Curried Sweet Potato Burger With Tomato Chutney

This Vegan Sweet Potato Burger is delicious. They’re cooked with a curry spiced sweet potato patty stuffed with vegetables and seasonings. For a hearty and healthful burger, the patty is paired with cilantro aioli and tomato chutney.

Ingredients

For the Sweet Potato Burger

2 medium-sized sweet potatoes, peeled and grated
1 cup cooked quinoa (or any other cooked grain of your choice)
1 can (400g) chickpeas, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper to taste
2 tablespoons olive oil

For the Tomato Chutney

2 cups cherry tomatoes, halved
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons apple cider vinegar
1 tablespoon maple syrup (or any other liquid sweetener of your choice)
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (adjust to your spice preference)
Salt to taste

For Serving

Burger buns of your choice
Lettuce leaves
Sliced cucumber and avocado (optional)

Instructions

Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the grated sweet potatoes, cooked quinoa, chickpeas, finely chopped onion, minced garlic, curry powder, ground cumin, ground coriander, salt, and pepper. Mix everything well until the ingredients are evenly distributed.
Form the sweet potato mixture into burger patties of your desired size and thickness.
Heat the olive oil in a non-stick skillet over medium heat. Cook the sweet potato burgers for about 3-4 minutes on each side or until they are golden brown and cooked through. You can also bake the burgers in the preheated oven for about 20-25 minutes, flipping them halfway through.
While the burgers are cooking, prepare the tomato chutney. In a separate saucepan, heat a little olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent.
Add the minced garlic and grated ginger to the saucepan and cook for another minute.
Stir in the halved cherry tomatoes, apple cider vinegar, maple syrup, ground cumin, red pepper flakes, and a pinch of salt. Cook the mixture over medium-low heat, stirring occasionally, until the tomatoes break down and the chutney thickens slightly. This should take about 10-15 minutes.
Assemble the burgers by placing a sweet potato patty on a burger bun. Top it with a spoonful of the tomato chutney and some lettuce leaves. Add sliced cucumber and avocado if desired.