To say that I am excited to finally be sharing this recipe for my much loved, sesame crusted, smoky sweet potato burgers with you today may very well be the understatement of the century!!!!

For those of you who follow along on Facebook and Insatagram you already know how, head over heels, in love with this burger I am (see → here → here and → here ) ♥♥♥

I have been eating it at least once a week for a good few months now and although I’m not even sure how it’s possible but, I seem to fall little more in love with it every single time.

It’s super simple to throw together, made with just 6 simple ingredients that I bet you have on hand already and talk about flavorful!!!

The soft, tender, smoky sweet potato filling combined with that crisp, crunchy toasted sesame crust . . . gahhhh it’s just so, SO good!

Seriously you guys, it may not look like much but trust me, this humble little burger is packed with so much flavor that your pretty little head may explode!

The combination of deliciously caramelized oven roasted garlic with the subtle sweetness of our sweet potatoes, a pinch of cumin and that deep, earthy smokiness of our smoked paprika is an absolute taste sensation!

And then we add that crisp and crunchy, toasted sesame crust . . .

Honestly, I have no words . . .

Super simple, seriously delicious, incredibly nutritious and something the whole family will just love, love, love!

It also happens to be all natural made with no refined flours or sugars so it’s naturally vegan, gluten free and paleo friendly.

But most importantly it’s get out of town delicious and you need it in your life, like, yesterday!

Now because the flavors of the burger itself are so punchy I find it best to keep the toppings really basic – avocado and tomato are a must for me and so is a drizzle of my healthy, homemade Asian style BBQ sauce, optional extras include a few slices of Spanish onion and an extra cheeky sprinkling of toasted sesame seeds (just snag the cast-a-ways from the tray once your burgers are done cooking 😉 )

I also like to serve mine bun-less wrapped in either baby coz or swisschard (silverbeet) leaves because I absolutely adore the light, fresh crispness that comes with serving burgers bun-less.

I don’t know about you but I feel like you lose some of that all important flavor profile when I serve my burgers in a bun . . . but maybe that’s just me.

Do what you feel to make sure you hit your own satisfaction factor, deal?!

Oh and the recipe below makes just 2-3 burgers but I have recently discovered that they are 100% freezer friendly so you may want to make a double batch because I assure you that once you taste the deliciousness that is the sesame crusted sweet potato burger for yourself you will be well and truly hooked.

I mean, look at it, how could you not be?!

All natural, quick and easy, soft, tender, seriously flavorful, smoky sweet potato burgers with a crisp, crunchy toasted sesame crust . . .

Whoever said healthy eating was boring & tasteless?! Not this gal that’s for sure!

Make them. Eat them. Love, love, love them.

Sesame Crusted, Smoky Sweet Potato Burgers {Vegan, Gluten Free & Paleo Friendly}

Makes 2-3 All natural, quick and easy, soft, tender, seriously flavorful, smoky sweet potato burgers with a crisp, crunchy toasted sesame crust!

Ingredients –

1 cup of roughly mashed sweet potato ( I used 2 medium)

1/4 cup of baby spinach, roughly chopped

1/3 (2 Tablespoons once chopped) of a red onion, finely chopped

2-3 cloves of roasted garlic (could sub raw garlic, crushed or a 1/4-1/2 teaspoon or garlic powder if you prefer however it will change the flavor slightly)

1 teaspoon of smoked paprika

1/2 tsp ground cumin

Salt and pepper to taste

1/2 cup of seeds for coating

Optional but recommended for serving –

Baby cos lettuce –  Swiss Chard/silverbeet – Bread of choice

Red/Spanish onion, sliced

Tomato, sliced

Avocado

Coriander

BBQ Sauce

Toasted sesame seeds

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a baking sheet with parchment/baking paper and set aside

3 – Combine all ingredients for the sweet potato burger into a small bowl and stir to combine

4 – Shape Into 2-3 burger patties (I used roughly 1/3 cup per burger and got 3 x 4 ish inch burgers), then gently coat in sesame seeds – you’ll need to be careful because the burger patty is quite delicate, we are working with mashed potato after all 😉  – Once thoroughly coated place onto prepared baking sheet and repeat until all burgers are adorned with their sesame crust.

5 – Cook for 15-20 minutes until the sesame seeds are deliciously golden and slightly crisp.

6 – Remove from the oven and let your burgers sit on the baking sheet for 2-3 minutes to rest and develop an more solid outer crust before serving.

To Serve –

Place each burger into a couple of baby cos lettuce/Swisschard leaves (or bun/bread of choice), top with sliced of onion, tomato and a few slices of creamy, dreamy avocado, a little sprinkling of fresh coriander (cilantro), some toasted sesame seeds and a good drizzle of BBQ sauce

These burgers are totally freezable – allow to cool completely and freeze, well wrapped on a flat surface for up to 3 months. To re-heat simply place on a baking sheet and cook until warmed through and sesame seeds are crisp.

Enjoy xo

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Question of the day –

Are you a fellow burger lover? What’s your fave?! Classic style with ketchup and mustard, hawaiian, Asian, Mediterranean style with pesto? Elvis style with PB and bacon ?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your sweet potato burgers (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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