whether served on a toasted bun or with greens in a grain bowl, this burger is as versatile as it is flavourful.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Southeast Asian
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Quick & Easy, High Fibre, Wheat / Gluten-Free, Dairy-Free
DISH TYPE
Hamburger
INGREDIENTS
- ¼ cup mashed sweet potato
- 1 tbsp crushed peanuts
- 1 tbsp oat flour
- ½ tsp soy sauce
- Pinch of chilli flakes
- 1–2 tsp olive oil for frying (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 168 kcal
- Fat: 11.9 g
- Saturated Fat: 1.6 g
- Carbohydrate: 12.6 g
- Sugar: 1.9 g
- Sodium: 166.8 mg
- Fiber: 2.2 g
- Protein: 4.1 g
- Calcium: 23.1 mg
- Iron: 1 mg
- Potassium: 214.3 mg
PREPARATION
- Mash The Sweet Potato: Ensure the sweet potato is fully cooked and mashed until smooth, then place it in a bowl.
- Add Remaining Ingredients: Mix in crushed peanuts, oat flour, soy sauce and a pinch of chilli flakes until fully incorporated.
- Rest The Mixture: Let the mixture rest for 3 to 5 minutes so the oat flour absorbs moisture and firms up the texture.
- Shape The Patty: Form the mixture into a compact patty using your hands. Add a bit extra oat flour if it feels too soft.
- Preheat The Pan: Warm olive oil in a non-stick frying pan over medium heat.
- Pan-Fry The Burger: Place the patty into the hot pan and cook for 3 to 4 minutes per side until golden brown and heated through.
- Serve And Enjoy: Serve hot with a bun, lettuce wrap or bowl-style over grains and veggies.
PREP TIME
10 minutes
COOKING TIME
8 minutes
TIPS
- Smooth Mash: Mash the sweet potato well to ensure it binds the burger together evenly.
- Nut Crunch: Keep peanuts slightly coarse for extra texture and bite.
- Even Cooking: Don’t overcrowd the pan; give the burger space to crisp up properly.
- Low Oil Option: A dry non-stick pan works well if you prefer an oil-free preparation.
VARIATIONS
- Add Fresh Herbs: Stir in chopped coriander or basil for added freshness.
- Swap Peanuts: Use almond or sunflower seeds for a different nutty profile or to cater to allergies.
- Spice Upgrade: Add cumin or smoked paprika for deeper spice complexity.
- Protein Boost: Mix in 1 tbsp cooked quinoa or a pinch of chia seeds for added protein and fibre.
- Baking Option: Bake the patty at 180°C (350°F) for 18 to 20 minutes and flip halfway through.
PREPPING AND STORAGE
- Refrigeration: Store raw or cooked patties in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked patties on a baking tray, then transfer to a container with parchment between layers. Use within 1 month.
- Reheating: Reheat cooked patties in a skillet, toaster oven or conventional oven until warmed through and crisped.